Raspberry Slaw

1 small box raspberry jello
1 cup boiling water
1 tablespoon vinegar
1 cup shredded cabbage
1/4 cup chopped celery
2 tablespoons chopped green bell pepper
1 tablespoon grated onion
1/2 pound fresh raspberries

Dissolve jello in hot water. Add cold water and vinegar. When slightly thickened, fold in remaining ingredients. Pour into mold or 8-inch pan until firm.

Hot Cocoa Mix

1 cup instant nonfat dry milk powder
1 cup sugar
1/2 cup Dutch-process cocoa powder
1/4 cup dried egg whites
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground clove
1/4 tsp. ground ginger
1/8 tsp. ground black pepper
6” cinnamon sticks (optional) for garnish
Black tea bags

In a mixing bowl, vigorously whisk together the dry milk powder, sugar, cocoa, egg white powder, cinnamon, allspice, clove, ginger, and black pepper, making sure all the tiny clumps are broken up. Spoon the mixture into a jar, and seal tightly.

This mix is intended to be used with 1 percent milk to make hot chocolate, or a tea bag for making chai. If giving this mix as a gift, include instructions for using 1 to 2 teaspoons, according to taste, per serving.

Makes 2 1/2 cups mix.

For chai, brew one tea bag in a cup or mug of hot milk. Remove the tea bag and stir in the mix. Add a cinnamon stick as a stirrer, if desired.

For hot chocolate, place the mix in a mug and gradually stir in hot milk. Add a cinnamon stick as a stirrer, if desired, or 2-3 drops of vanilla extract, or 1 drop of almond extract.

For Hot Mocha, mix 1/4 teaspoon instant espresso into the Hot Chocolate.