Sunday, March 8, 2009
St. Pat.'s Menu
I've wanted to try this Jell-o recipe for a while now, and this is the week. I pulled the pic off the internet many moons ago, and I will follow up and let you know if it works.
3 oz grape jello
3 oz berry blue jello
3 oz lime jello
3 oz lemon jello
3 oz orange jello
3 oz red jello (cherry, raspberry)
2 cups sour cream
Boil 1 cup water. Pour into a bowl and add 1 box of jello (starting withthe grape). Mix until jello is dissolved. In another bowl place 1/3 cupsour cream. Add 1/2 cup of the jello water to the sour cream. Stir untilcombined. Pour sour cream mixture into 9x13 pan. Place in fridge for 20 minutes or until firm. Add 3 T cold water to the remaining 1/2 cup of jello water. Pour over sour cream mixture in the 9x13 pan. Continue with all the other jello ending with red. Serve with whipped cream on the side and rolos for the pot of gold (or any other candy wrapped in gold foil, such as almond kisses or gold coins).
S- dinner at Chris' brother's house, I'm bringing layered salad and Lemon Blossoms (recipe coming)
M- Burgers and dogs at the park for Clarie's b-day celebration
T- balsamic glazed chicken
W- grilled cheese and tomato soup
Th- green noodles, green grapes, green salad and Rainbow Jell-o
F- Kalua pig and pineapple rice
Sat- another birthday BBQ- hoorah!
Happy St. Pat.'s day, one and all!