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Dear Joyce: This is a recipe I got from a friend and took to a New Year's gathering.

Everyone loved it and wanted the recipe.

Blueberry Salad

1 large pkg. grape-blackberry Jell-O or fusion Jell-O (mixed berry Jell-O)

1 (20-oz.) can crushed pineapple, undrained

1 (16-oz.) pkg. frozen blueberries

2 cups boiling water

Mix Jell-O with hot water. Add pineapple and frozen blueberries. Add up to 1 cup cold water.

Place in refrigerator to set.


1 cup sour cream

1 (8-oz.) pkg. cream cheese

1/2 cup powdered sugar

Beat sour cream and cream cheese, then add powdered sugar. Spread on set Jell-O. Can top with chopped nuts if desired. - A Billings reader.

Dear reader: Your recipe will serve quite a few people who will enjoy it immensely. Thank you.

Dear Joyce: A couple of years ago, there were some "soup in a jar recipes" in The Gazette that were wonderful!

One was a chicken noodle with a package of white cream gravy mix, chicken bouillon granules and spices, and you add chicken to it. The other was with colored pasta and beef gravy mix, beef bouillon granules, spices, and then you added hamburger.

I misplaced these recipes, and my family has been asking me to make them. Your readers have been great in searching for various recipes, and I hope that someone may have these as well. - Nancy, via email.

Dear Nancy: Neat gifts, and this is definitely soup season. Readers, if you have your soup pot on, please share the recipes.

This a good vegetable soup, but, because it uses canned broth, try to use the low-sodium variety.

Vegetable Soup

5 (14-oz.) cans vegetable broth

1 (16-oz.) can diced tomatoes with basil, garlic and oregano

1 (6-oz.) can tomato paste

1 large onion chopped

1 stalk celery, diced

2 carrots, diced

1/2 cup chopped cabbage

4 cups total of fresh or frozen lima beans, corn, green beans and/or green peas

1 potato, cubed

1 (15-oz.) can kidney or pinto beans

Cooked macaroni, optional

Mix ingredients together in large pot and season according to taste with salt, pepper and garlic powder.

Bring to boil, reduce heat and simmer 2-3 hours. If using a crock pot or slow cooker, follow manufacturer's directions for making soup, usually 6-8 hours.

The broth, diced tomatoes and tomato paste are the base for the soup. Vegetables and seasonings can be varied according to taste and season. This soup is best when made with fresh vegetables.

Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107.