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Drain pineapple. Reserve juice. Dissolve Jell-O with 2 cups boiling water. Stir until dissolved. Add cold water to reserved pineapple juice to measure 1½ cups, add to warm Jell-O.
If using lemon Jell-O tint either yellow, green or red for a more appealing color. Chill for 1½ hours to thicken. Bring cream cheese to room temperature. With mixer soften cream cheese and mix with 2 teaspoons maraschino cherry juice. To this mixture add ½ cup thickened Jell-O, fold in Cool Whip and all other ingredients. Combine Jell-O and cream cheese mixture. Mix throughly. For ease of serving, make this in a cut glass bowl, but it also works well in a mold. Chill.
Simply combine spice drop candies and any type of peanut in a bowl and enjoy. I usually use Red-skinned peanuts, but any type of salty peanut will work. This recipe is an old family favorite dating back to the '40s or '50s.
Preheat oven to 400°F. Spray a shallow casserole or baking dish with vegetable cooking spray and set aside.
No need to rinse frozen fillets, pat dry with paper towel. Lay fish fillets in the prepared dish.
In a small bowl, combine mayonnaise, red onion and dill weed.
Spread mixture evenly over fish fillets. Bake, uncovered, for 15-20 minutes or until fish flakes easily with fork. Makes 6 (4-ounce) servings
Nutrition Information per serving: 170 calories, 8 grams total fat (1.5 grams saturated fat), 75 mg cholesterol, 70 mg sodium, 3 grams carbohydrates, 0 grams dietary fiber, and 22 grams protein.