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Berries and Cream Salad Squares
1 cup boiling water
1 pkg. (3 oz.) raspberry or strawberry-flavored gelatin
3/4 cup cold water
1/4 tsp. finely shredded lemon peel (set aside)
2 Tbsp. lemon juice
3/4 cup fresh or frozen red raspberries or sliced strawberries
3/4 cup fresh or frozen blueberries or blackberries
2/3 cup whipping cream
4 oz. (1/2 of an 8 oz. pkg.) cream cheese
1/3 cup sifted powdered sugar
1/4 cup chopped sliced almonds or pecans, toasted
Stir boiling water into gelatin for 2 minutes or until completely dissolved. Stir in cold water and lemon juice.
Chill until partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8 x 8 x 2" baking dish. Chill until firm.
Meanwhile, beat whipping cream just until soft peaks form. Add cream cheese and powdered sugar. Beat until fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Yield: 9 servings.
Make-Ahead Tip: Prepare salad. Cover and chill 6 to 24 hours. Top with nuts just before serving.
“It is good food and not fine words that keeps me alive.” OR “I live on good soup, not on fine words.”
Moliere (1622?-1673)
Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.
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