Strawberry Pretzels Dessert 2 cups pretzels (crushed but not

Strawberry Pretzels Dessert 2 cups pretzels (crushed but not too fine) 3/4 cup butter or mazarine, melted 2 tablespoons sugar 1 (8 ounce) package of cream cheese 1 cup sugar 1 (12 ounce) container of Cool Whip 1 large box of strawberry Jello 2 (10 ounce) packages of frozen strawberries Mix the pretzels, 3/4 cup of butter, and 2 tablespoons of sugar together. Pat out in a 9 by 13 inch pan and bake for 8 minutes on 375 degree oven. Mix - 8 ounces of cream cheese (1 package) with 1 cup of sugar and 1 container (12 ounce) of Cool Whip. Layer on top of baked pretzel crust after it has slightly cooled. Mix one large box of strawberry Jello with 2 cups of boiling water. Add 2 (10 ounce) packages of frozen strawberries. Let it set for 10 minutes or until it begins to thicken. Spread on cream cheese mixture and refrigerate. Serves 12. REBA WOODARD Sperryville No Cook Strawberry Freeze Jam 1 quart strawberries 4 cups (3/4 pound) sugar 1 box sure-jell fruit pectin Have fruit at room temperature and prepare as directed in recipe. If fruit measure is slightly short, add water. Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into a large bowl. Measure sugar, then thoroughly stir into fruit. Let stand 10 minutes. Mix 3/4 cup water and sure-jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once stir into fruit, continue stirring 3 minutes. (A few sugar crystals vyjll remain) Immediately ladle into containers, leaving a half inch space at the top. With a damp cloth wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer. (Small amounts maybe covered and stored in refrigerator for up to three weeks) MARGARET SETTLE I t 1 t t I 1 k % i « i Amissville 4 I*