2 lg Packages gelatin
2 1/2 c Boiling water (do not add
-cold water)
1 c Dry-roasted leafhoppers

Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours.

BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.

Recipe compliments of Kathy Gee and Julie Stephens.

Collected by Bert Christensen
Toronto, Ontario