Barbara White, of Katy, Texas, grew up in Columbia and still reads the News-Democrat. Here's her recipe.
STRAWBERRY & CREAM PIE
4 ounces softened cream cheese
1/2 cup powdered sugar
1/2 cup Cool Whip
1 (6 ounces) graham cracker crust
1 package (4 serving) strawberry gelatin
1 package (4 serving) Cook & Serve vanilla pudding and pie filling
1 1/4 cups water
2 cups diced strawberries
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate.
Mix gelatin, pudding and water in medium saucepan until smooth. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Cool for 5 minutes. Stir in fruit. Spoon over cream cheese layer. Refrigerate for at least 4 hours or until set.
Note: Don't worry when the Jell-O mixture looks pink. It will turn red as it cooks. I make this as low cal as I can. I use sugar free, fat free Jell-O and pudding. Also, the 1/3 less fat cream cheese. I have also made this without the cream cheese layer when I forgot to buy cream cheese and it is still good. I like to top a slice with extra Cool Whip.
Joan Mueth of Waterloo sent three recipes. Here's one that caught my attention because, while it has very basic ingredients, it is very inventive.
Rhubarb & Strawberry Whirligigs
1 cup rhubarb diced
1 cup sliced strawberries
1 cup sugar
1 cup water
2 1/2 cups prepared biscuit mix
2 tablespoons butter
Preheat oven to 450 degrees.
Combine rhubarb and strawberries.
Combine sugar and water, cook 10 minutes, stirring until sugar dissolves ( this is the syrup).
Add enough milk to biscuit mix to make rolled biscuits . Roll dough in oblong shape.
Spread rhubarb and strawberries on dough. Roll up like jelly roll. Slice 1 1/2 inches thick.
Place in greased baking pan cut side up. Pour hot syrup into pan. Dot slices with butter. Bake 20 minutes. Serve with whipped cream.
Vera Kanak sent in this recipe.
Strawberry spinach salad
1/3 cup cider vinegar
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds (optional)
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped (optional)
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
For the dressing: Combine vinegar, sugar, lemon juice and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature.
When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.
Carol Seibert of Mascoutah said this is "an old-time recipe for a delicious, moist cake for people that have lots of rhubarb to use. The rhubarb can be frozen for any time of the year and provides a different taste than most rhubarb recipes."
2 cups flour
1 1/2 cup sugar
1/2 cup shortening
1 cup sour milk or buttermilk with 1 teaspoon baking soda dissolved in it
1 1/2 cup chopped rhubarb
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
Cream shortening and sugar. Add beaten egg together with sour milk and vanilla.
Add flour, rhubarb and nuts and mix until combined and spread in pan.
Topping: Mix together and sprinkle over batter.
Bake 35 minutes. Cake is done when toothpick comes out clean.