Jello Mello

1 6-oz pkg Orange Jello
1 2.9-oz pkg Lemon Cook and Serve Pudding
2 1/4 cups water
1/2 cup sugar
2 egg yolks (beaten)
1 3.4-oz pkg Lemon Instant Pudding
1 3/4 cups milk
Whipped Topping (Cool Whip)

Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.

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Awesome Shrimp Salad

1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise


Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.

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Zucchini Soup



1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.


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Orange Barbecue Pork Spare Ribs

5-6 lbs. boneless pork spare ribs
1 (2 liter) bottle Coke
3 Sweet yellow onions; thickly sliced
2 cups Orange Barbecue Sauce* (below)
Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place ribs and onion in layers in crockpot and cook on low until tender (usually 8-10 hours).
Pour off fat and add Orange Barbecue Sauce. Return to crockpot for 30 more min.

Orange Barbecue Sauce:
2 cups ketchup
2 Tbs. tomato paste
2 Tbs. Worcestershire sauce
1 medium onion (minced)
2 cloves garlic
1 cup orange marmalade
2 Tbs. Dijon mustard
Add all ingredients and simmer 20 min.

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Grandma Cheryl's Soda Bread

4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces buttermilk

Preheat oven to 425 degrees. Lightly grease and flour a cake pan. In large bowl combine all dry ingredients. Add buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and back for 30 min (this simulates the bastible pot). Remove cover and bake for an additional 10 to 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

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Banana Bars



1 cup butter, softened
2 cups sugar
4 eggs
4 ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup-1 cup buttermilk
1 cup nuts, chopped (optional) 

Preheat oven to 350 degrees F. In large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix briefly. Mix flour, salt and soda together in separate bowl; add to creamed mixture alternately with buttermilk. Fold in nuts with the last addition of buttermilk. Do not over mix. Pour into a greased and floured jelly-roll pan (17 1/2x12 1/2) or cookie sheet if you don't have a jelly-roll pan. (We found and love our pan from Costco) Bake for 30 min. Allow to cool and frost with glaze.

 Glaze:
3 Tablespoons butter
1 Teaspoon vanilla
3 Tablespoons milk
Powdered Sugar

 Mix enough powdered sugar until it becomes glaze like and spread over cake.

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Chocolate Butter Frosting

1/2 cup butter
 1/2 cup milk
 2 (1-ounce) squares unsweetened baking chocolate, melted
 3 1/2 cups powdered sugar
 1 teaspoon vanilla
 In medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

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Zucchini Chocolate Cake

1 cup vegetable oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup milk
3 (1-ounce) squares unsweetened baking chocolate
1 TBSP vanilla
2 cups grated zucchini
In a large bowl combine oil, sugar, and eggs. Add dry ingredients to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 baking dish at 350 degrees F. for about 25 min. Cool and frost with Chocolate Butter Frosting.

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