Michael, I would love to talk more about Monticello with you. My email is in my profile.
Jello Dessert
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Mike-- I sifted through about 800 Jello salad recipes last night at cooks.com. Many of the savory ones---as you pointed out---used lemon Jello. Lime came in second and orange third. At any rate, I found 18 recipes that looked appealing, or at least intriguing, and printed them off. Some are sweet and some savory. One has tuna in it!
One that I'll probably make tonight has shredded carrots, apples, celery and mandarin oranges. It calls for lime Jello. I have everything in the pantry for that one so, away we go.
Also have everything to make the recipe pictured in Reply #36. I'm quite sure my mom used to make that one--or at least something that closely resembled it. I recall the stuffed green olives, which I love.
One that I'll probably make tonight has shredded carrots, apples, celery and mandarin oranges. It calls for lime Jello. I have everything in the pantry for that one so, away we go.
Also have everything to make the recipe pictured in Reply #36. I'm quite sure my mom used to make that one--or at least something that closely resembled it. I recall the stuffed green olives, which I love.
angus
Well-known member
Jello Salads were not that popular in most Brooklyn Italian households - most of my childhood experience with Jello was being forced to eat it when I was sick with a fever or recovering from a stomach ailment. That said, I do love me an occasional dish of Orange Jello.
I have to look in my recipes, because I have three Jello salad recipes that would go over well here. One was from when I was living/working in Mississippi - it involved Cherry Jello, Coca-Cola (not Pepsi), chopped pecans and I think pineapple. I remember that it tasted kind of like a cherry coke or Dr. Pepper.
The other two came from Cooks Illustrated/Cooks Country. One uses Apricot Jello, Apricot Nectar, Orange Sherbet and Sour Cream and is great with Thanksgiving dinner or a glazed ham. This one may be a challenge since Apricot Jello and Apricot nectar are not always available in all markets - I usually find them at Hispanic/Latino markets. The other is like a pina colada - using pineapple Jello, coconut milk and some halved maraschino cherries. Also great with ham or other very savory dishes.
If you like congealed salads, there are a number of recipes in the cookbooks"My Mother's Southern Cooking and "My Mother's Southern Entertaining" by James Villas and his mother Martha Pearl Villas. Many of the more savory salads do use Lemon Jello as pointed out in an earlier post - maybe because lemon is almost a "neutral" and less sweet backdrop for more savory versions.
Anyway, I will find the three recipes I mentioned and post them.
I have to look in my recipes, because I have three Jello salad recipes that would go over well here. One was from when I was living/working in Mississippi - it involved Cherry Jello, Coca-Cola (not Pepsi), chopped pecans and I think pineapple. I remember that it tasted kind of like a cherry coke or Dr. Pepper.
The other two came from Cooks Illustrated/Cooks Country. One uses Apricot Jello, Apricot Nectar, Orange Sherbet and Sour Cream and is great with Thanksgiving dinner or a glazed ham. This one may be a challenge since Apricot Jello and Apricot nectar are not always available in all markets - I usually find them at Hispanic/Latino markets. The other is like a pina colada - using pineapple Jello, coconut milk and some halved maraschino cherries. Also great with ham or other very savory dishes.
If you like congealed salads, there are a number of recipes in the cookbooks"My Mother's Southern Cooking and "My Mother's Southern Entertaining" by James Villas and his mother Martha Pearl Villas. Many of the more savory salads do use Lemon Jello as pointed out in an earlier post - maybe because lemon is almost a "neutral" and less sweet backdrop for more savory versions.
Anyway, I will find the three recipes I mentioned and post them.
Tomato Aspic
Another item frequently made with Lemon Jello is tomato aspic. My Aunt Doris used to make this sometimes. It seems to be more popular in the South than around here. I like it, but have never made it.
Another item frequently made with Lemon Jello is tomato aspic. My Aunt Doris used to make this sometimes. It seems to be more popular in the South than around here. I like it, but have never made it.
Funny my mother, a child of the depression, said she would eat anything except Tomato Aspic. I never knew why.
I made the Raspberry one with fruit cocktail. Pretty darn good.
michaelman2
Well-known member
A Social History of Jell-0 Salad
Think this article sums up this thread quite nicely.....
http://https//www.seriouseats.com/2015/08/history-of-jell-o-salad.html
Think this article sums up this thread quite nicely.....
http://https//www.seriouseats.com/2015/08/history-of-jell-o-salad.html
Great article, Mike! Thanks for the link. I can't imagine going through all the work to make gelatin prior to the introduction of instant, powdered Jell-O.
I've stocked the pantry with a wide variety of sugar-free Jell-O. Made a lemon Jell-O Poke Cake to take to a gathering today.
Made a Fruit & Veggie Jell-O salad yesterday. Shredded carrot, shredded apple, thinly-sliced celery in lime Jell-O topped with a dollop of sour cream (or mayo) and a couple of mandarin oranges. Very good!
I've stocked the pantry with a wide variety of sugar-free Jell-O. Made a lemon Jell-O Poke Cake to take to a gathering today.
Made a Fruit & Veggie Jell-O salad yesterday. Shredded carrot, shredded apple, thinly-sliced celery in lime Jell-O topped with a dollop of sour cream (or mayo) and a couple of mandarin oranges. Very good!
Has anyone noticed the price of Jello now? It is now up to a dollar a box for 3oz. It used to be 5 for a dollar then 3 for a dollar then 50 cents apiece and jumped up real quick. Why such an increase?
