Gelatin Rainbow Recipe

Ingredients:

2 red Jello (4 serving-size)
2 Lemon Jello (4 serving-size)
2 Berry Blue Jello (4 serving-size)
2 Orange Jello
2 Lime Jello
6 & 1/4 cup of boiled water
8 ounces of cooled whip

Instructions:

Have gelatin dissolved in 1 & 1/4 c of boiled water for every gelatin flavor for 2 mins. Pour every flavor onto separate 8-inch square bake pans. Have it refrigerated for three hours ’til firm.

Have each molded gelatin cut into 1-inch cubes. You arrange the cubed gelatin into rows w/ different colors, forming a rainbow in large-sized flat sheet.

Then double the stacked cubes as necessary. Place one-half cooled whip in every rainbow end forming clouds. Have it served at once.

>> Gelatin Rainbow Recipe

Mixed Fruit and Toffee Corn Recipe

Ingredients:

8 cups of popcorn (popped)
1 cup of butter (or margarine)
1 cup of sugar (refined)
1 Tablespoon of corn syrup (light)
3 Tablespoons of water
1/2 cup of pecans (broken)
1/2 teaspoon of vanilla extract
1-1/2 cups of mixed fruit bits (dried)

Instructions:

Discard any unpopped corn then place the popped popcorn on a greased 17×2 inch (baking) pan. Place inside the oven (300 degrees F), to keep them warm.

Grease a saucepan then combine butter, water, sugar, and syrup. Let it boil above moderate heat and cook it for 8-10 mins, while constantly stirring till sugar has dissolved. Continue to cook till it reaches (225 degrees F) on sugar thermometer.

Take out from the heat and immediately add vanilla and pecans; stir thoroughly. Pour onto warm popcorn; gently toss, coating them well. Bake (300 degrees F) for fifteen mins, uncovered.

Transfer them on a (large) foil and let it cool completely. Store, covered tightly, or serve at once.

>> Mixed Fruit and Toffee Corn Recipe