2017 Home for the Holidays

Page 26 2017 Home for the Holidays LINCOLN DAILY NEWS November 22, 2017 Heat the broth and chicken soup to a boil. Drop in the dumplings a few at a time and reduce heat to cook at a low boil until dumplings are tender. Season to your liking. Thicken broth with corn starch if necessary. --- Kathy (Wilham) Maske of Elkhart shares her family holiday tradition that includes a side dish centered around jello. “Every special meal I can remember at my grandma’s house always included Jello, which seems so odd because I equate jello with hospital food. We would have orange jello with carrots and pineapple or red jello with marshmallows or bananas.” Maske shared some history about her family and the ever-popular gelatin dessert. “I guess because my grandparents were raising families during the depression they made jello. It was cheap and considered a treat,” said Maske. Maske shared a family favorite, Cranberry Salad, from her grandma, Mae Sigrist. “My mom, Selma Wilham, still makes it every Thanksgiving and my daughter, Katie Florczyk, makes it for her family, too,” said the kindergarten teacher who grew up in Logan County and said 4-H was a big part of her childhood. Fun Fact: Actually, the name Jell-O is a registered trademark of Kraft Foods. Cranberry Salad from Selma Wilham and Mae Sigrist 1 box raspberry Jell-O 1 box lemon or orange Jell-O 3 cups boiling water 2 cups chopped cranberries 2 cups chopped apples 1 cup chopped nuts 1 small can crushed pineapple (keep juice) 1 cup sugar 2 cups chopped celery CONTINUED ===