Over a Cup: Thinking of Valentine’s Day | CraigDailyPress.com

Over a Cup: Thinking of Valentine’s Day

Diane Prather

Diane Prather

Feb. 14 is only about a month away, so I've already been thinking about recipes for celebrating the holiday. This week, my thoughts have been with strawberry dishes. With their red color and all, strawberries are a perfect addition to the Valentine's Day menu. (Besides that, I think I just might be hungry for strawberries.) The first two recipes are desserts; the third is either a salad or dessert.

The first two recipes are from my cookbook without the cover and additional pages. The last one is from my to-try file. I can almost taste the strawberries.

Do you have a favorite recipe/s that could be used for a Valentine's Day menu or for cookies and candies? If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Strawberry Minute Pie

8-inch baked pie shell

1 (3-ounce ) package strawberry-flavored gelatin

1 (16-ounce) package unthawed, frozen strawberries

1 cup hot water

Dissolve the gelatin in hot water. Add the frozen strawberries, breaking them up with a fork. As the berries thaw, the gelatin will thicken. When the gelatin is partially set, pour it into the pie shell. Chill until completely set. Serve with whipped topping or whipped cream.

*Note: You may substitute raspberry gelatin and frozen raspberries.

Strawberry Minute Cream Pie

9-inch graham cracker crust pie shell

1 (10 or 16-ounce) package frozen strawberries

1 (3-ounce) package strawberry-flavored gelatin

1 pint vanilla ice cream

Place the strawberries in a large saucepan. Break them up with a fork and bring to a boil. Add the gelatin and stir until the gelatin dissolves. Remove from the heat. Add the ice cream to the mixture and stir until melted. Place in the refrigerator to partially set. (The mixture will mound slightly when dropped from a spoon.) Pour into the crust. Chill until completely set. Serve with whipped topping.

*Note: You may substitute raspberry gelatin and frozen raspberries.

Strawberry and Cream Salad

2 (3-ounce) packages strawberry gelatin

1 (10-ounce) package frozen strawberries

1 can crushed pineapple and juice

2 bananas, sliced or mashed

2 cups sour cream

2 cups boiling water

In a large bowl, dissolve the gelatin in the boiling water. Add the frozen strawberries and stir until they are thawed. Add the pineapple (and juice) and bananas. Stir. Pour into a 9×13-inch casserole dish. Refrigerate until set up. Before serving, top with the sour cream. You may garnish with fresh, sliced strawberries.

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