"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Chiffon Squares Recipe

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This recipe for Strawberry Chiffon Squares, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Hawkins
Added: Thursday, February 5, 2009


1/4 cup butter
1 1/2 cups crushed vanilla wafers
1 - 3 oz. jello
1/4 cup boiling water
1 can Eagle Brand Milk
1 - 10 oz. frozen strawberry (thawed)
4 cups mini marshmallows
1 cup whipping cream

Melt butter, stir in wafers.
Pat firmly on bottom of 11 x 7 pan. Chill.
Dissolve jello in water and stir in remaining ingredients.
Chill 2 hours.




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