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A
to Z
Recipes
June 8,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Yay! We
had some rain yesterday.
Folks at work were standing outside watching it. Yes, they got wet. But
they wanted to get an up-close look at it. Woo-hoo!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We
have
space at the house so send me
an email ASAP! Use the link on the web page to confirm your
interest in sharing expenses of the luxury rental beach house (save at
least one half over a hotel). Of course, there are many great places in
the area in case you miss out on staying in the house. We will make a
day-trip to Savannah,
GA to shop and then lunch at The Lady &
Sons Restaurant (owned by hey,
y'all! Paula
Deen).
The current Monthly Theme topic is "Splendid
Sandwiches". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
Now, here's our good friend Patricia in
Charlevoix, MI for a stupendous
Wednesday issue...
Jell-O
- either
you like it, you love it, or you absolutely detest it.
Or, you could be in the category where I am; like it, but seldom make
it. Lots of good sounding recipes have been submitted this month, but
one thing I'd really like to know: If there is anyone from Utah, please
let us know if Utah uses more Jell-O than anywhere else.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Jell-O
flavors include: Apricot, Berry Blue, Cherry, Cranberry, Grape,
Lemon, Lime, Margarita, Mixed Fruit, Orange, Peach, Pina Colada,
Pineapple, Raspberry, Strawberry, Strawberry-Banana, Strawberry
Daiquiri, Strawberry-Kiwi, Watermelon and Wild Strawberry.
Five Jell-O flavors that flopped: Blackberry, coffee, cola, apple, and
chocolate. There were also special gelatins for salads; celery,
Italian, mixed vegetable and seasoned tomato, all now discontinued.
More than 300 million boxes of Jell-O are sold in the United States
each year.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Jell-O was brought to light in 1897 by Pearl Waite, a New York
carpenter and cough syrup manufacturer. Flavors were strawberry,
orange, raspberry and lemon.
The Jell-O girl, Jell-0's first trademark, made her debut in 1903.
The first Jell-O cookbook came off the printer in 1904 and featured
chocolate, peach and cherry flavors.
Immigrants coming to the United States were served a bowl of Jell-O at
Ellis Island.
Lime Jell-O made it's debut in 1930 and with it, the birth of Jell-O
salads.
With food rationing during WWII, housewives came up with adding fruit
to Jell-O, quickly learning which fruit would float and which would
sink.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Utah residents eat
more Jell-0 than any other state, and reportedly played a big part in
the 2002 Olympics. There was even a Jell-0 Olympic pin showing a bowl
of the jiggly.
Jell-0 once traveled to outer space with an astronaut. Based on the
Russian space station, Shannon Lucid would eat the dessert every
Sunday, introducing the Russian crew mates to her treat on Easter
Sunday.
And then there is the story of lab technicians connecting a bowl of
lime Jell-0 to an electroencephalogram (brain wave measure). The techs
confirmed that the bowl of Jell-0 had waves identical to those of adult
men and women. Hmmmmmmmmm.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Splendid Sandwiches". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of July. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Splendid
Sandwiches.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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"The Jell-O On My Fork"
By Corn Syrup
It sits there,
the jello on my fork.
My fork holds the jello like a new born
the jello on my fork
The jello explores the forks many curves,
the jello is content.
But it deserves better.
The jello on my fork.
Sliding through the teeth,
the jello escapes the metal
and lands in the bowl it first came from.
The jello in the bowl.
The fork is lonely,
and seeks another companion.
And dives in to the depths.
After a few seconds it finds a red dream.
Map of U.S.A. made
completely from
Jell-O:
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY SHORTCAKE
JELL-O
~Thanks, Debbie
2 boxes (3 ounces) strawberry Jell-0
2 cups of strawberries
Angel food cake
1 package of unflavored gelatin
¼ cup cold water
1 can of sweetened condensed milk
Prepare two packages of strawberry Jell-0. Slice 2 cups of
strawberries. Pour 1 cup of Jell-0 into large greased mold. Layer in ½
cup of strawberries and chill until nearly set. Continue to layer
Jell-0 and fruit. Leave 1 inch at the top. Add a 1-inch layer of angel
food cake. Mix a package of unflavored gelatin with ¼ cup cold water.
Stir; mix in a can of sweetened condensed milk. Add to mold. Chill
until very firm.
BLUEBERRY SMOOTHIE
CUBES
1 package of unflavored gelatin
¼ cup cold water
1 can of sweetened condensed milk
2 boxes (3 ounce) blueberry Jell-0
1 pint of blueberries
Add a package of unflavored gelatin to ¼ cup cold water. Stir. Mix in a
can of sweetened condensed milk. Let it set until thickened. Meanwhile,
prepare two packages of blueberry Jell-0. Let set until thickened to
egg-white consistency. Using a pastry brush, paint lines of condensed
milk in flutes of a greased shallow fluted pan. Chill until set. Mix in
1 pint of blueberries into Jell-0 and pour into sprayed pan. Chill
until set.
KEY LIME PIE
1 package unflavored gelatin
¼ cup cold water
1 can sweetened condensed milk
½ cup graham cracker crumbs
2 BOXES (3 ounce) lime Jell-0
1 slice of lime
Add a package of unflavored gelatin to ¼ cup cold water. Stir. Mix in a
can of sweetened condensed milk. Reserve ½ of the milk mix. In
remaining portion stir in ½ cup of graham cracker crumbs. Spread crumbs
over the bottom of a greased 9-inch spring form or tart pan with
removable bottom. Chill until set. Prepare two packages of lime Jell-0.
Add in reserved sweetened condensed milk and stir until combined. Pour
into prepared pan and chill until set. Serve topped with a slice of
lime.
CARROT CAKE JELL-O
2 boxes (3 ounce) orange Jell-0
1 medium grated carrot
½ cup flaked coconut
1 can drained pineapple chunks
Prepare two packages of orange Jell-0. Mix in one medium grated carrot,
½ cup flaked coconut and one can of drained pineapple chunks (do not
use fresh or it will not set). Pour into greased 6-cup mold. Chill,
stirring every 5 minutes until almost set to redistribute the coconut
evenly throughout the Jell-0 (coconut likes to float on top, while and
carrot and pineapple like to sink to the bottom).
Hint: Some ingredients are floaters and some are sinkers. To distribute
evenly, you can: layer and chill; add ingredients into thickened Jell-0
and stir; or stir as Jell-0 is setting.
CHRISTMAS SALAD
~Thank you, Connie
1 box (3 ounce) Jell-0
1 box ((3 ounce) package Jell-0
1 box (3 ounce) lemon Jell-0
1/2 pound miniature marshmallows
1 cup crushed pineapple
1 cup whipped cream
1 small package cream cheese
1/2 cup mayonnaise
Dissolve gelatin flavors separately, using 1 cup boiling water for
each. Stir marshmallows into lemon Jell-0, set aside. .Then add cream
cheese to lemon mixture; beat until blended. Chill until slightly
thickened. Then blend in mayonnaise, whipped cream, and crushed
pineapple. Chill until very thick; spoon gently over lime gelatin.
