“Have patience with all things, but first of all with yourself.” ~ St. Francis de Sales
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We are in our summer birthday stretch, celebrating our granddaughter’s birthday this week. It’s hard to believe she is 19 already… and still puts up with her crazy younger brother who was having fun with crystal clear Thinking Putty tonight.
RECIPE OF THE WEEK
When our daughter called me to ask for this recipe last week I figured it was a sign I should share it. It is a true old-fashioned ‘church ladies’ recipe, complete with Cool Whip and jello… and still called a ‘salad’! I served it at our daughter’s baptism brunch but it has now been many years since I made it. It is appropriate it comes from a church cookbook published in 1978, the year our daughter was born!
QUICK STRAWBERRY SALAD
- 12-ounce carton cottage cheese
- 8-ounce carton Cool Whip
- 20-ounce can crushed pineapple, drained
- 1 pound fresh strawberries, cut into pieces
- 3-ounce package dry strawberry jello
Fold dry jello into Cool Whip and mix until well blended. Fold in cottage cheese, pineapple and strawberries saving a few strawberries for garnish. Chill and serve.
