Strawberries Key to ‘Perfect’ Daiquiris

Dear SOS: With summer almost here, I would love to be able to make strawberry daiquiris for guests. The Food Section printed a great recipe for strawberry daiquiris made in a blender, which I believe called for freezing fresh strawberries. I can no longer find the recipe.

--DINA

Dear Dina: We’ll drink to that. The frozen strawberries make this daiquiri “perfect.” PERFECT STRAWBERRY DAIQUIRI

1 cup light rum

3/4 cup lime juice

1/4 cup sugar

4 cups whole strawberries, frozen

Pour rum and lime juice in blender container. Add sugar and whirl to dissolve. Drop frozen berries into blender container, a few at a time, blending until smooth. Pour into chilled glasses. Makes 6 servings.

Dear SOS: Could you please send me a recipe for kiwi pie?

--PAULA

Dear Paula: Certainly. This recipe is a double-crust pie from a booklet put out by the Kiwi Growers of California in Gridley, Calif. FRESH KIWI PIE

5 cups peeled kiwi slices

1 cup sugar

1/4 teaspoon salt

1/5 cup cornstarch

2 tablespoons butter

Pastry for 2-crust pie

Place kiwi slices in bowl and cover with sugar. Let stand 1 hour. Drain, reserving liquid. Crush 1 cup slices in small saucepan. Add salt and cornstarch, blending well. Gradually add kiwi juice. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat and add butter. Spoon over kiwi slices, mixing gently.

Roll out half of pastry dough and fit over bottom of 8-inch pie plate. Turn fruit mixture into pastry-lined pan. Roll out remaining dough, cut slits for steam to escape and place over filling. Trim and crimp edges. Bake at 450 degrees 10 minutes. Reduce heat to 350 degrees and continue baking 35 to 45 minutes or until done. Serve plain or with whipped cream or slices of sharp Cheddar cheese, if desired. Makes 1 pie.

Dear SOS: Would you have a good recipe for deviled crab not in the shell? We used to get very good ones in Philadelphia 20 years ago.

--MRS. C.L.

Dear Mrs. C.L.: Here’s the Philadelphia version. PHILADELPHIA DEVILED CRAB

1/2 cup diced green pepper

1/2 cup diced onion

1/4 cup diced celery

Salt, pepper

1 teaspoon ground thyme

1 tablespoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon dry mustard

1/4 cup butter or margarine

6 tablespoons flour

2 cups milk

2 pounds cooked crab meat

2 tablespoons minced pimiento

1/2 cup buttered bread crumbs

Cook green pepper, onion, celery, salt and pepper to taste, thyme, Worcestershire, hot pepper sauce and mustard in butter over low heat until vegetables are tender.

Blend in flour. Add milk and cook until mixture thickens, stirring constantly. Add crab meat and pimiento. Mix gently.

Sprinkle buttered bread crumbs over crab mixture and broil 4 inches from source of heat until crumbs are lightly browned. Serve at once. Makes 4 to 6 servings.