Chill until set, but not firm. Meanwhile, chill raspberry gelatin until
thickened. Pour over Jell-0. Chill until firm.
NUTTY LEMON/LIME
DESSERT
1 stick butter or margarine
1 cup flour
1/4 cup brown sugar
1 1/2 cups chopped nuts
1 box (3 ounce) lemon Jell-0
1 cup boiling water
8 ounces cream cheese, softened
3/4 cup sugar
1/2 cup whipped topping
6 ounces lime Jell-0
First layer - Mix together butter, flour, brown sugar and chopped nuts
and place in a 9x13" baking dish. Bake 10-15 minutes at 400 degs. Stir
2 or 3 times while baking. Press with spatula and chill one hour.
Second layer - Mix lemon Jell-0 with boiling water. Cream together
cream cheese and sugar. Fold in whipped topping and pour mixture over
baked crust. Chill until set.
Third layer - Prepare lime Jell-0 as directed on package. Chill until
soft but not full set. Spoon over second layer. Set and serve.
STRAWBERRY DIVINITY
3 cups sugar
3/4 cups light Karo syrup
3/4 cup water
2 egg whites, unbeaten
3 ounce strawberry Jell-0
Combine sugar, syrup and water in heavy saucepan. Bring to a boil,
stirring constantly. Reduce heat and continue cooking, stirring
occasionally to hardball state. Beat egg whites until fluffy then add
Jell-0 powder. Beat until mixture forms peaks. Pour in hot syrup,
beating constantly. Beat until candy loses gloss and holds shape. Pour
into greased 9x9x1" pan.
GELATIN SUGAR COOKIES
3/4 cup shortening
1/2 cup sugar
1 box (3 ounce) Jell-0 (any flavor)
2 eggs, slightly beaten
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/4 cup colored sugar
In a large bowl, cream shortening and sugar. Add Jell-0 and mix well.
Add eggs and beat well. In a medium bowl, mix together with a whisk,
then blend into creamed mixture
Shape dough into 3/4” balls and place on a greased cookie sheet, 2”
apart. Using cooking spray, grease the bottom of a drinking glass, dip
glass into the colored sugar then use the glass to flatten the cookie
balls, repeat dipping the glass bottom into the colored sugar as you
flatten each cookie ball. Bake in a 4000 oven for 8 to 10 minutes or
until golden in color.
AVOCADO SALAD
~Thank you, Virginia
1 package (3 ounce) lemon Jell-0
1 cup hot water
Pinch of salt
1/2 cup mayonnaise
1/2 cup whipped cream
1 cup crushed pineapple
1 ripe avocado, mashed
Make Jell-0 with hot water and pinch of salt, let partially set. Add
remaining ingredients and set until firm.
CINNAMON FLAVORED
SALAD
1/4 cup cinnamon candies
1 cup water
1 package (3 ounce) lemon Jell-0
1 cup applesauce
1 package (3 ounce) cream cheese
1 tablespoon salad dressing
2 tablespoons milk
Nuts
Pour candies into a pan with 1 cup water. Boil until candy dissolves.
Add lemon Jell-0 and applesauce. Cool until partly set. Blend the cream
cheese, salad dressing and milk together. Add to the Jell-0 mixture and
garnish with nuts.
CRANBERRY SUPREME
SALAD
1 package (3 ounce) raspberry Jell-0
1 cup boiling water
1 can whole cranberry sauce
Mix Jell-0 and boiling water, stir until well dissolved. Add cranberry
sauce, blend and pour into large, sprayed, Jello mold. Set until firm
and top with the following:
1 package (3 ounce) lemon Jell-0
1 cup boiling water
1 package (8 ounce) cream cheese
1/2 cup mayonnaise
1 cup crushed pineapple, drained
1 cup Cool Whip
1 cup miniature marshmallows
Mix Jell-0 and boiling water, stir until well dissolved, cool. Add rest
of ingredients, still together and pour onto raspberry mixture. Let
mold. Turn out onto a festive platter.
ORANGE BUTTERMILK
MOLDED SALAD
1 cup crushed pineapple
1 package (6 ounce) orange Jell-0
2 cups buttermilk
1 carton (8 ounce) Cook Whip, thawed
1/4 cup chopped nuts
In a large saucepan, bring pineapple and juice to a boil. Remove from
heat and stir in Jell-0. Cool to room temperature, then stir in
buttermilk. Fold in whipped topping and nuts. Pour into 8 cup mold and
chill for at least 4 hours.
APPLESAUCE SALAD
~Thank you, Sue
2 boxes (3 ounce) raspberry Jell-0
2 cups applesauce
6 tablespoons orange juice
2 tablespoons orange rind
2 bottles (7 ounce) Seven-up
Bring applesauce to a boil. Dissolve Jell-0 in hot sauce. Add rest of
ingredients. Add Seven-up. Chill until partially set. Stir. Chill
WHIPPED APRICOT SALAD
1 box (3 ounce) orange Jell-0
3/4 cup hot water
1/2 cup crushed pineapple, drained
1/2 cup apricots, drained and chopped
3/4 cup fruit syrup
1/2 cup heavy cream, whipped
Dissolve Jell-0 in hot water. Add fruit syrup (combine pineapple and
apricot juice). Chill until partially set, then whip until fluffy. Fold
in fruit and whipped cream. Pour into molds. Chill until firm.
FROSTED SALAD
2 boxes (3 ounce) lemon Jello-0
2 cups boiling water
2 cups Seven-up
1 can (20 ounce) crushed pineapple, drained
1 cup miniature marshmallows
2 large bananas, sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg, slightly beaten
2 tablespoons butter
1 cup cream, whipped
3 tablespoons Parmesan cheese
Dissolve gelatin in water, stir in Seven-up. Chill until partially set
in a 12x8" dish. Stir in pineapple, marshmallows and bananas. Chill
until firm.
Topping:
Mix sugar and flour, add juice and egg. Cook over low heat until
thickened, stirring constantly. Blend in butter. Cool. Fold in cream
and spread over set Jell-0 mixture. Sprinkle with cheese.
LEMONADE FRUIT SALAD
1 can (30 ounce) fruit cocktail
1 box (3 ounce) lemon Jell-O
1 can (6 ounce) frozen lemonade
1/2 cup chopped nuts of choice
Heat 1 cup syrup drained from fruit cocktail; add Jell-0 and stir until
dissolved. Add undiluted lemonade, chill until partially thickened. Add
drained fruit and nuts. Serve with Tangy Fruit Mayonnaise.
TANGY FRUIT
MAYONNAISE
~Thank you, Marion
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon orange juice
2 teaspoons sugar
Mix all ingredients, blend until smooth.
