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

Green and Gold Casserole

1-pound zucchini, sliced
1 (1 pound) can kernel corn
2 eggs
1 ½ cups cottage cheese
1-2 tablespoons diced green chilies
2 tablespoons sour cream
1/2 cup grated cheddar cheese
2 tablespoons flour
½ cup buttered breadcrumbs
2 dashes Tabasco sauce
¾ teaspoon salt dash of pepper

Preheat oven to 350º. Cook zucchini in boiling salted water until tender; drain. Drain corn. In blender, combine cottage cheese, sour cream, flour, seasonings and eggs; blend until smooth. Combine with zucchini and chilies. Pour into a buttered 1-quart casserole dish; top with cheddar cheese and buttered breadcrumbs. Bake 45 minutes. Makes 4-6 servings.

Gail Short

SOUTHERN SWEET POTATOES

2 Large Cans Yams or 4 Cups cooked Mashed Sweet Potatoes
1 Cup Sugar
1/2 Cup Milk
2 Eggs
1/2 Cup Melted Butter
1 tsp vanilla
1 tsp cinnamon

Mix in blender till smooth or slightly lumpy. Spread in a greased baking dish any size but 2 inch deep.

Topping:

1 Cup Brown Sugar
1/3 Cup Flour
1/3 Cup Melted Butter

Pour Over Potatoes Bake 350 for 30 min. You can top with pecans before baking (optional).

Chris Bowman

Buttermilk Cornbread (Utah Cable Car Company Restaurant)

A fluffy, flavorful, cake-like cornbread

6 T. butter, melted
2/3 C. sugar
2 eggs
1 C. buttermilk (may use powdered buttermilk, make adjustments according to pkg)
½ tsp. soda
1 C. flour
1 C. cornmeal
½ tsp. salt

Combine ingredients in this order in electric mixer: melt butter and mix with sugar. Add eggs. Add soda to buttermilk separately before adding to other ingredients Add dry ingredients, mix well. Pour into greased cast iron skillet (best) or 8x8 square pan. Bake 350 degrees for 30 min. Test with toothpick, do not undercook.

Christine Williamson