In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Peel and dice cucumber and watermelon into 2 cm cubes, and place in a bowl with strawberry slices.
Chiffonade shiso leaves (purple or green are fine) and add to bowl.
Whisk together oil, vinegar, maple syrup, salt and pepper. Add vinaigrette to salad and toss gently.
Serve immediately, either as is, or with optional feta sprinkled on top.
Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
Drain.
Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
Serve immediately or chill for no more than an hour.
Recipe may be doubled, tripled, etc.
Have strawberries thawed and strained (save juice).
Dissolve jello in hot water and add 1 cup juice.
In a large bowl combine and mix drained pineapple, drained strawberries and nuts.
Fold in jello.
Pour 1/2 into refrigerator bowl (dish) and let sit until firm.
Then cover with sour cream mixture.
Add other 1/2 cream mixture and let sit in refrigerator.
Recipe may be halved.
Use a 9 x 13-inch dish for this recipe.
For the first layer, dissolve 1 package jello in 1 cup boiling water.
Add 1 small package strawberries, 2 sliced bananas and 1/2 can crushed pineapple; mix well.
Chill until firm.
Spread sour cream over congealed layer.
For the second layer, repeat the directions for the first layer.
Combine flour,\tsugar, cinnamon, soda and salt in large bowl. Mix well.
Use
a
great
big
spoon
to
mix the whole recipe. Add salad oil and beaten eggs;
mix thoroughly.
Stir in strawberries
and
nuts.
Pour
batter
into 2 greased and floured 9
x 5 x 3-inch loaf pans. Bake at 350\u00b0 for 1 hour and 15 minutes. Makes 2 loaves.
Freezes well.
Whisk vinaigrette ingredients together.
Combine salad ingredients in a large bowl.
Pour vinaigrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
Serve and enjoy!
nd a TBS of the strawberry juice together, add asparagus and
Mix jell-O with hot water.
Add pineapple with the juice and the pie filling; mix well.
Place in a 13 x 9 casserole dish.
Let congeal in refrigerator.
In a small bowl mix cream cheese, sour cream and sugar.
Pour this mixture over congealed salad.
Combine all ingredients except nuts. Beat until smooth; spread in a dish and add nuts on top and chill. For a different salad change jello and pie filling to cherry.
Combine strawberry juice and marshmallows in a double boiler, heat until melted and cool.
Add cream cheese, salad dressing, pineapple and sliced strawberries.
Refrigerate until ready to serve.
n top of the congealed salad and sprinkle with chopped nuts
Combine strawberry juice and marshmallows in a double boiler. Heat until melted.
Cool.
Add cream cheese, salad dressing, pineapple and sliced strawberries.
Makes 8 to 10 servings.
ell before using on salad.
To prepare salad:
Using a
Put marshmallows and strawberry juice in 2 quart saucepan. Over low heat, cook and stir just until marshmallows melt.
Cool. Add drained strawberries and pineapple.
Whip cream until stiff. Using the same beaters, blend together the softened cream cheese and mayonnaise.
Gently fold together whipped cream and cream cheese mixture.
Fold into strawberry mixture.
Pour into 8 inch square pan or 12 paper lined cupcake pans.
Freeze until firm. Cover well to store.
Put all the salad ingredients above in a large bowl.
Combine all dressing ingredients in a shaker bottle and shake vigorously. Pour over above salad.
Serve immediately.
Mix jello with 2 cups boiling water.
Add frozen strawberries. Add drained pineapple, banana and marshmallows.
Pour 1/2 in jello mold or salad bowl.
Allow time to set in refrigerator.
Top with sour cream.
Pour remaining salad mixture on top.
Refrigerate several hours.
Unmold on pretty plate or serve from bowl.
Dissolve Jell-O in hot water.
Add strawberries and let melt. Add the rest of the ingredients, except the sour cream.
Put half of the mixture in a mold.
Let congeal.
Spread sour cream over the congealed salad, then add the rest of the salad mixture. Refrigerate.
Unmold to serve.
Add jello to 1 cup of boiling water and mix with other ingredients except sour cream.
Pour half of the salad into bowl and let congeal.
Pour half of sour cream on top.
Mix remainder of sour cream with remainder of salad and pour on top.
Let congeal.
Mix butter, brown sugar and pretzels together.
Place in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix strawberry Jell-O with 2 cups boiling water and the strawberries.
Cool until the mixture begins to set.
Cream the cream cheese, sugar and whipped topping; spread on top of cooled crust.
Cover with strawberry mixture and refrigerate.