Patriotic Recipes

Wave Your Flag Cake

Makes 18 servings

1 qt. strawberries (about 4 cups), divided

1-1/2 cups boiling water

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand

Gelatin, any red flavor

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) cool whip whipped topping, thawed

slice 1 cup of the strawberries; set aside. Halve remaining

strawberries; set aside.

STIR boiling water into dry gelatin mix in large bowl 2 minutes until

completely dissolved. Add enough ice to cold water to measure 2 cups.

Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or

until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced

strawberries and 1 cup of the blueberries to thickened gelatin; stir

gently. Spoon over cake slices.

REFRIGERATE 4 hours or until firm. Spread whipped topping over

gelatin. Arrange strawberry halves on whipped topping for “stripes”

of “flag.” Arrange remaining 1/3 cup blueberries on whipped topping

for “stars.” Store leftover cake in refrigerator.

Healthy Living

Trim 20 calories and 4 grams of fat per serving by preparing with fat

free pound cake and cool whip lite whipped topping.

substitute

prepare as directed, using jell-o brand berry blue flavor gelatin.

wave your flag cheesecake

.

tomato-basil salad

makes: 8 servings

4 large tomatoes, sliced

1 onion, thinly sliced

1/2 cup fresh basil leaves

1 cup Shredded Mozzarella Cheese

1/2 cup Sun-Dried Tomato Vinaigrette Dressing

arrange tomatoes, onions and basil on serving platter; sprinkle with

cheese.

drizzle with dressing.

serve immediately.

storage know-how

place two or three layers of paper towels in large resealable plastic

bag. place short-stemmed fresh herbs, such as sage, basil or thyme,

in bag; seal bag. refrigerate until ready to use.

.

sun-dried tomato & garlic dip

makes: 16 servings

1 tub (8 oz.) Cream Cheese Spread

1/2 cup miracle whip dressing

1/2 cup sun-dried tomatoes packed in oil, drained, chopped

2 Tbsp. finely chopped fresh chives

1 clove garlic, minced

1 tsp. freshly ground black pepper

mix all ingredients until well blended.

serve with crackers and cut-up fresh vegetables, if desired.

make ahead

this dip can be made up to 24 hours in advance. The longer you leave

this dip in the refrigerator, the better the flavor.

.

Pesto & Roasted Red Pepper Dip

Makes: 4-1/2 cups or 36 servings

1 tub (8 oz.)Cream Cheese Spread, divided

3/4 cup pesto

1 container (16 oz.)Sour Cream, divided

1 jar (12 oz.) roasted red peppers, drained, chopped (about 1 cup)

wheat thins snack crackers

place half of the cream cheese spread in medium bowl. add pesto; mix

until well blended. stir in half of the sour cream. place remaining

cream cheese spread in separate medium bowl. add peppers; mix well.

stir in remaining sour cream. cover both bowls.

refrigerate at least 2 hours.

SPOON dips alternately into one serving bowl. Swirl with knife for

marble effect, if desired. Serve with the crackers.

The two bowls of dip can be stored in refrigerator up to 24 hours

before using as directed.

.

Great American Potato Salad

Makes: 1 qt. or 8 servings

1/2 cup Mayo Real Mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. celery seed

1/2 tsp. salt

1/8 tsp. pepper

4 cups cubed potatoes, cooked

2 hard-cooked eggs, chopped

1/2 cup chopped onions

1/2 cup sliced celery

1/3 cup dill pickle relish

mix mayo, mustard, celery seed, salt and pepper in large bowl.

add remaining ingredients; mix lightly. cover.

refrigerate several hours or until chilled.

substitute grey poupon dijon mustard for the yellow mustard.

.

easy italian pasta salad

makes: 8 servings

1/2 lb. penne pasta, cooked, drained

3 medium tomatoes, chopped

1 cup Natural Italian* Cheese Crumbles

1/2 cup Zesty Italian Dressing

1/4 cup chopped fresh basil

1/4 tsp. ground black pepper

combine all ingredients.

serve immediately. or cover and refrigerate until ready to serve.

for added flavor, add 1 sliced red onion.

To serve hot, mix all ingredients as directed in large microwaveable

bowl. Microwave on HIGH 2 to 4 min. or until heated through, stirring

after each minute.

.

Patriotic Quilt “Cake”

Makes: 20 servings, one piece each

1-1/2 cups boiling water

2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin

Ice cubes

1 cup cold water

1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices

1 qt. strawberries, sliced, divided

1-1/2 cups blueberries, divided

2 pkg. (8 oz. each)Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,

softened

1/4 cup sugar

1 tub (8 oz.) cool whip lite whipped topping, thawed, divided

stir boiling water into dry gelatin mixes in large bowl at least 2

min. until completely dissolved. Add enough ice to cold water to

measure 2 cups. Add to gelatin; stir until ice is completely melted.

Refrigerate 20 min. or until gelatin is slightly thickened

(consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13×9-inch baking dish with cake slices. Add

1 cup of the strawberries and 1 cup of the blueberries to thickened

gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or

until set.

BEAT Neufchatel cheese and sugar in large bowl with wire whisk or

electric mixer until well blended; stir in 2-1/2 cups of the whipped

topping. Spread over gelatin. Arrange remaining strawberries and

remaining 1/2 cup blueberries on Neufchatel cheese mixture to

resemble the squares of a quilt. Pipe remaining whipped topping

around squares. Store in refrigerator.

Size-Wise

This is the perfect dessert for your annual Memoral Day or July 4th

picnic. Since it serves 20, one “cake” goes a long way!

Substitute

Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.

.

Frosty Orange Dream Squares

Makes: 24 servings

40 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup (1/2 stick) butter, melted

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding &

Pie Filling

1 tub (8 oz.) cool whip whipped topping, thawed, divided

2 cups orange sherbet, softened

LINE 13×9-inch pan with foil, with ends of foil extending over sides

of pan. Mix wafer crumbs and butter. Press firmly onto bottom of

prepared pan; set aside until ready to use.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2

min. or until well blended. Gently stir in half of the whipped

topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining

whipped topping to sherbet; stir with wire whisk until well blended.

Spoon evenly over pudding layer; cover.

FREEZE at least 3 hours or overnight. Use foil handles to remove

dessert from pan before cutting into squares to serve. Store leftover

dessert in freezer.

Substitute

Prepare as directed, using lemon or lime sherbet.

Substitute

Prepare as directed, using cool whip lite whipped topping.

kelly in il