PARFAIT PIE
1 baked 9" pie shell
1 box (3 ounce) peach Jell-0
1 1/4 cups hot water
1 pint peach ice cream
1 1/2 cups sliced peaches
Dissolve Jell-0 in hot water. Add ice cream, stirring until melted.
Chill until thickened, but not set (15 to 20 minutes). Fold in drained
peaches, pour into pie crust. Chill until firm.
JELL-O PEAR SALAD
2 packages (8 ounce) cream cheese
2 large cans pears
1 box (6 ounce) lime Jell-0
2 cups pear juice
2 envelopes Dream Whip
Blend cream cheese and pears in blender. Dissolve Jell-0 in 2 cups
boiling pear juice. Add Dream Whip made according to package. Add cream
cheese and pear mixture. Pour into 9x13" pan and chill.
SALMON JELL-O
1 box (3 ounce) lemon Jell-0
1 cup boiling water
1 can tomato soup
1 package (8 ounce) cream cheese
1 cup mayonnaise
1 cup celery, chopped fine
1/4 cup green pepper, finely chopped
1 tablespoon grated onion
1 can (5 ounce) salmon
Dash of Salt
Dissolve Jell-0 in boiling water, add soup, cream cheese and
mayonnaise. Beat and blend; chill until thick. Fold in celery, green
pepper, onion, salmon and salt. Pour in a 4-6 mold and chill overnight.
Serves 6-8.
ROSALYN CARTER'S
STRAWBERRY CAKE
1 box (18.25 ounce) yellow or white cake mix
1 box (3 ounce) strawberry Jell-0
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped
Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.
Combine cake mix, Jell-0, oil, nuts, eggs, flour and strawberries in
large bowl. Beat on medium-high speed for 3 minutes or until well
blended. Pour batter into pan and bake for 55 to 65 minutes or until
tester comes out clean. Cool 10 minutes on rack. Turn out and cool
completely. Serve plain or with lightly sweetened whipped cream.
STRAWBERRY ICE CREAM
DESSERT
1 box (6 ounce) strawberry Jell-0
2 envelopes Knox gelatin
2 cups boiling water
4 cups vanilla ice cream
Mix Jell-0 and gelatin together; dissolve with boiling water. Stir in
ice cream until starts to thicken. Pour into square glass dish. Chill.
top with a few strawberries cut into small cubes.
CRANBERRY RELISH
1 package cranberries
1 seedless orange
1 1/2 cups sugar
1 cup crushed pineapple
2 boxes (3 ounce) lemon Jell-0
3 cups hot water
Mix Jell-0 and hot water. Set aside. In a blender or food processor,
grind cranberries. Cut orange into quarters, add to blender and grind.
Add sugar and crushed pineapple and then Jell-0. Pour in serving dish
and chill. Can be frozen.
WHITE CHOCOLATE
JELL-O COOKIES
~Thank you, Deb
3 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups butter, at room temperature
1 cup sugar
1 package (3 ounce) lime Jell-0
1 egg
1-1/2 teaspoons pure vanilla extract
2 cups white chocolate chips
Preheat oven to 375 F. Line baking sheets with baking liners or
parchment paper. In a medium bowl, whisk together flour, cornstarch,
baking powder, and salt. Set aside. Cream the butter and sugar together
on medium speed until light and fluffy. Beat in Jell-0 until combined,
then add egg and vanilla until well blended. Add the flour mixture to
the butter mixture, 1/4 at a time, until combined. Fold in white
chocolate chips by hand.
Drop by the tablespoon on prepared baking sheets, placing cookie dough
at least 1 inch apart. Bake 8 to 10 minutes until edges are lightly
browned. Do not over bake. Let cookies cool at least 5 minutes on the
baking pans, then move to racks to cool completely.
BLUEBERRY PIE
1 box (6 ounce) of raspberry Jell-0
2 cups boiling water
1 can (20ounce) crushed pineapple, drained super well
1 can (21ounce) blueberry pie filling
2 or 3 pre-made graham pie crusts
1 package (8 ounce) cream cheese
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
Combine boiling water and Jell-0 mix until dissolved (should take 2
minutes to fully dissolve). Take off stove and add blueberry filling
and crushed pineapple. In another bowl, cube cream cheese to make it
easier to mix. add sugar and use mixer until it's the same consistency
as thick whipped cream. Beat sour cream & vanilla.
Spread cream cheese mixture evenly along bottom and sides of crusts. A
thin layer and is plenty! Top with jello mixture. Keep in fridge until
jello has set.
PINA COLADA JELL-O
1 cup coconut rum
1 cup hot pineapple juice
1 package Jell-0
Add the Jell-0 to the hot juice, and stir until dissolved. Add the rum.
Pour into (non-glass) shot glasses or 1-oz portion cups and chill as
directed.
CANDIED POPCORN
Over low heat, heat till clear
1 small pkg any Jell-0 (except sugar-free)
1 cup sugar
1 cup corn syrup (Karo)
When it is clear pour over largest bowl of popcorn you have. Shape into
balls. It's easy and flavorful and kids go crazy over it.
OLD FASHIONED COLE
SLAW
1 package (3 oz.) Jell-0 Orange-Pineapple, Lemon, or Lemon-Lime Gelatin
1/2 teaspoon. salt
1 cup boiling water
1/2 cup cold water
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon grated onion
1 tablespoon prepared mustard
2 tablespoons vinegar
1 teaspoon sugar
3 cups shredded cabbage
1 tablespoon parsley
2 tablespoons pimiento
Dissolve Jell-0 and salt in boiling water. Add cold water; then blend
in remaining ingredients. Chill until slightly thickened.
SNOW WHITE CAKE
1 box (3 ounce) Lemon Jell-0
3 packages (7 ounce) Philadelphia Cream Cheese
1 brown Vienna sponge-cake (a cake whose dough was flavored with cocoa
powder)
Candied cherries
Prepare Jell-0 following the instructions on the packet. Let it cool
down a little bit and then add the Philadelphia. Mix very well and put
aside to cool down and get 'hard'.
Use 1 quarter of the mixture and put on the first layer of the
sponge-cake. Put the second layer on it and use another quarter of the
cheese-jello mixture. Top it with the last layer and use nearly all of
the remaining stuff on the sides and the top of the cake. With the rest
decorate the top with 16 little fancy heaps and put one cherry on each.
WATERMELON SLICES
~Thank you, Shirley
Use Jell-0 for the rind and flesh and chocolate chips for seeds.
1 box (3 ounce ) lime Jell-0
1 cup boiling water, 1 cup cold water
1 large or 2 small packages cherry Jell-0
2 cups boiling water
1 pint vanilla ice cream, softened
1/4 cup miniature chocolate chips
Prepare lime Jell-0 according to package directions. Pour into an oiled
13x9x2 dish; chill til slightly firm. In a bowl, dissolve cherry Jell-0
in boiling water. Fold in ice cream; mix til smooth. Pour over lime
layer. Sprinkle with chocolate chips; chill until firm. Cut into
triangles; serve chilled. 16-20 servings.
