This one is a bit more involved, as it includes the molded jello salad and some prep on the rice dish. But still, for a good hearty meal not all that difficult.

OVEN MEAL OF LEG OF LAMB, PEAS, RICE, FRUIT RING, AND BAKED CUSTARD

Serves 6-7

Preheat oven to 325˚. Prepare each dish. Bake lamb 1 hour 15 minutes to 1 hour 45 minutes (to 160˚ for medium) and remaining dishes (except for Cran-Raspberry Ring) for 1 hour.

ROAST LEG OF LAMB

Half a leg of lamb, 3-4 lbs
Water

Place lamb in roasting or baking pan (lined with foil for easy clean up, if desired) and add water to bottom of pan. Bake uncovered.

OVEN COOKED PEAS

2 10 oz packages frozen peas
2-4 Tbsp butter
Salt, pepper, to taste

Place frozen peas in greased casserole, dot with butter, and season with salt and pepper. Cook covered tightly.

BUTTER BAKED RICE

2 tsp salt
2 C water
1 C long grain rice
1/3 C butter
Dash garlic salt
1 ¾ C chicken stock
Fresh parsley, snipped fine
¼ C toasted slivered almonds

Combine salt and water, bring to boiling, and pour over rice. Let stand covered for 30 minutes, then rinse rice with cold water, draining well. Melt butter in skillet, add rice, and cook over medium heat until butter is almost absorbed, about 5 minutes, stirring frequently. Turn rice into a 1 quart casserole and sprinkle with garlic salt. Pour stock over and bake covered. During last 15 minutes of cooking time, stir in parsley, fluff with a fork, and sprinkle with almonds.

CRAN-RASPBERRY RING

3 oz package raspberry flavored gelatin
3 oz package lemon flavored gelatin
1 ½ C boiling water
10 oz raspberries
14 oz jar (1 1/3 C) orange-cranberry relish
1 C lemon-lime carbonated soda

Dissolve gelatins in boiling water and stir in raspberries (breaking up into chunks if frozen). Stir in relish and chill until cold but not set. Carefully pour in soda and stir gently. Chill until partially set. Turn into a 6 or 6 ½ C ring mold, and chill until firm. Slice and serve.

BAKED CUSTARD

3 eggs, beaten slightly
¼ C sugar
¼ tsp salt
2 C milk, scalded and cooled slightly
½ tsp vanilla
Hot water

Combine eggs, sugar, and salt, and slowly stir in milk (taking care not to curdle eggs) and vanilla. Pour mixture into a 1 quart casserole, place casserole in a larger pan, and fill larger pan with hot water 1 inch deep. Bake uncovered, testing for doneness after 1 hour with a knife inserted into center of custard. Serve warm or chilled.