Orange Fluff Jello Salad Recipe:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows (omit for Steven)
20 ounce can pineapple tidbits (drained) (crushed for Steven)
22 ounces mandarin oranges (drained) (blended for Steven)
2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)(add cottage cheese instead for Steven)
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
1 large head of Cauliflower, cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400’ for 20 mins)
6 Tbsp chopped Chives
1/2 cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425’F
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 Tbs chives, 1 cup of cheese, mushrooms and cauliflower and mix well.
Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
Bake for 15-20 minutes until cheese is melted.
Top with remaining 3 Tbsp chives and Serve.
Mom always doubled this recipe for Christmas Dinner.
1 large pkg cherry jello
1 can whole berry cranberry sauce
1 cup chopped celery
1 cup chopped walnuts
1 cup Washington Red apples peeled, cored and diced (usually 1 or 2 apples)
Heat 2 cups of water on microwave until it boils.
Dissolve the jello in the boiling water and stir until it dissolves.
Lightly stir cranberry sauce into jello.
Pour into serving bowl or dish. Add celery, apples and nuts.
Stir. Refrigerate until firm.
Lime Jello Salad
1 pkg. small lime jello
1 pkg. instant Pistachio pudding
1 can crushed pineapple
1 pint cottage cheese
Mix together and set in fridge.
I add Cool Whip Lite with or without Lime Jello.
Sonobia used to cook for Vena and Walter Draughon. This is Sonobia’s recipe for Sweet Potatoes.
To baked mashed sweet potatoes add:
Bake in 350’F oven.
My mom, Doris Blaser, made this salad!
1 – 12 oz. Cool Whip
1 – 6 oz. box orange jello
2 – 11 oz. cans Mandarin Oranges
1 – 12 oz. Cottage Cheese (lite)
Thaw Cool Whip. Mix jello with cottage cheese until jello dissolves. Mix
Cool Whip with jello and cottage cheese. Add oranges, and mix lightly not
to break the oranges.
You may use any flavor jello you like best.
This is a recipe that takes all the bitterness out of cucumbers. My mother, Reta, made this for us.
1/2 cup sour cream
2 large cucumbers
1/2 cup brown sugar
1/2 cup vinegar
1 tsp. salt
Before combining above, soak cucumbers for ten minutes in salt water to remove bitterness.
Serve them in a pretty bowl. They will be floating in the above.
1. Wash the cherry tomatoes and remove stem.
2. Pat dry or air dry.
3. Spread on a baking sheet and let freeze.
4. Remove from baking sheet and put in an airtight container or ziplock bag.
Add banana and mayonnaise just before serving.
The addition of lemon and orange zest adds an unexpected, bright twist to this traditional summertime dish. Clyde Common served the tomatoes with spaghettini, but I like pasta with a little more substance, so I used bucatini—a fat cousin of spaghetti that retains a nice bite when cooked.
8 ounces bucatini or spaghetti
1 tablespoon salted butter
½ cup panko breadcrumbs
1 tablespoon finely grated Parmesan cheese, plus more for garnish
2 tablespoons fresh basil, minced
2 pints of cherry tomatoes, halved pole to pole
2 large garlic cloves, slivered
1 tablespoon flat leaf parsley, minced
2 tablespoons extra virgin olive oil
Zest from ½ of an orange
Zest from ½ of a lemon
1. Bring a large pot of salted water to a rolling boil and add the pasta. Give it a good stir. Meanwhile, melt the butter in a skillet. When the foam subsides, add in the bread crumbs and one tablespoon of the basil. Stir constantly until the breadcrumbs are evenly coated with butter and golden brown. Scrape the toasted breadcrumbs into a bowl and set aside. When cool, stir in the Parmesan cheese and add salt to taste.
2. Wipe out the skillet and then heat the olive oil over medium heat until it shimmers. Add in the slivered garlic and cook until it is soft and just beginning to brown on the edges. Add in the cherry tomatoes and cook, stirring occasionally until they soften and begin to wrinkle. Remove from the heat as soon as the tomatoes begin to collapse. Gently stir in the remaining basil, parsley, orange and lemon zest.
3. When the pasta is cooked (it should be tender with just a little bit of bite), drain it into a colander and then immediately transfer it to a large bowl. Pour the tomato sauce over the pasta and toss well. Dish up the pasta into warmed bowls and sprinkle the buttery breadcrumbs over the top. Pass Parmesan cheese at the table.