Jello Recipe

[autowasherfreak]

My mother used to make a Jello salad with lime Jello, Philadelphia Cream Cheese, finely diced celery, and something else that I just can't remember. Does this sound familiar to anyone?

She was also take orange Jello and add pineapple chunks and shredded carrots.

 

[frigilux]

My mom made a Jell-O salad back in the 1960s, once, with diced celery, shredded carrots, and tuna. Then it was covered with a mayo-based frosting. I still have nightmares.

I love Jell-O with pureed strawberries. I put it in little single-serving containers and use it as a dessert, or snack, with a squirt of Reddi-Whip.

 

[chuffle]

Let me look...

through my mother's recipe cards. We used to have this at every family gathering back in the 60s.

I'll get back to you on this.

Joe

 

[chuffle]

I found the recipe

but it calls for cottage cheese instead of creme cheese, and there is no mention of diced celery (that must have gone in the cranberry mold that we would have on Thanksgiving Day).

The other ingredients are crushed pineapple, evaporated milk, Miracle Whip, chopped nuts, and...2 teaspoons grated horseradish!!!

If you're interested, let me know, and I will post it.

Boy, some of those recipes from the 60s sure look ghastly!

Joe

 

[frigilux]

Joe---I have a Jello recipe booklet which dates back to the mid-1950s and some of the recipes look really awful. I think they were trying to preserve the old-fashioned turn-of-the-century aspic quality, so there are a lot of savory dishes, which doesn't seem to gel (ha-ha) with the idea of using fruit-flavored gelatin.

I'll have to pull that booklet out and review it. It's stuck away with some other old brand-name recipe booklets I've come across at 2nd hand shops. Wish I had a scanner!

 

[autowasherfreak]

It might have finely diced green pepper and onions instead of celery, I just can't seem to remember it. We had it during the holidays, at potlucks, and at almost every cookout during the summer. It was the only way I like lime jello. My grandmother made dish with jello and Cool Whip and it was light as a feather, can't remember how she made that either.

 

[autowasherfreak]

Go ahead and post it Joe, I will add it to my collection of recipes.

 

[polkanut]

You guys got me looking at my 1963 edition of the "Joys of Jell-O". I think I'm going to make "Pastel Pie".

1 pkg. Jell-O vanilla pudding (cooked type)
1 3oz. pkg. Jell-O gelatin (any flavor)
2 1/2 cups water
1 envelope Dream Whip Dessert Topping mix

Combine pudding mix, gelatin, and water in a saucepan. Cook and stir over medium heat until mixture come to a full boil and is thick and clear. Remove from heat. Chill until slightly thickened. Meanwhile, prepare dessert topping mix as directed on package. Thoroughly blend prepared topping into the chilled mixture. Pour into a cooled baked 9 inch pie shell.

 

[rinso]

If you have any friends who are LDS like me, you may have a resource for an infinite supply of Jell-O recipies.

One of my best friends, also a Mormon, actually developed and published a Jell-O matrix.

 

[chuffle]

Lime Mold Salad

1 pkg. lime flavored jello
1 pkg. lemon flavored jello
2 cups boiling water
1 #2 can crushed pineapple (with a note that reads 2 1/2 cups)
1 cup evaporated milk
1 cup salad dressing (Miracle Whip)
1 cup small curd cottage cheese
2 teaspoons grated horseradish
1/2 cup chopped nuts

Dissolve jello in boiling water, add crushed pineapple and juice. Chill until partially set. Mix milk, salad dressing, cottage cheese, horseradish, and nuts. Fold into jello and pour into 1 1/2 quart mold. Chill until firm.
Unmold and garnish with salad greens.

This recipe is from a heavily stained, well used recipe card that belonged to my mother. Even with the strange combo of horseradish and Miracle Whip, we had this at every family gathering through the 1960s. I still have the molds (most everyone had them back then) here in my kitchen, as seen in the attached photo.

It is interesting to see how recipes have changed, too, as this calls for a #2 can of pineapple (with my mother having penciled in the cups measurement).

Hope that someone gets some use out of the recipe.

Joe

PS. Growing up, we seemed to use a lot of horseradish. To this day, I still spoon grated horseradish onto my eggs.

 

[autowasherfreak]

My mother grew and made her own horseradish sauce. The first time she made it was in the winter. 20 deg. outside and we had every single window in the kitchen open because of the smell. Next time she waited until summer.

 

[mixfinder]

Three From My Mom's Repetoire

Mallow Lime Salad
In a heavy saucepan over low heat combine:
1 cup 7-Up
8 ounces marshmallows
Stir until marshmallows are melted and mix in
3 ounce package of Lime Jell-O
Stir until dissolved. In small mixer bowl beat:
8 ounces room temperature cream cheese
slowly mix in the hot mixture and remove from mixer.
Add:
1 Large can Pineapple well drained
Place mixture in refrigerator until syrupy, about 20 minutes.
In mixer whip:
1 cup heavy cream
Add syrupy Jell-0 mixture and
1/3 cup mayonaise
1 cup chopped walnuts
Mix on low speed to combine. Pour into Jell-O mold or attractive bowl. Chill until set.

