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Slice 4 strawberries thinly, arrange around sides of 4 individual dishes (half cup capacity).
Blend or process remaining strawberries and sugar until smooth; transfer to bowl.
Combine yoghurt in another bowl with extra sugar and cream.
Sprinkle gelatine over water, dissolve over hot water (or microwave on HIGH for about 20 seconds), cool, do not allow to set.
Add half the gelatine mixture to the strawberry mixture and the remaining half to the yoghurt mixture.
Divide half the strawberry mixture between the prepared dishes, refrigerate until almost set.
Pour yoghurt mixture enevly over strawberry layer, refrigerate until almost set.
Top with remaining strawberry mixture, refrigerate until set.

Recipe can be made up to 3 days ahead, keep, covered, in freezer. This recipe can makes about 8 half cup serves.

Ingredients:

340mL can coconut milk
1 cup skim milk
2 eggs
1/4 cup castor sugar (60g)
2 teaspoons gelatine
1/4 cup water
1 medium ripe banana (150g), mashed

Whisk coconut milk, skim milk, eggs and sugar together in heatproof bowl or double saucepan over simmering water until warm and frothy.

Sprinkle gelatine over water, dissolve over hot water (or microwave on high about 20 seconds), cool, do not allow to set. Gradually whisk gelatine mixture into egg mixture, pour into lamington pan, cover with foil, freeze several hours or until set.

Chop mixture roughly, place in large bowl, beat with electric mixer until light and fluffy; beat in banana. Return mixture to lamington pan, cover, freeze several hours or until set.

• 4 slices pork loin or tenderloin, about 1/2 inch (1.5 cm) thick and 4-6 ounces (115-180g)
• ground black pepper
• salt
• flour
• 2 eggs, lightly beaten
• 2 cups fresh or dried bread crumbs
• oil
• cabbage, shredded
• commercially prepared tonkatsu sauce, or a combination of the follwing mixed to taste:
• • ketchup
  • Worcestershire sauce
  • dark soy sauce
  • prepared mustard
  • sake

Slash the fat rim of one side of the loin cutlet to keep meat from curling when deep-fried.
Add some salt and then grind pepper over each sides.
Dredge lightly in flour.
Dip into beaten egg and then press into breadcrumbs.
To deep-fry: Bring about 3 inches (8 cm) of oil to about 350° F/175° C in a heavy-bottomed pot or deep-fryer.
Lay 1 or 2 cutlets in the hot oil.
Deep-fry till golden brown, about 5 to 7 minutes, turning them in the oil once or twice.
Skim the oil periodically.
Briefly drain cutlets on absorbent paper.
Cut pork crosswise at 3/4-inch (2cm) intervals into bite-sized slices that are easy to manage with chopsticks.
If you plan on eating tonkatsu with knife and fork, do not bother to cut it at this point.

Serve: Against a generous half-plateful of shredded cabbage, arrange cutlet slices as if cutlet was whole. Garnish with a wedge of lemon, if desired. The sauce may be poured from a small ewer into a small bowl to be used as a dip, or it may be poured over the cutlet and cabbage.

Ingredients:
1 (16 oz.) can jellied cranberry sauce
2 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1/4 c. milk
1/4 c. mayonnaise
1/4 c. powdered sugar
1/2 c. chopped walnuts


Crush cranberry sauce with a fork; stir in lemon juice. Spread evenly in a 9x5x3 inch pan; set aside. Combine cream cheese, milk and mayonnaise in a small bowl; beat until smooth. Stir in powdered sugar and walnuts. Spread mixture over cranberry sauce. Freeze until firm. Yields about 8 servings.

Ingredients:
1 large can crushed pineapple
1 box pistachio instant pudding
1 1/2 c. miniature marshmallows
1 small jar cherries
1 c. nuts
1 large Cool Whip


Mix pineapple and pudding together. Add remaining ingredients and chill until firm.

Ingredients:
1 (3 oz.) pkg. lime or orange Jell-O
1 (8 oz.) container sour cream
1 small can crushed pineapple, undrained
1 (12 oz.) carton Cool Whip
1 c. chopped nuts


Sprinkle dry Jell-O over sour cream and stir well. Add remaining ingredients and mix thoroughly. Refrigerate in an 8x8x2 inch dish. Cut into squares to serve.

