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mixfinder

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I hate to admit it but I love Jell-O in just about any form.  So often Jell-O conglomerations are referred to as 'salad' when in truth they are much more dessert like.  I am come from a long line of potluck attenders and when something special came along we all asked for the recipe.  There the evidence is stacked in the cabinet waiting to bloom into a jiggly mess.

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There's nothing wrong with Jello! I make it regularly either plain, with fruit cut in, or as part of a sweet salad or dessert. I'm a bit mystified by the more "out there" applications, such as potato salad encased in Jello, or with tuna and vegetables. I just ordered a bunch of copper/aluminum molds so I can embark on a FrankenJello cookfest. My mom used to make orange jello with shredded carrots in it that I liked, so I'm not entirely against the Jello/vegetable combination, LOL.

I'm anxious to see what Jello creation you're going to whip up!
 
Nabisco Pudding

Cross branding at it's best, use Nabisco wafers, California Walnuts, Dole Pineapple and Maid o'Clover whipping Cream.

 

Heavily butter a glass 9 X 13 inch baking dish.

 

Crush a box of Vanilla wafers with a rolling pin and pack the crumbs into the butter dish.

 

In a small mixer bowl beat 1/2 cup softened butter with 2 1/2 cups powdered sugar and then beat in 2 eggs.  Add one teaspoon vanilla and continue to whip for a total of 10 minutes.  Carefully spread the sugar mixture over the crumb layer and smooth.  Place in the refrigerator to set.

 

Dissolve one large box of Orange Jell-O in 2 cups boiling water.  Add one large can drained crushed pineapple and let set in refrigerator until syrupy.  Carefully pour the partially set Jell-O mixture over the sugar layer and allow to set until firm.

 

In a small mixer bowl whip 2 cups heavy cream with 1/4 cup granulated sugar and 1 teaspoon vanilla.  Whip to soft peak and then swirl over the top of the Jell-O.  Srinkle to whipped cream layer 3/4 cup crushed walnuts.  Cut in squares to serve.
 
Mallow Lime Jell-O

In a medium saucepan over low heat melt together 1 cup 7-UP and 1/4 pound marshmallows.  When marshmallows have melted add a 3 ounce package of Lime Jell-O and stir to dissolve.  Set aside.

 

In a small mixer bowl whip 8 ounces softened cream cheese until very light and fluffy.  Slowly mix in the Jell-O mixture and then add a large can of drained crushed pineapple.  Let set in refrigerator until syrupy.

 

In a small mixer bowl whip 1 cup heavy cream.  Add the Lime Jell-O mixture and fold in 1/3 cup mayonnaise and 3/4 cup chopped walnuts.  Pour into serving bowl and refrigerate until set.
 
Ginger Ale Salad

In a medium bowl combine a 6 pounce package of Orange Jell-O and 1/4 cup granulated sugar.  Add 1 cup boiling water and stir to dissolve.  Mix in 1/2 cup orange juice and 1 Tablespoon lemon juice.  Let set in refrigerator until syrupy.  The add 1 can drained crushed pineapple, 1 Tablespoon orange zest, 1/2 cup chopped walnuts and stir in 2 cups ginger ale.  Place in refrigerator until set.
 
Orange Jell-O Salad

In the mixer bowl beat togather 3 ounces Orange Jell-O, 1/4 cup sugar and 8 ounces cream cheese.  Turn mixer to low and mix in 1 1/2 cups boiling water.  Then add 1/2 cup orange juice, 1 Tablespoon lemon zest and 2 Tablespoons lemon juice.  Allow to partially set and then fold in 1 cup shredded carrots and 1 large apple peeled and chopped.  Pour into serving bowl and place in refrigerator until set.
 
Applesauce Jell-O

In a medium saucepan heat 2 cups applesauce.  Add 6 ounces Lime Jell-O and stir to dissolve.  Place in fridge until chilled but not set.  Stir in 2 cups 7-UP and pour into serving bowl.  Allow to chill until set.
 
Shrimp In Aspic

In a medium bowl dissolve a 3 ounce package of lemon Jell-O in 1 cup boiling water.  Add one small can undiluted Cambell's Tomato soup, 1 tablespoon cider vinegar, 1/4 teaspoon cloves, 1 teaspoon black pepper and 2 teaspoons Worcestershire sauce.  Let set in fridge until syrupy and then fold in 1 cup finely mined celery, 1/2 cup sliced black olives, 1/2 cup finely chopped walnuts and 1 cup small cooked or canned shrimp.  Pour into mold and let set until ready to serve.
 
Cranberry Salad

In a medium bowl dissolve one 6 ounce package Raspberry Jell-O in 2 cups boiling water.  Add one can whole berry Cranberry Sauce, one large can drained crushed pineapple (reserve the syrup) and 1 cup chopped walnuts.  Let set until syrupy and then pour into ring mold and let set in fridge until firm.

 

In a small saucepan combine the reserved pineapple syrup, 2 Tablespoons sugar, 1 teaspoon lemon juice and 1 Tablespoon cornstarch.  Cook over medium heat until thickened and clear.  Let cool to room temperature.  Using the mixer as a portable beat 8 ounces of softened cream cheese into the cooled pineapple mixture.

