1/2 c. sugar
3/4 c. water
Boil 5 minutes and then cool. Add: 3/4 c. orange juice
1 1/2 c. unsweetened pineapple juice
Pour into an ice cube tray or container and freeze. To serve, thaw until slushy; serve as an appetizer with a bit of grated orange peel on top, or serve a dishful to your kids on a hot summer day.
397557 -- PEPPERMINT DESSERT
1/2 c. chopped pecans
1 1/2 c. crushed graham crackers
1/4 c. oleo, melted
2 tbsp. sugar
2 c. whipping cream, whipped and
sweetened
4 c. miniature marshmallows
12 medium-sized sticks peppermint
candy (crushed)
Mix first 4 ingredients together and
pat into a 8x8 pan; freeze until
set.
Mix last 3 ingredients; spread on
top of crust; refrigerate until
ready
to serve.
397558 -- PINA-COLADA WEDGES
8 oz. (each) softened cream cheese,
undrained crushed pineapple
1/3 c. sugar
2 tbsp. rum
3 1/2 c. Cool Whip
7 oz. coconut
Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 hours). Cut into wedges; garnish with pineapples and cherries.
397559 -- PISTACHIO REFRIGERATOR DESSERT
1 c. flour
2 tbsp. sugar
1/2 c. oleo
1/4 tsp. butter flavoring
1/4 c. chopped nuts
Combine and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool. 8 oz. cream cheese, softened
2/3 c. powdered sugar
4 oz. Cool Whip
Mix cheese and sugar together; fold in Cool Whip; spread on cooled crust. 2 sm. pkgs. pistachio instant pudding
mix
1 1/2 c. cold milk
1/4 tsp. almond flavoring
Combine and spread over top of cream cheese layer; refrigerate until firm. Top with 4 ounces Cool Whip and refrigerate.
397560 -- RED, WHITE & BLUE (FLAG)
Slice a pound cake in 8 thin slices and lay them in a 9x13 glass baking dish; cover with 1 cup blueberries, 1 cup sliced strawberries; cover with 8 ounces Cool Whip; place 50 blueberries in upper left-hand corner for stars; use sliced strawberries laid lengthwise to make 5 red stripes. Refrigerate for 30 minutes before serving.
397562 -- CHOCOLATE LAYER ICE BOX DESSERT
1 c. flour
1 c. chopped nuts
1 stick margarine
Mix and pat in pan and bake 25 minutes at 350 degrees. Cool. 12 oz. cream cheese
1 c. Cool Whip
1 tsp. vanilla
1 c. powdered sugar
Mix and pour on cooled crust. 2 sm. pkg. instant chocolate pudding
mix
3 c. milk
1 tsp. vanilla
Mix well and pour over top of cream cheese mixture and chill until firm. Frost using balance of 9 ounce Cool Whip. Garnish with shavings of Hershey as final layer.
397563 -- FINGER JELLO
3 sm. boxes Jello
4 pkgs. Knox gelatin
4 c. boiling water
2 tbsp. lemon juice
Mix Jello and Knox in large bowl. Add water and lemon juice; stir well. Pour into 13x9-inch dish and refrigerate until set. Cut into squares or shapes and store in a covered dish.
397564 -- CREAMY FINGER JELLO
3 sm. boxes Jello
4 pkgs. Knox gelatin
3 c. boiling water
1 c. (1/2 pt.) heavy whipping cream
Mix first 3 ingredients; stir well. Add cream and chill until set.
397565 -- FELICIA'S EXTRA SPECIAL DESSERT
1 lg. pkg. cherry gelatin
1 qt. vanilla ice cream
1 can maraschino cherries
1 c. boiling water
1 can crushed pineapple
1 c. nuts
Dissolve water and gelatin, then add ice cream. Stir until completely melted. Add other ingredients. (You can also add bananas, grapes or fruit cocktail.) Refrigerate until firm.
397566 -- CANDIED DILL STRIPS
7 lbs. cucumbers strips
1 c. lime
1 gal. water
1 1/2 qts. vinegar
7 1/2 c. sugar
1 1/2 tbsp. celery seed
5 to 6 drops of food coloring, yellow
1 tbsp. dill seeds
Salt
Peel cucumbers and cut lengthwise. Scoop out seeds with spoon. Slice to size of finger. Soak overnight in lime water. Wash until water is clear. Soak in clear, clean water 3 or 4 hours, drain. Heat vinegar, sugar, celery seeds, salt and food coloring. Pour over cucumber and let stand overnight. Simmer for 30 minutes. Pack in jars with 1 tablespoon of dill to a jar, seal.
397567 -- FROZEN CORN
4 qt. corn, cut off cob
1 c. corn oil (Mazola)
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.
397568 -- FROZEN CORN
4 qt. corn, cut off cob
1 c. corn oil
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.
397569 -- FROZEN CUCUMBERS
2 c. sugar
2 c. water
1 c. vinegar
1 tbsp. salt
Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.
397570 -- JELLO FIGS
3 c. mashed figs
3 c. sugar
2 sm. pkgs. mixed fruit Jello
Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes, put in jars.
397571 -- FROZEN CUCUMBERS
7 c. sliced peeled cucumbers
1 c. sliced onions
1 tsp. celery seed
- tsp. salt
- c. white sugar
- c. vinegar
Mix together and let stand for 24 hours, package and freeze. Thaw in refrigerator when ready to use.
