Recipes of the Month May
Its strawberry season and the berries are good this year. Pick up a quart or two at your favorite supermarket and try one of these recipes.
Prepare and bake a 9 pie shell. Cool. Wash and hull 1 ½ quarts strawberries. Reserve half. Mash the rest and add 1 C. sugar and 3 T. cornstarch. Mix well and cook 5 minutes, stirring constantly until think and clear. Stir in 2 T. lemon juice. Cool. Add the rest of the berries and pour into the pie shell. Refrigerate.
Bake a 9 pie shell and cool.
Glaze: Crush 1 ½ pt. Strawberries and add 1 C. sugar and 3-4 T. cornstarch. Bring to a boil over low heat. Strain and cool
Filling: Mix 8 oz. cream cheese, 1.3 C. sugar, 1 t. orange peel, 2 T orange juice and 2 T. light cream. Beat until light and fluffy and spread in baked pie shell. Arrange 3 C. sliced strawberries over the filling and pour glaze over this. Chill 3 hours. Serve with whipped topping.
Base:
2 C. graham cracker crumbs (32 squares)
½ C. butter, melted
Ό C sugar
Filling:
½ C. butter, softened
2 C. confectioners sugar
1 T. milk
1 t. vanilla
3 bananas, sliced
2 cans (8 oz) crushed pineapple
2 quarts sliced strawberries
Combine base and pat in 9 X 13 ungreased pan. Chill 1 hour. Cream butter, sugar, milk, and vanilla and spread over crust. Chill 30 minutes. Layer with bananas, pineapple and strawberries. Top with Kool Whip and chill.