Ginger Ale Salad
In a large bowl combine
6 ounce Package Lemon Jello
1/4 cup sugar
Mix
1 cup boiling water
Stir until dissolved and add:
1/2 cup orange juice
1 Tbs lemon juice
Chill until partially set and add:
1 large can crushed pjneapple well drained
2 cups Ginger Ale
1 tbs orange zest
1/2 cup chopped nuts
Stir to combine and pour into Jell-O mold or serving bowl and chill until set.

Orangesickle Jell-O
In the mixer combine
3 ounce package Orange Jell-O
1/4 cup sugar
8 ounce softened cream cheese
Beat until smooth and slowly mix in
1 1 2/ cups boiling water
Add
1/2 cup orange juice
1/2 tsp lemon zest
2 tbs lemon juice
Let set in refrigerator until syrupy and then add
1 cup shredded carrots
1 cup chopped apples
Pour into mold or serving bowl and let set.

Nothing says church potluck like Jell-O

 

[danemodsandy]

Worst Jello Recipe:

Was one of my relatives' (in the interest of my personal safety, I'm not saying who). It combined raspberry Jello, sour cream, fruit cocktail, coconut and mini-marshmallows.

After gatherings where it was served (and pressed upon reluctant guests), it was not uncommon to find portions of it dumped in the shrubbery.

With the ants crawling away from it.

 

[appnut]

I can't find the recipe in the stuff I got from my mom's kitchen last December. She combined lime jello, sprite, and applesauce and put it in a 9 x 13 pyrex dish. Just odn't have the proporitons. She'd serve it on a bed of lettuce and may. chuffle, all those molds, my momm had too. I'd forgotten about them. I don't know what happened to them when they sold the house in 2002. BTW, she bought 5 copper molds for me when I moved into my current house 1/1986 and they are over the door on the waall that leasds into the laundry room. They've not budged since she hung them up there. I'm not sure I'll ever use them now.

 

[scott55405]

Chuffle, what brand of percolator is that closest to the molds? I like your phone too!

Danemodsandy, don't think me too weird please, but that actually sounds kind of good! But, I loved a lot of those oddball Jello salad combinations that raised eyebrows particularly in later years.

 

[danemodsandy]

Scott:

Come to Atlanta some Thanksgiving, and there will be plenty of us willing to give you our share!

 

[mixfinder]

Bob's Jello

I forgot the applesauce salad. It is wonderful. Replace the hot water with applesauce, dissolve the Jell-O and add the 7-up in place of cold water. Its the bomb. Its great with Lemon, Lime, Orange and Raspberry. Thanks for reminding me, Bob

 

[chuffle]

Scott...

The percolator that you asked about is a Farberware Superfast. I found it at a favorite thrift store when I was still living in Pittsburgh.

As for the phone, only genuine Western Electric phones are used in my house, four of 'em are rotary dial, with the one by my computer being a touchtone Trimline (for those times when I need to key in numbers). They all came from that same thrift store, over the years.

I miss that thrift store.

But...I digress and am drifting from the topic of jello...sorry!

Joe

 

[appnut]

Kelly thanks for being able to remember the recipe. I had no idea how she made it. And it means a lot, especially right as you well know. I got about 8 or 10 boxes of lime jello from all the kitchen stuff last Decemer. There was also several boxes of pistachio pudiding. I guess she liked green. I may have to make some of that jello this weekend after going to the store

 

[mixfinder]

Ugh! Watergate Salad

There is a hideous recipe using a can of crushed pineapple with juice. A package of pisctachio pudding is mixed in. After it dissolves, coolwhip, nuts, and marshmallows are folded in. The only thing worse I've eaten is Snickers "salad" that is an amalgamation of pudding, coolwhip, eagle brand, apples and snickers. It eats just like sweet vasoline.

 

[frigilux]

While I don't mind fresh pineapple, or even tidbits on pizza, I'm not fond of anything with crushed pineapple---especially sweet salads. Too many bad memories from childhood.

Kelly---We're famous for sweet "salads" (their desserts, really, aren't they?) here in the rural midwest. Snickers Salad (although mine is just pudding, Cool Whip, Granny Smith apples and chunks of Snickers. I can't imagine how tooth-achingly sweet it would be with sweetened condensed milk in it!

We also have "Marlene's Salad", which is based on broken up chocolate-covered graham cracker cookies, mandarin oranges and vanilla pudding.