397572 -- FROZEN CORN
36 ears corn, cut off (12 pints)
1 carton half and half
1 lb. butter (cut in chunks)
2 tbsp. salt
2 tbsp. sugar
Bake in oven 1 hour at 325 degrees. Stir often. Cool and freeze.
397573 -- FROZEN ZUCCHINI
Grate unpeeled zucchini and pat dry on layers of paper towels. Place 2 cups zucchini in freezer containers. Seal and freeze. Use in any recipe calling for grated zucchini.
397574 -- FROZEN CUKES
2 qts. sliced cucumbers
4 onions
3 tbsp. salt
Combine and let stand 3 hours. Drain. Add the following syrup which has been heated. 1/2 c. vinegar
1/3 c. water
2 c. sugar (I substitute Equal)
Refrigerate for 24 hours. Put in small containers and freeze. Creighton
397575 -- STRAWBERRY JELLO SURPRISE
2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
6 oz. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
Combine pretzels, butter and 3 tablespoons sugar. Press in bottom of a 9"x13" pan; bake at 400 degrees for 8 to 10 minutes. Beat well the cream cheese and 1 cup sugar; add Cool Whip and spread on cooled crust. Add Jello to boiling water and stir to dissolve; when partially set, add strawberries (sliced if necessary). Pour over cheese layer and refrigerate until serving time.
397576 -- CANDIED PICK-A-DILLIES
1 qt. dill slices
1/2 c. cider vinegar
2 c. sugar
2 tbsp. pickling spices
Drain pickles. Combine vinegar and sugar. Tie spices in cheese cloth. Add pickles. Let stand at room temperature. Shake once in a while until sugar dissolves, about 4 hours. Refrigerate. These are real crisp and good. for Deloris Boyer
397577 -- ROSEMARY JELLO
4 c. cranberry juice
12 long sprigs of rosemary
1 (3 inch) long cinnamon stick
7 c. sugar
6 whole cloves
6 oz. liquid pectin
1 rosemary sprig for each jar
Melted paraffin
Pour rosemary and cranberry juice into a large pot. Bring to a boil and simmer 15 minutes. Add sugar and let it dissolved, add cinnamon stick and cloves. Bring to a boil, remove rosemary, add pectin. Bring back to a rolling boil for one minute. Remove from heat, skim off foam and ladle into sterilized jars (put a sprig of rosemary into each jar before adding the jelly). Leave 1/2 inch head space in each jar. Seal with melted paraffin.
397578 -- FROZEN CUCUMBERS
7 c. thinly sliced cucumbers
1 green pepper, thinly sliced
3 onions, thinly sliced
2 c. sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. celery seed
Pour liquid over ingredients. Will keep in refrigerator for 2 weeks.
397579 -- HOT STUFF
Peppers, any kind of the very hot
variety, red or green
1/4 tsp. salt
1/4 tsp. pepper (ground black table
type)
1 tbsp. mustard seed
1 tbsp. ground cayenne pepper
- tbsp. onion, diced sm.
- tbsp. cloves garlic, diced
White vinegar
In blender, about 3/4 full, place the peppers, salt, black pepper, mustard seed, cayenne pepper, onion and garlic. Cover these ingredients with vinegar. Blend until all ingredients are chopped very fine. Place in stew pot and simmer over medium heat until most of the juice is cooked out. Stir occasionally. Brookeland, TX
397580 -- FROZEN CORN
5 qts. cut off raw corn
1/2 c. water
4 tbsp. sugar
Cut off corn and fill ice cream bucket 3/4 full. Add 1/2 cup water and 4 tablespoons sugar. Mix through the bucket. Microwave on high for 12-14 minutes, but stir every 3-4 minutes. Cool, then freeze in zip lock or tie freezer bags. To serve heat in microwave.
397581 -- SLOPPY JOES
2 lb. ground beef
1 c. each, chopped onion, green
pepper, celery
1 can condensed tomato soup
1 tbsp. Worcestershire sauce
1 c. shredded cheddar cheese
1/4 c. pickle relish
Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft. Blend in soup, pickle relish and Worcestershire. Simmer 15 minutes, stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.
397582 -- APRICOT DESSERT
1/2 c. butter
- c. confectioners' sugar
- eggs, beaten
- 1/2 c. vanilla wafers, crumbed
- c. heavy cream
- (1 lb. 13 oz.) cans halved apricots
- c. chopped pecans
Melt butter in top of double boiler. Add sugar and eggs; blend. Cook over boiling water, stirring constantly until mixture thickens, about 4 minutes. Gently pack 3/4 of crumbs in 15"x10" jelly roll pan. Spread cooked filling over crumbs. Spread half of whipped cream over filling. Arrange apricot halves on top of whipped cream. Spread nuts over apricots. Spread on remaining whipped cream and top with remaining wafer crumbs. Chill at least 24 hours. 16 to 20 servings.
397583 -- COOL LEMON DESSERT
1 c. flour (not sifted)
1/2 c. margarine, softened
1/3 c. chopped nuts
8 oz. cream cheese
- c. confectioners' sugar
- c. frozen whipped topping
- (3 3/4 oz.) pkgs. instant lemon
pudding mix
Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve. Makes 12 servings.
