Rainbow Gelatin Cubes

My son saw these fun jello squares pictured in one of my cookbooks and he begged me to make them.  He helped me prepare each gelatin layer and was so excited to sample the final product.  He rated the squares a two thumbs up!  This is a time consuming recipe, not one I'll make often, but definitely memorable.  Its a guaranteed kid-pleaser.

RAINBOW GELATIN CUBES

4 pkgs. (3-oz. each) assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5-¾ c boiling water, divided

1 can (14-oz.) sweetened condensed milk

¼ c cold water

In a bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 c boiling water until dissolved. Pour into a 13x9x2-inch dish coated with nonstick cooking spray; refrigerated until almost set but not firm, about 20-25 minutes.

In a bowl, combine the condensed milk and 1 c boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in ¾ c boiling water. Add to the milk mixture. Spoon 1-¼ c of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 20-25 minutes. Let remaining creamy gelatin mixture remain at room temperature until the last layer is complete.

Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before pouring next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for several hours after completing last layer. Cut into squares.

Authentic Spanish Rice

This is one of my favorite versions of a traditional rice dish. The flavorful rice is a perfect side for any Tex-Mex dish.

2 T oil
1 c rice (not instant)
1 clove garlic, minced
2 T dehydrated onion
4 oz. tomato sauce
2 c cold water
½ t salt
1 cube chicken bouillon

Coat bottom of saucepan with oil and sauté rice until golden brown; drain excess oil. Add garlic to rice and sauté for 1 minute. Add tomato sauce, water, salt, and chicken bouillon and stir well to mix ingredients. Bring to a boil, stirring occasionally. Lower heat to simmer; Cover and simmer for 25 minutes.

Funeral Potatoes

This recipe comes from my mom.  I think it gets its name from the fact that this is such a popular dish to serve at funeral luncheone.  Regardless nobody has to die to enjoy these wonderful potatoes.  Sometimes if I don't have enough oven space I cook these potatoes in the slow cooker.

1-2 lb. pkg. southern style diced potatoes, thawed

1 (10.5 oz) can cream of chicken soup
½ c milk
1 c sour cream
1 c grated cheddar cheese
¼ c grated onion (or 1 T dehydrated onion)*
salt and pepper to taste
topping, if desired***


Place thawed potatoes in 2-3 quart casserole dish or a 9x13-inch cake pan. Combine soup, milk, sour cream, cheese, onions, and salt. May add 2-3 T extra milk for a thinner sauce. Mix well. Spread over potatoes. Sprinkle with topping if desired. Bake uncovered at 350° for 45-60 minutes or until hot and bubbly throughout.


*May use approximately 6-8 peeled, diced and cooked fresh potatoes rather than frozen hashbrowns.
**If using fresh chopped onion, sauté 1 T butter until transparent.
***May use buttered bread crumbs, corn flake crumbs, crushed potato chips, or French fried onions.

Baked Mac & Cheese

This is an adult friendly version of the stuff that comes from the yellow box.   I found this recipe in my most recent Taste of Home magazine.  My son wasn't such a fan - he still prefers the stuff from the box, but my husband and I really liked this grown-up version of macaroni and cheese.  This could be a main course or a side dish depending upon the number of people you are feeding.  I served this as a side dish along crispy baked chicken.

4 c uncooked spiral pasta
¼ c butter, cubed
¼ c all-purpose flour
4 c skim milk
½ t salt
¼ t pepper
¼ t ground mustard
¼ t Worcestershire sauce
Dash ground nutmeg
2 c shredded cheddar cheese
1 c cubed process cheese


Cook pasta according to package directions. In a large saucepan, melt butter; stir in flour until smooth. Gradually add milk; stir in the salt, pepper, mustard, Worcestershire sauce and nutmeg. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.


Drain pasta; stir in cheese sauce. Transfer to an ungreased 9x13x2-inch baking dish. Bake uncovered at 350° for 20-25 minutes or until bubbly.

Orzo Pilaf

Orzo is a rice-shaped pasta that makes a wonderful side dish for chicken or beef.  I found this recipe in my Better Homes & Garden cookbook but I made a few slight modifications.  I served the orzo pilaf tonight for dinner with baked chicken thighs.

2 c sliced fresh mushrooms
½ c chopped onion
2 ½ T cooking oil
¾ c orzo
2 c water
½ c shredded carrot
½ t dried marjoram
1 ½ t instant chicken bouillon granules
Pinch of pepper, optional

In a large saucepan cook the mushrooms and onion in hot oil till onion is tender but not brown. Stir in the orzo. Cook and stir about 3 minutes or till orzo is lightly browned. Remove from heat.

Carefully stir in water, carrot, marjoram, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till orzo is tender but still firm. Remove from heat and let stand, covered, 5 minutes. Makes: 4 side-dish servings.

Grandmother's Buttermilk Cornbread

This recipe was given to me several years ago by my friend Michelle. It's a wonderful side dish with many soup and bean dishes. I had extra buttermilk to use up and so this was perfect to serve with black bean soup.

½ c butter
⅔ c sugar
2 eggs
1 c buttermilk
½ t baking soda
1 c cornmeal
1 c flour
½ t salt


Preheat oven to 375°. Grease 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30-40 minutes, or until toothpick inserted into the center comes out clean.

Green Beans Almondine

This is one of my favorite ways to cook green beans because it's so easy and very healthy!  To toast the almonds for this dish, I just heat them right up in the skillet until they're a golden brown - no need to heat up the oven!

2 c fresh or frozen green beans
2-3 cloves of fresh garlic, minced
1 T olive oil
¼ t salt
⅛ c roasted, slivered almonds


Mince garlic and place in frying pan with olive oil and green beans. Cook on medium heat until green beans become tender-crisp. Add roasted almonds and salt just before serving.

Mexican Rice

This is yet another recipe for a handy rice side dish. Tonight I served this with chicken enchiladas that I had made ahead and frozen for future use.

2 T vegetable oil
2 c uncooked rice (not instant)
3 c chicken broth
3 T dehydrated onion
2 t garlic, minced
1 can (14.5 oz.) diced tomatoes
½ t salt

Heat oil over medium-high heat and sauté rice until golden, about 5 minutes; Add ½ c broth, onion, and garlic and sauté for 2 minutes. Stir in tomatoes and their liquid, remaining broth, and salt. Bring to a boil; reduce heat to low. Simmer, covered 20-25 minutes or until broth is absorbed.

Cilantro-Lime Rice

This is my version of this versatile Mexican rice dish. Tonight I served the rice as a side to chicken enchiladas.



1 c long grain white rice
1 T vegetable oil
1 t minced garlic
3 c water
1 t chicken bouillon granules
2 T lime juice
1 T dried cilantro
½ t onion powder
⅛ t chili powder
Pinch salt

In a saucepan over medium heat, saute the rice and garlic in oil until golden brown and then add remaining ingredients. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until the rice is tender 20-25 minutes. Makes 6 servings.