APPLESAUCE YOGURT
DELIGHT
2 cups boiling water
1 large box (or 2 small boxes) Jell-0, any red flavor such as raspberry
1 1/2 cups chilled unsweetened applesauce
1/2 tsp. ground cinnamon
1 cup vanilla yogurt
Apple slices (optional)
Mint leaves (optional)
Stir boiling water into Jell-0 in medium bowl 2 minutes or until
completely dissolved. Measure 1 1/2 cups; stir in applesauce and
cinnamon. Pour into bowl or 8 dessert glasses. Refrigerate remaining
gelatin until slightly thickened. Mix in yogurt; spoon over gelatin in
bowl. Refrigerate 2 hours or until set. Garnish with additional yogurt,
apple slices and mint leaves, if desired.
PINEAPPLE CREAM
1 can (20 ounce) crushed pineapple
1 box (3 ounce) lime Jell-0
1/2 pint light cream
1 package (8 ounce) cream cheese
Bring pineapple to boil. Add lime Jell-0 and stir until dissolved; let
cool in pan. Put cream and block of cream cheese into blender. Mix.
Combine blender ingredients with the ingredients in pan. Pour into
mold. Chill overnight. Remove seal to un-mold and serve
TRIPLE ORANGE DELIGHT
1 large box orange Jell-0
2 cups boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
Fresh orange slices for garnishing
Dissolve orange Jell-0 in boiling water. Add orange sherbet, stir until
melted. Add mandarin orange slices. Pour into mold and refrigerate
until set. Un-mold onto a serving plate; garnish with orange slices.
RASPBERRY CREAM
1 package (3 ounce) raspberry Jell-0
1 cup whipping cream, whipped
10 ounces, frozen, thawed, drained raspberries
Dissolve Jell-0 as directed on package, using 1 cup boiling water and
berry juice with cold water to make 1 cup. Chill until almost firm.
Beat until foamy. Fold together whipped Jell-0, whipped cream and
drained berries. Pour into mold and refrigerate until firm.
CHOCOLATE CHERRY
TREAT
~Thank you, Barb
1 cup creme de cacao
1 small box cherry Jell-0
1 cup hot water
Heat water to boiling point. Dissolve Jell-0 in the water, add creme de
cacao and chill in plastic shot glasses. Serve when ready.
DREAMSICLE NOT FOR
KIDS
1 package orange Jell-0
1 cup hot water
1 cup vanilla liqueur
Mix hot water and Jell-0. Add liqueur. Pour into 2 ounce glasses or
cups. Serve after the Jell-0 has set.
CHERRY RICE FLUFF
1 1/2 cups cooked rice
1 cup milk, divided
3 oz. pkg. cherry Jell-0
1 1/2 cups boiling water
1/4 tsp. almond extract
1/2 cup heavy cream
2 tablespoons sugar
16-oz. can pitted red cherries, halved and drained with juice reserved
Glaze:
Reserved cherry juice
1 tablespoon cornstarch
1/4 tsp. almond extract
Combine the rice and 1/2 cup of the milk. Let stand. Dissolve Jell-0 in
the boiling water. Stir in remaining 1/2 cup milk and almond extract.
Chill until partially set. Whip cream with sugar. Fold rice mixture,
cherries, and whipped cream into gelatin. Spoon into an oiled 6-cup
mold or casserole. Chill until set, about 4 hours.
For the glaze: Combine juice and cornstarch in saucepan. Heat until
thickened. Stir in extract. Chill. To serve, unmold fluff and drizzle
with glaze. Yield: 6 servings
JELL-O FROSTY POPS
Here's an easy-to-make version of the popular frozen treat children
enjoy.
1 package (3 ounce.) Jell-0 Gelatin (any flavor)
1 envelope Kool-Aid instant Soft Drink Mix (any flavor)
1 cup sugar
2 cups boiling water
2 cups cold water
Dissolve Jell-0 gelatin, instant soft drink mix, and sugar in boiling
water. Add cold water. Pour into ice cube trays, small paper cups,or
frozen pop molds. Insert wooden sticks or paper spoons for handles
diagonally in each ice cube section or at an angle in molds or cups.
(If desired, pops may be partially frozen before handles are inserted.)
Freeze until firm -- 2 to 3 hours. Makes 20 to 24 pops.
Variation: Double Orange Pops! Dissolve 1 package (3 oz.) Jell-0 Orange
Gelatin and 1/2 cup sugar in 2 cups boiling water. Add 2 cups orange
juice. then freeze pops as directed.
RING AROUND THE TUNA
1 package (3 ounce.) Jell-0 Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 cup diced celery *
2 tablespoons chopped pimiento *
2 tablespoons sliced stuffed olives
1 can (7 oz) tuna, drained and flaked
(*) or reduce celery to 1/4 cup and substitute 1/2 chopped tomato for
the pimiento.
Dissolve Jell-0 Gelatin and salt in boiling water. Add cold water,
vinegar, and onion. Chill until very thick. Stir in remaining
ingredients. Pour into individual ring molds or a 1-quart ring mold.
Chill until firm. Unmold on crisp salad greens. If desired, serve with
additional tuna and top salads with mayonnaise. Makes 3 2/3 cups, or
about 4 entree servings.
UNDER THE SEA SALAD
~Thank you, Ella
1 package (3 ounce) Jell-0 Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 large can pear halves
1 tablespoon lemon juice
2 packages (3 ounce) cream cheese
1/8 teaspoon ginger
Dissolve Jell-0 gelatin and salt in boiling water. Drain pears,
measuring 3/4 cup syrup; add water if necessary. Dice pears and set
aside. Add pear syrup and lemon juice to gelatin. Measure 1 1/4 cups
into a 1-quart mold. Chill until set, but not firm.
Meanwhile, soften cheese, beat until creamy. Gradually add remaining
gelatin, blending until smooth. Add ginger. Chill until very thick.
Fold in pears. Spoon into mold. Chill until firm. Unmold on crisp
lettuce. Makes about 4 cups, or 8 side salads.
JELL-O COOKIES
3 1/2 cups flour
1 teaspoon baking powder
1 1/2 cups butter or margarine
1 cup sugar
2 packages (3 ounce.) Jell-0, any flavor
1 egg
1 teaspoon vanilla
Mix flour and baking powder in medium bowl. In large bowl, cream
together butter, sugar, and one package of Jell-0. (Reserve second
package). Beat in egg and vanilla. Add flour mixture in three portions,
mixing well after each addition. Roll dough into 1-inch balls. Place on
ungreased baking sheet. Flatten with bottom of glass, and sprinkle with
reserved gelatin.
