Rice Pilaf

4 cups chicken broth
Two stalks celery

One stick of butter cubed
Butter to sauté vermicelli 

One half onion diced
2 cups Long grain rice uncooked 

Add whatever you like. I add: peas, slivered almonds, 1/2 pkg vermicelli sautéed in butter on the stovetop until golden. Cook in oven for one and a half hours on 350° until moisture is absorbed in rice. Can be cooked ahead and reheated for 45 minutes if taken out of the fridge a few hours before. 

Orange Pineapple Jello Fluff

One 3 ounce package of orange Jell-O
One 3 ounce package vanilla pudding, cook and serve type
One 3 ounce package tapioca pudding, americana brand if possible

One 8 ounce container of Cool Whip

Two small cans mandarin oranges drained
One large can crushed pineapple drained

Combine the packages of orange Jell-O, vanilla pudding, and tapioca pudding, dry in a saucepan. Add 3 cups of water and stir together. Bring to a boil and boil for two minutes. Cool completely. Add a container of Cool Whip. Finally add the drained oranges and pineapple. Chill in the fridge before serving. Yum.