Collard Greens and Rice

2 cups chicken stock
1 cup long-grain rice
1 Tbsp. butter or margarine
1/2 tsp. sea salt
2 cups chopped collard leaves
Black pepper, to taste
• In a large saucepan, bring the stock to a boil. Stir in the rice, the butter or margarine, and the salt.
• Add the collard leaves and return to a boil, stirring often.
• Cover, then reduce the heat.
• Cook for 20 minutes, or until the rice is soft.
• Fluff with a fork and season with the pepper.
Makes 4 servings

Cranberry Banana Jell-O Salad Mold

1 (6 oz.) pkg. strawberry-banana or
strawberry Jell-O (or you can use two 3 oz. pkgs.)
1 envelope Knox unflavored gelatin
2 bananas
1 (16 oz.) can jellied cranberry sauce
2 c. boiling water
1 c. cold water

Empty contents of Jell-O and the envelope of unflavored gelatin into a large bowl. Mix with a fork to blend. Boil enough water to make 2 cups.

While water boils, mix in the blender the can of cranberry jelly, the bananas and the one cup of cold water. Blend at high speed until smooth and liquidy. Mixture will be thick; set aside.                          

When water comes to a boil, pour two cups and add to the dry gelatin mixture. Stir or whip until the gelatin is completely dissolved.      

Add the cranberry/banana mixture to the hot Jell-O mixture and stir until completely blended.        

Pour into an 8x11 inch or 9x12 inch glass dish or your favorite gelatin mold.

Refrigerate until well molded (several hours).