Category: Sides

2 10 ounce packages frozen peas — thawed
1/4 pound cheddar cheese — cubed
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1 teaspoon prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

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Combine the peas, cheese, celery and onion in a serving bowl. In a small bowl, combine sour cream, mayonnaise, milk, mustard, salt, pepper and Tabasco sauce. Mix until smooth. Immediately before serving, pour dressing over salad and toss to coat.

1 large onion — chopped fine
2 stalks celery — chopped fine
1 can cream of celery soup
1 can cream of mushroom soup
1 cup uncooked rice
1 package frozen chopped broccoli — cooked and drained
1 small jar cheese whiz

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Combine all ingredients and pour into greased 2 quart baking dish. Bake at 350 degrees for 1 hour.

1 16 ounce can refried beans
1/2 package taco seasoning mix
1 8 ounce carton sour cream
2 large tomatoes — diced
1 4 ounce can chopped green chiles
1 12 ounce carton avocado dip
1 4 1/2 ounce can sliced ripe olives
2 green onions — sliced
1 1/2 cups shredded cheddar cheese

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Combine beans and taco seasoning. Spread in a 12x8x2 inch dish. Layer remaining ingredients in order listed.

8 ounces cream cheese
3 ounces dried beef
1 bunch green onions garlic salt — to taste
1 dash Worcestershire sauce

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Dice beef and green onions into small pieces. Mix beef, cream cheese, green onions, garlic salt and Worcestershire making sure cream cheese is soft, and form into a ball. Roll on dried parsley flakes or nuts.

2 10 ounce boxes frozen broccoli (whole or chopped)
1/2 cup chopped onion (divided)
2 tablespoons margarine or butter
1 can cream of mushroom soup
1/2 cup milk
1/4 cup grated sharp cheese
6 salted crackers

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Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion. Add soup, mixed with 1/2 cup milk. Pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until brown and bubbly.

2 pounds hashed brown potatoes (frozen-thawed)
2 cups grated cheese
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
1/2 cup melted oleo (divided)
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes

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Combine 1/4 cup oleo and 2 cups corn flakes. Set aside. Combine remaining ingredients in 9×13 casserole. Top with corn flake mixture. Bake for 45 minutes at 350 degrees.

1 cup butter, melted
2 eggs, beaten
1 (8 1/2 ounce) package cornbread mix
1 (15 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans creamed corn
1 cup sour cream
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Preheat oven to 350 degrees.
Lightly grease a 9×9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 – 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased. Also I use a larger pan 9X13 because the thinner the mixture is, 1in deep, it cooks better.

If you like it sweeter, add a little sugar and nutmeg and if you like it a bit spicy add green onions and cheese and whatever u like.

16oz elbow macaroni
8oz sour cream
1/2 stick butter
3-4 cups shredded cheese
1/2 block veleveeta
milk
2 eggs
salt & pepper

…

Preheat oven to 350 degrees

Boil macaroni per directions don’t overcook, al dente (you are going to finish cooking in the oven). Drain

Add butter, sour cream, milk (you don’t want it to be too soupy) 1/2-3/4 the height of macaroni (hope that makes sense) salt, pepper and eggs-make sure you add the eggs after the milk cause the hot noodles will cook them and that makes it gross.

Microwave and melt about half block of velveeta with milk (not too thick) so it mixes nicely in the macaroni, coating the noodles.

Spray 9X13 pan with cooking spray, spread layer of shredded cheese on the bottom, pour in 1/3-1/2 of noodles (depending on depth of pan), layer more cheese and noodles the last step should be a layer of cheese. Place in oven uncovered for approx. 30 mins until sides and top are browned. It seems to taste better after sitting for awhile 15 mins or so.

The milk added to the noodles can be a little tricky too much and its soupy and not enough will dry out noodles in the oven.

8 c. cabbage, finely chopped

1/4 c. carrot, finely chopped

1/2 c. sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1 1/2 T. white vinegar

2 1/2 T. lemon juice

Combine all ingredients and chill for at least 2 hours before serving.