397584 -- FROSTY STRAWBERRY DESSERT
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts
1/2 c. melted butter or oleo
1 c. whipped cream or frozen whipped
topping
2 egg whites
2/3 c. sugar
10 oz. pkg. frozen strawberries
2 tbsp. lemon juice
Stir together first four ingredients and spread in a 9"x13" pan. Bake at 325 degrees for about 20 minutes. Stir crumbs occasionally and watch, as they may burn. Remove from pan. Combine egg whites, strawberries, sugar and lemon juice. Beat with mixer until stiff peaks form. It takes 5 to 10 minutes. Fold cream into this mixture. Spread 2/3 of crumbs back in pan. Top with strawberry mixture, then remaining crumbs. Freeze. This can be made ahead of time and should be made six hours ahead at least. It keeps well. If you use fresh strawberries, use 1 cup sugar. Serves 8 to 10.
397585 -- COOL SUMMER DESSERT
1 pkg. pistachio instant pudding
1 (8 oz.) Cool Whip
Drain and save juice from: 1 sm. can fruit cocktail
1 can mandarin oranges
1 sm. can crushed pineapple
Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together. 6 to 8 servings.
397587 -- CHERRY DESSERT
2 cans pie cherries
2 cubes margarine, melted
1 white or yellow cake mix
Chopped nuts
Put cherries in bottom of 9x11 inch pan. Put cake mix on top; pour melted butter over the top. Sprinkle with nuts. Bake 30-40 minutes at 350 degrees. Other pie mixed fruit can be used.
397588 -- RASPBERRY FLUFF
1 c. cream
1 (10 oz.) pkg. frozen raspberries
1 c. sugar
2 egg whites
1 tsp. lemon juice
9x13 inch graham cracker crust
Whip 1 cup cream. Put together and beat the raspberries, sugar, egg whites, and lemon juice. Beat 15 minutes until light and fluffy. Fold whipped cream in mixture and put in 9x13 inch graham cracker crumbs pan. Top with graham cracker crumbs. Put in freezer until ready to serve.
397589 -- LEMON FLUFF
1 (14 1/2 oz.) can (1 3/4 c.)
evaporated milk
1 (4 oz.) pkg. lemon gelatin
1 3/4 c. hot water
1/4 c. lemon juice
- c. sugar
- 1/2 c. vanilla wafer crumbs or
graham crackers
Chill unopened can of milk in refrigerator until ice cold, about 3-4 hours. Dissolve gelatin in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9x13 inch pan with crumbs. Pour over gelatin mixture. Top with remaining crumbs and chill until firm. Cut in squares. Serves 12 and can be made the night before.
397590 -- BUSTER BAR DESSERT
1 lg. pkg. Oreos, crushed fine
1/2 c. melted margarine
1/2 gallon vanilla ice cream, softened
1 1/2 c. Spanish peanuts
1/2 c. margarine
2/3 c. chocolate chips
2/3 c. powdered sugar
13 oz. can sweetened condensed milk
1 tsp. vanilla
Crush Oreos in food processor until fine and no white frosting shows. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust. Mix margarine, chips, powdered sugar and milk over medium heat. Boil slowly until thickened, 10-12 minutes. Stir frequently. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.
397591 -- PAPAYA ICE
1/2 c. sugar
1 tsp. unflavored gelatin
1 papaya (about 1 lb), peeled,
seeded, and cubed, about 1 3/4 c.
cubes
4 tsp. lemon juice
In a small saucepan, combine sugar and gelatin. Add 1/2 cup water. Cook and stir over low heat until sugar and gelatin are dissolved; set aside. In a blender container or food processor bowl, combine sugar mixture, papaya, and lemon juice. Cover; blend or process until smooth. Pour into a small mixer bowl. Cover, freeze fruit mixture 2 to 3 hours or until almost firm. Beat with an electric mixer on medium speed about 2 minutes or until mixture is fluffy. Transfer mixture to a 7 1/2 x 3 1/2 x 2 inch or 8x4x2 inch loaf pan. Cover; freeze at least 4 hours or until firm. To serve, let stand 10 minutes at room temperature. If desired, garnish with fresh mint. Serves 4.
397592 -- NANA'S JELLO
4 sm. pkgs. red Jello
1 (# 2) can pineapple, crushed
3 to 4 bananas
Cool Whip
Set Jello using pineapple juice. Stir in fruit when partially set. Stir in Cool Whip when totally set.
397593 -- MAMIE'S GOOD GREEN JELLO
1 lg. lime Jello
1 c. boiling water
1 c. cold water
1 c. sour cream
1 c. crushed pineapple
White grapes
Pecans
Combine and refrigerate until set.
397594 -- PINK FLUFF
2 boxes raspberry Jello
2 c. hot water
2 sm. cans crushed pineapple, drained
2 (8 oz.) pkgs. cream cheese
- pt. whipping cream
- c. chopped nuts
Dissolve Jello in hot water and place in refrigerator. When Jello begins to congeal, add well drained pineapple and cream cheese which has been mashed with a fork. Whip cream until stiff and stir in nuts. Fold all together and place in large rectangle dish and refrigerate until set. This salad makes up to be a bright fluffy pink. Serves 16.
397595 -- EASY JELLO FLUFF
1 (3 oz.) pkg. Jello, any flavor
1 (1 lb.) carton cottage cheese
1 can (lg.) crushed pineapple
1 (8 oz.) carton Cool Whip
Mix first 3 ingredients in large bowl. Stir in Cool Whip (thawed). May be served immediately or stored for 2 to 3 days. For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese. NOTE: I like orange Jello best.
