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.

Suprise......what's in that Jell-O!?!

     I first must apologize for the gap in time since my last blog.  It has been very hectic around here lately.  But, I now have some free time and wanted to share my last Jell-O which was made way back around Memorial Day.  I decided it was time to try another savory one and this time my sister was in town to get a taste.  We planned a nice family dinner and I was able to push my strange Jell-O upon her and my parents.  What flavor did I attempt……….beet! 

I decided to put this beet/horseradish concoction into individual molds.  I unmolded them on beautiful cut glass dishes and placed one at each place setting. 

     My dad sniffed it and said “It smells like feet.”  My mom said “it is definitely different.”  My sister who I should now add is a very adventurous eater (she once ate a scorpion!) stayed very silent.

     I was the first to taste it.  Let me preface this by saying that as a kid I hated beets, but in my adulthood I have decided that beets are one of my favorite vegetables.  

     The first taste is an explosion of flavors, it is definitely beety, and then you get a bit of sweetness, then a bit of heat from the horseradish.  I loved it, who knew Jell-O could be so complex!  

     My mom then attempted it and felt the same way I did!  My dad tasted it and said “yep, it’s weird; don’t make that for me again.”  

     I couldn’t wait for my sister to taste it.  She put it in her mouth, swallowed and said “it’s weird.”  After several more bites she said it was good but not something she would want over and over again.

Recipe Note*

I omitted the addition of celery

I give Sparkling Beet Cups 4 out of 4 stars!!!

The average rating from the fam is 2 ½ out of 4 stars.

Sparkling Beet Cups

From Better Homes and Gardens New Cook Book ©1968

    Dissolve one 3-ounce package lemon-flavored gelatin in 1 cup boiling water.  Drain one 1-pound can diced beets, reserving ¾ cup liquid.  Add reserved liquid, 2 tablespoons vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon prepared horseradish, 1 teaspoon grated onion, ½ teaspoon salt to gelatin.

     Chill till partially set.  Fold in beets and ½ cup chopped celery.  Chill in 6 individual molds till firm.