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!!

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.

    

The Perfect Jell-O for Mother's Day!

I was always told the same story about my mom growing up.  When she was a little girl she and her parents were getting ready to go out.  My mom was dressed in a pretty white dress.   She asked for a glass of grape juice and walked out on the porch to hula hoop after drinking it.  For those of you that don’t know this, grape juice is a natural laxative.  So, soon enough the pretty little girl all dressed in white wasn’t so pretty anymore.  For years and years my grandparents gave my mom a bottle of grape juice for a present as a joke.  So with Sunday being mother’s day I thought it was only appropriate to continue the tradition where my grandparents left off and prepare a grape juice Jell-O lovingly for mom! 

This recipe was incredibly easy!  The only issue I had with it was unmolding it.  I think I need to put non-stick spray on my mold before the Jell-O mixture is placed in it.  I decided to make it with purple grape juice and red grapes.  I think this would also be nice with white grape juice and green grapes. 

     After a huge brunch on Sunday afternoon my mom and I unmolded the gelatin.  It broke in several places so we placed it in individual bowls.  We all loved it!! Very refreshing!! Mom was ready to hit the front porch with her hula hoop but thankfully she did not and we were all saved!

But, truthfully, this might be my new favorite thing!  It was the best Jell-O I have tasted! But, I also love grapes so I might be a bit biased!  It says in the recipe to serve with whipped cream, I didn’t do this.  I don’t think it is a necessity, but it could be good with it.

Grape Supreme gets 4 out of 4 stars!!!

Grape Supreme

From The Good Housekeeping Cook Book ©1942

1 envelope plain unflavored gelatin (1 T.)

¼ c. cold water

¾ c. boiling water

¼ c. granulated sugar

¾ c. grape juice

2 T. lemon juice

¼ t. salt

1 c. grapes, halved and seeded

  

Soak the gelatin in the cold water for 5 min.  Then add the boiling water and sugar, and stir until the mixture in clear.  Next add the grape juice, lemon juice and salt.  Cool, then chill until beginning to set.  Fold in the grapes, chill until set, then just before serving, break up with a fork, and heap in sherbet glasses.  Serve with or without plain or whipped cream.  Serves 6.