Bake 10 to 12 minute sat 400 degs, or until very lightly browned. (Over
baking will hide the pastel Jell-0 coloring!) Remove from baking sheets
and cool on wire racks. Makes about 5 dozen.
APPLE CHEESE SALAD
1 package (3 ounce) Jell-0 Lemon or Lemon-Lime Gelatin
1/2 teaspoon salt
1 cup boiling water
3/4 cup cold water
1 to 2 tablespoons lemon juice
dash of pepper
1 1/2 cups cottage cheese
3/4 cup diced unpeeled tart apples
1/4 cup chopped pecans
Dissolve Jell-0 Gelatin and salt in boiling water. Add cold water,
lemon juice, and pepper. Chill until very thick. Fold in cheese,
apples, and pecans. Pour into a 1-quart mold or individual molds. Chill
until firm. Unmold. Makes about 4 cups, or 4 entree servings or 6 to 8
side salads.
GINGER ALE SALAD
1 package (3 ounce) lemon Jell-0
1 1/2 cup ginger ale
1 large apple, finely chopped
1/2 cup hot water
1/2 cup pecans (optional)
1/4 cup diced celery (optional)
Dissolve Jell-0 in hot water. Cool and add ginger ale. Chill until
slightly thickened. Add other ingredients and pour into serving dish.
Chill until completely set.
ISLAND DELIGHT
1 package watermelon Jell-0
1 cup boiling water
1 cup coconut rum
Mix hot water and Jell-0. Add rum. Pour into 2 ounce cups. Serve after
the Jell-0 has set.
LEMON CAKE
1 package lemon Supreme cake mix
1 box (6 ounce) lemon Jell-0, use dry
3/4 cup water
4 eggs
1/2 cup oil
Mix all ingredients together, beating for 4 minutes. Pour into pans
listed on cake mix and bake in a 350 deg oven 25 to 30 minutes.
Frost by mixing together:
2 cups powdered sugar, juice of 2 lemons, rind of 1 lemon.
CRANBERRY CANDY
~Thank you, Laverne
1 can jellied cranberry sauce
1 cup sugar
1 package (3 ounce) lemon Jell-0
2 packages (3 ounce) orange Jell-0
1 cup nuts, chopped fine
Few drops, red food coloring
Bring sauce, sugar and Jell-0 to a boil and remove from heat. Stir in
nuts and pour into 8x8 inch pan.
The following day cut into squares and roll in granulated sugar. For
best flavor, let set 3 to 5 days before serving. Do not refrigerate
after rolling in sugar.
RASPBERRY APPLESAUCE
SALAD
1 package (6 ounce) raspberry Jell-0
2 1/2 cups boiling water
1 1/2 cups applesauce
1 package frozen raspberries, thawed
2 teaspoons lemon juice
Dissolve Jell-0 in boiling water. Add remaining ingredients and chill
until set.
Topping:
2 cups mini marshmallows
1 small carton sour cream
Mix sour cream and marshmallows and let sit over night. Beat with mixer
and spread on top of Jell-0 salad
FLAG WAVING
CHEESECAKE
1 quart strawberries
1 1/2 cups boiling water
1 package (6 ounce) wild cherry Jell-0
1 cup cold water
1 package (12 ounce) pound cake
1 1/2 cups blueberries
2 packages (8 ounce) cream cheese, softened
1/4 cup sugar
1 carton (8 ounce) Cool Whip, thawed
Slice 1 cup of strawberries, set aside Cut remaining 3 cups of
strawberries in half, set aside. Stir boiling water into Jell-0 for at
least 2 minutes and Jell-0 is completely dissolved. Add enough ice
cubes to cold water to measure 2 cups. Add to Jell-0; stir until ice is
melted. Refrigerate until slightly thickened - about 5 minutes.
Line a 13x9" dish with 10 cake slices. Add sliced strawberries and 1
cup of the blueberries to thickened Jell-0; stir gently. Spoon over
cake slices. Refrigerate 4 hours or until firm.
Beat cream cheese and sugar until well blended. Stir in whipped topping
and spread over Jell-0. Arrange strawberry halves to represent flag
stripes and 1/2 of blueberries in the upper left corner as stars.
UTAH'S FAMOUS GREEN
JELL-O
1 cup water
1 package (6 ounce) lime Jell-0
1/2 cup sugar
2 tablespoons fresh lemon juice
1 cup crushed pineapple, undrained
2 cups whipping cream
Bring water to a boil and pour over Jell-0 and sugar in a medium sized
bowl, stirring until Jell-0 is dissolved. Add lemon juice, then stir in
pineapple. Refrigerate just until it starts to thicken. Whip cream
until stiff and fold into Jell-0 mixture. Pour into 9x13" pan.
Refrigerate until firm.
ORANGE BAVARIAN
3 packages (3 ounce) orange Jell-0
2 1/4 cups boiling water
1 cup sour cream
1 quart orange sherbet, softened
1 can (11 ounce) mandarin oranges, drained
Red & green grapes
Dissolve Jell-0 in water. Stir in sour cream until smooth. Mix in
sherbet until melted and chill until partially set. Fold in halved
oranges and pour into 7 cup ring mold coated with nonstick spray. Cover
and chill overnight. Before serving, unmold onto a platter and fill
center with grapes.
PRETZEL JELL-O
2 cups roughly crushed pretzels
3 tablespoons sugar
3/4 cup melted butter
1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 carton (8 ounce) Cool Whip
1 package (16 ounce) frozen unsweetened strawberries
1 package (6 ounce) strawberry Jell-0
2 cups boiling water
Mix pretzels, 3 tablespoons sugar and melted butter. Pat into 9x13" pan
and bake 7-8 minutes at 400 degs. Let cool. Beat together cream cheese,
Cool Whip and 1/2 cup sugar. Spread over cooled crust. Combine
strawberries, Jell-0 and boiling water, stirring until Jell-0 is
dissolved. Refrigerate until partially jelled, then pour over cream
cheese layer. Refrigerate until set.
PINEAPPLE CHEESE
SALAD
~Thank you, Fred
1 small can pineapple tidbits
1 package lime (3 ounce) Jell-0
3/4 cup cheddar cheese, grated
1/2 cup water
1/4 cup sugar
1/2 cup whipped cream
1/4 cup nuts (optional)
Bring pineapple, water, and sugar to a boil. Add Jell-0; set aside to
cool until it starts to thicken. Fold whipped cream and cheese into
Jell-0 mixture. Refrigerate until set.
SPICY PEACH &
ORANGE SALAD
1 large can sliced peaches
Water to meet liquid measurement
1/2 c. sugar
1/3 c. vinegar
1 large stick whole cinnamon
12 whole cloves
2 small packages orange Jell-0
1 1/4 c. cold water
Drain peaches, reserving juice. Measure juice and add water to make 1
1/2 cups liquid. Combine with the sugar, vinegar, and spices. Bring to
a boil and simmer 5 minutes. Add sliced peaches and simmer 5 minutes
longer. Remove peaches and spices from syrup.
Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the
Jell-0 in the syrup, and add the cold water. Cool and chill until it is
the consistency of heavy syrup.Add the peaches and pour into a serving
dish. Chill until firm.
PINEAPPLE &
CUCUMBER SALAD
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
1 tablespoon lemon juice
1 cup shredded cucumber
1 cup crushed pineapple, undrained
Soften the gelatin in the cold water for 5 minutes. Add boiling water
and stir until the gelatin has dissolved. Stir in sugar, salt, vinegar,
and lemon juice. Cool, then chill until mixture begins to thicken. Stir
in cucumber and pineapple. Pour into a serving dish and chill until
firm.
CELERY APPLE SALAD
1 package (3 ounce)cherry Jell-0
1 cup boiling water
1/4 cup red cinnamon candy
1 cup cold water
1 cup apples, peeled and chopped
1 cup celery, chopped
1/2 cup walnuts or pecans, chopped
Dissolve candy and Jell-0 in 1 cup boiling water. Add 1 cup cold water
and chill until partially set. Stir in apples, celery, and nuts. Chill.
RED BREAD PUDDING
1 large loaf, of white bread cut in thick slices with crusts removed
3 pounds mixed red summer berries (e.g. raspberries, strawberries, red
currants, and cherries)
Zest of 1 lemon
1 cup sugar
1/2 package Jell-0, any red berry flavor
Extra berries for garnish
Wash and pick over the fruit. Butter the inside of a 3-pint pudding
dish. Line the dish with the sliced bread, overlapping each slice.
Press the edges together. Bring the berries, sugar and lemon zest to a
gentle simmer for 5 minutes or until the sugar dissolves and the fruit
starts to release juice. Use a non-reactive pan for this. Reserve about
¾ cup of the juice and put it to one side to cool. Pour the rest of the
fruit and juice into the bread-lined dish. Seal the top with more
overlapping bread slices.
Make up the 1/2 package Jell-0 according to the package instructions
(using half the water, because you are using half the Jell-0) but using
half of the reserved fruit juice as well as the water. Keep the rest of
the fruit juice in the refrigerator. Slowly pour the Jell-0 over the
whole pudding. Cover the bread with a small, flat plate, which fits
inside the dish, and weigh it down with a very heavy jar or at least 3
lbs of weight.
Leave the bread pudding in the refrigerator overnight. The weight will
make the juice bleed all the way through and stain everything red.
Slide a flexible spatula between the bread and the dish to loosen the
pudding and invert it on to a serving plate. Use the reserved juice to
color any areas, which are still white rather than red. Garnish with
berries and serve
CHICKEN SALAD
2 boxes (3 ounces) lemon Jell-0
2 cans chicken noodle soup
1/4 cup chopped green onions
1 cup chopped celery
2 to 3 cups cubed, cooked chicken breasts
1 cup Cool Whip
1 cup mayonnaise
Dissolve Jell-0 in 1 cup boiling water. When cool add soup, onion,
celery, chicken, Cool Whip and mayonnaise. Mix thoroughly. Place in a 9
x 13 inch pan. Chill overnight. Serve on a bed of lettuce.
LEMON CHICKEN
~Thank you, Bea
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into strips
1 package (6 oz.) snow peas, trimmed
1 small red pepper, cut into strips
1 box ( 3 ounce) lemon Jell-0
1 tablespoon cornstarch
1/2 cup chicken broth
2 tablespoons Zesty Italian Dressing
2 cloves garlic, minced
Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min.
or until cooked through, stirring occasionally. Add snow peas and
peppers; cook and stir 2 min. Mix dry gelatin mix and cornstarch in
small bowl. Add broth, dressing and garlic; stir until gelatin is
dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until
sauce is thickened, stirring frequently. Serve over hot cooked rice, if
desired.
CRAB JELL-O SALAD
1 box (3 ounce) lemon Jell-0
1 box (3 ounce) lime Jell-0
1 cup chopped celery
1 can crab meat, drained & flaked
4 hard-boiled eggs, chopped
1 cup mayo or Miracle Whip salad dressing
Additional dressing
Prepare Jell-0 according to package directions. Chill until thickened.
Fold celery, crab meat, egg and salad dressing into congealed mixture.
Chill until set. Serve dressing in a separate dish.
GREEN TEA JELL-O
1 cup strong steeped green tea
1 box (3 ounce) lemon Jell-0
1 cup cold water
Dissolve Jell-0 in hot green tea. Add 1 cup cold water. Pour into
individual serving dishes or single bowl. Chill.
STRAWBERRY PIZZA
~Thank you, Joanne
1 1/3 sticks margarine, melted
2 1/2 tablespoons sugar
1 1/2 cup flour
1 packet Dream Whip, prepared
8 ounce cream cheese
3/4 cup sugar
Glaze:
1 1/2 cups water
1/1/2 cups sugar
2 tablespoons cornstarch
1 box (3 ounce) strawberry Jell-0
2 cups sliced strawberries
For crust, combine margarine, 2 1/2 tablespoons sugar and flour. Spread
on a lightly buttered pizza pan. Bake at 350 degs. for 10-15 minutes;
until lightly browned. Make Dream Whip according to package directions
and set aside. Whip cream cheese and add 3/4 cup sugar. Blend in Dream
Whip. Spread over crust.
To make glaze, combine water, sugar and corn starch in a small
saucepan. Boil mixture until thick, then add Jell-0 Add sliced
strawberries and spread over creamed mixture on crust.
FRUIT PIE UNLIMITED
~Thank you, Mary
1 box (3 ounce) Jell-0, any flavor
2 tablespoons sugar (optional)
1 cup boiling water
1 cup cold water
1 1/2 cups any sliced fruit, strawberries, bananas, peaches,
raspberries, etc.
1 baked pie crust or graham cracker crust
Cool Whip or whipped cream
Dissolve JELL-0 in boiling water, add sugar and cold water. Chill until
very thick. Fold in sliced fruit and pour into pie shell. Chill until
firm.
GLAZED POPCORN
~Thank you, Beverly
8 cups popped popcorn
1/4 cup margarine
3 tablespoons corn syrup
1/2 cup packed brown sugar
1 box (3 ounce) Jell-0, any flavor
Preheat oven to 300°. Place popcorn in an ovenproof bowl or pan. Heat
margarine and corn syrup in a small pan over low heat. Stir in brown
sugar and Jell-0; increase heat medium and bring mixture to a boil.
Reduce heat to low and gently simmer for 5 minutes. Immediately pour
syrup over popcorn, tossing to coat. Bake at 300° for 10 minutes. When
cool, break into pieces.
ORANGE FROST
1 box (3 ounce) orange JELL-0
1 cup boiling water
1 pint orange sherbet
1 cup Cool Whip or prepared Dream Whip
1/8 teaspoon ground ginger
Dissolve JELL-0 in boiling water; add sherbet by spoonfuls, stirring
until melted. Beat until frothy. Pour into a mold or sherbet glasses.