397596 -- ORANGE JELLO
2 boxes tapioca pudding
- sm. pkg. orange Jello
- cans mandarin oranges, drained
- c. water
- (8 oz.) container Cool Whip
Mix pudding, Jello and water and cook until thick. Cool. Add 8 ounce Cool Whip and oranges. Refrigerate. Other flavors of Jello and fruit may be used. Rochester, MN
397597 -- FESTIVE CHERRY JELLO
2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1 can cherry pie filling
Mix Jello and boiling water add pie filling and mix. Pour in pan, when set frost with Cool Whip and sprinkle for occasion: Holiday season green or red squares or maraschino cherry halves.
397598 -- APRICOT JELLO
2 (3 oz.) pkgs. apricot Jello
2/3 c. sugar
1 c. hot water
1 (8 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple (do
not drain)
2 lg. jars apricot baby food
1 (12 oz.) Cool Whip
1 (8 oz.) Cool Whip (for frosting, if
desired)
Mix Jello, sugar, and water. Bring to a boil, stirring constantly. Mix cream cheese and pineapple together, then add apricot baby food. Let first mixture cool to room temperature and add to apricot mixture. Fold in Cool Whip and pour into 12 x 8 inch dish. May frost with Cool Whip if desired.
397599 -- CRANBERRY JELLO
2 (3 oz.) pkgs. raspberry jello
1 c. hot water
1 can whole berry cranberry sauce
1 c. nuts
1 pt. sour cream
1 lg. can crushed pineapple, drained
Mix together Jello and water. Let cool. Add remaining ingredients and blend. Refrigerate until set.
397600 -- JELLO GELATIN DESSERT
1 box Jello (orange)
1/4 c. milk
3/4 c. ice cubes
1 sm. can crushed pineapple
Mix Jello with 3/4 boiling water. Put in blender for 30 seconds at low speed. Add milk and ice cubes. Stir in blender until melted. Add small can of crushed pineapple. Whip for a few minutes. Pour in a 6 x 8 inch dish. Refrigerate until firm.
397601 -- PEACH JELLO
1 lg. can peaches
1 lg. pkg. peach Jello
1 can crushed pineapple, juice and all
1 lg. pkg. cream cheese, softened
1 (8 oz.) Cool Whip
Bring the peaches and the Jello to a boil. Mix until dissolved. Allow to cool. In another bowl combine the crushed pineapple with the cream cheese, mixing well. Add to the peach mixture. Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.
397602 -- MOM'S GREEN JELLO
1 (3 oz.) pkg. lime Jello
1 lg. can crushed pineapple, reserve
juice
- (8 oz.) cream cheese, softened
- tbsp. lemon juice
- pkg. Dream Whip, prepared as
directions on pkg.
Use pineapple juice as part of liquid needed to dissolve Jello. Let set awhile. Combine cream cheese with lemon juice. Fold the cream cheese and Dream Whip into Jello. Add pineapple. Chill.
397603 -- LIME - PEAR JELLO
1 lg. box lime Jello
- lg. can pears, reserve juice
- (3 oz.) pkgs. cream cheese
- pkg. Dream Whip
Combine pear juice with enough water to make 2 cups, bring to a boil. Dissolve Jello with pear juice and water. Put pears in blender, blend. Then add cream cheese. In bowl whip up the Dream Whip according to package directions. Add pear-cream cheese mixture, then jello. Pour into mold and chill.
397604 -- GELATIN DESSERT
1 container cottage cheese
1/2 pkg. gelatin, any flavor
1 c. fresh fruit
Put the cottage cheese in a large bowl. Next add the gelatin. Then add the fresh fruit. Store in the refrigerator. This recipe can be doubled. Enjoy!
397605 -- RASPBERRY JELLO
1 lg. pkg. Jello raspberry
2 c. boiling water
1 c. applesauce
1 pkg. frozen raspberries, thawed
with juice
Dissolve raspberry Jello in 2 cups boiling water. Add 1 cup applesauce and package of thawed frozen raspberries, juice and all. Refrigerate until set. Topping: Good but not necessary 1/2 pint sour cream, 1 cup miniature marshmallows. Mix together and dollop on serving of Jello. Justin Gilbertson
397606 -- RASPBERRY JELLO
2 sm. pkg. raspberry Jello
2 c. boiling water
- c. apple sauce
- sm. pkg. frozen raspberries
--TOPPING:--
1/2 pt. whipping cream
1 c. mini marshmallows
3 oz. cream cheese
Mix Jello in water until dissolved. Add raspberries then applesauce. Put into Topping: Put topping ingredients in a bowl the night before. On the day your serving it whip it up and spread it over Jello mixture.
397607 -- CRANBERRY JELLO
1 pkg. (3 oz.) raspberry Jello
- pkg. (3 oz.) lemon Jello
- c. hot water
Dissolve. Add 1 cup (14 oz. jar) cranberry, orange relish, 1 small can crushed pineapple (with juice). Cool mixture DO NOT SET. Add 1 cup 7 Up. Pour into 9 x 13 pan. When cool, cut into squares. Spread Cool Whip on top, optional.
397608 -- CRANBERRY JELLO
1 lg. pkg. cherry Jello
1 can whole berry cranberry sauce
1 sm. can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. nuts, chopped
Dissolve Jello in 1 1/2 cups boiling water. Add cranberry sauce and pineapple. Beat in softened cream cheese. Add nuts and pour into mold. Chill until set and serve.
