Who’s ready for a nice long, holiday weekend? I am! I am! The weather is supposed to be nearly perfect all weekend. Warm and sunny. Around our area people will be enjoying this holiday on and around the water. We live on Lake Lanier in north Georgia and we’ve had lots of rain this Spring, so the lake is nice and full. Great for boating and water sports!
No matter what your weekend activities may be, I’m sure they will include some good food. It’s the unofficial kick-off of summer so that means time to get out that barbecue grill and crank it up. So, what’s it going to be for your family? Ribs? Chicken? Hot dogs and burgers? Whatever you choose, this strawberry-banana jello mold is a great dish to have alongside. It can be made a day or two ahead and people of all ages just love it.
Now you know that I would normally call this a “congealed salad,” right? But since that term seems to really confuse folks who didn’t grow up in the deep South, I’m changing it up just this once. Jello mold, congealed salad, call it whatever you like. You can make this recipe in a mold or a casserole dish. Round, square, or rectangular. Whatever you have.
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