Chunks Of Glass Recipes

Steps:

• Dissolve the raspberry jello in 1 cup of boiling water. Add 1/2 cup cold water and pour into an 8 inch square pan (or similar size). Refrigerate until firm, 45-60 minutes or longer.
• Repeat the above process with the lime and orange jellos.
• In a small sauce pan mix the grape jello and grape juice. Bring to a boil; stir constantly until jello is dissolved. Remove from heat and let cool to room temperature.
• When cool, but not set, fold the cool whip into the grape jello.
• Cut the raspberry, lime and orange jellos into one inch cubes. Fold the cubes into the grape mixture and turn into a clear serving bowl. Refrigerate for at least an hour.

Steps:

• Mix together the flour, 1/4 cup butter and the milk.
• Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
• Add the salt and pepper.
• Combine the ziti and cheese sauce.
• Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
• Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
• Bake@ 350 degrees for approximately1 hour.
• Serve immediately.

Steps:

• Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors.
• In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
• Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.
• Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.

Steps:

• Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors.
• In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
• Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.
• Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.

Steps:

• Place pineapple chunks in glass 9x13 baking dish.
• Pour pie filling over pineapple.
• Sprinkle dry cake mix on top, and pour melted butter over all.
• Bake in preheated 350 degree oven, UNCOVERED, for one hour.