Ingredients:
1 large can crushed pineapple, undrained
1/4 c. sugar
2 tbsp. salad dressing
2 c. grated sharp cheese
1 pkg. Dream Whip
1 (6 oz.) pkg. lemon Jell-O
1 c. Boiling water


Prepare Dream Whip according to package. Soften Jell-O in boiling water. Combine pineapple and sugar; add to Jell-O. Chill until thick. Fold in cheese, salad dressing and Dream Whip. Pour into mold and chill until set. Serves 6-8.

Ingredients:
3/4 c. margarine
3 tbsp. brown sugar
2 1/2 c. crushed pretzels
1 large pkg. strawberry gelatin
2 c. boiling water
1 lb. pkg. frozen strawberries, slightly thawed
1 (8 oz.) pkg. cream cheese
1 scant c. white sugar
1 small carton Cool Whip


Preheat oven to 350 degrees. Combine margarine, brown sugar and pretzels, mixing well. Pat into lightly buttered 9x13 inch baking dish. Bake for 10-15 minutes. Dissolve gelatin in boiling water; add strawberries. Cool until mixture begins to set. Meanwhile, cream the cream cheese and sugar. Fold into Cool Whip. Spread this mixture over cooled crust; after set, pour the gelatin mixture over Cool Whip mixture. Refrigerate until firm, preferably over night. Serves 12.

Ingredients:
2 pkg. grape Jell-O
2 c. hot water
1 can blueberry pie filling
1 small can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 (4 oz.) container sour cream
1/2 c. sugar
1 c. pecans


Dissolve Jell-O in hot water; add pie filling and pineapple. Let set. Mix cream cheese, sour cream sugar and pecans well and put on top of salad.

Ingredients:
1 (3 oz.) pkg. Jell-O
1 c. boiling water
1 c. cold water
1/3 c. mayonnaise
1 (1 lb.) can drained fruit cocktail
1 small can drained mandarin oranges
1 c. small marshmallow
1/4 c. chopped nuts


Dissolve Jell-O in boiling water. Stir in cold water. Chill until slightly thickened. Beat in mayonnaise until thoroughly blended. Fold in drained fruit cocktail, drained oranges, marshmallows and nuts. Pour into 1-quart mold. Chill until firm. Decorate, if desired, with a sprig of mint and cherries. Serve.

Ingredients:

2 small pkg. orange Jell-O
1 small can frozen orange juice, undiluted
1 large can crushed pineapple, undrained
2 c. hot water
2 cans mandarin orange sections, drained
1 pkg. lemon instant pudding
1 medium Cool Whip milk (as needed)

Mix Jell-O and hot water; stir in undiluted orange juice. Cool. Add orange sections and pineapple to Jell-O mixture. Pour into 8x12 inch dish. Chill until firm. Top with following: Mix Pudding and Cool Whip; add enough milk to make it creamy. Spread over congealed salad.

Ingredients:

1 (3 oz.) pkg. strawberry Jell-O
1 pkg. Dream Whip
1/2 c. chopped nuts
1 small can crushed pineapple, well drained (save juice)

Add Jell-O to 1 cup boiling water; dissolve well. Add enough water to pineapple juice to make 1 cup and add to Jell-O mixture. Chill until syrupy. Beat Dream Whip according to package and fold into Jell-O along with pineapple and nuts. Pour into mold and chill until firm.

Ingredients:

4-6 cucumbers, coarsely ground (3 1/2 c.)

6 medium carrots, coarsely ground (1 1/2c.)

2 medium onions, coarsely ground (1 c.)

2 tbsp. salt

1 1/2 c. sugar

1 1/2 c. vinegar

1 1/2 tsp. celery seed

1 1/2 tsp. mustard seed



Boil sugar, vinegar, celery seed and mustard seed for 5 minutes. Combine ground vegetables; stir in salt. Let stand 3 hours. Drain. Combine remaining ingredients and bring to boil. Add vegetables; simmer, uncovered, 20 minutes. Seal at once in hot sterilized jars. Chill before serving.