A very dear friend of mine, Mrs. Jo Lynn Burns, sent me this recipe along with a couple of others for the “Holiday Specials” newsletter. While I plan to use her recipe for Sausage Logs in this Friday’s edition of the Cooking with Ellen Holiday Specials E-Newsletter, I thought I would go ahead and use her Strawberry Salad recipe for this week’s newsletter as an example of how a few quick substitutions can make a recipe just a little better.
We enjoyed this Strawberry Salad with the Burns one year on Christmas day. In December 1999, my family bought some land in Cedar Bluff, Mississippi, close to where the Burns were living at the time. We spent the entire month of December (with the help of many dear friends) constructing a small dwelling for us to live in while we built the house we live in today. Christmas day was spent at the new land, constructing, plumbing, and working, so that we could get our stuff moved in before December 31st. That night, the Burns had us over for dinner, serving us a delicious meal, including this special salad.
2 boxes sugar-free strawberry Jell-O
1 small can crushed pineapple
2 1/2 cups hot water
1 small box frozen strawberries
1 (8-ounce) carton sour cream
Dissolve Jell-O in water, stir in strawberries until thawed. Add pineapple and nuts. Chill half of mixture until set. Spread sour cream over, then pour remaining mixture on top and chill.
Note: If you don’t want to make the “lighter” version of this recipe, just use regular Jell-O and sour cream, although normally I can’t even tell a difference when I use the sugar-free and low-fat versions of these ingredients.