Memorial Day = Jell-O Two Ways

For Memorial Day this year my family got together for a cookout.  I, of course, said that I would provide the Jell-O.  I decided to make the Orange Ambrosia from the previous post.  All loved it!  My brother in law - who is somewhat of a picky eater - said it tasted like an orange push-up sherbet pop! 

For the second Gelatin I decided I should try something a bit more exotic, but I also knew that I didn’t want to ruin the day with a horrible creation.  I ended up choosing the “Sunshine Salad.”  It has lemon Jell-O with pineapple and pineapple syrup.  But the twist is that it also has vinegar and carrots.  (The recipe also calls for pecans, but I chose to omit them). 

My family thought it looked a bit strange.  My parents and sister liked it.  My finance was skeptical but then said that it was really good.  My brother in law wouldn’t attempt it.  (I mentioned that he’s a bit picky!!)  My 3 year old niece ate some of it, but enjoyed the orange ambrosia more.  My 1 year old nephew said “ummmm.” (He says “umm” to everything he eats, so I’m not sure if the Jell-O was anything special to him). 

**I would give the Sunshine Salad 4 out of 4 stars!  Refreshing with a crunch!!**

Don't forget to save the Pineapple Syrup!!

Carrots in Jell-O!?!

Sunshine Salad

Better Homes and Gardens New Cook Book ©1971

Dissolve one 3-ounce package lemon-flavored gelatin in 1 cup boiling water.  Drain one 8 ¾ - ounce can (1 cup) crushed pineapple; reserve syrup.  Add water to syrup to make 1 cup; add to gelatin with 1 tablespoon vinegar and ¼ teaspoon salt.  Chill till partially set.  Fold pineapple, 1 cup shredded carrot, and ¼ cup chopped pecans (optional) into gelatin.  Turn into 9x5x3 inch loaf pan.  Chill until firm.  Serves 6.

Orange Ambrosia

I'm Back!!!!!!

I'm sorry for the break, but a lot has been going on!  But, I am back and ready to make and eat plenty of Jello!  First one is for the cookout at work.  Many of my co-workers asked what kind of Jello I planned to bring and I consulted the vintage cookbooks.  I decided I would be nice and pick an orange cream one rather than one with vegetables and/or meat.  

Orange Ambrosia

From The Good Housekeeping Cook Book ©1942

1 pkg. lemon-flavored gelatin dessert

2 c. hot or boiling water

¼ c. granulated sugar

Pinch salt

I tbsp. lemon juice

½ c. orange juice

2 tbsp. grated orange rind

1 c. heavy cream, whipped

Orange sections 

Dissolve the gelatin dessert in hot or boiling water, depending on the manufacturer’s directions.  Add the sugar, salt, lemon and orange juices, and orange rind.  Chill until it begins to thicken; then fold in the whipped cream.  Chill until firm, then serve in individual sherbet glasses garnished with orange sections free of membrane.  Or chill until firm in a 1 qt. fancy mold, which has been rinsed in cold water, unmold at serving time, and garnish with orange sections.  Serves 6.

*Note*  I used 1c. boiling water instead of 2 c.  

              I also used fresh squeezed orange juice (It was about 1- 1 1/2 oranges)

The smell of Oranges filled the house as I was making this!  It smelled wonderful!!

I would suggest letting the Jello set up in the refrigerator for an hour to an hour and a half.  Before bringing it out, you should whip the heavy cream. 

The next day I took it to work for the cookout.  It was a big hit!!  Unfortunately the cookout was outside and it was a hot day.  The gelatin melted fairly fast.  

This jello is good as a fruit side dish or could be a light dessert.  

Orange Ambrosia gets 4 out of 4!!

How can anything be bad with fresh oranges and heavy cream!!  It was so good that I am taking it to a family get together later in the week!!