397609 -- CRANBERRY SHERBET
1 lb. cranberries
3 1/4 c. water
2 c. sugar
Juices of 2 lemons
1 lg. egg white (or 2 sm. ones)
Cook cranberries and water, then strain through sieve. Measure cranberry juice and pulp, add water to make 4 cups total. Add the sugar and lemon juice. Mix well. Freeze until thick but not solid. Beat egg white until stiff. Gradually add mushy fruit and beat thoroughly. Finish freezing. If it won't freeze, ad more lemon juice, beat again. Use as a salad with chicken or turkey. Serves 10.
397610 -- SLOPPY JOES
1 lb. hamburger
1/3 c. ketchup
1 tbsp. mustard
1 can tomato soup
1/3 c. brown sugar
Onion
Brown hamburger with onion. Then add ketchup, mustard, soup, and brown sugar. Simmer for 5 minutes.
397611 -- STRAWBERRY 7UP JELLO
1 lg. pkg. (6 oz.) strawberry Jello
2 c. applesauce
2 to 2 1/3 c. 7Up
Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Refrigerate until jelled before serving.
397612 -- CRANBERRY RASPBERRY JELLO
3 boxes of raspberry Jello, dissolved
in 1 c. hot water
1 (16 oz.) can cranberry sauce,
softened in 1 c. of hot water
1 lg. can of pineapple, drained
1 c. nuts
Mix all ingredients together. Pour 1/ 2 of mixture in pan and let set. 1 c. sour cream to top of layer
Top this with rest of Jello. Let set.
397613 -- LIME FLUFF
1 (3 oz.) pkg. lime Jello
1 can fruit cocktail (2 c.), drained
1 1/2 c. pineapple juice
1 c. whipping cream, whipped
Heat pineapple juice. Dissolve Jello in it. Let partially congeal. Add drained fruit cocktail. Fold in whipped cream. Chill.
397614 -- CRANBERRY FLUFF
2 c. raw cranberries, ground
2 c. miniature marshmallows
3/4 c. crushed pineapple, drained
2 c. diced, unpeeled tart apples
1/2 c. nuts
1 c. whipped cream
Combine cranberries, marshmallows and sugar; refrigerate overnight. Add pineapple, apples, nuts and cream. Chill for several hours. Yield 8 to 10 servings. (Cooper)
397615 -- MANDARIN ORANGE JELLO
2 boxes vanilla tapioca pudding
1 sm. pkg. orange Jello
3 c. hot water
1 lg. container Cool Whip
1 lg. can mandarin oranges, drained
In 2 quart saucepan mix pudding, Jello and water. Cook until clear. Cool. Add Cool Whip and mandarin oranges and refrigerate. Make the day before serving. (District Media Services)
397616 -- STRAWBERRY DESSERT
9 oz. strawberry Jell-O
3 c. boiling water
2 c. yogurt (lowfat or nonfat)
1-2 c. strawberries
Pour boiling water over Jell-O and stir until dissolved. Chill until very thick but not set. Beat in yogurt with rotary beater. Stir in strawberries and chill. Serve 8-10.
397618 -- CHERRY FLUFF
1 can cherry pie filling
1 (12 oz.) container Cool Whip, thawed
1 can Eagle Brand milk
1 lg. can crushed pineapple, drained
1/2 c. nuts, chopped
Mix all ingredients thoroughly. Refrigerate.
397619 -- AUNT JEANETTE'S BLACK CHERRY JELLO WITH PEPSI
2 (4 serving) pkgs. cherry Jello
16 oz. Pepsi
1 (3 oz.) pkg. cream cheese
1 qt. black cherries, save juice
Add water to cherry juice to equal 2 cups; bring to a boil. Add to Jello; stir until dissolved. Beat in cream cheese which has been cut into tiny cubes. Add cherries and Pepsi. Let set.
397620 -- BLUEBERRY JELLO
2 sm. boxes blackberry, raspberry or
other berry) Jello
2 c. boiling water
1 can blueberry pie filling
1 sm. can crushed pineapple, well
drained
Dissolve Jello in 2 cups boiling water. Add blueberry pie filling and 1 small can of crushed pineapple. Pour into dish or pan (approximately 12 x 8 inches) and refrigerate until set. Cream: 1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream
1/2 c. sugar
1 tsp. vanilla
Beat until smooth, spread on Jello. Sprinkle with chopped walnuts or pecans.
397621 -- PEACH FLUFF
2 (3 oz.) pkgs. peach Jell-O
1 (15 1/4 oz.) can crushed pineapple
Combine Jell-O and pineapple and heat over low heat until dissolved. Stir until it bubbles. Cool. Then add: 2 c. buttermilk
1 lg. carton Cool Whip
1 c. chopped pecans
Fold together. Pour in lightly oiled mold and refrigerate. March 26, 1987
397622 -- RIBBON JELLO
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
- (3 oz.) pkg. strawberry Jello
- envelopes Knox gelatin
- c. milk
- c. sugar
- pt. sour cream
- tsp. vanilla
Grease a 9 x 13 inch glass dish with butter or oleo. Dissolve 1 package Jello with 1 cup cold water. Pour into dish until set. In a saucepan bring 2 cups milk to a boil. Add 1 cup sugar, mix until sugar is dissolved. Dissolve 2 packages Knox gelatin in 1/2 cup cold water. Add to milk and sugar. Combine 1 pint sour cream and 2 teaspoons vanilla. Add to milk until blended. When this mixture is fairly cool put 1/1 2 cups on Jello layer. Set in refrigerator until set. When it is sticky to touch it is ready for next layer of Jello. Alternate with sour cream mixture. Ending with layer of Jelly. Keep our cream mixture in saucepan between layers to keep from setting up. Keep over warm water.
