These actually sound like interesting ones to try! If you're brave enough to give them a shot, let me know, eh?
We'll start with a couple of Ugly Jello Salads...
2 (3 oz.) packages raspberry flavored gelatin
Dash of salt
2 cups hot water
1 3/4 cups cold Dr Pepper
2 tablespoons lemon juice
1 1/2 cups drained canned green grapes
1 1/2 cups drained fruit cocktail
1/3 cup grated fresh coconut (optional)
Dissolve gelatin and salt in hot water. Cool and chill slightly. Stir in cold Dr Pepper and lemon juice. Chill until slightly thickened. Fold in fruits and coconut. Pour into 2-quart mold or individual molds that have been lightly greased. Chill until set. Frost with Cream Cheese Dressing (see below). Yield: 1 (2-quart) mold or 12 to 16 individual salads.
CREAM CHEESE DRESSING: Beat 6 ounces cream cheese until smooth. Gradually add Dr Pepper (1/4 cup) to make consistency for easy spreading.
2 tablespoons unflavored gelatin
1/2 cup cold Diet Dr Pepper
1 1/2 cups (12 oz can) hot tomato juice
1 1/2 teaspoon wine vinegar
1/8 teaspoon hot pepper sauce
6 large tomatoes, peeled, seeded and finely chopped
1/3 cup green pepper, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Dissolve gelatin in the cold Diet Dr Pepper. Combine the gelatin with the tomato juice until partially congealed; add chopped vegetables and seasonings. Pour in seasoned gelatin mold. Chill until completely congealed; remove and garnish with your favorite salad dressing. Serve slices of salad on lettuce leaves. Yield: 10 servings. Calories: 78 per serving.
1 cup white sugar
1 cup dark brown sugar
1 cup Dr Pepper
4 large marshmallows
2 to 3 cups pecan or walnut halves
In heavy saucepan mix together sugars and Dr Pepper. Cook over low heat stirring constantly until all sugar is dissolved, then cook stirring occasionally until soft ball stage (238°) is reached. Remove from heat, add marshmallows and nut meats together. Beat hard 1 to 2 minutes until mixture starts to cream. Drop on waxed paper in small balls, about 1 tablespoon at a time. They should flatten out around the edges leaving mound of nut meats in center.
3 cups Dr Pepper
1 box powdered pectin
1/4 cup lemon juice
Few drops red food coloring, optional
3 1/2 cups sugar
Glasses or jars
Paraffin
Mix Dr Pepper, powdered pectin and lemon juice in a large saucepan. Add coloring, if desired. Measure sugar into a bowl to add later. Place Dr Pepper mixture over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into glasses. Cover at once with 1/8-inch hot paraffin. Allow several days to set. Yield: Makes 5 medium glasses.
2 pounds sweet potatoes (4 medium)
1 cup Dr Pepper
3/4 cup sugar
1/4 cup butter
1/2 teaspoon salt
Parboil potatoes 10 minutes. Place in cold water. Peel and slice crosswise into casserole. Combine Dr Pepper, sugar, butter and salt. Bring to boil. Boil 10 minutes. Pour over potatoes. Bake at 375° for 45 minutes. Baste potatoes several times with syrup as potatoes bake.
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