 

Unmold the cranberry Jell-O onto a serving plate and fill the center of the mold with the cream cheese dressing to be eaten with the cranberry mold.
 
Comfort, wonderful comfort

The most comforting Jello of all is to pour about a half a small box of your favorite flavor of Jello in a mug of very hot water, stir to dissolve then sip for a sore throat or laryngitis. The heat, the coating action of the syrupy sips full of sugar and gelatin and the mucus dissolving properties of all that plus the citric acid combine to make this my go to first remedy for anything throat related. You can get 4 to 6 hours of relief depending on how bad the pain is, but there is no reason to refrain from sipping all day if you want and with a few repeats, you will probably be healed. It's not as dramatic as the TV preacher who had you put your hands on the set to be healed, but it is sweet and tastes good and he probably flunks in both of those categories.
 
Whenever I had the flu or could not keep much down, my mother would always make some orange jello water.  She would thin it slightly and give it to me warm, always seemed to help.  to this day when I'm sick and can't keep anything down this always does the trick, plus the sugar would give me a bit of energy.  I think of it as old fashioned comfort food when I'm sick....
 
My Mother's Sour Cream Pudding

Was a standard sized box of Raspberry Jello, made with only the portion of hot water indicated on the box and the volume of cold water indicated replaced with an equal amount of stirred-up sour cream. It was beautiful when molded and tasty . General Foods was a great brand.

 

My favorite dessert as a kid was grape Jello with Redi-Whip. Yum.

 

A mini-basket would make a great Jello-Mold. So would some vintage Fabric Softener Dispensers I bet.
 
I'm not the biggest fan of Jell-O, but I always enjoy the Chrisian Mothers group of our parish make lime Jell-O with pineapple tidbits stirred in, it tastes so much more vibrant than any other lime Jell-O I have eaten, I asked them about it and their secret is to add 2 tablespoons of white vinegar to the cold liquid.

 

As for my use of Jell-O it is usually to make my cranberry relish at thanksgiving, and to make Jell-O poke cakes in the spring/summer.

 

The oddest gelatin recipe I ever saw was from a late 1940s cookbook for a weiner aspic ring with cooked weiners and celery set in I believe either a plain or celery flavored gelatin
 
I was a big Jello head as a kid, less since then. Something I just made yesterday, Junket orange pudding. It used to come with flavoring, sugar, color all in one box, just add milk. Now you have to buy the rennet tablets, add your own sweetener and flavor and color if you want.

Umm, "congealed" isn't the right word....... what is it? Not exactly "curdled" either, but that's closer. Anyhow it's a very light dairy dessert that's just sweetened flavored milk that holds itself together enzymatically into a spoonable semisolid. Can be flavored with anything, orange and raspberry extracts are favorites.
 
poke cake variation

l. Slice 1 pound cake, layer the bottom of 9x13 pan with slices.
2. Prepare two small boxes of strawberry jello, using 1 box frozen strawberries in place of 1 cup of cold water.
3. Pour over pound cake, chill until slightly set.
4. Whip 1 pt heavy cream until it hold peaks, sweeten to taste and spread over strawberries/jello.
5. Refrigerate overnight.
 
Kelly-- Thanks for the recipes. Will give a couple of them a try...but probably not the Shrimp In Aspic. My mom used to make the Mallow Lime Jello Mold when I was a kid. I like applesauce and 7Up, so will definitely give that one a whirl.

Keith-- I happen to have a pound cake in the freezer, so will use it for the Poke Cake Variation.
 
JellO America's favorite reversible colloid

A former neighbor who was a scientist said that "congealed" made her think of coagulated, as in blood.

I have problems with changes in textures so I don't like hard things in JellO. I know this makes me sound like Sheldon in The Big Bang Theory. Pears are fine, as long as they are peeled, but pears in JellO make me wonder why someone messed up two foods by combining them. Combinations of JellO and cottage cheese induce the gag reflex on sight and prompt the thought, "how can people eat stuff that looks like it was already eaten?" I had misgivings about the Celebration Salad, but tried a small amount and was pleasantly surprised.

I can't think of anything more astringent than vinegar in lime JellO with pineapple, but it might add a bit of zip to the Celebration Salad.
 
Gelatin ain't for sissies.

The British have a great repertoire of "Jellies" which are fancier versions of our "Jello". Sadly the interest in all sorts of Aspics, sweet and savory has diminished in the past 30 years. Julia herself was a great fan and practitioner of the art of using gelatin, but many recipes relied on really great stocks which had to be clarified and most people, professional and amateur, don't want to do that much work.

 

My Mother used to make a delicious Chicken Liver Mousse that was set in a turban mold with a clear ring of Chicken consomme aspic on the top. It was a family favorite hors d'oeuvre reserved for the big holidays. I think she cheated and used College Inn chicken broth for the aspic and clarified it only by spooning off the fat on the top of the can.

 

Do any of you remember this? I used to love this sh&t:

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