Thanks go to Craig resident Mary Burnett who sent me four recipes this week, one of which is for “Strawberry Jello Pie,” which can be made sugar free.
Mary moved to Craig 11 months ago from southeast Kansas. Thanks so much for the recipes.
Readers are in for a treat as the recipes will be featured in this and next week’s columns.
First of all, to make “Strawberry Jello Pie,” you will need: 2 packages (3 ounces each) of regular or sugar-free raspberry or strawberry gelatin, 2 cups of boiling water, 3 to 4 cups frozen whole unsweetened strawberries, 1 baked pie crust (8 or 9 inches), and whipped topping.
In a mixing bowl, dissolve the gelatin in the boiling water. Add the frozen berries and allow to set a few minutes to thicken. When partially set, spoon it into the baked pie shell.
Garnish with whipped topping. Refrigerate. The yield is 6 servings.
Mary wrote that this is a good recipe for diabetics if they use sugar-free Jello.
I haven’t taken the time to make the pie, but I love strawberries so it’s got to be delicious.
I have to buy some Parmesan cheese before I can try this next recipe that Mary sent.
The ingredients for “Pasta Sausage Bake” are: 1 pound Italian or Polish sausage, cut into ¼ inch slices; 1 jar (15 ounces) spaghetti sauce; 8 ounces Mostaccioli pasta, cooked and drained; 1/3 cup Parmesan cheese; and 1 package (4 ounces) shredded Mozzarella cheese.
In a skillet, brown the sausage. Drain. In a 2-quart greased baking dish, combine sausage, sauce, pasta, and Parmesan cheese. Top with Mozzarella cheese.
Bake at 350 degrees for 20 minutes or until heated through. The yield is 4 to 6 servings.
Just think, if you serve the “Pasta Sausage Bake” as the main course, along with a lettuce salad, and then have the “Strawberry Jello Pie” for dessert, you’ll have an entire meal. Thanks again, Mary, for the recipes.
Don’t forget to send your recipes.
Remember, we’re looking for sugar-free or reduced sugar recipes and also those for bachelors and other people who live alone. Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.