GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained *
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.

Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.

Serving Size: 6

Garlic Mashed Potatoes

1 1/2 pounds unpeeled potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 tablespoons milk
2 tablespoons fresh snipped parsely
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1.Cut potatoes into 1-inch cubes; place in Small (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.
2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.
3. Mash potatoes and garlic using Nylon Masher. Stir in remaining ingredients; mix well.

Yield: 6 servings

Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Berry Jello

1 Large Cranberry Jello
Mix with 2 Cups Hot Water Until Dissolved.

Add 1 Can Whole Cranberry Sauce.

Mix in 9x13 pan, chop 1 banana, 1 apple, 1 small can mand.

Orange, 1 bag mixed berries frozen.

Pour Jello mixture over berries mix. Dobble top with Whipping Cream. refrig. till set.

Sweet Potatoes

2 Cups Mashed Sweet Potatoes (Real not Canned)

1/2 Cup Brown Sugar

1/8 Teaspoon Salt

2 Tablespoons Butter

2 Egg Yolks

Marshmallows

1. Boil Sweet Potatoes until soft about 15 minutes

2. Mix Brown Sugar, Salt, Butter and Egg Yolks

3. After Sweet Potatoes are done boiling and they are soft, Mash the Sweet Potatoes.

4. Fold ingredients into Mashed Sweet Potatoes.

5. BAKE at 350 degrees for 30 minutes, Top with Marshmallows and broil Marshmallows until light brown. And Enjoy!

Rainbow Ribbon Mold

Prep Time: 1 hr min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 slice each (about 1/2 cup)

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream or BREYERS Vanilla Lowfat Yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin
in refrigerator.

How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Comments:

*My family loves this recipe, instead of using sour cream I use evaporated milk.

*This is delicious! I use 3 Tbsp. Vanilla Yogurt instead of sour cream. My family's favorite flavor combination is Wild Strawberry, Pineapple and Apricot Jell-o. It's pretty and the flavors taste great together. This is a great side dish at a bridal shower!

*Do suggest letting the first layer sit a bit longer than recipe states... from experience, first layer requires about 25 minutes to set before adding... after that 15 minute intervals is fine. Takes time... but well worth it.

Hot Artichoke Dip

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained.
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise. Add Parmesan cheese and garlic; mix well and spoon into serving dish.

2. Bake 20-25 minutes or until heated through.

Served with sliced baguettes (can toast first) or with tortilla chips or even fresh vegetable dippers.

Yield: 3 Cups or 24 servings

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2008