Falkville News

Yummy summer recipes

Fresh Strawberry Pie
3/4 cup sugar
2 T. cornstarch
1 1/4 cup water
1 package strawberry gelatin
1 pint strawberry halves
1 pie shell baked
Combine sugar, cornstarch and water in saucepan. Cook until thick. Add gelatin stirring. Chill until set. Fold in strawberries. Pour into pie shell and keep refrigerated.

Wedding Punch
4 cups water
4 cups sugar
1 large can orange concentrate
1 large jar grape juice
1 large can pineapple juice
2 bottles of ginger ale
Bring water and sugar to a boil only until dissolved. Mix orange concentrate as directed on can. When cool add juices. Add ginger ale just before serving. Makes 50 servings.

Pineapple Supreme
1 small can crushed pineapple
1 package lemon gelatin
1 quart vanilla ice cream
Drain pineapple reserving juice. Add enough water to make one cup. Heat, dissolve gelatin. Add ice cream and pineapple. Mix well and refrigerate until set.

Green Salad Dressing
1 cup mayonnaise
1 cup milk with 1 t. lemon juice added
Combine ingredients and gently add the following spices to desired taste – garlic powder, onion salt, pepper and salt.

Fruit Dip
1 cup fruit flavored yogurt
1/2 cup frozen whipped topping, partially thawed
cut-up fruit
Fold yogurt into whipped topping and use as a dip for fruit (strawberries and melon balls)

Sour Cream Fruit Salad
1 cup sour cream
1 cup flaked coconut
1 cup miniature marshmallows
2 cups cubed fresh fruit
Mix together, chill for several hours before serving.

Vegetable Garden Dip
1 cup sour cream
1/4 cup Parmesan cheese
1 envelope dry soup mix
Combine ingredients and beat until fluffy. Use as a dip for cut up vegetables, such as cauliflower, broccoli, carrots, celery and cucumbers.

Orange Nut Bread
3/4 cup sugar
1 egg, beaten
1/2 cup orange juice
3 cups biscuit mix
1 cup chopped nuts
Beat together sugar, egg, orange juice and biscuit mix. Stir in nuts. Pour into greased loaf pan. Bake at 350 degrees for one hour. (top of bread will split)

Attention: If your FHS class plans a class reunion, please contact me at 784-5952, so I can put it into the paper for you.