Raspberry Rhapsody Salad*

6 oz pkg. raspberry Jello2 cups boiling water2 cups raspberry sherbet1/2 to 1 cup frozen or fresh raspberries
Dissolve Jello in boiling water. Add sherbet and stir until melted. Add raspberries and chill until set. You can change the Jello to orange and use orange sherbet and mandarin oranges or strawberry Jello with strawberry sherbet and strawberries.
Here is another recipe continuing our theme of making the most of those garden leftovers:

Freezer Corn

1/2 lb. butter11-12 cups corn (about 20 ears)1 cup half and half1/2 tsp. salt
Cut the corn off of the ears. Mix everything and bake at 300 ° for 1 hour. Stir every 15 minutes or so. Let it cool. Place in freezer bags or containers and freeze.
This makes a great and easy side dish that you will then have available when you need something tasty in a hurry!