St rawbe r ry Cake

1 package white cake mix
1 package (3 ounces)
strawberry–flavored
gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed
strawberries

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into two 9–inch round greased and floured cake pans.

Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool and frost with strawberry icing.
Strawberry Icing
1/2 cup butter
1 pound confectioner’s
sugar
1/4 cup mashed
strawberries

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.

Mom’’s Secret Recipe Strawberry–Rhubarb Pie

1 – 15 ounce package
refrigerated pie crust
2–1/2 cups fresh
strawberries, halved
2 cups chopped
fresh rhubarb
1 cup sugar
1/3 cup corn starch
1/2 teaspoon grated
orange rind
1 tablespoon
orange liquer
Fit a pie crust into a nine inch pieplate, crimp edges, and prick bottom and sides with a fork

Bake at 425 degrees for 5 minutes.

Stir together remaining ingredients and spoon into pastry shell.

Roll remaining pie crust into 1/8 inch thickness, cut into 1/2 inch strips, and arrange lattice like design over the filling. Dampen edges with water and seal to edges.

Bake at 400 degrees for 20 minutes, shielding edges with foil the last 10 minutes to prevent excessive browning.

A big scoop of vanilla ice cream on the side makes it super special. Enjoy.

Tessie’’s Strawberry Salad

2 large packages
strawberry Jello
1 teaspoon
unflavored gelatin
1 #2 can crushed
pineapple
2 small packages
frozen strawberries
3–¾ cups liquid
(see below)
2 medium ripe bananas
1 pint sour cream

Drain pineapple reserving juice. Thaw and drain strawberries reserving juice. Combine both juices. Add enough boiling water to the reserved juice blend to make 3 ¾ cups.

Mix unflavored gelatin into dry Jello. Add liquid, strawberries, and pineapple. Stir until Jello is dissolved. Set until partially firm. Mash bananas and add to Jello mix. Put half of partially firm Jello mixture into baking dish or mold. Refrigerate until firm.

When Jello is firm, spread sour cream over the layer. Spoon remaining Jello over top. Chill until ready to serve.