Layered Rainbow Jello Salad

1 (3 oz.) pkg. lime jello

1 (3 oz.) pkg. lemon jello

1 (3 oz.) pkg. orange jello

1 (3 oz.) pkg. strawberry jello

1 (3 oz.) pkg. black cherry jello

1 (3 oz.) pkg. blue jello

Hot water

2 Cups plain yogurt

For each package of gelatin, dissolve gelatin in 1 cup hot water (I boil it in the microwave).  Stir until completely dissolved.  Divide in half into 2 bowls.  Set one bowl aside.  Stir 1/3 cup yogurt into dissolved gelatin in one bowl.  Pour into nice big glass salad bowl. (I use a fluted bowl)  Refrigerate 30 to 40 minutes, especially for the first layer I go 40 minutes.  After the first layer (with yogurt) has set up, add 3 tablespoon very cold water to the gelatin which was set aside.  Pour over yogurt layer and refrigerate 30 minutes.  Continue mixing each package, dividing gelatin in half and adding yogurt and keeping half clear until all packages are used.

Zucchini Gratin

 This recipe was from Holly Lukasik our neighbor.  She passed away in 2021.  Wonderful lady.

2 T Butter (1/4 stick)

6 medium zucchini - sliced round

2 T dried dill

1 1/4 cup Grated Parmesan cheese

1 cup whipping cream

2 eggs

Preheat oven to 350 degrees.  Butter casserole dish.   Melt butter in large skillet over medium heat.  Add zucchini and saute until golden brown (about 5 minutes).  Season with salt and pepper.

Layer 1/2 of zucchini in prepared dish. Sprinkle half of dill and half cup Parmesan cheese. Repeat layering.  Combine  whipping cream and eggs in a small bowl.  Season with salt and pepper then pour over zucchini.  

Sprinkle remaining 1/4 cup of cheese over top.  Bale until set in center,  about 35 minutes. 

Cream of Broccoli Soup

 1 bunch broccoli (can be frozen)

1/4 cup butter or margarine 

1 onion chopped

1 garlic clove chopped

1 cup chopped celery

1/2 cup flour

4 cups milk

4 cups chicken broth

1/4 tsp thyme 

1/4 tsp Marjoram

salt and pepper to taste

Trim broccoli and cut into 1/2 inch thick pieces, cook in boiling water until tender, drain.  In large saucepan melt butter and saute onions, celery and garlic until golden brown.   Stir in flour, gradually add milk, chicken broth and herbs.  Stir over low heat until soup thickens slightly and bubbles.  Add broccoli (cooked and drained).  Continue heating until piping hot.

Poppy Seed Bread

 3 eggs slightly beaten                                        1 1/2 tsp baking powder

2 1/4 cups sugar                                                  1 1/2 tsp salt

1 1/2 cups Veg. oil                                              1 1/2 TBL Poppy seeds

1 1/2 cups milk                                                   2 tsp Almond extract

3 Cups flour

Beat eggs, sugar, oil and milk.  Add all dry ingredients - beat into liquid.  Stir in poppy seeds and almond extract.  Divide batter into 2 smaller size bread pans.  Bake one hour at 350 degrees (usually cover with foil the last 10 minutes and just bake a little longer).

Cool bread 10 minutes.  Remove from pans and pour glaze over top.

It is wonderful plain but the glaze is such a touch.

Glaze:

1/4 cup orange juice concentrate                         3/4 cup Powdered sugar

1/2 tsp vanilla                                                      1 tsp Almond extract

Marble Jello Cake

2 - any marble cake mix

2 large Strawberry or Cherry Jello

4 packets of Dream Whip

2 boxes of instant vanilla pudding

1 1/2 cups milk

Make cake as directed on box, put in 9x13 pan.  When cake is finished, let cool, meantime mix Jello with only the hot water, let sit for 5 minutes.  Poke holes into cake, I use end of plastic mixing spoon, even a dowel will work.  Mix Dream Whip,  instant vanilla pudding and milk.  Spread over cake.  Let cool

Peanut Butter Cookies

 1 cup brown sugar

1 cup white sugar

1 cup peanut butter

1 cup shortening

2 eggs

2 cups flour

2 tsp baking soda

1 tsp salt

Roll with hands into balls, about the size of a walnut, flatten by pressing fork across both ways.  Sometimes I may dip fork in water in-between of pressing cookies.  (optional - sprinkle with sugar before going into oven ) 

Bake at 375 degrees for about 9 minutes.  Check cookies for ovens may vary.

Happy Time Punch

 1/2 gallon orange sherbert

1 quart vanilla ice cream

2 quarts of water

2 cans, 6 oz, frozen lemonade concentrate

1 can,  6 oz, frozen orange juice concentrate 

In punch bowl, scoop ice cream and orange sherbet.  in large pitcher combine water, frozen lemonade and frozen OJ.  Pour over ice cream in punch bowl.