Chill until firm. Stir ginger into Cool Whip and serve with dessert.
Makes 4-6 servings.
RHUBARB JAM
6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
3-1/2 cups sugar
1/4 cup water
1 package (3 ounce) Jello-0 Strawberry Flavor Gelatin
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat. Let stand
in hot water until ready to use. Drain well before filling.
Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2
min. or until sugar is dissolved, stirring constantly. Reduce heat to
medium; cover and cook until rhubarb is tender, stirring occasionally.
Uncover; cook an additional 12 to 15 min. or until mixture is slightly
thickened, stirring occasionally. Remove from heat. Add Jell-0; stir
until dissolved. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow
water bath method recommended by USDA. Cool. Store in refrigerator.
RHUBARB CHERRY JAM
4 cups diced rhubarb
1 1/2 cups sugar
1 box (3 ounce) cherry Jell-0
1 can (21 ounce) cherry pie filling
In a saucepan, combine rhubarb and sugar; let sit for 1 1/2 hours. Over
medium heat, cook rhubarb and sugar mixture until soft and like
pudding; cool slightly. Add Jell-0 and cherry pie filling. Put into
containers and freeze. Keeps for several months
CHOCOLATE UNDER
STRAWBERRY PIE
1 chocolate cookie pie crust
1 egg white beaten
1 teaspoon water
1 package (16 ounce) frozen strawberries, thawed
1 envelope unflavored gelatin
1 container (8 ounce) thawed
9 drops red food coloring – optional
Preheat oven to 375 degs. Brush inside of pie crust with egg white that
has been beaten with teaspoon of water. Bake 5 minutes. Cool
completely. Place strawberries in blender, puree until smooth. Strain
out seeds. Place 1/4 cup puree in small microwave safe dish, sprinkle
gelatin powder over and let stand 5 minutes. Microwave on high for 20
seconds, stir in remaining puree. If using, add food coloring, fold
into whipped topping until blended. Pour into crust; chill at least 3-4
hours. Garnish with additional topping, chocolate curls or strawberry
slices.
CHERRY COKE SALAD
~Thank you, K.
1 pint pitted sweet cherries
1 can (20 ounce) crushed pineapple
1 (6 ounce) package cherry Jell-0
1 12 oz can of Coke
Drain juice from fruit; add water to make 2 cups. Heat juice to boiling
and add Jell-0. Stir until dissolved. Cool, add cola and drained fruit.
Pour into 1 ½ quart mold. Chill until set. Un-mold and serve with salad
dressing, cream cheese dressing or whipped cream.
SPECIAL THANKS to
Angie in Australia.
She has a collection of Vintage Jell-0 pamphlets from the 1920's and
graciously shared the following recipes.
MAPLE WALNUT JELL-O
Dissolve one package of Peach Jell-0 in one cupful of boiling water.
Add one cupful of maple syrup. When nearly cold, add one cupful of
walnut meats. Serve with whipped cream
MARBLE JELL-O
Dissolve separately one package of lemon Jell-0 and one package of
strawberry Jell-0. Place mold on ice and pour in half of the lemon
Jell-0. Whip the other half until spongy; then whip half of the
strawberry Jell-O. With a spoon, place in the mold some of each, first
one and then the other until all is in. Then with a spoon add the clear
strawberry Jell-0.
SUNDAY NIGHT PUDDING
3/4 cup orange juice
1 cup seeded dates,finely cut
1 package strawberry Jell-0
1 1/4 cup warm water
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup walnut meats, coarsely broken
Add orange juice to dates and let stand 30 minutes. Dissolve Jell-0 in
warm water. Add sugar and salt. Pour over dates. Add vanilla and chill.
When slightly thickened, fold in nuts. Turn into small molds or baking
powder cans. Chill until firm. Unmold. Serve in slices. Garnish each
slice with whipped cream. Serves 6.
Note When one flavor of Jell-0 is to be poured onto another which is
already in the mold, the Jell-0 that is to be added must be so cool
that it will not melt the Jell-0 upon which it is poured.
PARADISE PUDDING
Take one-quarter pound blanched almonds, one dozen marshmallows, one
dozen candied cherries, one half dozen macaroons. Cut these fine and
stand aside in a cool place. To a package of lemon Jell-0, add a pint
of boiling water and when cold set the dish in cold - or ice - water an
whip to consistency of whipped cream. Fold in one cup of whipped cream,
the cut fruit and one quarter cup of sugar. Turn into a square pan and
set in in a cold place to harden. Serve in slices.
JELL-O AND BAKED
APPLES
Bake six medium sized or small apples that have had cores removed and
are filled with brown sugar and chopped nuts. When cold, arrange the
apples in a pan and cover them with raspberry Jell-0 (one package
dissolved in a pint of boiling water). After the Jell-0 has set, cut
into squares using a knife dipped in hot water and serve with whipped
cream.
APPLE SNOW JELL-O
Dissolve one package of strawberry Jell-0 in one pint of boiling water.
When partly cold turn into tall slender glasses, filling three-quarters
full. When firm, pile apple snow on top.
Apple Snow: White of one egg, one grated apple and one half cup sugar.
Mix together and beat until light and feathery.
PEACH DELIGHT
Dissolve one package of peach Jell-0 in one pint of boiling water - or
use half water, half juice from peaches. Pour a little of the Jell-0
into the mold, layer sliced peaches, add a little cool Jell-0. Let
harden then add another layer of peaches and more Jell-0 until mold is
full. Serve with whipped cream.
DELICIOUS SALAD
Drain juice from one medium sized can of white cherries, add two
tablespoons of vinegar and enough water to make one pint. Heat to
boiling point and add one package of Lemon Jell-0. Mould in individual
moulds. Alternate layers of Jell-0 with layers of cherries, cold
chicken (chopped fine) and chopped celery.
LUNCHEON SALAD
Dissolve one package of Lemon Jell-0 in one half pint of boiling water.
Stir until dissolved. Then add two tablespoons of vinegar to enough
water to make one half pint and pour all together. Add one tablespoon
of Spanish pepper, chopped boiled ham, one half cup chopped raw
cabbage, one fourth cup shredded pimento, three sweet pickles (chopped
fine), and one half cup broken walnut meats. Serve on lettuce leaves
with mayonnaise dressing.
JELL-O FOR SERVING
WITH MEAT
Dissolve one package of lemon Jell-0 in one half pint of boiling water
and add one half pint of juice of Green Gage plums. Line the bottom of
a mold or dish with Jell-0. Let it harden, then put in a layer of
plums, add rest of Jell-0 and set away to harden.
