RED, WHITE, AND BLUE RECIPES
to add to your 4th of July Celebration!

SALAD #1
Layer one:
Dissolve 1 small box raspberry Jello in a trifle bowl, according to package directions, and let set in refrigerator.

Layer two:
Dissolve 1 envelope plain gelatin in 1/2 cup cold water. Separately, heat 1 cup half & half with 1 c. sugar. Add the plain gelatin, vanilla and cream cheese. Beat well with mixer. While warm, stir in 1/2 cup coarsely chopped walnuts. When slightly cooled, pour over the first layer and set.

Layer three:
Mix 1 small box raspberry Jello, 1-cup hot water and 1 can blueberry pie filling. Cool and pour over second layer.

SALAD #2
Combine: 2 envelopes unflavored gelatin, 1/3-cup sugar, and dash of salt in a 1 1/2 quart saucepan. Stir in 1/2-cup milk to soften. Place over low heat, stirring constantly until gelatin is dissolved.  Add another 1 1/2 cups milk. Stir in 1 1/4 cups cottage cheese, 1 (8 oz.) can crushed pineapple in unsweetened juice, and 1 tsp. lemon peel.

Also needed: 1 cup sliced strawberries and 1/2-cup blueberries

Arrange a few of the strawberries and blueberries in the bottom of a 6-cup mold. Carefully spoon 1 cup of the gelatin mixture over berries; chill just until set. Arrange some strawberries and blueberries in a design against the side of the mold. Fold remaining strawberries and blueberries into remaining gelatin mixture. Turn into mold. Chill until firm.

SIMPLE AND PRETTY JELLO PARFAITS

Using clear parfait glasses or clear plastic tumblers, alternate layers of separately prepared red and blue Jello (cubed). Keep in refrigerator until ready to serve. Just before serving, top with canned whip cream and insert an American flag pick. Kids will love ‘em!

SLOPPY JOES FOR A CROWD
Serves 20
2 lbs. lean ground beef
1-cup onion, chopped
1/2-cup celery, chopped
2 small cans tomato sauce
2 Tbsp. vinegar
1/2-cup catsup
3 Tbsp. brown sugar
salt and pepper to taste

Brown ground beef and drain fat. Add remaining ingredients and simmer for 30 minutes. Serve on buns and top with shredded cheese, if desired.

BROCCOLI SALAD
2 large head of broccoli cut small
1/2 c. of imitation bacon bits
1-cup raisins
1 cup sunflower seeds

Mix Well. Combine Dressing: 3/4-cup light mayonnaise, 1/4 cup lowfat milk,
1/2-cup sugar. Pour over broccoli mixture. Refrigerate.

ALL-AMERICAN POTATO SALAD
1 1/2 pounds red potatoes, unpeeled
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup pitted ripe olives, halved
1/4 cup chopped flat-leaf parsley
2 green onions, thinly sliced

1. Wash and quarter potatoes. Cook potatoes in boiling water, covered for 10 minutes or until tender; drain.  2, Place potatoes in a large bowl. Add remaining ingredients; toss gently.

Dressing:
1/2 cup olive oil
1/4 cup spicy brown mustard
3 Tbsp. fresh lemon juice and 1 teaspoon salt
1 teaspoon dried oregano, crumbled
1/8 teaspoon freshly ground pepper

Stir well. Pour over potato salad and toss gently. Cover and chill. Serves approximately 10.

PATRIOTIC POKE CAKE
1 baked 9”x13” oblong white cake, cooled
2 cups boiling water, divided
1 (3 ounce) package JELL-O Gelatin, any red flavor
1 (3 ounce) package JELL-O Blue Flavor Gelatin
1 (8 ounce) container COOL WHIP Whipped Topping, thawed

1. Poke baked cake with large fork at 1/2 ” intervals.

2. Stir 1 cup of boiling water into red gelatin and 1 cup into Berry Blue gelatin (separate bowls). Stir 2 minutes until completely dissolved. Carefully pour red gelatin over 1/2 cake and Berry Blue gelatin over other half. Refrigerate 3 hours.

3. Just before serving, spread whipped topping over top of cake.

4. Garnish with fresh fruit, if desired (bananas, strawberries and blueberries). Store leftover cake in refrigerator.
Makes 12 servings

4TH OF JULY FRUIT PLATTER
Assorted fruit:
Red apples, sliced
Red grapes
Strawberries
Cherries
Watermelon, cubed
Blueberries

Dip: 1 (8-oz) carton blueberry yogurt
1 (8-oz) package cream cheese, softened

Wash, drain, and prepare fruit. (Dip apples in orange or pineapple juice to keep them white.) Mix blueberry yogurt and softened cream cheese together until smooth. Pour into a 2-cup dish and set in middle of fruit platter. Arrange fruit on platter, alternating the red fruits with the white apples, and using a strand of blueberries as the dividing line. Chill.