Post by NancyRogers on Dec 18, 2003 7:46:11 GMT -6
BROKEN GLASS JELLO
3 oz. pkg. orange jello
3 oz. pkg. cherry jello
3 oz. pkg. lime jello
3 oz. pkg. lemon jello
Sugar
Water
Pineapple juice
8-12 oz. Cool Whip
Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.)
Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.
24 HOUR GREEN VEGETABLE SALAD
6 cups lettuce, chopped Salt, pepper and sugar
6 hard-boiled eggs, sliced
1 10-oz pkgs. frozen peas, thawed
1 lb. bacon, cooked, drained & crumbled
2 cups grated Swiss cheese
1 cup mayonnaise or salad dressing
1/4 cup green onions, sliced with tops
Paprika
Place 3 cups lettuce in bottom of a 2-quart glass or crystal bowl. Sprinkle with salt, pepper and a little sugar. Layer eggs over lettuce in bowl. Sprinkle with more salt. Layer in order peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, like icing a
cake, sealing to edge of bowl. Cover tightly and chill 24-48 hours. Garnish with green onions and paprika. Toss well before serving. For variety, cheddar cheese can be substituted for Swiss cheese; also, celery and bell pepper may be added. Serves 12.
Mary W
3 oz. pkg. orange jello
3 oz. pkg. cherry jello
3 oz. pkg. lime jello
3 oz. pkg. lemon jello
Sugar
Water
Pineapple juice
8-12 oz. Cool Whip
Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.)
Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.
24 HOUR GREEN VEGETABLE SALAD
6 cups lettuce, chopped Salt, pepper and sugar
6 hard-boiled eggs, sliced
1 10-oz pkgs. frozen peas, thawed
1 lb. bacon, cooked, drained & crumbled
2 cups grated Swiss cheese
1 cup mayonnaise or salad dressing
1/4 cup green onions, sliced with tops
Paprika
Place 3 cups lettuce in bottom of a 2-quart glass or crystal bowl. Sprinkle with salt, pepper and a little sugar. Layer eggs over lettuce in bowl. Sprinkle with more salt. Layer in order peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, like icing a
cake, sealing to edge of bowl. Cover tightly and chill 24-48 hours. Garnish with green onions and paprika. Toss well before serving. For variety, cheddar cheese can be substituted for Swiss cheese; also, celery and bell pepper may be added. Serves 12.
Mary W