Ribbon Jello

1 each 3 oz. pkg. red, lemon and lime jello
1 c. mini marshmallows
6 oz. cream cheese
1 c. heavy whipping cream (whipped & sweetened with sugar)
1 – 20 oz. can crushed pineapple (drain well)
½ c. mayonnaise

Use 1 c. boiling water for each package jello below. Use a 9x13 pan.
To lime add: ¾ c. cold water (after dissolved in boiling water). Set up in fridge.
To lemon add: marshmallows (after dissolved in boiling water). Then add cream cheese and put in fridge—chill till thickened. Then blend in whipped cream, mayo and pineapple (drained). Chill until thick and then spoon over lime jello. Chill.
To red add: ¾ c. cold water (after dissolved in boiling water). Chill—then put red jello on top. Chill.

Nancy Hilton

Ribbon Jello

First layer: 2 small boxes lime gelatin
2 ½ c. boiling hot water

Mix well and pour into a 13 x 9 enamel or glass pan and let stand in refrigerator until firm.

Second layer: ½ c. pineapple juice (from crushed pineapple below)
1 c. mini marshmallows
1 small box lemon gelatin
½ c. boiling hot water
8 oz. cream cheese, softened
1 - 20 oz. can crushed pineapple, drained
1 c. heavy whipping cream, whipped (sweetened with sugar)

Heat pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water then mix with the juice/marshmallow mixture. Add cream cheese and beat with an egg beater until well blended. Stir in pineapple and cool slightly. Fold in whipped cream. When cool, pour over the first layer and let stand in refrigerator until firm.

Third layer: 2 boxes red gelatin (cherry or raspberry—or one box each)
2 ½ c. boiling hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm.

Vickie Meakin

Potato Bacon Chowder

1 lb. bacon, fried very crisp
2 c onion
4 c frozen hash browns
2 c water
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 c sour cream
3 1/2 c milk
1 tsp dried parsley

Fry bacon and set aside. Saute onion in the bacon grease until tender. Add hash browns, water, salt and pepper. Add remaining ingredients and let simmer.

Chrissy Davis

The Ultimate Spritz Cookie

1 c margarine or butter (softened)
1/2 c sugar
2 1/4 c all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp almond or vanilla extract

Heat oven to 400. Mix margarine and sugar in a large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate if desired. Bake 5-8 minutes or until set but not brown. Immediately move from cookie sheet.

Makes 6-7 dozen cookies.

Judy Dawes

Cherry Jubilee

1 (21 oz.) can cherry pie filling
1 pkg. graham crackers (approx. 11)
1 cube butter
1 (8 oz.) cool whip whipped topping
1 (8 oz.) cream cheese, softened
1 c. sugar

Crush graham crackers and mix with melted butter. Put graham cracker mix in bottom of a 9x13 pan. Mix cream cheese and sugar and layer over graham cracker crust. Spread a layer of cool whip over the cream cheese and cover with the cherry pie filling. Chill and serve.

Note: I find it easier to mix the cream cheese, sugar and cool whip together. It is easier to spread on the crust.

Vickie Meakin