Strawberry Jello Pie
2-baked 9” pie shells
2 ½ quart of fresh strawberries
1 c. sugar
2TB corn starch
1 c. water
In a small bowl mix together the sugar and corn starch; make sure to blend corn starch in completely. In saucepan add water to boiling, add dry ingredients and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) carton frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400°F.
Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
Refrigerate until set.
Strawberry Spinach Salad
2 TB sesame seeds
1TB poppy seeds
½ c. sugar
½ c. olive oil
¼ c. vinegar
¼ tsp paprika
¼ tsp. Worcestershire sauce
1 TB purple onion, minced
10 oz fresh spinach-washed, dried, torn
1 quart fresh strawberries
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.