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!!
