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18 | THE COLONY NEWS | DECEMBER 2023 | What's Cookin'? By Joyce Hansen Following are two all-time favorite recipes of mine that I'm repeating in case you want to serve one of them at a holiday gathering. Instructions: 1. Dissolve each jello in 1 cup of hot water in separate bowls. Dissolve gelatin in ½ cup cold water. 2. Boil the milk over medium heat in saucepan. Add sugar, vanilla and gelatin to the milk. Stir in sour cream. Set aside but do not refrigerate. Stir occasionally so it doesn't set up before you use it. 3. Plan how you want the layer colors, then pour the first bowl of jello in a 9x13" pan. Make sure there are no bubbles. Refrigerate for approximately 25 minutes. Spoon 1 cup of milk mixture gently over the jello. Refrigerate for 25 minutes. Continue to layer jello, milk, jello, milk until all are used. ere will be nine layers in all, with jello on top. e later layers set up more quickly. Instructions: 1. Cook potatoes in boiling water until tender. Remove, cool and peel potatoes. Grate, using a course grater. Add sour cream, cheese, onions, milk, salt and pepper. 2. Mix thoroughly and turn into a greased 9x13" pan. Smooth top with spatula. Combine melted butter and breadcrumbs. Sprinkle over top. 3. Bake at 325 degrees for 50 minutes, until piping hot. Cut into squares or scoop with large spoon. Serves 8-10. Tastes like re-baked potatoes Rainbow Jello Golden Potatoes Ingredients: Ingredients: • 5-3 oz boxes jello, different flavors • 2 c milk • 1 c hot water for each box • 2 tsp vanilla • 1 c sugar • 2 envelopes Knox unflavored gelatin • 1 pint sour cream • ½ c cold water • 6 medium potatoes • 2 c. sour cream • 10 oz sharp cheddar cheese • 1 bunch chopped green onions • 3 tbsp milk • 1 tsp salt • 1/8 tsp pepper • 2 tbsp melted butter • 1/3 c breadcrumbs (gluten-free optional) Be on the lookout for great recipes and submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com or call (951) 461-8821. Instructions: 1. Spray or grease a 9x13" pan. Mix crackers, butter and sugar. Press into bottom of pan. 2. Mix milk and pudding in a mixer until thick. Add soened ice cream. Mix well, then pour over cracker crust. 3. Spread Cool Whip on top, then sprinkle grated Heath candy over top. 4. Put in freezer. Take out at least one hour ahead of serving. Can be made a day ahead. Ingredients: • 2 cups crushed Ritz crackers • 1 stick melted butter • 1 tsp sugar • 2 pkgs Instant pistachio pudding mix • 1 ½ c milk • 1 qt soened vanilla ice cream • 1 Heath candy bar, grated • Small container Cool Whip is recipe is a Christmas must-have in Pat Repic's family. Heavenly Delight