Strawberry Jello Dessert

Ingredients

• 1 pkg. frozen strawberries
• 1 pkg. strawberry jello
• 1 cup boiling water
• 1 cup pecans
• 1 cup miniature marshmallows
• 1 lemon

Method

1. 1

   Dissolve jello in boiling water.

2. 2

   Add frozen strawberries and all other ingredients.

3. 3

   When set serve with vanilla ice cream in layers in parfait glasses.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 9. The excerpt below is the record exactly as published.

1 lemon Make syrup with water and sugar. Cook to 223 degrees, add lemon and cook to 226. Grind Zwieback and add to syrup. Add spices and nuts. Let cool. If syrup is thin add more Zwieback. Cream butter, add flour, soda and baking powder alternately with warm milk. (Add yeast to milk.) Press dough into tart pans and fill with Zwieback mixture. Bake at 350 degrees for 15 minutes. Apricot Balls 1% cup (6 oz.) dried 1% cup moist canned apricots ground coconut, shredded 2/3 cups (% can or 7% oz.) 4 lemon Eagle brand sweetened condensed milk In large sized mixing bowl blend together apricots and coconut. Stir in condensed milk and lemon. Shape in small balls and roll in coconut. (If not able to grind apricots, put in a blender with the condensed milk.) 34 Baked Custard With Pastry Filo Dough quarts milk 3 tablespoon corn- /4 cup cream of wheat starch eges slightly beaten cup cold water teaspoon vanilla pound butter cup sugar % 1 4 mre W bd Crust: 1 pound butter to spread on dough 1 pound of filo or pastry dough Bring milk to boiling stage and gradually add cream of wheat. Continue stirring and cooking until mixture starts to thicken. Slowly add the milk mixture to beaten eggs, then add the corn- starch mixture, (cornstarch and water), the sugar and butter. Blend well, transfer mixture into Saucepan and heat until boiling point is reached, stirring constantly. Cook for a few minutes until mixture thickens. Set aside. This mixture may be made the day before. Preparethree 9 inch pie pans using half of filo dough for the bottom of pans, spreading melted butter between each layer, pour in the milk mixture, use the balance of the filo for the top, again spreading every layer with melted butter. Turn the lapping ends of crust inward to make a roll and crust around the edge. Make sure this is well buttered. Bake in 350 degree oven for 1 hour. These may be frozen un- cooked and baked as needed. Syrup: The syrup should be cool when poured over the hot custard as soon as it comes from the oven. To make the syrup: 3/4 cups sugar 1 teaspoon lemon 6 tablespoons water juice Boil sugar and water to 224 degrees, add lemon juice and cook 226 degrees, take off fire and cool. This viswcorml-9 pinchepie. 35 Chocolate Walnut Cookies 24 Ritz crackers (put 1 cup chopped through blender or meat walnuts erinder) 1 teaspoon vanilla 1 cup sugar extract 3 egg whites, beaten Mix crushed crackers, sugar and nuts together. Add to beaten egg whites. Add vanilla. Bake 25 to 30 minutes in 350 degree oven. Take out when done and mix with a fork while hot. Roll in balls, a teaspoonful at a time, while warm. Let cool and ice. Roll in more walnuts which have been coarsely chopped. Icing: 4 squares unsweetened % cup hot water chocolate 1 egg, unbeaten 3 cups unsifted confec- 6 tablespoons tioners sugar softened butter Melt chocolate, remove from heat. Mix in sugar and water, beat in egg. Add butter, a table- spoonful at a time, beating well after each addition. These are very good eaten while frozen. 36 Coconut Delights 2 beaten eggs 1 cup dates-chopped ls cup sugar 1 cup pecans-chopped 1 teaspoon baking 1 large package of powder angel flake teaspoon salt coconut 1 % ey ecupep lain! flour Beat eggs and sugar together, add salt, baking powder and flour, then add nuts and dates. Spread thin in a greased flour pan (12 x 14 or Somme Bake 3/5 oven about 20 minutes or until light brown. Mix immediately with a fork when it comes out of the oven. Let it cool slightly and roll into small balls. When cool, roll balls into icing and then into coconut. Icing: 1 box confectioners 6 tablespoons sugar softened butter % cup hot water 1 teaspoon vanilla 1 egg unbeaten extract Mix sugar and water, beat in egg. Add butter, a tablespoon at a time, beating well after each addition. Add vanilla. Sif Cream Puffs Heat to rolling boiling point in saucepan: 1 cup water *% cup butter Stir in all at once: 1 cup flour (pre-sifted kind) Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Beat in one at a time: 4 eggs Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry in 400 degree oven 45 to 50 minutes. Allow to cool slowly. Makes 8 large puffs or 16 smaller ones. Filling: 2 boxes instant vanilla jello pudding 2 cups cold milk 2 8 oz. sour cream Mix all together and beat until smooth. Open cream puffs and stuff with filling. Frost with favorite chocolate icing. Top with cherry. 38 Mama's Fruit Cake 1 pound flour *% pound green pine- 1 pound butter apple 1 pound sugar * pound almonds 12. Weegs 1 pound pecans 2 pounds white raisins 2 tablespoons white % pound citron | karo % pound lemons 1 teaspoon vanilla % pound oranges 1 teaspoon lemon * pound white cherries 1 teaspoon salt * pound red cherries 1 teaspoon baking -% pound green cherries powder % pound white pineapple 1 small glass of % pound red pineapple whiskey Sprinkle fruit with flour. Cream butter and sugar then add eggs one at a time. Sift flour, salt, baking powder and add to eggs and extracts and then mix to fruit. Line pans with double thickness of brown paper and grease. Put in cold oven at 225 degrees for two hours and raise to 250 until done. Makes approx. I2 1bSe Strawberry Jello Dessert 1 pkg. frozen strawberries 1 cup pecans 1 pkg. strawberry jello 1 cup miniature 1 cup boiling water

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