3/4 c. brown sugar, packed                       1 c. half-and-half

2 c. cooked, mashed pumpkin                   1/2 c. chopped pecans

1/2 t . ground nutmeg                               1/2 c. brown sugar, packed

1/2 t. ground ginger                                  2 T. margarine, softened

1 t. ground cinnamon                                1 9-inch deep-dish pastry shell

Beat eggs at medium speed of electric mixer.  Add 3/4 c. sugar, pumpkin, and spices, mixing well.  Stir in cream.  Pour into prepared shell.  Bake at 425 degrees for 15 minutes.  Reduce heat to 375 degrees and bake 35 minutes.  Combine pecans, sugar, and margarine, mixing well.  Sprinkle over pie and bake an additional 10 minutes.  Let cool completely.

1 t. allspice                                                1/2 c. brown sugar

1 t. cloves                                                  3 sticks cinnamon

Simmer for 20 minutes.  Serve hot.

This little tyke is quite fond of Belvedere berries!
And he/she’s certainly dressed for berry picking!

1 8-oz carton cottage cheese 1 pint strawberries

1 3-oz package strawberry gelatin 1 10-oz container frozen whipped

1 16-oz can pineapple tidbits, drained topping

Mix cottage cheese and dry gelatin well; add drained pineapple tidbits and sliced strawberries. Fold in frozen topping-should stand up in peaks. Add nuts or marshmallows, if desired. Can be served immediately or refrigerated.

1 large pkg (6 oz) strawberry gelatin 1 quart fresh sliced strawberries

1 cup boiling water OR 2 packages frozen strawberries,

3 medium bananas, mashed thawed and drained

1 cup chopped pecans 1 can (20 oz) crushed pineapple, drained

1 pint sour cream (2 cups)

In medium bowl dissolve gelatin in boiling water. Stir until completely dissolved.

Cool. Add bananas, pecans, strawberries and pineapple to gelatin and stir to

Combine. Divide in half.

Pour half the mixture into a 9” x 12” pan; refrigerate until set, about 1 hour. Keep

Remaining gelatin at room temperature. Spread sour cream evenly over partially set mixture in pan. Pour on remaining gelatin mixture. Cover and refrigerate until set. Yield: 12 servings

2 ½ cups finely chopped fresh strawberries Dash hot pepper to taste

1 cup chopped green pepper Pepper to taste

2 tablespoons chopped green onions Tortilla chips

2 tablespoons minced fresh parsley

1/3 cup Catalina salad dressing

In a bowl, combine the strawberries, green pepper, onions and parsley. Stir in the salad dressing. Cover and refrigerate for 2 hours. Serve with tortilla chips.

Yield: 3 cups

1 8-oz container whipped topping, thawed

½ cup sour cream

1 pint strawberries, cut in half, reserve some for top of pie

1 9-in graham cracker crumb crust

few drops red food coloring, optional

Combine 2 cups whipped topping, sour cream and food coloring; mix well. Fold in strawberries, spoon into crust. Chill several hours or overnight. Top with remaining whipped topping and additional strawberry slices

2 cups fresh baby spinach 1 tablespoon cider vinegar

½ cup sliced fresh strawberries 1 tablespoon honey

½ cup sliced honey-roasted almonds 1 ½ teaspoons sugar

In a large bowl, combine spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings