The girls (and of course, the two little boys) and I had my dad's sister over for lunch today. It was so nice having her here with us! We made the Layered Jell-O last night (it is a process!) and then prepared the lunch itself this morning. It is so fun to have them in the kitchen with me. They are learning so much about food preparation and come up with creative ideas to display the treasured treats we make our guests. (When I got married, I almost killed my husband and two of his Marine friends with the first meal I made for them! I had so much to learn!! The girls have a huge head start!) We had yummy Loaded Potato Soup with shredded cheese and crumbled bacon, chicken salad sandwiches on heart shaped bread, red grapes, veggie tray with ranch dip and then cheesecake or cookies for dessert. I don't want dinner, now. lol 
Layered Jell-O (pictured above)
2-3 oz pkgs of each of the following flavors of Jello-black cherry, orange, lemon and 1-3 oz pkg of lime Jello
1-12 oz can of Milnot
Use 9x13 dish and layer Jello as follows: First layer use 1 ½ cups boiling water & 1st pkg of black cherry Jello. Let each layer get solid before attempting to add next layer. The first one takes the longest to set up.
Second layer, use 1 cup boiling water to dissolve second pkg of black cherry and then when it has cooled add ½ cup Milnot. Spoon this mixture onto the first layer then refrigerate. Because the first layer is already cold, it does not take long for second layer to set up.
Repeat these layers the same way with each different flavor until the top layer is clear (meaning no Milnot) lime Jello. Here is a tip: while the first layer is in the frig, continuing on with the subsequent layer, I go ahead and mix up the next layer and let it come to room temp. That helps shorten the time it takes for each layer to set up.
DO NOT POUR THE JELLO INTO THE DISH AFTER THE FIRST LAYER OTHERWISE THEY MIX INSTEAD OF STAYING AS INDIVIDUAL LAYERS.
Chicken Salad
1 package chicken breasts-cooked and shredded
1 chopped green pepper
1 bunch cut-up red grapes
1 medium chopped red onion
1 package sliced almonds
1 cup chopped celery
1 small box raisins
Hellmann’s Mayonnaise-just enough to hold it together
A lot of black pepper-when you think you have enough, add some more.
Serve either on or with your favorite rolls or bread.
Layered Jell-O (pictured above)2-3 oz pkgs of each of the following flavors of Jello-black cherry, orange, lemon and 1-3 oz pkg of lime Jello
1-12 oz can of Milnot
Use 9x13 dish and layer Jello as follows: First layer use 1 ½ cups boiling water & 1st pkg of black cherry Jello. Let each layer get solid before attempting to add next layer. The first one takes the longest to set up.
Second layer, use 1 cup boiling water to dissolve second pkg of black cherry and then when it has cooled add ½ cup Milnot. Spoon this mixture onto the first layer then refrigerate. Because the first layer is already cold, it does not take long for second layer to set up.
Repeat these layers the same way with each different flavor until the top layer is clear (meaning no Milnot) lime Jello. Here is a tip: while the first layer is in the frig, continuing on with the subsequent layer, I go ahead and mix up the next layer and let it come to room temp. That helps shorten the time it takes for each layer to set up.
DO NOT POUR THE JELLO INTO THE DISH AFTER THE FIRST LAYER OTHERWISE THEY MIX INSTEAD OF STAYING AS INDIVIDUAL LAYERS.
Chicken Salad
1 package chicken breasts-cooked and shredded
1 chopped green pepper
1 bunch cut-up red grapes
1 medium chopped red onion
1 package sliced almonds
1 cup chopped celery
1 small box raisins
Hellmann’s Mayonnaise-just enough to hold it together
A lot of black pepper-when you think you have enough, add some more.
Serve either on or with your favorite rolls or bread.
Hey!! So you're a BLOGGER now?!? How fun!
ReplyDeleteGlad to have found you and see all these recipes--a girl can NEVER have too many, right?
That jello is beatiful, by the way...I know it takes so long to make, but it just presents so nicely.