1 yellow jiffy cake mix
1 Pkg instant vanilla pudding 1 8 oz Pkg Cream Cheese 1 box Danish strawberry Pie glaze Enough Porter strawberries to cover on top of cake.
Bake cake in 9X13 pan. Beat pudding with 1 &1/2 C. cold milk. Fold softened Cream cheese into the above pudding. Then spread on top of cake. Then make glaze and combine with sliced up strawberries and put on top of pudding mixture. Chill for a couple hours then its ready to serve.
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
- 4 big scoops Vanilla Ice cream
- 1 C. Fresh or frozen sliced Porter’s strawberries
- 1 C. fresh Pineapple
- 2 C. Strawberry yogurt
Put all ingredients in smoothie maker, If you do not have one a blender will do fine. Then blend together until smooth and creamy and chill for an hour and its ready to serve.
4# Porter’s Asparagus = 7 Pints
3 1/2 Cups Water
1 1/4 Cups Sugar
1/4 Cup Canning Salt
3 1/2 Cups White Vinegar
Boil All Together
In Jar Of Asparagus Put:
1/2 TSP Pepper
2 Cloves Garlic or Garlic Powder
1 TSP Dill Seed
1 TSP Pickling Spice or Mustard Seed
Pour Brine Over Asparagus In Jar
Put Jars in Boiling Bath for 10 Minutes
- 1 flaky pie shell, baked
- 1-1/2 quarts Porter strawberries
- 1 8-ounce package cream cheese
- 2 tablespoons sour cream
- 3/4 cup sugar
- 3 tablespoons cornstarch softened in a little water
- 1/2 pint whipped cream
Wash, hull and dry the strawberries. Soften the cream cheese with the sour cream and spread in the pie shell. Reserving a few to decorate the finished pie, arrange the rest of 1 quart of berries whole on the cream cheese. Cook the other 1/2 quart of berries over low heat with the sugar, bring to a boil, sieve, add the cornstarch softened in water and cook a few minutes until clear. Cool and pour over the fresh berries. Cover with lightly whipped cream and garnish with the reserved berries and mint leaves.