RIBBON SALAD RECIPE RECIPES

Steps:

• Dissolve gelatin flavors separately, using 1 C boiling water for each.
• Stir marshmallows into lemon gelatin; set aside.
• Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
• Chill until set, but not firm.
• Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
• Add cream cheese to lemon/marshmallow mixture; beat until blended.
• Chill until slightly thickened.
• Then blend in mayonnaise, whipped cream& crushed pineapple.
• Chill until very thick; spoon gently over lime gelatin.
• Chill until set, but not firm.
• Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
• Chill until firm.
• To serve, cut into squares.
• *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.

Steps:

• In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
• Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
• In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.