okay, I dug through my library of cookbooks and found both the 1963 lst printing of Joys of Jello and an anniversary book. There are several choices. One is jello,& pudding, cooked together and then when cooled you added Dream Whip, That picture looks pretty fluffy. But I used to just make jello, & add real whip cream. Thats a Bavarian. but there is also layered cheesecake, with graham crackers, cream cheese, light cream. It also helps if we know when this started because these recipes were popular at certain times. There was a product called 123 jello I think that came out fluffy because it had whipped topping or something in it. So all of those recipes came out pastel and fluffy. The carnation milk --do you know if it was condensed milk or evaporated? I'll give you the recipe as soon as you guess which it was or have more clues. Maybe there are family cookbooks, or you could remember what the cookbook looked like. the original was spiral bound with a red wineglass of jello on the cover.

I hear ya' about the cooking and more cooking and more cooking...... I bake this Moroccan Chicken recipe instead of grill it...have made it 4 times already, it is that good! Grilled/Baked Moroccan Chicken Good with rice pilaf or couscous and a green salad. 1/2 cup extra virgin olive oil (good quality) 1/4 cup chopped scallions (white part only or chopped onion) 1/4 cup chopped parsley 1/4 cup chopped fresh cilantro 1 tablespoon minced garlic 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 4 boneless skinless chicken breasts or 8 chicken thighs/pieces or leg quarters or chicken halves Optional use 1 heaping TB ras-al-hanout seasoning instead of the ground spices Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, until done or bake at 375 for one hour for half a chicken or 45 minutes for chicken pieces Pizza Chicken Roll-ups - variation from my friend Keren 4 chicken breast halves sliced horizontally into 2 pieces and pounded thin Deli pepperoni very thin slices, 2-3 slices per roll Deli provolone cheese 1 slice per roll Pasta sauce, large jar of Prego or homemade tomato sauce Mozzarella cheese slices, 1 per roll On each piece of pounded chicken breast, layer on 2-3 slices pepperoni and 1 slice provolone cheese. Roll up and secure with a toothpick. Grease a 9x13 or equivalent baking dish. Pour in 1 cup of the pasta sauce. Place rolls in dish and pour rest of sauce over all. Cover with foil and bake at 350 for 30-40 minutes. Uncover and top with the slices of mozzarella then return to oven to melt cheese. Sprinkle with chopped basil or parsley and serve over hot cooked spaghetti that has some melted butter and garlic salt, pepper added.

There was a dill pickle recipe posted here long ago. The pickles tasted like Claussen's. It was for a small patch of home grown cucs and you added them as you got them. Anyone out there remember that one? Opps....Guess I posted in the wrong place. This post was edited by beebonnet on Sat, Jul 26, 14 at 18:50

There are good fats, like natural oils. I use a lot of oils, like walnut, seseme, macadamia, olive, other nut oils. I don't use certain oils after much research, but that is up to you. I have type 2 diabetes that is controlled by diet, for 14 yr. now. There are bad fats, like in red meat, etc., that would end up clogging his system, etc. A good oil would be in canned salmon, make patties, a loaf, salmon spread (like tuna), and most salmon that is canned is wild salmon, so free of mercury and lead. Maybe his metabolism is fast also. I know it is hard to balance the blood sugars, and keep the fats down. Darlene