Sarah’s Recipe Box

  • All American Flag Dessert

    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
    ……
    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.

  • Tuna Casserole

    1 can tuna, drained
    1/2 cup mayonnaise or miracle whip
    1/2 cup milk
    1 can cream of mushroom soup
    1/8 teaspoon dry mustard
    1 cup velveeta cheese, cubed
    1 cup uncooked pasta (macaroni, shells, rotini, egg noodles)
    1/2 cup crushed saltine crackers

    …….
    Heat oven to 350 degrees. Cook pasta in boiling salted water according to package directions. Drain and set aside. In a 1 1/2 quart ovenproof dish mix together milk, mayo, soup and dry mustard until smooth. Add velveeta, cooked pasta and tuna, folding to combine. Cover and bake 25 minutes. Remove from oven and sprinkle with crushed saltine crackers. Bake uncovered 5 minutes more.