Strawberry Cucumber Salad
16 oz. fresh strawberries, sliced
1 large cucumber, peeled and thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons maple syrup or honey
1/4 teaspoon coarse salt
Trim tops of strawberries and slice horizontally into thin circles. Peel and slice cucumbers.
Arrange slices on a serving platter, in overlapping layers. Whisk vinegar and maple syrup (or honey) until blended; drizzle over the salad. Sprinkle lightly with salt and serve. Makes 4 servings.
2 Tbsp. butter or margarine
1/4 cup sugar
3 Tbsp. flour
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 Tbsp. vinegar
1 cup water
Cream the butter or margarine and sugar. Measure and sift flour and spices; add to creamed mixture. Then add egg, vinegar and water. Cook in top of double boiler until thick. Pour into pastry shell that has been baked 2 or 3 minutes. Bake at 350º until done. Yield: 6 to 8 servings.