INGREDIENTS: INGREDIENTS: 1 pkg. (4-serving-size) red Jell-O, 1 pkg. (4-serving size) blue Jell-O, 1-8 oz. Cool Whip, paper cups, wooden sticks
DIRECTIONS: Mix red JELL-O and ½ c. sugar in a bowl. In separate bowl, repeat with blue JELL-O. Stir 1 c. boiling water into each until dissolved. Add 2 c. ice water to each bowl. Pour about ¼ c. red gelatin into 16 (5 oz.) paper cups. Freeze 1 hr. Refrigerate bowl of blue gelatin 1 hr. Place thawed Cool Whip over red gelatin in cups. Top with blue gelatin. Freeze 1 hr. or until almost firm. Insert wooden sticks. Freeze. To serve: Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom to release.
DIRECTIONS: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into 15x10-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookies cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. Best served the same day.
RED, WHITE AND BLUE BURGERS
INGREDIENTS: 2 lbs. ground beef sirloin, 1 red onion-diced, ½ pkg. (1 oz.) dry ranch salad dressing mix, 4 oz. crumbled blue cheese
DIRECTIONS: Preheat grill for medium-high heat and lightly oil the grate. Lightly mix together the ground sirloin, onion, ranch salad dressing mix and blue cheese in a bowl. Form into 6 patties. Grill the burgers for about 5 minutes per side on the prepared grill, until done.
RED, WHITE AND BLUE AMBROSIA
INGREDIENTS: 1 pint heavy cream, 1 Tbs. powdered sugar, 2 c. sour cream, 1-1/2 c. flaked coconut, 1 (20 oz.) can crushed pineapple-drained, 1 pint strawberries-hulled and sliced, 1 pint fresh blueberries, 3 c. miniature marshmallows
DIRECTIONS: Combine the heavy cream and powdered sugar in a large bowl. Whip with electric mixer until thick. Mix in sour cream. Use rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.
FRUIT-TOPPED FLAG CAKE
INGREDIENTS: FOR THE CAKE: 2-1/3 c. flour, 1 Tbs. baking powder, ½ tsp. salt, ½ c. butter-softened, 1-1/2 c. sugar, 2 large eggs, 1 tsp. vanilla, 1-1/4 c. milk FOR THE FROSTING: 2 c. chilled heavy cream, 3 Tbs. powdered sugar, ½ pint fresh blueberries, 2 pints fresh raspberries, 1 bag large marshmallows
DIRECTIONS: MAKING THE CAKE: Preheat oven to 350 degrees. Grease and flour 9x13 baking pan. On sheet of waxed paper, combine flour, b. powder and salt. Mix well. Using electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs, one at a time. Beat in vanilla. On low speed, alternately beat flour mixture and milk into butter mixture. Spread batter in pan; smooth top. Bake cake until tests done, about 35-40 minutes. Transfer pan to wire rack; cool 10 minutes. Turn cake onto rack and cool completely. DECROATING THE CAKE: Beat cream and powdered sugar on high speed with electric mixer until soft peaks form. Spread whipped cream over top and sides of cake. Using skewer, mark cake with 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake. Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the lines marked on cake as a guide. To make stars, flatten marshmallows with a rolling pin, and with small star-shaped cookie cutter, cut out one or more stars per marshmallow. Gently place the stars on top of the blueberries on the cake. Refrigerate for 1 hour or until ready to serve.
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