Jello Recipe

[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-Percolator-Super-Fast-12-Cup-Automatic_W0QQitemZ270437778655QQcmdZViewItemQQptZSmall_Kitchen_Appliances_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.

 

[frigilux]

I've come to enjoy really basic, homestyle comfort foods. There is something very satisfying about a fall-apart tender roast beef; a well-seasoned roast chicken; juicy pork chops, or a moist, flavorful meat loaf.

People really enjoy my mashed potatoes, for instance; it's just a matter of adding plenty of melted butter during the mashing process. Simple. But, it goes to show how often classic American dinner stapes are poorly prepared.