The Online Recipe Box

Ingredients:

• 1/2 can of artichoke hearts, drained and chopped  
• 4 0z button mushrooms
• 1 tomato seeded and choped
• 1/4 cup green onion, finely chopped
• 1/4 cup snipped fresh parsley  
• 1/2 tbs  dried basil
• 3/4 tsp dried oregano  
• 1/2 oz feta cheese, crumbled

Directions:

1. In a medium bowl, toss together all the ingredients except the feta.
2. Add the feta and toss gently.

Nutritional Info:

Servings: 4

Source: Diabetes.org

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Do you need a last minute 4th of July dessert idea? Try this red, white and blue Jell-O dessert.

Ingredients:

• 1 - 4 serving box of Blue Jell-O

• 1 - 4 serving box of Red Jell-O

• 1 small tub of Whipping Cream

• 2 cups boiling water

Directions:

1. Place blue jello in a medium bowl and red jello in a seperate bowl.

2. Add 1 cup of boiling water to each bowl.

3. Stir until gelatin has dissolved.

4. Pour blue Jello into 4 clear glasses, keep red jello in the bowl.

5. Cover the glasses and bowl and let refridgerate for 3 hours.

6. Spread whipping cream on top of blue Jello.

7. Add the red jello on top of the whipping cream and add more whipping cream on top of the red jello.

8. Enjoy!

Nutrition Info:

• Calories: 101.5

• Fat: 2.75

• Carbs: 14.5

• Protein: 4.5

• Cholesterol: 9.25

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Here is a Canada Flag Cake recipe that my sister, Sara-Jayne Johnson from British Columbia makes each year for her annual Canada Day Party.

Ingredients:
1 pkg. (298 g) pound cake, cut into 10 slices

2 cups boiling water

2 pkg. (85 g each) JELL-O Strawberry Jelly Powder

3 cups ice cubes

3 cups sliced fresh strawberries, divided

2 cups thawed COOL WHIP Whipped Topping
Directions:

LINE bottom of 13×9-inch pan with cake slices; set aside.
STIR boiling water into combined dry jelly powders in large bowl at least 2 min. until jelly powder is completely dissolved. Add ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Stir in 1 cup of the strawberries. Spoon over cake slices. Refrigerate 15 min. Cover evenly with the whipped topping.
REFRIGERATE 4 hours or until jelly is firm. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag. Store in refrigerator.

Serves 12

Nutrition Info:

• Calories: 196
• Carbs: 31
• Fat: 7.2
• Protein: 2.6

Submitted by Sara-Jayne Johnson - BC, Canada (Recipe taken from the Kraft Magazine)

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