Fantastic Frozen Strawberries
1 Package Sure-Jell
3 Cups Sugar
4 Quarts Strawberries
Put cleaned berries in a large bowl
and add sugar; mix carefully. Mix
sure-jell and 1 cup water and boil 1 minute.
Pour over berries and mix carefully.
Let stand 10 minutes and put in containers. Makes berries bright red, slightly thickened
and like fresh berries.
Easy Strawberry Pie
1- 9 “Pie Shell,
Baked
4- Cups Fresh
Strawberries
1- Cup Sugar
1- Cup Water
3- Tablespoons
Corn Starch
2- Tablespoons White
Corn Syrup
3- Tablespoons Dry
Strawberry-Flavored Gelatin
(Red Food Coloring
Optional)
Boil sugar, water,
cornstarch and syrup; add dry strawberry gelatin and cook until thickened. Cool.
When cool add strawberries and pour into pie shell. Refrigerate.
Makes 6-8 Servings
Slice and sweeten
1 pint of strawberries. Cut one thawed
pound cake into 12 slices. Place 6
slices on plates. Top with half the
strawberries and 1 cup whipped topping; repeat layers. Makes 6 servings.
1- 3 oz. pkg strawberry flavored gelatin
1-Cup boiling
water
½- Cup Cold Water
2- Cups
Strawberries, sliced
1- 8 oz. container
whipped topping, thawed (3 Cups)
1- 8” tube angel
food cake
Dissolve gelatin in
boiling water; add cold water. Chill
until thickened but not set;
fold in strawberries and 1 cup whipped topping. Chill until thickened but not set. Split cake horizontally into three
layers. Spread two layers with gelatin
mixture; stack. Top with remaining
layer. Frost with remaining whipped
topping. Serves 8-10.
1- 6 oz. package
strawberry gelatin
1- Cup Boiling
water
2 ½- Cups frozen
sliced strawberries
1- Large can
crushed pineapple, drained
3- Bananas, Mashed
1- Cup coarsely
chopped walnuts
Stir gelatin in
boiling water until dissolved. Fold in
the strawberries with juice, the drained pineapple, mashed bananas and
walnuts. Pour into a 9 x 13 pan and
chill several hours. Cut into 12 squared
to serve. Garnish with a spoonful of
strawberry yogurt and fresh fruit slices.
4- Ounces
semi-sweet chocolate
1-Pint Fresh
Strawberries (With stem and cap attached)
Broad green leaves
for decoration (Optional)
Break or chop
chocolate coarsely. Use real, not
imitation, chocolate bars or squares for best results. Place chocolate in small heat-proof bowl,
then place bowl in ½-Inch barely simmering water in a small skillet over low
heat. Heat, stirring
occasionally, just until chocolate is melted. (Be careful that no water gets in the
chocolate.) Stir until smooth. Remove skillet from heat, leaving bowl of
chocolate in hot water. Pat strawberries
dry. Holding by stem end, dip each
strawberry into chocolate to cover about ¾ of the way up. Drain excess chocolate, then place on waxed
paper-lined tray; refrigerate to harden.
Yields about 6
Servings
Fresh strawberries
with blackberries, blueberries or raspberries
Vanilla Yogurt
with ground nutmeg
Brown Sugar
Granola
Toasted Coconut
Toasted sliced
almonds
Plan on 1 Cup
berries per person
Remove stems from
berries. Rinse berries in cold water and
drain well. Transfer berries to a large
serving bowl. For toppers, set out bowls
or cups of vanilla yogurt sprinkled with ground nutmeg. Brown sugar, granola,
coconut and sliced almonds. Let
each person build a sundae.
1- 3 ¾ oz. pkg.
vanilla instant pudding mix
1- Cup Milk
1- 8 oz. container
whipped topping, thawed
2- Cups
strawberries, mashed
1 Cup mashed
banana
Prepare pudding
mix as directed on package except using 1 cup of milk; fold in whipped topping
and fruit. Spoon into fifteen 5 oz.
paper drinking cups; insert wooden sticks.
Freeze until firm. Remove from
freezer; peel off cups.
Variation: Substitute
4 1/8 oz. chocolate instant pudding mix for vanilla mix.
15 servings
9- Whole graham
crackers, halved
1- 6 oz. serving
size package vanilla flavored instant pudding and pie filling
2- Cups cold milk
1- 4 oz container
whipped topping
1-Cup finely
Chopped strawberries
Arrange 9 crackers
in bottom of 9” square pan. prepare pudding mix with 2 cups milk as directed on package
for pudding. Fold in 1 cup of whipped
topping. Pour half of the pudding mixture
over crackers in pan and top with strawberries.
Arrange remaining crackers on berries and add remaining pudding
mixture. Spread remaining whipped
topping over top and garnish with halved strawberries, if desired. Chill.
Cut into square. Makes nine servings.
4- Eggs
½- Cup Milk
1- Cup
strawberries, mashed
1- Cup cooking oil
1- Cup Coconut
1- (3oz) Box
strawberry gelatin
1- Cup Pecans,
chopped
Mix dry gelatin
and cake mix together. Add remaining
ingredients,
adding eggs one at a
time. Bake in 3 greased layer pans
Bake at 350° 25-30
Minutes
1- Stick butter or
margarine
1- Box confectioners Sugar(1 lb.Powdered Sugar)
½- Cup
Strawberries, drained
½- Cup Pecans
½- Cup Coconut
Cream butter and
sugar. Add remaining ingredients
and beat well
1 C Flour
¾ tsp soda
¼ tsp salt
1 C rolled oats
½ C brown sugar
½ C butter or
margarine
Filling: 1 C strawberry
Jam
Topping: 2 eggs, beaten
1 C brown sugar
½ C coconut
½ C chopped nuts
Preheat oven to
350. Combine the first 6 ingredients to
make a crumb mixture. Pat into a greased
9 x 13 pan. Spread Jam on top. Combine the eggs, brown sugar and coconut and
carefully pour over the jam. Sprinkle
nuts on top. Bake about 30 minutes. Yields 54 squares.
1 T orange Juice
2 Cups Sugar
4 Cups Water
Puree fruit; add
orange juice. Combine sugar and water
and simmer for 5 minutes. Add pureed
fruit. Freeze. Mixture should be stirred several times
before it freezes hard. Serves 8.
¼ C sugar
1 ½ Stick Melted
Margarine
8 oz pkg cream cheese
1 C sugar
2 C Cool Whip
2 C Pineapple
Juice
1 (6oz) strawberry
jell-o
2 C crushed fresh
strawberries
Mix together the
pretzels, sugar, and margarine. Flatten
in a 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Let cool, then mix cream cheese, 1 cup sugar
and cool whip;spread over
pretzel mixture. Heat
pineapple juice and strawberry jell-o.
After heating, mix strawberries and pour over mixture. Refrigerate until ready.
Filling:
1 Cup Cool Whip
1 C powdered Sugar
8 oz cream cheese
Fresh Strawberries
Simply beat together
cool whip, cream cheese and powdered sugar until smooth and creamy. Pour filling into a pie shell. Slice at least enough strawberries to cover
the top of the pie, the more the better!!
To make the pie
even fancier, top with Strawberry Glaze.