Red and Blue 
12 leaves White Gelatin
KNOX BLOX (JELLO CUBES) 
4 env. Knox unflavored gelatin
3 (4 serving) pkg. gelatin (Jello)
4 c. boiling water
​Directions:

In large bowl, mix unflavored gelatin with Jello gelatin. Add boiling water and stir until gelatin is completely dissolved. Pour into 9x13 inch baking pan and chill until firm. To serve, cut into 1-inch squares. Makes about 9 dozen Blox.

Ingredients: 
Fresh rhubarb stalks
4 c. water
3 1/2 c. granulated sugar

Directions: 
Wash and cut rhubarb into small pieces.  Scald in boiling water.  Drain and put into containers.  Mix water and sugar together.  Bring to a rolling boil and let it cool slightly.  Pour over the rhubarb, seal and freeze. 
​

Ingredients: 
3 c. fresh ripe peaches (sliced & peeled)
3 T. all purpose flour
1/2 c. granulated sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 c. vegetable oil
Butter
1 large egg

Directions: 
Place the first three ingredients in a 9" x 9" backing dish.  Dot with butter.  Mix dry ingredients, then mix oil and egg in a separate bowl; pour over the peaches.  Preheat oven to 350 degrees and bake for 35 minutes, or until the crust is crunchy and golden brown.  Serve warm with ice-cream and milk. 

Grilled Steak Salad
Ingredients:
1 T.
paprika
2 tsp.
black pepper (ground)
1 ½ tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
½ tsp. dried oregano
½ tsp.dried thyme
¼ cup olive oil
2 T. balsamic vinegar
1 tsp. Dijon mustard
6 cups mixed baby greens (packed)
½ green bell pepper (thinly sliced)
½ cup red onion (thinly sliced)
2x5 beef tenderloin steaks (to 6-ounce, each about 1/2 inch thick)
3 T.butter (melted)

 Preparation

1. For spice mixture:Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
2. For salad:
   1. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.
   2. Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

 

Ingredients: 
Donut Pan
1 ½ cups All-Purpose Flour
½ cup granulated Sugar
1 tsp. Baking Powder
½ tsp. Salt
1Egg
¾ cup Heavy Cream
¼ cup Vegetable Oil (Or Canola)
1 tsp, Vanilla Extract
16 inches Disposable Decorating Bag (Optional)
3 T. Cream (Or Milk)
1 ½ cups Confectioner's Sugar
add Sprinkles
add pinch Salt
Pour batter into a plastic ketchup bottle, then pour into doughnut maker.  Follow manufacturer directions. 

Ingredients:
Sugar Cones
4 Flavors of Ice-cream
Toppings - (Sprinkles, Hot Fudge, Caramel, Whipped Cream, small candies, candy bars, cherries, fruit, nuts)
Directions:
Use a ice-cream scoop to add ice-cream to the sugar cone, add toppings generously to the ice-cream & serve. 

Ingredients:
1/2 pt. Fresh Blueberries
1/2 pt. Fresh Strawberries
3 Cups Cold Water
1 Cup Ice
1 T. Freshly Squeezed Lemon Juice

Ingredients:
4 T. unsalted butter
8 granny smith apples
3/4 c. light brown sugar
1 tsp. cinnamon
2 T. fresh squeezed lemon juice
6 T. Tapioca
1/2 tsp. carmardon 
2 Pillsbury Refrigerated Pie Crust - (or homemade pie crust recipe)
1 egg (beaten)
2 T. granulated sugar 
Directions: 
Preheat oven to 425 degrees.  Peel and slice apples.  In a sauce pan combine apples, brown sugar, cinnamon, lemon juice, tapioca, caramardon, and butter.  Stir until the apples are thicken, then cool the filling.  Pour filling into the piecrust.  Add the top layer of pie crust.  Brush beaten egg over top of the pie crust and sprinkle with sugar.  Bake for 40 minutes, place tinfoil over top of the pie crust to not burn.