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Judy Dyke

Food court 6-5

There’s always room for Jell-O especially after a heavy meal or when the weather gets warm and sticky.

Fourth of July Party Trifle

1 1/2 cups boiling water

2 packages (4 serving size) Jell-O berry blue flavor gelatin

1 1/2 cups cold water

1 10.75-ounce package frozen pound cake thawed, cubed

1 8-ounce tub Cool Whip whipped topping, thawed

2 cups halved fresh strawberries

Stir boiling water into dry gelatin; mix in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13-by-9-inch pan. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes. Place in 3 1/2-quart serving bowl. Cover with layer of cake cubes, half of the whipped topping and the strawberries. Top with remaining whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Three Layer Strawberry Pretzel Charm

3 tablespoons sugar

3 cups coarsely crushed pretzels

12 tablespoons margarine, melted

1 8-ounce package cream cheese, softened

1 8-ounce carton whipped topping

2 cups miniature marshmallows

2 cups powdered sugar, sifted

1 6-ounce package strawberry gelatin

2 1/2 cups boiling water

1 16-ounce package frozen strawberries

Combine sugar, pretzels and margarine. Press into 9-by-13-inch baking pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, whipped topping, marshmallows and powdered sugar; spread over pretzel crust and chill. Dissolve gelatin in boiling water. Stir in frozen strawberries and pour over cream cheese mixture. Refrigerate and chill until set.

Frozen Berry Treats

1 cup boiling water

1 package (4 serving size) orange flavor gelatin

6 ounces (1/2 can) frozen lemonade concentrate (do not thaw)

1 8-ounce tub Cool Whip whipped topping, thawed, divided

2 cups mixed berries (blueberries, raspberries and coarsely chopped strawberries)

Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until gelatin is completely dissolved. Stir in lemonade concentrate. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Add half of the whipped topping, stir with wire whisk until well blended. Refrigerate 5 minutes or until thickened. Gently stir in berries. Spoon into 16 paper lined 2 1/2-inch muffin cups. Freeze 4 hours or until firm. To serve, remove and discard paper liners. Top desserts with remaining whipped topping. Store leftovers in freezer.

Frozen Raspberry Shortcake Squares

1 pint (2 cups) frozen raspberry nonfat yogurt, softened

1 package (4 serving size) Jell-O brand Raspberry flavor gelatin

1 8-ounce tub Cool Whip whipped topping, thawed

1 10.75-ounce package pound cake, cubed

Beat yogurt and dry gelatin mix in large bowl with wire whisk until well blended. Gently stir in whipped topping. Add cake cubes, mix lightly. Spoon into an 8-inch square pan. Freeze 3 hours or until firm. Cut into 12 squares to serve. Store leftovers in freezer.

Cranberry Gelatin Salad

1 pound fresh cranberries

2 cups ground apples

1 1/2 cups sugar

1 teaspoon lemon juice

1 6-ounce package raspberry gelatin

1/2 cup chopped walnuts

1/2 cup chopped celery

Grind cranberries and apples separately in food grinder. Combine cranberries, apples, sugar and lemon juice and let stand several hours, stirring occasionally. Prepare gelatin according to package directions. When cooled, but not set, stir in fruit mixture, walnuts and celery. Pour into serving dish and refrigerate until set.

If you should need to reach me you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.