Jello Dessert

[cuffs054]

Michael, if you ever get to Monticello again, let me know. I'll take you to the 'Red and White' for a real shopping experience.

 

BTW: Why would you spend time in Monticello anyway?

[this post was last edited: 3/5/2018-19:54]

 

[jamiel]

I have always wondered why Great Britain uses solid blocks of gelatine when we in the US use powdered gelatine? Anyone know?

 

[ea56]

I don’t know why our gelatine is powdered as opposed to solid. I've never seen solid blocks of gelatine like used in Great Britain, but I have seen sheets of gelatine used on TV cooking shows, seems like this would be more work to use.

However, do any of our Baby Boomers here remember when Jello brand gelatine was packed in folded waxpaper paks that were sealed in the box? You unfolded the inner pak to get to the Jello. Sometimes if the box was older the Jello powder inside would be kind of hardened into a block that you would have to break up.

And does anyone remember Black Cherry Jello? I can’t find it anymore around here.

And did any of the Boomer’s Mom’s make Jello and Pudding? You put vanilla pudding in the bottom of a cup or dish, my Mom used the Pyrex custard cups. Then let the pudding set, meanwhile prepare the Jello, using the speed set ice cube method. Then carefully spoon the soft set Jello onto the pudding and chill until set. It is heavenly!

Eddie

 

[michaelman2]

Cuffs, I have been to the Red and White if memory serves.

I had a friend that has lived there for years and I would head down to Monticello. The only restaurant that everyone would gather was a really bad Mexican restaurant very near Ingles. There was a small Amish cafe/sandwich place in the square that had a decent lunch.

With limited selections I elected to cook for him and his friends several times. I bet you know my friend... it seemed as though everyone knew everyone in some form or fashion.

Eddie, I could eat Jello and pudding daily. I am going to post a recipe that includes pudding and Jello. It is called Mandarin Orange Supreme... it is very good. Kind of an adult Orangecicle

You can also whip very cold evaporated milk with a bit of sugar and mix this in with congealed and cooled Jello...sooo good for a lighter dessert.

 

[ea56]

I love this Jello thread

my Mom’s family came from a small town called Sharon in Kansas. Her Grandparents owned a hotel there. Sharon, according to my Grandparents was a cattle drive town in the 1800’s. Anyway, every holiday the family travelled to Sharon. My Mom used to tell of the layered Jello molds her Grandma made for the holidays and how it used to fascinate her when she was a little girl in the early 30’s. Since they had a hotel they also had a refrigerator, a rarity in rural 1930’s Kansas. That is how her Grandma had the capability to make a layered Jello mold.

Anyway, in 1982 we had Thanksgiving at our house and I wanted it to be special for Mom, since she usually had to do the whole holiday meal herself. So I made her a layered Jello mold in a bundt pan, three layers, Lime, Raspberry, and Orange, and I put suspended Mandarin Oranges in the Lime layer, small cream cheese balls rolled in chopped pecans in Raspberry, and Strawberries in the Orange Layer. My Mom was so thrilled she cried! It was the first time since she left Kansas in 1935 that she had a layered Jello mold. It was somewhat time consuming, but it was a labor if love. And it really was pretty too, if i do say so myself. I wish I’d taken a picture of it.

Eddie

 

[ken]

Anyone remember Celery, Tomato or Mixed Vegetable flavored Jello? Packaging looks to be 1960s? I don't remember my mother ever buying any of them.

 

[michaelman2]

Ken’s Jello packages

Ken,

Those are very cool. I had no idea Jello was ever produced in those flavors. They must have been much more savory than sweet?

Eddie, Black Cherry is still being produced. I am with you on it having a great taste!

 

[frigilux]

I remember my mom used the celery-flavored version a few times. She was big into Jello salads with vegetables--usually chopped celery, shredded carrots and things like that. There was even a chicken salad Jello with sliced green olives! This is probably why I stayed away from Jello for a few decades as an adult, LOL. She had quite a number of those classic copper molds and used them frequently.