Jell-0 10c a package
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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RIVIERA STRAWBERRY
PIE
4 cups sliced fresh strawberries
1 Keebler shortbread pie crust
3/4 cup water
1 package (3 ounce) Jell-0 sugar-free vanilla cook-and-serve pudding mix
1 package (3 ounce) Jell-0 sugar-free strawberry gelatin
1 package (8 ounce) Philadelphia fat-free cream cheese
1/2 teaspoon almond extract
1/2 cup Cool Whip Lite
Layer half of strawberries in bottom of pie crust. Mash remaining
strawberries with a potato masher or fork. In a medium saucepan,
combine mashed strawberries, water, dry pudding mix, and dry Jell-0.
Cook over medium heat until mixture thickens and starts to boil,
stirring constantly. Remove from heat. Add cream cheese and almond
extract. Mix well with a wire whisk until well blended. Pour hot
mixture evenly over strawberries in pie crust. Refrigerate for at least
2 hours. Cut into 8 servings. When serving, top each piece with 1
tablespoon Cool Whip Lite.
Serves 8 - Each serving equals: 169 Calories, 5 gm fat, 6 gm Protein,
350 mg Sodium
HEAVEN IN A CRUST
1 package (3 ounce) Jell-0 sugar free, cook and serve vanilla pudding
mix
1 package (3 ounce) Jell-0 sugar free strawberry gelatin
1 cup water
2 cups finely chopped fresh strawberries
1 teaspoon coconut extract
2 packages (8 ounce) Philadelphia fat free cream cheese
1 package (3 ounce) Jell-0 sugar free instant vanilla pudding mix
1 package (3 ounce) Jell-0 sugar free lemon gelatin
2/3 cup Carnation nonfat powdered milk
1 can ( 8 ounce) crushed pineapple, packed in fruit juice, undrained
1/4 cup diet Mountain Dew
1/4 cup Cool Whip Free
1 (Keebler) graham cracker pie crust
2 tablespoons flaked coconut
In a medium saucepan, combine dry cook and serve vanilla Jell-0 pudding
mix, dry strawberry Jell-0 and water. Stir in 1 cup strawberries. Cook
over medium heat until mixture thickens and starts to boil, stirring
often. Remove from heat. Stir in remaining 1 cup strawberries and
coconut extract. Place saucepan on a wire rack and let cool for 10
minutes., stirring occasionally.
Meanwhile, in a large bowl, stir cream cheese with a sturdy spoon until
soft. Add dry instant vanilla Jell-0 pudding, dry lemon Jell-0, dry
milk powder, undrained pineapple and Diet Mountain Dew. Mix well using
a wire whisk. Blend in Cool Whip Free. Spread mixture evenly into pie
crust. Evenly spread cooled strawberry mixture over cheesecake filling.
Refrigerate for at least 30 minutes. Sprinkle coconut evenly over top.
Cut into 8 servings.
Per serving: 238 Calories, 6g fat, 12g Protein 34g Carbs, 2g Fiber
Note: keep in mind there is cook and serve and instant pudding in this
recipe.
CREAMY CHERRY GELATIN
2 cups unsweetened 100% black cherry juice, divided
1 envelope unflavored gelatin (about 2 1/4 teaspoons)
1-2 tablespoons superfine sugar
1 6-ounce container (2/3 cup) nonfat cherry or vanilla yogurt
1 cup halved or chopped pitted fresh cherries or thawed and drained
frozen cherries
Place 1/2 cup cherry juice in a medium bowl. Sprinkle gelatin on top
and let stand for 1 minute. Bring the remaining 1 1/2 cups cherry juice
to a boil in a small saucepan. Add to the gelatin mixture along with
sugar to taste and whisk until the gelatin is dissolved. Whisk in
yogurt until combined. Divide among 4 small dishes or ramekins. Stir
1/4 cup cherries into each portion. Refrigerate until set, about 4
hours. Serves 4.
Per serving: 133 calories; 0 g fat (0 g sat, 0 g mono); 1 mg
cholesterol; 30 g carbohydrates; 5 g added sugars; 3 g protein; 1 g
fiber; 29 mg sodium; 296 mg potassium.
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if you have a submission for the Heart Healthy Recipe section of
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for posting. Thanks!
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JELL-O ANGEL FOOD CAKE
1 package (3 ounce) sugar free Jell-0, flavor of choice
1 angel food cake mix, (14.5 ounce box)
Pour dry Jell-0 into dry angel food mix, follow directions on the cake
mix box. Makes 12 servings
Per Serving: Calories 129.7, Total Carbs 29.2 g, Dietary Fiber 0.1 g,
Sugars 15.1 g, Total Fat 0.1 g,
Saturated Fat 0 g, Unsaturated Fat 0.1 g, Potassium 67.6 mg, Protein
3.5 g, Sodium 253.6 mg,
Dietary Exchanges,
2 Other Carbohydrate,
SUGAR FREE SALAD
Chopped Nuts, optional
1 can (16 ounce) sliced peaches, drained and cut in pieces
1 can (15 ounce) tropical fruit, drained
1 can (20 ounce) crushed pineapple, undrained
1 can (20 ounce) pineapple cubes, drained
2 small cans Mandarin oranges, drained
1 small box of sugar free vanilla pudding, left as a dry mix
1 small box of sugar free wild strawberry Jell-0, left as a dry mix
Mix all in a bowl and chill. Garnish as you desire. Serves 8
Per serving: Calories 258, total fat 13.3g, cholesterol 8mg, sodium
274mg, carbs 27.7g.
SUGAR FREE GELATIN
PIE
1 box (3 ounce) of sugar-free Jell-0, flavor of choice
1 tub (8 ounce) of sugar-free whipped topping
1 graham cracker pie crust
Place whipped topping in mixing bowl and add the gelatin. Mix on low
speed for 30 seconds. Mix on high speed until mixture is fluffy. Pour
into a graham cracker pie crust and spread evenly with a spoon. Chill
for at least 30 minutes. 8 servings.
Per serving: Calories 36.9, 0g of fat, sat fat, trans fat, cholesterol.
Sodium, 295.4mg.
Click
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for posting. Thanks!
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APRICOT FLUFF
1 package (3 ounce) apricot Jell-0
1 cup boiling water
1 can (8 ounce) apricots
1 package cream cheese
1 container (8 ounce) frozen non-dairy whipped topping, thawed slightly
Blend in blender: Jell-0, boiling water, apricots and cream cheese.
Chill till almost set. Whisk or beat in whipping topping.
JELL-O MILKSHAKE
1 cup milk
1 package (3 ounce) Jell-0, any flavor
1 pint vanilla ice cream, softened
Place milk in blender container. Add gelatin; cover. Blend 30 seconds.
ORANGE TREAT
1 package (3 ounces) orange Jell-0
1/2 cup boiling water
1/3 cup orange yogurt
Directions
In a small bowl, dissolve Jell-0 in boiling water. Cool to room
temperature; whisk in yogurt. Divide between two dessert dishes. Cover
and chill for 4 hours or until firm.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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