Spring is here
May 23, 2011 6:26 pm
Updated: May 27, 2011 7:34 am
Those of you who have been following my blog know that I self published a cook book in 2009. When I was compiling those recipes I could not find the cook book from the church in my home town. I was cleaning out boxes in the garage recently and finally
found that book. I'll feature some of the recipes I've enjoyed in the past from the first cook book that has my recipes in it.
Rosey Spring Salad
4 cups diced rhubarb
1 1/2 cups water
1/2 cup sugar
2 , 3 oz. packages of strawberry gelatin
1 cup orange juice
1 tablespoon grated orange peel
1 cup slice strawberries
Combine rhubarb, water and sugar in a 2 quart saucepan. Bring to a boil over high heat. Lower to a simmer and cook until tender, about 15 minutes. Place gelatin in a mixing bowl. Pour undrained cooked rhubarb over gelatin, stirring until dissolved. Add orange
juice and peel. Chill 1 to2 hours until syrupy and fold in strawberry slices. Pour into lightly oiled 6 cup mold. Chill until set, at least another 2 hours. Serves 8.