Devils Lake Journal - Devils Lake, ND
  • Trading Post: Patriotic party fare

  • Keeping with the red, white and blue theme, here's two recipes that display the colors of the American flag.

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  • Keeping with the red, white and blue theme, here's two recipes that display the colors of the American flag.
    The first is from Holly Wietfeldt of Chatham, Ill., who submitted a red, white and blue salad. She’s been making it for years, and she has tweaked it several times along the way.
    The second recipe, for a patriotic-looking trifle, comes from Taste of Home magazine.
    Red, White, and Blue Salad
    2 small packages raspberry gelatin
    2 cups boiling water
    2 cups cold water
    1 envelope unflavored gelatin
    1 cup half-and-half, divided
    ½ cup sugar
    1 teaspoon vanilla
    1 (8-ounce) package cream cheese, softened
    1 small package blueberry gelatin
    ¾ cup boiling water
    1 (21-ounce) can blueberry pie filling
    For the first layer, dissolve raspberry gelatin in 2 cups boiling water; add 2 cups cold water. Pour into 13-by-9-inch clear glass dish. Refrigerate until firm.
    For the second layer, dissolve unflavored gelatin in ½ cup cold half-and-half. Heat remaining ½ cup half-and-half and sugar until sugar is dissolved. Add vanilla and the unflavored gelatin mixture.
    In separate bowl, beat cream cheese. Gradually beat in the half-and-half /gelatin mixture. Carefully pour over raspberry gelatin base and refrigerate.
    For the third layer, dissolve blueberry gelatin in 3/4 cup boiling water. Add to blueberry pie filling. Carefully spread over white layer. Chill until firm.
    Makes 16 to 20 servings.
    Patriotic Trifle
    1 package (3 ounces) blueberry gelatin
    1 package (3 ounces) strawberry gelatin
    2 cups boiling water
    1 cup cold water
    2 cups cold milk
    2 packages (3.4 ounces each) instant vanilla pudding mix
    1 carton (8 ounces) frozen whipped topping, thawed, divided
    1 pint fresh blueberries
    1 quart fresh strawberries, quartered
    1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
    In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-inch square pan. Refrigerate for 1 hour or until set.
    In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
    Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut gelatin into 1-inch cubes. In a 3-quart trifle bowl or serving dish, layer strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
    Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.
    Page 2 of 2 - Makes 16 to 20 servings.
    --Corn soup, fritters, salads, casseroles? If you have some good recipes that call for corn, please send them to the Trading Post.
    The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.

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