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October 8, 2013
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Plains Edition Recipes 10-5-13

Orange Tapioca Salad
Kay Bedlan, Lewellen, Neb.
1 box Cook and Serve Vanilla Pudding mix
1 box Tapioca pudding mix
1 box Orange Jello
3 c. Boiling water
2 cans Mandarin oranges, drained, use juice as liquid
8 oz. Cool Whip
Bring water to a boil. Stir in pudding and Jello. Stir while cooking until mixture thickens. Remove from heat and let cool. Fold in oranges and Cool Whip. Refrigerate.

Luscious Lemon Salad
Faith Harrold, Broken Bow, Neb.
2 (3 oz) pkgs. Lemon Jello
2 c. Boiling water
1 (12 oz) can Mountain Dew
2 c. Mini marshmallows
1 (8 oz) can Crushed pineapple, draubed
1 (22 oz) Lemon Pie filling
8 oz. Cool Whip
In large mixing bowl, dissolve Jello in boiling water. Add Mountain Dew and stir until well combined. Stir in marshmallows, pineapple and half of the pie filling. Pour into 9-by-13-inch pan. Chill and set aside. Fold together Cool Whip and remaining pie filling. Spread evenly over chilled gelatin mixture.

John Deere Salad
Sharon Raasch, Imperial, Neb.
3 pkgs. Lime Jello
1 can Lemon Pie filling
1 pkg. Instant vanilla pudding
8 oz. Cool Whip
Mix lime Jello as directed in a large bowl. Fold in lemon pie filling and mix well. Put into a 9-by-13-inch pan and place in the refrigerator. Once set mix instant vanilla pudding mix (dry powder) with Cool Whip and place on set Jello mixture. * You can dress up the topping with fresh fruit.

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The Fence Post Updated Oct 17, 2013 09:49AM Published Jan 20, 2014 12:14PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.