Like Eddie, I've rediscovered Jello salads/desserts and find them kind of refreshing. The Waldorf Salad version brought back a lot of memories. I have to use the sugar-free version, but it's really pretty good. Had to order Sugar-Free Peach Jello online. Couldn't find it in stores around here.

 

[panthera]

Jello has 'retired'

flavors almost from the beginning. It's just what they do.

I vaguely recall celery Jello. Seems it made a good base for more savory foods.

Oh, the question as to why some places use finely ground gelatin (US), others 'sheets' or larger crystals or whatever -

That's easy. Every culture is convinced that they and they alone have the one and only 'true' method of food preparation. Those stupid sheets drove me crazy in Europe and I used to throw them in the blender until they were what I needed.

 

[48bencix]

Recipe for Jello 123

Kraft has a recipe for Jello 123. I saw an XFiles show a couple of weeks ago and they had Goop-O A-B-C which was similar to Jello 123, Scully had been searching for it. After the show I Gooled it and found that Jello 123 was made at one time.

http://www.kraftrecipes.com/recipes/jell-o-1-2-3-dessert-91448.aspx

 

[michaelman2]

A very cool recipe using Jello

This takes a little time, however, the ooo’s and ahh’s when it is complete make this Jeweled Dessert a true Gem!

1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Strawberry Flavor
Gelatin, divided
1 qt. (4 cups) boiling water, divided
2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.

Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.

Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.

Unmold dessert onto plate; top with remaining Cool Whip

 

[rolls_rapide]

X-Files

Channel 5 showed that episode here just last week. It's one of those strange 'tongue in cheek' spoof type episodes.

 

[ea56]

Mike

that Jello loaf mold is impressive! You’ve given me lots of new ideas and recipes to try, thanks for sharing them all with us.
Eddie

 

[michaelman2]

Jewel Jello mold

Hey Eddie,

That recipe is so good. I substitute this dessert for birthday cakes and it is always a hit.

Above I suggested a tip when removing the dessert from the mold; Make sure you place the mold upside down on a wet plate so you can easily slide the dessert around the plate. If this were a savory salad I would remove it from the mold and let it fall on lettuce or other type of green garnish.

 

[circlew]

Michael, the Jeweled Salad is very attractive. I wonder if it can be made using whipped cream instead of Cool Whip?

As for 3oz. boxes of Jello, I just bought a couple a few weeks ago, and one of them was Black Cherry. I got them at Meijer.

My friend Patty makes something called "Perfection Salad", which has shredded carrots and cabbage in a Lemon Jello base.

My favorite Jello salad contains cranberries, celery and walnuts in Lemon Jello. My mom always made it for Thanksgiving and Christmas.

 

[michaelman2]

Whipped cream in place of Cool Whip

Circle,

I tried using whipped cream ( homemade using heavy cream and sugar) several years ago. The taste was great ( how could it not be ). It did not “set up” as firm as with the Cool Whip. I am not a big fan of Cool Whip or recipes containing Cool Whip. This Jeweled dessert is one exception, it is really pretty.

 

[michaelman2]

Photo of Jeweled dessert

Guys... I did not want anyone to think the above photo is my own photo. I found that photo on line and uploaded. Cuffs had me thinking of these Jello salads and desserts and I have not made the Jeweled one in a while, hence the need for the photo from Kraft.

 

[frigilux]

I want to make this one! It's a salad, not a dessert, but I remember mom making it served on a bed of lettuce with a dollop of mayo. There's no recipe, but I see thin cheddar pieces, sliced green olives and celery.

 

[michaelman2]

Lemon Jello replaces the former savory Jello flavors

Frig,

The savory recipes I have all call for Lemon flavored Jello. These were of course developed or redeveloped after Jello discontinued the savory flavors. The lemon flavored works very well as a substitute.

 

[cuffs054]

Michael, that really is a beautiful dessert.