Jon
Jon
Why such an increase?
Because they can increase it, so they will. That’s reason enough for the manufacturer and the retailer.
Eddie
Because they can increase it, so they will. That’s reason enough for the manufacturer and the retailer.
Eddie
No grocer in my carries sugar-free peach flavored Jell-O. I order it from Amazon in packs of six. TWO DOLLARS per box. It's Amazon Prime, so no shipping charge, but still....a man's gotta have his peach Jell-O, LOL.
Hy-Vee brand gelatin is still often priced at $.50 per box. I usually opt for that for most flavors. Haven't noticed a big flavor difference between the store brand and Jell-O.
Hy-Vee brand gelatin is still often priced at $.50 per box. I usually opt for that for most flavors. Haven't noticed a big flavor difference between the store brand and Jell-O.
lotsosudz
Well-known member
Jello fluff
My partners Grandmother makes This Jello Recipe, which can be served as a side dish of dessert. it is absolutely yummy. I just made it today!
1 large box of any flavor Jello (Regular of Sugar Free) I made orange
2 small cans mandarin oranges
1 small can crushed pineapple 6-8 oz
12 oz small curd cottage cheese
1 large container whipped topping not standard size
put cottage cheese in bowl, and stir in dry Jello
drain fruit, and stir into cottage cheese mixture
fold in whipped topping gently.
put in 13x9 dish and chill
you can use any flavor of Jello, and Fruit you desire.
It is a delicious, and light dessert for summer
when served it will resemble pretty fluff
My partners Grandmother makes This Jello Recipe, which can be served as a side dish of dessert. it is absolutely yummy. I just made it today!
1 large box of any flavor Jello (Regular of Sugar Free) I made orange
2 small cans mandarin oranges
1 small can crushed pineapple 6-8 oz
12 oz small curd cottage cheese
1 large container whipped topping not standard size
put cottage cheese in bowl, and stir in dry Jello
drain fruit, and stir into cottage cheese mixture
fold in whipped topping gently.
put in 13x9 dish and chill
you can use any flavor of Jello, and Fruit you desire.
It is a delicious, and light dessert for summer
when served it will resemble pretty fluff
My family has made what we call Green Jello Salad for Thanksgiving every year of my life that I can recall. It was my Fathers favorite that his Mom made, and when my parents got married my Mom learned to make it too. Now I’m the only member of the family that still keeps up the tradition. When I married David 36 years ago, he’d never had this delight before, now he loves it and looks forward to it every Thanksgiving. Here is the recipe:
Green Jello Salad
3 small boxes of Lime Jello (or 1 large and 1 small box)
3 cups boiling water
I 20oz. can Crushed Pineapple
I pt. Cottage Cheese, Not Low Fat!, and Large curd is better if you can find it
1/2 to 3/4 cup chopped walnuts, fairly finely chopped best
Dissolve the Jello in the boiling water, add the 20 oz, can of Pineapple, juice and all and stir to mix well. Chill until soft set, now add the cottage cheese and the walnuts and fold them in until evenly incorporated. Spray a 9”X9” pyrex baking dish with Pam, or lightly oil it, or use the 2 quart mold of your choice, and pour the Jello into it. Chill until completley set. I usually cut it into 12 or 16 equal portions, its rich, but delicious. Even though it’s so rich, David has to have a dollop of Best Foods Mayonnaise on his, but not me, I like it plain, I look forward to this every year. After I finish my hot turkey dinner then I enjoy my square of Green Jello. And instead of a Turkey Sandwich for an evening snack I’ll have another piece of this Green Jello.
Eddie
Green Jello Salad
3 small boxes of Lime Jello (or 1 large and 1 small box)
3 cups boiling water
I 20oz. can Crushed Pineapple
I pt. Cottage Cheese, Not Low Fat!, and Large curd is better if you can find it
1/2 to 3/4 cup chopped walnuts, fairly finely chopped best
Dissolve the Jello in the boiling water, add the 20 oz, can of Pineapple, juice and all and stir to mix well. Chill until soft set, now add the cottage cheese and the walnuts and fold them in until evenly incorporated. Spray a 9”X9” pyrex baking dish with Pam, or lightly oil it, or use the 2 quart mold of your choice, and pour the Jello into it. Chill until completley set. I usually cut it into 12 or 16 equal portions, its rich, but delicious. Even though it’s so rich, David has to have a dollop of Best Foods Mayonnaise on his, but not me, I like it plain, I look forward to this every year. After I finish my hot turkey dinner then I enjoy my square of Green Jello. And instead of a Turkey Sandwich for an evening snack I’ll have another piece of this Green Jello.
Eddie
I know were talking Jello gelatin
but I also like Jello puddings.....and especially making the Dream Pie...where you use the Dream Whip packets, mixed with your favorite flavor pudding, and poured into a graham cracker shell....
but I also like Jello puddings.....and especially making the Dream Pie...where you use the Dream Whip packets, mixed with your favorite flavor pudding, and poured into a graham cracker shell....
I remember a Cool Whip and Jello recipe from when I was a kid, it was just basically a mousse, poured into dessert dishes, chilled and served. I like Jello, but Tony doesn't! He had a bad car wreck before I met him and all they would give him while he was at Vanderbilt was Jello...so he won't touch it now. So I don't even make it.
