CARROT JELLO SALAD
6-ounce box (large one) of orange jello (you may use sugar free, if desired)
20-ounce can crushed pineapple; reserve the juice
4 large carrots, shredded
In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.
Linda's note: I always use a 9x13-inch glass pan and cut this in squares. I top with a dollop of mayonnaise. Also, you can use a smaller "utility pan" if you want a thicker salad.
Serves 8 to 12.
BAKED MACARONI AND CHEESE
2 cups dry macaroni
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk
1/2 pound shredded sharp cheddar cheese
1/2 tablespoon dry minced onion
1-1/2 tablespoon butter
1/2 cup bread crumbs
1/4 teaspoon paprika
Boil macaroni in salted water until just tender, drain & set aside.
In medium saucepan melt butter over low heat, stir in flour & cook for one minute. Slowly whisk in milk, cook & stir over medium heat until thickened; stir in a little more flour if needed.
Stir in salt, pepper, onion, & cheese; cook until cheese is melted, do not boil. Mix cheese sauce into cooked macaroni & pour into a 9x9-inch square baking dish.
Melt butter, stir in bread crumbs & paprika. Top macaroni & cheese with crumbs.
Bake at 350°F for about 40 minutes, until casserole is bubbly. If you wish, you can put it under the broiler for a few seconds to brown the crumbs.
10-ounce package frozen small green peas
2 tablespoons minced onion
1/4 cup chopped celery
1/2 cup Chedder cheese cut into small cubes
2 hard boiled eggs, chopped
1/4 cup mayonnaise
2 tablespoons real bacon bits
1/4 teaspoon salt
1/4 teaspoon pepper
Thaw the peas in running water; drain. Mix all ingredients, but lettuce, in large bowl, cover and refrigerate till use.
I like more bacon bits that this recipe calls for.
Gently stir all before serving the crisp lettuce leaves.
I have been know to use chopped lettuce also, and even add some to the salad mixture; it is up to you.
COFFEE LOVERS DESSERT
10-12 large marshmallows
1/2 cup brewed coffee
1/2 cup heavy whipping cream, whipped (or use Cool Whip
In a heavy saucepan, combine marshmallows and coffee; cook and stir over low heat until melted. Remove from the heat and cool to room temperature.
Fold in whipped cream. Spoon into individual dessert dishes. Chill.
Makes 2 servings.
1 package spice cake mix (regular size)
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
Prepare cake batter according to package directions.
Fill 24 greased or paper-lined muffin cups two-thirds full.
Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Remove to wire racks. Cool for 5 minutes.
Place butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip top of warm puffs in butter, then in cinnamon-sugar. Serve warm.
Makes 2 dozen.://://://://