Strawberry Jello Salad - Floyd Bannister (Pitcher)

RECIPE

1 large box (6 oz.) strawberry Jello
1 frozen carton (10 oz.) strawberries
1 flat can (6 oz.) crushed pineapple
1 small carton (8 oz.) sour cream

Dissolve Jello in two cups boiling water.  Add thawed, but not drained strawberries and can of pineapple with juice.

Pour 1 1/2 cups of Jello mixture into 9 x 9 pan.  Chill until set.  Mix sour cream with spoon until spreadable and smooth over thickened Jello.  Put in refrigerator to chill about 1/2 hour.

Carefully spoon remaining Jello (keep set out so not congealed) on top of sour cream layer.  Chill until set.

Nothing says 1983 like a wacky Jello dessert, and here it is!

Floyd Bannister was not particularly known for his culinary prowess, but he was a solid starter and spent the middle five of his 15 career seasons (1983-87)  with the Chicago White Sox.  The 1982 All Star signed with the Sox as a free agent from the Mariners.

The southpaw Bannister's Wikipedia entry describes him in possession of "a strong fastball, an excellent slider, and above average curveball."  He recorded an average of 6.49 K's per nine innings over his career.

As part of the 1983 AL West Division champions, Bannister went 16-10 with a 3.35 ERA and 193 strikeouts.  He lost his only postseason appearance, against Baltimore in the ALCS.

As for this strawberry Jello salad, well what can you say?  There was a time when people believed Jello qualified as salad.  To be honest, it was fun to make.  The only real trick is to make sure the Jello that you reserve for the top layer doesn't congeal while the rest of it is chilling in the fridge.

Was it good?  Of course!  It's Jello, and I especially love strawberry.  The sour cream layer wasn't too weird.  I grew up with this stuff so maybe it doesn't strike me as awful as it would to younger eaters.  But it's not something you'd want on a regular basis.

FINAL SCORE - An easy winner from this southpaw.