"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 Jello Salad, by Betty Dimiceli, is from The Dimiceli Cucina,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large Strawberry Jello 2 cups liquid (drained juice of pineapple and water) 1 16 ounce package frozen strawberries in syrup 2 bananas, mashed 1 16 ounce can crushed pineapple, drained 1 8 ounce carton sour cream
Heat pineapple juice with water to make 2 cups Dissolve jello in hot liquid and add the next 3 ingredients Pour 1/2 of jello mixture in a 9x13 pan and chill until congealed Remove from refrigerator and spread the sour cream over the congealed mixture Pour the remaining jello mixture over the sour cream and return to the refrigerator until firm
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