When my kids were growing up, I thought it would be a fruit salad my husband’s stepmother made–Mattie’s Fruit Salad. It was good, but not quite as good (to my boys, anyway) as the salad my mom had been making forever–Strawberry Salad. I’m never sure if it’s a salad or a dessert, so I just put it on the table and we eat it through the entire meal.
Cheryl Allen put the salad in our church cookbook.
My cookbook is well worn! LOL.
Here it is:
STRAWBERRY SALAD
1 large package strawberry Jello
2 C. boiling water
1 lb. strawberries (one box, frozen)
1 small flat can crushed pineapple.
Mix all and set. (I use frozen strawberries and add them instead of the cold water to the Jello.)
Before serving, add sour cream over top of Jello mixture.
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My mother put half the Jello mixture in the fridge to set, put the sour cream on it, then topped with the other half so there was a stripe of sour cream in the middle. I found Cheryl’s way to be much easier unless doubling the recipe. (I hate having unset Jello in my way, on the counter, waiting for the first half to jell.)
And since it’s Thanksgiving, and I’m thankful to have had her in my life, I’m going to share Mattie’s Fruit Salad.
1 box frozen strawberries
one can fruit cocktail, drained
1 apple, peeled and chopped, and/or 1 banana sliced and/or a bunch of seedless grapes
1/2 pint container of sour cream
Defrost strawberries and drain juice. Mix strawberry juice with sour cream and pour over thawed strawberries, fruit cocktail and other fruit and mix until all the fruit is coated well.
These recipes are oh, so good!
Now you have two great salad recipes that just might do as a dessert. 🙂 Help yourself!
What’s the must-have dish for your table?
Susan Spess Shay 