1 pound pinto beans
1 large onion, roughly diced
4 cloves garlic, minced
5-6 cups chicken stock (5-6 cups water and 5-6 chicken bouillon cubes)
2 T. lard
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Salt to taste
—-
Turn instant pot to saute mode (more). Add lard. Saute onion until browned. Add garlic, chili powder, cumin, and oregano and heat through. Deglaze the pan with chicken stock, making sure to scrape all the browned bits off the bottom of the pan. Rinse and drain the beans, then add to instant pot. Pressure cook at high pressure for 50 minutes, then 25 minutes natural release. When done, use an immersion blender to blend into refried beans. Season with more salt, as needed (the recipe I used specified 4 pinches of salt).

From pressurecookrecipes.com

1/2 cup mayonnaise
1/3 cup sugar or splenda
1/4 cup milk
1/4 cup buttermilk or sour cream
2 Tablespoons lemon juice
2 Tablespoons white vinegar
1/2 teaspoon onion salt
1/8 teaspoon celery seed
1/4 teaspoon black pepper
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Mix together, add to prepackaged coleslaw mix.

6 oz pkg raspberry Jell-O

1 lb can of blueberries, undrained

1 sm can crushed pineapple, undrained

1 cup boiling water

8 oz carton cool whip

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Dissolve Jell-O in hot water, add blueberries and pineapple (with their juices).  Refrigerate until almost set.  Stir in cool whip.  Refrigerate until set.

4 lbs of grapes (red and green)
8 oz cream cheese (softened)
8 oz sour cream
1/2 cup sugar
1 tsp vanilla
1 cup chopped pecans
1 cup brown sugar
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Blend cream cheese, sour cream, 1/2 cup sugar and 1 tsp vanilla. Mix in grapes. Combine pecans and brown sugar. Sprinkle on top!

4 tsp sesame seeds
1/2 cup vegetable oil
3 T orange juice (fresh preferred–juice of 1 orange)
1 T red wine vinegar
4 green onions, thinly sliced
2 tsp honey
1 tsp grated ginger
1/2 tsp salt
1/2 tsp toasted sesame oil
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Toast the sesame seeds in a dry skillet over medium heat, stirring until golden, about 10 minutes. Combine all ingredients and whisk together. Can be used as the dressing in Napa/Ramen salad.

3/4 cup olive oil
1 T red wine vinegar
2 T balsamic vinegar
2 tsp shallot (opt)
1/2 tsp dried oregano
1/2 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
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Combine ingredients by whisking together, or in the food processor.

5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 medium red bell pepper, stemmed, seeded and chopped fine
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup packed fresh parsley
1 teaspoon dried dill
3 green onions, sliced thin
1 garlic clove, minced
1/2 tsp salt
1/4 tsp tabasco
1/4 tsp pepper
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Process all of the ingredients in a food processor until well combined, about 1 minute. Refrigerate until all the flavors have blended, at least 1 hour.

6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
1 tsp vinegar
paprika

Halve hard cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard and vinegar; mix well. If desired, season with salt and pepper. Stuff egg white halves with yolk mixture. Garnish with paprika. Serves 12.

2 pomegranates

1 pear

1 red onion (pear-sized)

1 lime

fresh cilantro

salt & pepper

– remove pomegranate seeds (this is the ‘hardest’/longest part)

– juice the lime

– cut up the pear & onion to similar sized pieces as the pomegranate seeds

– chop up the cilantro

– salt & pepper to taste

2 cups water
1/2 cup sugar
1/2 cup red hots
2 granny smith apples, cored, peeled and cut into 1/4 inch rings

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Bring water, sugar and red hots to a simmer in a medium saucepan and cook until sugar and candies are dissolved. Add the apples to the liquid and cook until the apples are tender–4-6 minutes. Refrigerate apples and syrup. Serve cold.

1/2 cup pecans

3 cups cooked, mashed yams

2 Tablespoons sugar

2 eggs, beaten

1/4 cup milk

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup firmly packed brown sugar

3 Tablespoons flour

2 Tablespoons cold butter, cut into small pieces

Toast pecans on a baking sheet in a 350 oven for 5-8 minutes.  After the pecans have cooled, chop them into smaller pieces.

Mix the mashed yams, sugar, eggs, milk, salt and vanilla until smooth using an electric mixer on low speed.  Spoon the mixture into a greased 2 quart casserole dish.  Combine brown sugar, pecans, flour and butter.  Sprinkle over the yams.  Bake at 350 for 25-30 minutes.

2 Tablespoons Zaatar
1 tsp dijon mustard
1/3 cup Lemon Juice
2/3 cup Oil
—
Combine zaatar, mustard and lemon juice in a food processor. With food processor running, slowly pour in oil. Dressing will emulsify. Add salt or pepper to taste and serve with fattouch salad.

