These are for mama........

STRAWBERRY-RHUBARB PIE

pastry for 9-inch (2-crust)
pie
1 large pkg. strawberry jello
1/3 to 2/3 c. sugar
1/3 c. all-purpose flour
1/2 tsp. grated orange peel
4 c. cut-up rhubarb (1/2-inch
pieces)
2 Tbsp. margarine

Heat oven to 425 degrees. Prepare pastry. Mix sugar, Jell-O,
flour and orange peel. Add rhubarb and mix. Turn into pastry
lined pie plate. Dot with butter. Cover with pastry, slit,
seal and flute. Sprinkle with sugar. Bake until crust is
brown and juice begins to bubble through slit in crust, about
40 to 50 minutes.

STRAWBERRY-RHUBARB PIE

3 c. rhubarb, cut up
1 c. sugar
1/2 c. flour
1 pkg. strawberry jello (dry)
1/2 tsp. cinnamon
1/4 c. oleo, melted
1 uncooked pie shell

Mix all ingredients together. Pour into uncooked pie
shell and bake in a 400 degrees oven for 40 to 50 minutes.

STRAWBERRY-RHUBARB PIE

2 c. chopped rhubarb
1 1/2 c. sugar
1 (3 oz.) pkg. strawberry
jello (not made)
1 c. strawberries
1/2 tsp. salt
dash of nutmeg
4 Tbsp. flour
2 eggs, slightly beaten
2 crust pie shell

Mix together. Add eggs. Pour into pie shell. Bake at
350 degrees for 1 hour.

FRESH STRAWBERRY RHUBARB PIE

1 c. granulated sugar
2 Tbsp. cornstarch
1 c. water
1 lb. fresh rhubarb, 1 inch
pieces or 1 lb. frozen
rhubarb
1 (3 oz.) pkg. strawberry
jello
2 pt. fresh, washed, hulled
strawberries
9-inch baked pie shell
1/2 c. heavy cream
1 Tbsp. 10x sugar

Mix sugar and cornstarch in large saucepan. Stir in
water and rhubarb. Cook mixture, stirring often until rhubarb
is tender and mixture is thickened. Boil for 1 minute. Remove
from heat and stir in gelatin until dissolved. Refrigerate,
stirring often until it mounds when dropped from spoon. Stir
strawberries into rhubarb mixture. Pour into pie shell. Refrig-
erate. Beat cream with 10x sugar until soft peaks form. Spoon
into pastry bag fitted with small rosette top. Pipe cream in
lattice pattern on top of pie. Chill pie 4 hours or until set.
Makes 8 servings.