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Recipes 8-17-21

Posted 8/17/21

Frozen Strawberry Dessert

1 cup flour

1/4 cup brown sugar

1 cup sugar

2 cup frozen strawberries

1/2 cup melted butter

1/2 cup chopped pecans

2 beaten egg whites

2 teaspoon lemon juice

1 cup cool whip

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Recipes 8-17-21

Posted
Frozen Strawberry Dessert
1 cup flour
1/4 cup brown sugar
1 cup sugar
2 cup frozen strawberries
1/2 cup melted butter
1/2 cup chopped pecans
2 beaten egg whites
2 teaspoon lemon juice
1 cup cool whip
Mix flour, brown sugar, melted butter and pecans. (Save 2/3 cup crumbs)
Set aside. Spread mixture in 9x13 pan. Bake at 350 degrees for 20 minutes.
Cool. Combine eggs whites, sugar, strawberries and lemon juice. Beat until stiff. Add the cool whip. Pour on top of baked mixture. Put 2/3 cup reserved crumbs on top. Freeze. Take out of freezer a few minutes before serving.
 
Peach Ice Cream
8 ripe peaches
2 eggs, well beaten
Sugar
1 -12oz. can apricot nectar
3 cup milk
1 large can evaporated 
3 cup milk
Combine peaches with small amount of milk in blender. Combine all ingredients and freeze. 15 to 20 servings.
 
Homemade Vanilla Ice Cream
Put 8 junkets in 1/4 cup water. Set aside, to add very last. Beat 8 eggs well.
Add 3-1/2 cup sugar, 2 Tablespoon flour, 2 Tablespoons vanilla. Warm 3/4 cup gallon milk and 3 containers of pure whipping cream to take off chill. Mix beaten mixture gradually with warm milk mixture. Stir in junkets. Pour quickly into container. Let set up. Freeze. If using Butterfinger candy bars, crushed, cut back on sugar to 3 cups. If adding fruit, may need to add 1/2 cup more sugar.
 
Sausage Rice Casserole
1-1/2 cup rice
3 cup water
2 sliced carrots
1 onion
Seasoning to taste
1 green pepper, chopped
3 diced celery stalks
1/2 stick butter or oleo
1 pound pork sausage, browned
Put cooking oil in pan to keep from sticking. Put foil over to bake. Add water from time to time to keep from becoming dry. Cook approximately 1-1/2 hours or until tender.

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