1 lb (approx 20 fresh) jalepeno peppers
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/2 cup cracker or bread crumbs (ritz)
…….
Slice the jalepenos into halves lengthwise. Remove seeds and veins, rinse. Combine cream cheese, mozzarella, cheddar, bacon, salt and chili powder in a bowl and mix well.
Stuff each jalepeno with approximately 1 tablespoon of the cream cheese mixture, rounding the top. Coat top with cracker crumbs and arrange cheese side up in a single layer on a greased baking sheet. Bake at 350 for 20 minutes for hot poppers, 30 minutes for medium-hot poppers, 40 minutes for mild poppers. Let sit on baking sheet about 5 minutes before serving.

6 ounces fresh spinach
1/2 cup pecans, chopped and toasted
1/2 cup dried cranberries
1/3 cup olive oil
1 1/2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon dijon mustard
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Combine spinach, pecans, and cranberries in a large bowl. To make dressing, mix together remaining ingredients in a jar and shake well. Pour dressing over salad as desired and toss.

1 package (3 ounce) Jell-O Gelatin, orange flavor
1 cup boiling water
1 cup cold water
1/4 teaspoon almond extract — (optional)
1 cup fresh, frozen or canned drained, sliced — peaches
2 cups Cool Whip — thawed

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Dissolve gelatin in boiling water. Add cold water (or use peach syrup and water to make 1 cup) and almond extract. Chill until slightly thickened, about 1 1/2 hours. Measure 1/3 cup; pour into a 9 oz. whipped topping container or 4-cup mold, and chill about 5 minutes. Measure 3/4 cup gelatin; blend into 1 1/2 cups of the whipped topping. Carefully spoon into container and chill about 5 minutes. Add peaches to remaining gelatin; carefully spoon into container. Chill 4 hours or overnight. Dip container just to rim in warm water for 20 to 30 seconds; unmold. Garnish with remaining whipped topping and additional fruit, if desired. Makes 4 cups or 8 servings.

15 1/2 ounces kidney beans, canned — drained
15 ounces black beans — canned, drained
15 1/2 ounces garbanzo beans, canned — drained
2 celery ribs — sliced
1 medium red onion — diced
1 to 2 small tomatoes
1 cup frozen corn — thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt — optional
1/2 teaspoon cumin — or more to taste

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In a large bowl, combine beans, celery, onion, tomato and corn. In small bowl combine salsa, oil, lime juice, chili powder, salt and cumin; mix well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.

6 potatoes, boiled and cubed
2 hard boiled eggs
1 onion — chopped
1 cup sour cream
1/8 teaspoon dry mustard
1 teaspoon vinegar or pickle juice
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon celery seed
chopped sweet pickles — to taste

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Combine all ingredients in large bowl. Adjust seasoning. Refrigerate until served. If possible, use red potatoes in this salad.

1 can garbanzo beans — drained (reserve juice)
1 clove garlic — minced
2 tablespoons lemon juice
1 tablespoon Tahini — (sesame paste)
1/4 cup olive oil
paprika, optional

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Place all ingredients except paprika in a food processor or blender. Process until very smooth, adding garbanzo bean juice as needed to thin it to desired consistency. Be sure to process dip until no longer grainy in texture. Spoon into serving dish and sprinkle with paprika. Serve with pita bread or tortilla wedges.

1 15 ounce can VanKamp’s pork and beans
1 1/2 tsp. mustard
3/4 cup chopped onion
1/4 cup brown sugar

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Combine all ingredients in 1 1/2 quart casserole dish, cover and bake at 350 degrees for 45 minutes.

2 tablespoons vegetable oil
1 green onion salt and pepper — to taste
1 splash soy sauce
1 cup cooked cold rice
1 egg — lightly beaten

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In skillet, on medium-high heat, heat oil until hot. Gently stir in onion, salt, pepper, soy sauce and rice. Stir and fry until rice is light brown. Add egg. Stir fry until egg is cooked.

1 1/2 cups elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
1/2 cup minced onion
2 cups cubed processed cheese

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Cook macaroni and drain. Melt butter, blend in flour and add milk. Stir until thick over medium to medium-high heat. Add salt, pepper, onion and cheese. Stir until cheese is melted. Bake in casserole at 350 degrees for about 45 minutes, or until bubbly and browned.

