Strawberry Fool is pretty easy, but you still have to know how to make whipped cream without turning it to butter (unless you resort to Cool Whip and just pretend you can't tell the difference), so Strawberry Nincompoop is probably the best choice for the hard-core cooking haters.
For those who see the title as a being at least somewhat of a joke, there's a slightly more involved recipe:
A pastry crust filled with ripe strawberries glazed with raspberry jelly seems like it might even pass for a current recipe-- mostly fresh and simple ingredients, just a little work for impressive-looking results. It's not a casserole dish loaded with ground beef and other items that are best left unexamined....
And finally, for those of you who may actually try to make recipes from old cookbooks (rather than just scanning them, posting them, and calling it a day), here's a handy table of equivalents.
I'll admit that the culinary scale is the least interesting. It's worth at least more than the gunpowder to blow it up, but don't take my word for it because I don't know my arse from my elbow, sure as the Lord made little green apples.
Instead of cool whip, you could go upscale with ready whip. As for your modern shortbread tart, you should pat the mixture into a round pan, cover with foil, and cook it inside of your instant pot. Then arrange and glaze your strawberries, etc, etc. (and cover with ready whip)
ReplyDeleteWe could use Ready Whip now, but it wasn't an option in the '70s. (Of course, neither was an Instant Pot!)
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