397623 -- APRICOT JELLO
1 lg. apricot Jello, dissolved in 2 c.
hot water
2 c. cold water
3 bananas, diced
1 (#2) can crushed pineapple, drained
well
2 c. marshmallows
Dissolve apricot Jello in hot water. Add 2 cups cold water. Mix bananas and crushed pineapple (save juice) into Jello. Pour into a 9 x 13 inch pan and sprinkled 2 cups marshmallows over top. Refrigerate until set. Mix all together and cook until thick: 1/2 c. sugar
2 tbsp. flour
1 egg
1/2 c. pineapple juice
When thick, remove from heat and add: 2 tbsp. butter
1 (3 oz.) pkg. cream cheese
Cool. When cool add 1 small carton of Cool Whip and spread over thickened Jello. Sprinkle with ground nuts, coconut or cherries for color.
397624 -- BLUEBERRY JELLO
2 sm. or 1 lg. pkg. Jello (grape or
black cherry)
1 can blueberry pie filling
1 lg. can crushed pineapple (save
juice)
2 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
- c. pecans, chopped
- tsp. vanilla extract
Dissolve Jello in 2 cups boiling water. Add blueberries and pineapple with juice. Chill and set. TOPPING: Mix well; vanilla, sour cream, cream cheese, and sugar. Spread on top of set Jello and top with pecans.
397625 -- FESTIVE JELLO
1/2 c. diced celery
1/4 to 1/2 c. chopped walnuts
1 (16 oz.) can pitted sweet cherries
1 lg. box of Jello (8 serving size),
cherry flavor
Drain cherries, reserve juice. Prepare Jello according to directions, using juice instead of cold water. (Will need to add water to juice to get the 2 cups required.) Add cherries, celery and walnuts, refrigerate. A great addition to a holiday meal, even if you don't like cherries!
397627 -- APRICOT FLUFF
1 lg. box orange Jello
- lg. can crushed pineapple
- jars apricot baby food
3/4 c. sugar
1 lg. carton Cool Whip
1 (8 oz.) pkg. cream cheese
Ground nuts, if desired
Combine Jello and pineapple in saucepan. Heat until mixture simmers. Add sugar. Add baby food and cut up cream cheese. Mix well, but do not beat. Chill until mixture mounds when dropped from spoon. Add Cool Whip slowly and blend in, but do not beat. Pour in 9 x 12 inch pan and cover with chopped nuts, if desired.
397628 -- RAINBOW JELLO
1 (3 oz.) pkg. black cherry Jello
1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. lime Jello
2 1/2 c. vanilla or plain yogurt
(Can use any 5 flavors of Jello.) For each layer: Dissolve Jello in 1 cup boiling water. Divide in half. Mix half with 1/2 cup yogurt. Mix well. Put in pan and chill. Mix second half of Jello with 3 tablespoons of cold water. Pour over first layer when layer in pan is set. Each layer takes 30 to 45 minutes to set. Use a 13 x 9 inch pan.
397629 -- JELLO EGGS
1 (3 oz.) pkg. Jello, any flavor
1/2 c. boiling water
1/2 c. cold water
3 to 4 blown out eggs
To blow out eggs, prick a 1/4 to 1/2 inch hole in large end of egg. Use a small straw (the kind that comes on juice boxes works well); insert into hole. Tip egg upside down and blow out. Rinse out egg thoroughly, allow to dry. Pour the Jello into the 1/2 cup boiling water. Stir until Jello is dissolved. Add 1/2 cup cold water. Carefully pour Jello into the eggs. Each package of Jello will fill 3 to 4 eggs. Put eggs in egg carton and refrigerate overnight. Gently peel shell off egg. There will be a skin on the Jello, gently peel off. These eggs make a great Easter treat. To serve, color whipped cream light green and spread on a platter. Add different colored eggs.
397630 -- FAVORITE JELLO
1 lb. can apricots, drain & cut fine,
save juice
1 lg. can chunked pineapple, drain,
save juice
2 pkgs. orange Jello
2 c. hot water
1 c. combined juices
1 c. miniature marshmallows
--TOPPING:--
1/2 c. sugar
3 tbsp. flour
1 egg
1 c. juice
2 tbsp. butter
1 pkg. Dream Whip
Mix Jello with hot water. Add juices and drained fruit. Add marshmallows. Let Jello set. Combine 1/2 cup sugar, 3 tablespoons flour, beaten egg and juice and thicken over low heat. Add 2 tablespoons butter and let cool. Prepare one package of Dream Whip per directions and mix together and cover top of cooled Jello.
397631 -- CRANBERRY FLUFF
2 c. cranberries, ground
3 c. miniature marshmallows
1/2 c. walnuts, chopped
2 unpeeled apples, diced
1/2 c. sugar
1 c. Cool Whip
Combine cranberries, marshmallows, sugar; cover and chill overnight. Add apples, nuts and Cool Whip. Serve as salad or dessert. If dessert, serve with Town House or Ritz crackers.