1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 cans (14 1/2 oz. each) cut green beans, drained.
1 1/3 cups French’s Original French Fried Onions

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Combine soup, milk and pepper in a 1 1/2 qt. baking dish; stir until blended. Stir in beans and 2/3 cup French’s French Fried Onions. Bake at 350F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.

1/2 cup grits
1 cup water
1 cup milk
1/4 cup margarine
3 ounces garlic cheese
3 ounces sharp cheddar cheese — grated
1 egg — beaten

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Preheat oven to 350 degrees. Grease a small casserole. Place grits in a saucepan. Gradually stir in water and milk. Cook over medium-high heat until thick, 3-5 minutes. Add margarine and blend thoroughly. Remove from heat. Stir in cheese and egg until mixture is smooth. Pour into casserole. Bake 35 minutes, until bubbly. Let stand 5 minutes before serving.

6 medium potatoes
1 onion, — finely chopped
4 tablespoons butter
1 1/2 teaspoons salt
3 dashes pepper

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Pare potatoes and cut into thin slices. Melt 2 tablespoons butter in heavy skillet. Spread potato slices in 3 layers, each one slice thick, sprinkling each layer with 1/2 teaspoon salt, a dash of pepper and chopped onions. Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover; cook until potatoes are brown, turning once.

2 boxes Doodads
1 large box or bag Oyster crackers
1 box cheese crackers
1 box Ritz babies
1 box bite sized club crackers other small crackers to taste
1 can nuts (mixed nuts or other)
2 packages hidden valley ranch dressing mix
1 teaspoon lemon pepper
2 teaspoons dill weed
3/4 teaspoon garlic powder
3/4 cup oil

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Add oil to spices and dressing mix. Pour over crackers. Put in low oven 15 minutes or so. Stir a time or two.

2 pounds carrot
1 onion
1 green pepper
1 cup tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce

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Peel carrots and slice into coins. Cook in boiling water until tender. Slice the onion and green pepper thinly. Combine tomato soup, sugar, oil, vinegar, mustard, and worchestershire sauce. Add cooked carrots and sliced onion and green pepper.

6 tablespoons margarine
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size garlic flavor bagel chips

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1. Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

Microwave directions:
1. Melt margarine in large microwave-safe bowl on HIGH; Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. Makes 11 cups.

1 1/4 cups apple juice — divided
1 package cherry gelatin powder — (4 serving size)
ice cubes
1 cup apple — peeled and chopped
2 medium bananas — sliced
1/4 cup celery — sliced
2 tablespoons chopped walnuts

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In a small saucepan, bring 3/4 cup apple juice to a boil. Place the gelatin in a large bowl and stir in the boiling apple juice for 2 minutes, or until completely dissolved. Place the remaining 1/2 c. apple juice in a 1 cup measuring cup and add ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining pieces of ice. Stir in the chopped apple, bananas, celery and walnuts. Spoon into individual dessert dishes, a large serving bowl, or individual plastic contiainers with tight-fitting lids. Refrigerate for 2 hours.

1 container store bought pesto
1 baugette, thinly sliced
10 large sundried tomatoes, julienned
5 ounces thinly shaved Parmesan cheese

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Toast the bread slices under your broiler or in the toaster. Top with pesto, sun dried tomato slices and parmesan. Makes about 30 toasts.

1 cup dried macaroni (or whatever pasta you prefer)
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
dash pepper
3/4 cup milk
1 1/2 cups shredded cheese (such as velveeta, cheddar)

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Cook macaroni according to package directions. To make the sauce, saute onions in melted butter over med-hi heat. Add flour and stir till combined. Add milk and pepper and stir constantly until thickened, using a whisk. Once mixture is thick, add cheese and stir to melt. Add cooked macaroni and let stand 10 minutes before serving.

3 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon white vinegar
1-2 teaspoons sugar or splenda
salt and pepper to taste

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Combine all ingredients.

1 large can peaches and juice
1 large can chunked pineapple, drained
3 sliced bananas
1 package frozen strawberries (or 2 cups fresh)
1 package french vanilla instant pudding
2 tablespoons Tang

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Mix pudding, Tang, and peach juice together. Stir in fruit.

