This recipe is one I learned from my Aunt Esther about 40 years ago. Aunt Esther was a real character and a fantastic cook. She was married to a Navy man and traveled the world with him. When Pearl Harbor was bombed she was there with her 2 year old son. She and her family finally settled in Virginia. Wayne and I had not been married long when she invited us over to a luau. I asked if I could come early and watch and help her cook. I learned a lot from her that day, from how to properly cook rice, why and how you slice vegetables on the bias, and, most importantly, how you can easily prepare a festive meal for a crowd. The dessert that night was a simple, light combination of jello, angel food cake and strawberries. Since we all associate red with Valentine's Day, I'm sharing it as a simple Valentine's Day dessert.
Ingredients
1 large package strawberry jello
2 cups boiling water
1 cup cold water
1 box sweetened frozen strawberries
1 angel food cake
1 large container whipped topping
Fresh strawberries
Mint leaves (optional)
In a bowl dissolve jello in boiling water add cold water and mix well. Pour into whatever shaped container you want to use...I have done this in a bowl, a casserole dish, and mold. (If using bowl or mold I spray with Pam). Add frozen strawberries and chill until slightly set. Tear the angel food cake into chunks and add to jello, push down to level the top. Refrigerate until firm. Frost with cool whip and garnish with fresh strawberries and mint.
Okay - now I want to know how to cook rice properly and why you cut vegetables on the bias! Do tell!
ReplyDeleteAccording to Aunt Esther...vegetables cut on the bias hold their flavors better because there is more surface area (well, that's what she said!)
ReplyDelete2 cups chicken stock or water
1 cup of rice
Bring liquid to boil
Add rice
When the liquid starts to boil again, reduce to low simmer
Cook on low for 20 minutes, covered
Fluff up with a fork