397632 -- STRAWBERRY DESSERT
1 pkg. strawberry Jello
1 c. water
1/4 lb. marshmallows
1/2 pt. whipping cream
1 pt. strawberries
One package strawberry Jello made with only 1/2 cup boiling water and 1/2 cup cold water. When just shaky, beat with an egg beater. Cut up in small pieces, 1/4 pound of marshmallows. Whip 1/2 pint whipping cream. One pint strawberries. Mix everything together.
397633 -- ORANGE JELLO DESSERT
1 lg. crushed pineapple, drained &
save juice
4 bananas, sliced
2 c. miniature marshmallows
1 (6 oz.) orange Jello
3 c. water
Make the Jello, set aside and layer the sliced banana, pineapple and marshmallows and pour Jello on top and chill in 9 x 13 inch pan. --TOP OF JELLO:--
1/2 c. pineapple juice that you saved
- egg, beaten
- tsp. flour
- env. Dream Whip
1/2 c. sugar
2 tbsp. butter
1 (3 oz.) Philadelphia cream cheese
Mix flour, sugar, egg, butter, pineapple juice to a boil. Stir all the time. Return from heat and add cheese. Beat until cool. Prepare the Dream Whip on envelope. Add juice mixture, pour over and chill.
397634 -- PINK FLUFF
12 oz. cottage cheese, sm. curd
8 oz. Cool Whip
1 pkg. Jello, strawberry or cherry (3
oz.)
1 can crushed pineapple, drained
1 sm. can mandarin oranges, drained
Mix together cottage cheese, Cool Whip and Jello. Add crushed pineapple and mandarin oranges. Let set 4 hours or overnight.
397635 -- CRANBERRY JELLO
1 (3 oz.) reg. vanilla pudding
- (3 oz.) lemon Jello
- tbsp. lemon juice
- (3 oz.) raspberry Jello
- (16 oz.) can cranberry sauce
1/2 c. chopped celery
1/4 c. chopped pecans
2 c. Cool Whip
Combine pudding, lemon Jello and 2 cups water in pan. Cook and stir to boiling. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 1 cup boiling water. Beat in cranberry sauce. Add celery and nuts. Chill until partially set. Fold Cool Whip into pudding mixture, pour half into mold or 9 x 9 inch Pyrex. Slowly add cranberry layer. Finish with remaining pudding mixture. Chill thoroughly.
397636 -- LIME 7-UP JELLO
2 c. applesauce
- lg. box lime Jello
- c. 7-Up
In saucepan, heat applesauce. Add Jello until dissolved, add 2 cups 7-Up. Mix well and pour into a mold and refrigerate until set. Serves 8 to 10.
397637 -- PEACH JELLO
1/2 c. sugar
1/4 tsp. ground cloves
4 tsp. vinegar
1/4 tsp. cinnamon
3 1/2 c. water including juice from
peaches
Bring above ingredients to a boil. Add 2 packages peach Jello (3 ounce size) and dissolve real well. While stirring, remove. Add 2 cans (large) sliced peaches. Pour into container and refrigerate until jelled.
397638 -- PRETZEL JELLO
2 c. coarsely crushed pretzels
3/4 c. melted margarine/oleo
3 tbsp. sugar
1 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
- pkg. Cool Whip
- c. boiling water
- (10 oz.) pkgs. frozen strawberries
- (6 oz.) pkg. strawberry Jello
Mix pretzels, oleo, and tablespoon sugar; spread into 9 x 13 inch pan. Bake 8 to 10 minutes at 400 degrees. Do not overbake and allow to cool. Mix cream cheese and cup of sugar and then fold in Cool Whip. Spread mixture over pretzels and place in refrigerator. Next, mix together water, Jello, and strawberries. Let this mixture chill for 20 minutes. Pour this mixture on pretzel and cream cheese mixture; chill until firm.
397639 -- CRANBERRY FLUFF
1 bag fresh cranberries
1 (10 oz.) bag marshmallows
1 (No. 2) can crushed pineapple,
drained
1 c. whip cream, whipped
3/4 c. sugar
Grind cranberries and marshmallows together. Mix in other ingredients except cream. Let set in refrigerator overnight. Before serving, stir in cream. Sharon (Kaping) Wegner
397640 -- I WANT MORE JELLO
3 (3 oz.) pkgs. grape Jello
- c. boiling water
- c. very hot orange juice
- (16 oz.) cans pitted cherries
- (11 oz.) can mandarin oranges
- pt. black or red raspberries
Combine all ingredients except raspberries; chill. Top with raspberries. Serves 10.
397641 -- ORANGE SHERBET RECIPE
1 can mandarin oranges (save juice)
- big box orange Jello
- c. boiling water
- c. orange sherbet
Put in mandarin oranges and 3/4 cup of juice. Add 1 cup orange sherbet. Dissolve Jello in boiling water. Combine all ingredients.
