Let’s Cook! – August 14, 2025
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LINDA HOSKINS
With school starting soon, there are many parents struggling to come up with interesting sack lunches. Kids can get tired of the same old lunch every day, or parents may want healthier lunches that will actually get eaten. So, I am asking for any suggestions for school lunches to share with my readers. Please send me your favorite suggestions and tips.
This week I am reprinting several recipes from a few years ago, for those who did not save them and for my newer readers. This first recipe is one my grandma used to make for family gatherings. We all loved it, and now my family loves it too. There have been times when my kids would ask me to make that “orange stuff”. The original recipe calls for apricot gelatin, which I have not been able to find in the stores anymore, so I use peach gelatin, butt orange would be very good too! According to my Google search, Jello does still make apricot jello, but most stores do not stock it. It can be ordered online. This makes a good side dish for a dinner.
FRUIT PINEAPPLE SALAD
■ 20 oz crushed pineapple, undrained
■ 2/3 cup sugar
■ 8 oz cream cheese, softened
■ 3 oz apricot gelatin (or use peach or orange flavor)
■ 8 oz Cool Whip
■ 5 Tbsp milk
Bring undrained pineapple to a boil in a saucepan. Add sugar and gelatin. Stir until dissolved. Transfer to a large bowl, and put into refrigerator until slightly set.
In a small bowl, blend milk and cream cheese until smooth. When the pineapple mixture is slightly set, beat electric mixer until frothy. Add the Cool Whip and cream cheese mixture, Blend well. Refrigerate for several.
The above recipe could be served from the bowl, let everyone scoop out their portions. Or if you prefer a fancier presentation, pour the mixture into a 9×13 dish. Let set, then cut into squares for serving.
The next recipe is one I first tried at a work place potluck. I just had to get the recipe! Please note, if you make this recipe, do not drain the can of pineapple!
PISTACHIO MALLO SALAD
■ 16 oz. Cool Whip
■ 3.4 oz instant pistachio pudding mix
■ 6-7 drops green food coloring, Optional
■ 3 cups mini marshmallows
■ 20 oz crushed pineapple, Undrained
■ 1/2 cup chopped pistachios or walnuts
In a large bowl, combine the Cool Whip, puddin mix and food coloring of desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours, or until set. Just before serving, sprinkle with nuts.
The above salad recipe makes a nice side dish, but is sweet enough to serve as a dessert!
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C Mascoutah IL 62258. Thanks, and Happy Cooking!
