"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
3 T. cornstarch 4 T. raspberry jello 1 1/2 c. water 1 c. sugar 2-3 c. fresh strawberries
Crust: 1 stick of margarine or butter 1 c. flour 1 T. sugar
Cook first 4 ingredients on the stove until thick and clear. Let cool and add 2-3 c. fresh strawberries. Pour cooled mixture into a 9" baked pie shell (Recipe also included.) and refrigerate. Serve with whipped topping.
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