Then there's the Oreo salad, which is Oreos, Cool Whip, mini marshmallows and vanilla pudding.

All three are guilty pleasures for me.

 

[scott55405]

Thanks Joe! I've not seen a Farberware with that type of spout before, very nice!

Frigilux, we do a variation of "Marlene's Salad" Love the stuff!! We mix the pudding with buttermilk, uses crushed pineapple (oops, I did say variation LOL), mandarin oranges, cool whip and bananas. Our recipe uses the cookies with the chocolate bottoms and stripes on top. I always make a double batch for any gathering, it goes fast!

 

[autowasherfreak]

Another Jello dish that I like.

1 large can of crushed pineapple
1 large container of cottage cheese
1 package of Jello (any flavor)

Heat the can of crushed pineapple in a small sauce pan til it bubbles. Add the package of of Jello mix well. In a bowl add the pineapple Jello mixture and cottage cheese, mix well and refrigerate for a couple hours. Sometimes I will add a small container of Cool Whip.

The lady that I used to clean house for made for a cookout and I was hooked on it, so we always referred to it as Meg's Salad.

 

[chuffle]

Check this Farberware Long-Spout Percolator:

I bought one like this (the link follows) for a good friend of mine as a Christmas present, and she loves it.

As for 60s salads, does anyone here have the Jane & Michael Stern cookbook "Square Meals?" It's a good twenty years old now, and focuses on recipes from the 1920s to the 1960s. The last chapter "Cuisine of Suburbia," is divided into the following sections:

TV Snacks, Dips, and Dunks
The Miracle of Dry Onion Soup
Casseroles-Glamour With a Can Opener
Luau in Your Living Room
Patio Parties
Teen Food
Corn Flake Cookery
Look What You Can Do with Dr. Pepper
Dessert ex Machina
Jell-O--the Chef's Magic Powder

If you are at all familiar with the Stern's writing, then you know that this book, while it is full of recipes, is also a hoot to read! Many of the recipes are quite good, too.

Joe

http://cgi.ebay.com/Vtg-FARBERWARE-...s_US?hash=item3ef75904df&_trksid=p3286.c0.m14

 

[appnut]

My mom used to make this when we were sick sometimes. It sounds aweful and is intensely rich. We had small bowl fulls. I asked her how she made it aobut 8 years ago, but couldn't remember. I asked my sister when we were together last May and she said she has a recipe and kinda told me how it was done. Make a large package of Jello per directions, except reduce water by about 1/2 a cup or a little bit more. Let it congeal. Take a hand egg beater and slightly break up the Jello with it. Pour in a can of sweetened condensed milk and let it reconjeal.

 

[toggleswitch2]

~It eats just like sweet Vaseline.
I can honestly say I have never had Vaseline in my mouth.

oh kids, I love learning of this stuff, growing up in a city and neighborhood of foreign-born, first and second generation Americans, this "Americana" is just fabulous to me!

Yes you heard me, there are NO tailer parks in my county/city. *LOL* (Ducks and runs!)

 

[polkanut]

Being the good and faithful Lutheran that I am,

We serve our Jell-O according to the seasons of the church year. If it is Trinity season=green Jell-O, Lent-purple Jell-O, Easter=yellow Jell-O, Reformation-red Jell-O, etc. LOL!

 

[chuffle]

We serve our Jell-O according to the seasons of the church y

How wonderfully liturgical!

I remember many years ago, the Lutheran Church here in town was advertising a salad luncheon. I was teaching at a school in town at the time, and a bunch of us thought that we would check the place out and find a healthy salad bar type spread for our lunch break. Instead, we found more varieties of jello "salads" than one could shake a stick at. There wasn't a greens type salad in the place!

Still, we ate our fill, and though I can't remember, no doubt went back to work all sugared up!

Keep making those "salads!"

Joe

 

[polkanut]

Our local American Legion Auxiliary does the "salad luncheon" thing. They have more than just gelatin salads, I know they serve pasta, vegetable, and other types as well. My Mom gets requests to bring her creamed cucumber salad every year.

 

[danemodsandy]

"Salads"

Like the ones in this thread were very important back in the early 20th century; since they had "summery" ingredients in them, they were a great way to knock the dreary edge off of long winters. We forget today that there was a time when preserved foods and the contents of one's root cellar were all there was to eat for long months of the year. The food technology of the early decades of last century began to turn that around - first with canned foods, then invented ones like Jello, and later, the unbelievable winter selection we have available today, even in the coldest, most out-of-the-way places.

In the Minnesota of 1900, people would probably have killed for one of today's bags of salad mix in the middle of an iron-hard February. The cole slaw and (canned) pea "salads" they invented from available ingredients became part of the culture, valued for their taste long after they were no longer the only source of a little taste of summer during the cold months.