397642 -- FINGER JELLO
--PART 1:--
2 1/2 env. Knox gelatin with 1 c. cold
water
Set aside. 1 lg. box cherry Jello with 1 c.
boiling water
Bring to a boil. Mix with Knox gelatin and add 1 cup hot water. Mix well and pour into cookie sheet with sides. Let cool until set! --PART 2:--
2 pkgs. Knox gelatin with 1/2 c. cold
water
1/2 c. sugar
1/2 pt. light cream
Bring to a boil. 1 tsp. vanilla
1/2 pt. sour cream
Let cool. Pour over the cherry Jello and let cool until set. --PART 3:--
2 1/2 env. Knox gelatin with 1 c. cold
water
Set aside. 1 lg. box lime Jello with 1 c. hot
water
Bring to a boil. Mix with Knox gelatin. --Add:--
1 c. hot water
Let cool until syrupy. Pour over the white mixture. Let get cold. Makes pretty Christmas dish.
397643 -- CRANBERRY JELLO
This is perfect for Thanksgiving and Christmas. 1 can whole cranberry sauce
8 oz. can crushed pineapple
1 lg. pkg. orange Jello
1 (12 oz.) can ginger ale
In saucepan, warm cranberry sauce to almost boiling. Remove from heat and add Jello until dissolved. Add fruit and juice of canned pineapple. Add ginger ale. Set aside until bubbles stop. Stir and pour into mold. (You may spray lightly with Pam to ease removal.) Chill to set. Serve with sour cream.
397644 -- LIME JELLO FANTASTIC
1 (6 oz.) pkg. sugar free lime Jello
8 oz. low fat cream cheese
2 c. hot water
1 (20 oz.) can sugar free crushed
pineapple
Pineapple juice & cold water to equal
1 3/4 c.
Drain pineapple thoroughly. Dissolve Jello in bowl with 2 cups hot water; stir couple minutes until dissolved. Add juice and cold water. Put in refrigerator for about 1 1/2 hours until starts to thicken. Cut up cream cheese in chunks and add and stir. Add well drained pineapple. Stir to mix well. Return to refrigerator until set.
397645 -- RIBBON JELLO
4 (3 oz.) pkgs. Jello (lime, orange,
lemon, strawberry or raspberry)
2 env. Knox gelatin, unflavored
16 oz. sour cream
2 c. milk
- c. sugar
- tsp. vanilla
Bring milk to boil, add sugar, mix until dissolved. Mix gelatin in 1/2 cup cold water, add to milk mixture. Add sour cream and vanilla. Use 1 1/2 cups between each layer of Jello. Use 1 cup hot water and 1/2 cup cold water for each Jello. Each layer (Jello or filling) must harden before next layer can be added. Takes about 5 hours. Use 9"x13" pan. Grease pan. 4 layers (green, yellow, orange, red). Jello: lime, orange, peach or apricot, lemon, strawberry, raspberry or cherry.
397646 -- APRICOT JELLO
1 lg. (6 oz.) apricot Jello
12 1/2 oz. can crushed pineapple
1 lg. can mandarin oranges
4 sliced bananas
2 pkgs. Dream Whip
Coconut and nuts
Make Jello according to package using 3 1/2 cups water. Drain juice from fruit and reserve. Add pineapple, oranges and bananas to Jello and chill until firm. --TOPPING:--
1 c. fruit juice
1 egg
1/2 c. sugar
3 tbsp. flour
Dash salt
Mix together and cook on low heat until thickened. Cool. Make Dream Whip according to directions and fold into chilled topping. Spread over Jello. Sprinkle with nuts and coconut if desired. Cookbook '76
397647 -- BLUEBERRY JELLO
1 lg. dark Jello, black cherry
2 c. boiling water
1 (16 oz.) can blueberry pie filling
1 (20 oz.) can undrained crushed
pineapple
1 (8 oz.) blueberry yogurt
Dissolve Jello in the boiling water. Add blueberry pie filling and crushed pineapple. Mix together and refrigerate in 9"x13" pan. When firm, top with the yogurt. Friend
397648 -- ORANGE TAPIOCA JELLO
2 sm. pkg. vanilla tapioca pudding
1 sm. orange Jello
1 container Cool Whip (sm.)
1 sm. can mandarin oranges
Mix Jello and pudding together dry. Add 3 cups hot water, including the juice from the oranges. Heat until thick, cool, stir in whipped cream and oranges. Chill. (I usually double this recipe.)
397649 -- ORANGE TAPIOCA JELLO
1 pkg. vanilla tapioca pudding (3 oz.)
1 pkg. vanilla pudding (3 oz.) not
instant
3 c. cold water
1 pkg. orange Jello (3 oz.)
1 can mandarin oranges, drained
1 (8 oz.) container Cool Whip
Combine the vanilla, tapioca pudding, vanilla pudding and 3 cups cold water in saucepan and cook until the mixture comes to a boil. Remove from heat and add the orange Jello. Cool this mixture by setting the pan in the sink in cold water. When completely cool. Add the mandarin oranges and Cool Whip. Blend together. Pour in dish and chill overnight.
397650 -- ORANGE SHERBET GELATIN
2 (3 oz.) pkg. orange gelatin
1 c. boiling water
1 pt. orange sherbet
1 (11 oz.) can mandarin oranges,
drained
1 c. heavy whipping cream, whipped
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add mandarin oranges and fold in whipped cream. Pour into oiled quart ring mold. Chill. Serves 8.
397651 -- PINK STUFF
1 can Eagle Brand
1 can cherry pie filling
1 lg. (9 oz.) carton Cool Whip
1 can mandarin oranges
1 can pineapple chunks, drained
1 c. miniature marshmallows
Mix together and chill.
397652 -- ZAPP JELLO
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