1 (14 ounce) can artichoke hearts, drained and chopped
1 (9 ounce) package frozen spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 cup mayonnaise
1 clove garlic, minced
paprika
diced roma tomato (optional)

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Combine all ingredients in a 1 quart casserole dish. Sprinkle with paprika. Bake at 325 degrees for 20-25 minutes, until bubbly. Top with diced tomatoes before serving.

2 8 ounce pkgs cream cheese
3/4 cup half and half
1 T. minced onion
1 clove minced garlic
1/2 cup Parmesan cheese
1 10 oz bag frozen spinach, thawed and well drained
1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey Jack cheese, shredded (or mozzarella)
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Combine and cook in small crock pot on low for 2 hours.

1 lb jack cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1/2 cup creamed corn
1/2 cup fresh or frozen corn kernels
1 (4 ounce) can green chilies
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon sun dried tomatoes, reconstituted and finely chopped (optional)

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

1 lb mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped (or substitute one small jar pimentos)
2 cloves garlic, minced

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Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

1 large box red Jell-o or 2 small boxes red Jell-o
Or Blueberry flavored Jell-o
1 can crushed pineapple – drain & reserve the juice
1 can blueberries – drain & reserve the juice
(usually found on the top shelf of the fruit
section in the grocery store)
1 small container Cool Whip

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Follow the Jell-o directions on box for the hot water. Use the juice from
the fruits for the cold water. If short, add water to make the directed
amount of cold water. Add pineapple and blueberries. Refrigerate until
set. With a whisk, stir Jell-o. Fold in Cool Whip. Enjoy!

2 (3 ounce) packages Ramen noodles (crush with a rolling pin while still in the bag)
1 cup coarse chopped pecans
1/2 cup sunflower seeds
1 head Napa cabbage
5 green onions, chopped, with tops
Dressing:
1 cup sugar
1/2 cup vinegar
1 teaspoon soy sauce
1 cup vegetable oil

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Toast ramen noodles, pecans and sunflower seed on cookie sheet in a 300-350 degree oven. (Optional way would be to saute in margarine or butter). Remove bad leaves on cabbage. If you only want to use half of the cabbage, slice it long ways so that you will have green for second salad. Slice thin strips, slice the bigger ribs into smaller pieces. Combine dressing ingredients in a jar and shake. Store in refrigerator. When ready to serve salad, combine everything in bowl and pour dressing over and toss.

Set one medium sized prepared artichoke upside down in a small glass bowl with 1/4 cup water, 1/2 teaspoon lemon juice and 1/2 teaspoon oil. Cover with plastic wrap and cook on high 6-7 minutes. Let stand covered 5 minutes after cooking. Serve with melted butter.

1/2 cup butter
1/2 to 3/4 cup sugar
3 eggs — beaten
1 20 ounce can crushed pineapple
4 slices white bread — cubed
dash salt

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Cream butter and sugar.� Add eggs and mix well.� Add remaining ingredients, including juice from pineapple, and mix well.� Turn into a greased 8-inch square casserole dish.� Bake at 350 degrees for 50 minutes.

For 1 cup cooked rice:
1/3 cup rice
2/3 cup water
1/4 teaspoon salt
For 1 1/2 cups cooked rice:
1/2 cup rice
1 cup water
1/2 teaspoon salt
For 2 cups cooked rice:
2/3 cup rice
1 1/3 cups water
1/2 teaspoon salt

For 3 cups cooked rice:
1 cup rice
2 cups water
1 teaspoon salt

For 4 cups cooked rice:
1 1/3 cups rice
2 2/3 cups water
1 teaspoon salt

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Heat rice, water and salt to boiling, stirring once or twice. Reduce heat to simmer; cover pan tightly and cook 14 minutes. (Do not lift cover or stir.) Remove pan of cooked rice from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

4 cups boiling water — divided
2 (4 serving size) packages Berry Blue Jell-o
2 (4 serving size) packages red Jell-o
3 cups cold water
1 (4 serving size) package lemon Jell-o
8 ounces Cool Whip light
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Stir 1 1/2 cups boiling water each into Berry Blue and red gelatin in separate bowls at least 2 minutes until dissolved. Stir 1 1/2 cups cold water into each bowl. Spray 13X9 inch pan with no-stick cooking spray; place on cookie sheet. Pour Berry blue gelatin into pan. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Refrigerate red gelatin in bowl 45 minutes. Meanwhile stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over Berry Blue gelatin in pan. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble a flag.