Seasoned with Love\r\nHillsboro Extension \r\nHomemakers\r\n\r\n10-Minute Peanut Brittle\r\nLinda Simmons\r\n1 cup sugar\r\n1\/2 cup light corn syrup\r\n1\/8 tsp. salt\r\n1 to 1 1\/2 cups roasted, salted peanuts\r\n1 Tbsp. butter or margarine\r\n1 tsp. vanilla\r\n1 tsp. soda\r\nCombine sugar, syrup and salt in a two quart casserole or mixing bowl. Microwave on high for five minutes.\r\nStir in peanuts.\r\nMicrowave three to five minutes \u2013 stirring after three minutes \u2013 until syrup and peanuts are lightly browned.\r\nStir in butter, vanilla and soda until light and foamy.\r\nSpread to 1\/4 inch thickness on a large, well-buttered cookie sheet.\r\nCool mixture on cookie sheet three to five minutes.\r\nLift from sheet and pull or stretch mixture to desired thinness.\r\nMakes one pound.\r\n\r\nStrawberry Pie\r\nAnne Alderman\r\n2 Tbsp. cornstarch\r\n1 cup sugar\r\n1 cup water\r\n3 oz. pkg. strawberry gelatin\r\n1 quart fresh strawberries\r\n1 baked 9-inch pie shell\r\nBlend together cornstarch and sugar.\r\nCombine with water in saucepan.\r\nCook until thick, about three to five minutes.\r\nAdd gelatin to mixture.\r\nStir until dissolved.\r\nAllow to cool, but not completely cold.\r\nClean strawberries and spread evenly in baked pie shell. \r\nPour cooked mixture over the berries,\r\nChill for two to three hours.\r\nServe with whipped cream.