STRAWBERRY DESSERT Violet Vopni
22 C. graham wafer crumbs Ya C. butter
Ye C. melted butter 114 C. icing sugar

2 eggs

Preheat oven 325°.

Mix together the first 2 ingredients. Save % cup crumb mix for top. Put into 7x11”’
pan. Bake for 10-15 minutes at 325°F. Cream together the remaining 3 ingredients
and spread over cooled crust. Take 1 or 2 packages of frozen strawberries - strain
well. Use juice and water to make 3% cups liquid. 1 envelope gelatin dissolved in 1
cup of the cold liquid. Put on to boil, then add 1-3 ounce package lemon jello and
dissolve. Add rest of cold liquid. Partially set and fold in berries. Spread over icing
sugar mixture. When set cover with whipped cream and remaining crumbs. Chill
overnight.

STRAWBERRY DEVONSHIRE TART Vi Gray
9’’ cooked pastry shell 3 T. cornstarch

1-3 0z. pkg. softened cream cheese red food colouring

3 T. dairy sour cream water

1 to 1% gts. strawberries whipped cream

1C. sugar

Make pastry shell and cool. Beat cream cheese until fluffy, add sour cream and beat
until smooth. Spread on bottom of shell and refrigerate. Wash and hull berries.
Mash enough uneven ones to make 1 cup. Force through a sieve and add water to
make 1 cup. Mix sugar and cornstarch. Add ¥% cup water and sieved berries. Cook
over medium heat. Stir until mixture is clear and thickened, then boil about 1
minute. Stir to cool slightly and add a little red food colouring if necessary. Fill shell
with remaining berries, tips up, and pour cooked mixture over top. Chill 1 hour.
May be served with a garnish of whipped cream (optional).

STRAWBERRY ICE CREAM DESSERT Helen Stephenson
1% pkgs. strawberry jello (41% oz.) 1 pkg. frozen strawberries
1 C. boiling water 1 pt. vanilla ice cream

Pour boiling water over jello and stir till dissolved. Add thawed strawberries and ice
cream. Chill in fridge until firm.

80