Judy's Three Colored Jello Mold

1 package (3 oz.) each Jell-O- Lemon, Lime and Raspberry Gelatins (You can change Raspberry for Strawberry if desired)
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3oz. each) cream cheese, softened
½ cup mayonnaise
1 cup whipped cream
1 can (1 lb. 4 ½ oz.) crushed pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended.

Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm.

Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups, or 12 to 15 servings.

NOTE: If deeper green and red layers are desired, use 6 oz. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package.

Use a 33 x 1” or 2” Pyrex glass baking dish. Spray first with Pam. Or large 3” to 4” Jell-O mold.

Peanut Clusters

Raw spanish peanuts

Melted dipping milk chocolate

Roast the peanuts in the oven with the door open and the setting to broil for approximately 10 minutes, stirring once so they do not burn.

Pour into melted chocolate and spoon out onto parchment lined cookie sheets.

Variation - you can use pecans, raisins, cashews, pretzels, etc.

Judy's Turtles

PREPARATION: Take baking paper and cover cookie sheets. Place pecans an inch apart in rows.

Put Dipping Chocolate chunks in large glass cake pan and leave in oven over night with just light on to melt.

CARAMEL: 2 Cups Granulated Sugar, 2 Cups Light Corn Syrup, 2 Large Cans Sego Milk, 2 Squares Butter and 1 Teaspoon Vanilla

Stir until 225 degrees on candy thermometer. Caramel is done when you can form it into a soft ball. Test in a cup of ice cold water to make sure it is done. Take off heat and add vanilla and pour caramel over pecans.

1/8 Teaspoon or scant of baking soda can be added to the boiling caramel if desired for creamier texture.

Dipping Chocolate

Put water in electric frying pan and keep below 150 degrees. Put chocolate shavings in saucepan and melt over water like a double boiler. If chocolate was melted in the oven overnight as stated above, put glass cake pan with melted chocolate on a griddle covered with tin foil. Keep griddle on very low temperature to keep chocolate tempered for dipping.

1 1/2 lbs. Pecans to 2 1/2 lbs Chocolate.

Peanut Brittle

1 Cup White Corn Syrup
2 Cups Granulated Sugar
½ Cup Water
1 lb. Raw Spanish Peanuts

2 Tablespoons Butter
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
½ Teaspoon Salt

Combine syrup, sugar and water in saucepan. Bring slowly to 230° F. or until syrup spins thread. Add peanuts and continue to cook to 300° F., remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into a well buttered jelly roll pan (15 ½ x 10 ½ x 1 inches). When cool break into pieces.

Makes about 1 ½ pounds.

Judy's Barbecue Spare Ribs

4 Lb’s Spareribs
1 Onion
2 Tablespoons White Vinegar
½ Lemon Or 1 Tablespoon Lemon Juice
1 Cup Catsup
3 Tablespoons Worchester Sauce
1 Cup Water
2 Stalks Celery
1 Teaspoon Mustard Powder
2 Tablespoons Brown Sugar

Fry Onions Until Golden Brown. Add The Rest Of The Ingredients Listed Above To Make The Sauce. Cook on Low Heat For A Half Hour Until All Ingredients Are Combined.

Brown Ribs Under Broiler Turning Over Now And Then To Brown And Get Rid Of The Excess Fat.

Place Browned Ribs In Roaster Pan And Pour Sauce Over Ribs

Bake At 350 Degrees For 2 Hours. Enjoy!!!

This Recipe Feeds About 4-5 People Who Love Ribs..