"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Nut Salad, by Charlotte Toews, is from LaPorte Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs. strawberry jello 2 - 10 oz. pkgs. frozen sliced strawberries 1 - 1 lb. can crushed pineapple (drained) 3 medium mashed bananas 1 cup coarsely chopped nuts 1 pt. sour cream
Combine 2 pkgs. strawberry jello and 1 cup boiling water. Fold in the frozen strawberries, thawed and with the juice. Add pineapple (drained), bananas and nuts. Put half of mixture in refrigerator and let jell. Spread sour cream on top of this and add the remaining half of the mixture. Let set until solidly jelled.
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