Tangy And Refreshing Lemon Blueberry Dessert

Ingredients:

Two cups all-purpose flour

1 cup margarine

3 Tbsp granulated sugar

2 pkgs lemon pie filling (cooked)
enough for 2 pies

1 3 oz pkg blueberry bush jello

1 1/2 cups boiling water

Prepare Crust:

1 Preheat oven to 325 grades F.

2 Melt oleo in a little saucepan over low heat. Take off heat energy and then add flour and
refined sugar and premix together till combined. Press evenly into the underside of a 9 x 13 inch pan.

Three Bake in a 325 grade Degree Fahrenheit oven for 15 minutes. Remove from the oven and allow cool in the
pan.

Prepare Filling:

1 Brand the lemon pie filling according to box ways and allow cool slightly.

Two Pour slightly cooled filling over Earth's crust and spreading evenly on top. Topographic Point pan in the electric refrigerator so
that the filling will begin to set. Meanwhile set up topping.

Prepare Topping:

1 Topographic Point Jell-O pulverization in a little metallic element or glass bowl.

Two Add 1 1/2 cups boiling H2O and stir until Jell-O is completely dissolved. Topographic Point bowl in fridge
till Jell-O chills slightly.

Three Carefully pour slightly cooled Jell-O over filling. It should distribute out evenly by itself.

Four Topographic Point the pan in the electric refrigerator to put for a couple of hours or overnight.

Five Serve with a dollop of whipped pick on top if desired.

Servings: 12

Nutrition Facts:

Serving size: 1 serving

Amount Per Serving

Calories 387.53

Calories From Fat (39%) 149.96

Entire Fat 16.95g 26%

Saturated Fat 2.99g 15%

Cholesterol 63.18mg 21%

Sodium 289.13mg 12%

Potassium 36.82mg 1%

Carbohydrates 55.56g 19%

Dietary Fiber 0.56g 2%

Sugar 9.61g

Sugar Alcohols 0.00g

Network Carbohydrates 55.00g

Protein 3.72g 7%

Cooking Tips:

Don't allow the Jell-O acquire too cold to the point where it begins to colloidal gel before pouring it on top of
the filling.

Pour the Jell-O slowly on top of the filling to avoid inordinate air bubbles from forming.

Note: This formula is copyrighted by the author.

Best Potato Salad Recipe: Baked German Potato Salad Recipe

This is a great hot potato salad recipe to serve at dinner time. It features, familiar German potato salad ingredients like: potatoes, bacon, celery, onion, cider vinegar and pickles. It's a fairly easy to make baked potato salad recipe and delicious served warm.

6 medium potatoes, peeled and cubed


4 slices bacon, chopped


2/3 cup celery, chopped


2/3 cup onion, chopped


2 tablespoons flour


3/4 teaspoon salt


1/4 teaspoon ground black pepper


3/4 cup water


1/2 cup cider vinegar


1/2 cup sugar


1/3 cup dill pickle, chopped


1/4 cup sliced radish, thinly sliced (optional)

Directions

Preheat oven to 350 degrees.

In a covered saucepan, cook the potatoes in boiling water for 12 to 15 minutes until tender; drain.

In a large skillet, cook the bacon until nice and crisp; drain. Leave the bacon drippings in the skillet. Add the celery and onion to the skillet and cook for 1 minute; stirring constantly.

Stir in the flour, salt and pepper. Cook mixture for another minute while stirring constantly. Stir in 3/4 cup of water and the vinegar. Stir mixture until it thickens and is bubbly. Stir in the sugar.

Combine the potatoes and bacon in a 2-quart casserole dish. Stir in the celery mixture into the potatoes.

Cover and bake for 30 minutes. Stir in the pickle and radish. Serve warm.

=> Best Potato Salad Recipe: Easy Potato Salad Recipe

This simple potato salad recipe doesn't require much work and is great when you are craving some potato salad, but don't want to go through a lot of fuss. After you finish cooking the potatoes, just add the other few ingredients and you're done!

6 to 7 potatoes, peeled and cut into cubes


2 1/2 teaspoon salt


2 teaspoon sugar


3 teaspoon celery seed


2 teaspoon vinegar


1 small onion, chopped


1 1/2 cup mayonnaise

Directions

Cook potatoes in boiling water; drain. Transfer potatoes to mixing bowl. Mix in the seasoning and the vinegar. Mix in the onions and the mayonnaise. Toss lightly and refrigerate.

=> Classic Potato Salad Recipe: American Potato Salad Recipe

Ah, here is the popular mustard potato salad recipe with eggs that is served at numerous picnics, potlucks, and dinners. It's truly an American classic dish. To add a little twist, you can try using different flavors of mustard.

1 cup Miracle Whip Salad Dressing (or mayonnaise)


1 teaspoon mustard


1/2 teaspoon celery seed


1/2 teaspoon salt


1/8 teaspoon pepper


4 cups potatoes, cooked and cut into cubes


2 hard boiled eggs, chopped


1/2 cup onion, chopped


1/2 cup celery, sliced


1/2 cup sweet pickle relish

In a large bowl, combine the salad dressing, mustard, celery seed, salt and pepper; mix well

Add in the potatoes, eggs, onion, celery and pickle relish. Mix all ingredients together until completely combined. Chill in the refrigerator.

=> Best Potato Salad Recipe: Red Potato Salad Recipe with Sour Cream

Many people enjoy red potatoes. This recipe is colorful, nutritious and lighter than traditional potato salad. Also, it's very quick to make.

6 large red potatoes


1/2 cup sour cream


1/2 cup plain yogurt (or light mayonnaise)


1/4 cup fresh chives, finely chopped


1 teaspoon salt


Ground black pepper

Directions

Scrub potatoes. Leaving the peel on, cut into quarters (if you are using larger potatoes). Boil the potatoes with the skins on until tender; drain and dry. Cut potatoes into 1/2-inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives. Toss all gently until potatoes are completely coated. Add salt and pepper to taste. Chill salad in the refrigerator.

=> Best Potato Salad Recipe: Sweet Potato Salad Recipe

Sweet potatoes and sour cream add a delightful uniqueness to this potato salad. It tastes great and makes a very attractive presentation.

3 pounds red potatoes


2 1/2 pounds sweet potatoes


1/4 cup white wine vinegar


1/4 cup olive oil


1 clove garlic, minced


1/4 cup dill pickle relish


1/2 cup red onion, chopped


1/3 cup mayonnaise


Pinch ground black pepper


1/3 cup sour cream


1/2 cup parsley, chopped

Directions

Cook potatoes in a large pot of salted boiling water until tender, but firm; drain. Let potatoes cool. Cut potatoes up into quarters or cubes.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and the onion. Add all to the potatoes.

In a separate bowl, use a wire whisk to mix mayonnaise, pepper, sour cream and parsley. Mix mayonnaise mixture in with the potatoes and combine completely. Chill salad in the refrigerator for 8 hours or overnight.