Over a Cup of Coffee: Strawberry Fruit Delight
Last week this column included a tip from Marlene Tate, of Meeker, (when she sent in a popcorn ball recipe) about making popcorn balls. She said she moistens her hands with water before working the popcorn into balls. A reader said that she had tried Marlene’s tip and it works. Thanks, Marlene!
While we’re still on popcorn balls, does anyone know where a person can buy red hot candies? Iva Decker would like to find some so she can put them in her lime green popcorn balls. If anyone knows where to find the candies, please call me.
This week’s column features a recipe for a fancy holiday salad or dessert. Someone called me a while back about a strawberry dessert that was printed in this column some time ago. The caller had eaten some at a dinner. I looked through my clippings (I have a lot of them) but could never find the recipe nor could I remember it. Now I found “Strawberry Fruit Delight” in a cookbook. The recipe had been cut from a newspaper and taped to one of the pages. Maybe this is the recipe.
Anyway, the recipe calls for a 9×9-inch dish. If you’re making the salad/dessert for a dinner, you probably will want to double the ingredients.
When our children were small, we used to have steaks and Tater Tots for Christmas dinner. Now that they’re grown, Christmas dinner varies. Sometimes we have ham; other times it’s turkey, and we try to make the meal as simple as possible. Potato salad is often one of the other dishes. Whatever you have for dinner, have a wonderful holiday!
If you have recipes that you’d like to share with readers or if you know where to buy red hot candies, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup melted butter
24 large marshmallows
1/4 cup milk
1 cup cream, whipped or 2 cups whipped topping
1 small package strawberry gelatin
1 cup boiling water
1 package frozen strawberries
Put the marshmallows and 1/4 cup milk in a saucepan. Over low heat, while stirring occasionally, melt the marshmallows. Then put the mixture aside to cool. Meanwhile, make the crust by mixing the graham crackers, sugar and butter. Press into the bottom of a 9×9-inch casserole dish. When the marshmallows have cooled, fold in a cup of whipped cream or 2 cups of whipped topping. Spread it over the crust. Dissolve a small package of strawberry gelatin in the boiling water. Dissolve the gelatin. Then stir in the package of frozen strawberries. Break up the berries with the spoon. When the strawberry mixture is partially set, spoon it over the marshmallow layer. Refrigerate until completely set. Garnish with more whipped topping and whole strawberries, if desired.
Two local Boy Scouts are making Craig’s Smoky Bear in front of the Bureau of Land Management Little Snake River field office better prepared to weather the elements.