Recipe: 11-09-99 Recipes Using Gelatin

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11-09-99 Recipes Using Gelatin

KellyWA (08:17:06) : RASPBERRY RING

10 ounces pkg. frozen red raspberries, thawed
6 ounces pkg. raspberry jello
2 cups boiling water
1 pint vanilla ice cream
6 ounces frozen pink lemonade, thawed, undiluted
1/4 cup pecans, chopped

Drain raspberries, reserve syrup. Dissolve jello in water. Add ice cream by spoonfuls, stirring until
melted. Stir in lemonade and raspberry syrup. Chill until partially set, fold in raspberries and pecans.
Put in 6 C. mold and chill.

KellyWA (04:10:40) : RASPBERRY JELLO

6 oz. pkg. raspberry jello
1 c. boiling water
1 pt. raspberry sherbet
1-2 c. frozen raspberries, drained
1 c. Cool Whip
Dissolve jello; add sherbet; mix well. Partially set; fold in Cool Whip and add raspberries.

KellyWA (04:01:38) : Raspberry Congealed Salad

1 can (8 ounces) crushed pineapple
1 package (10 ounces) frozen unsweetened raspberries,
thawed
1 package (3 ounces) raspberry gelatin
1 cup applesauce
1/4 cup coarsely chopped pecans
Mayonnaise, optional

Drain pineapple and raspberries, reserving juices. Place
fruit in a large bowl; set aside. Add enough water to the
juice to measure 1 cup. Pour into a saucepan; bring to a
boil. Remove from the heat; stir in gelatin until dissolved.

Pour over fruit mixture. Add the applesauce and pecans.
Pour into a 1-qt. bowl. Chill until set. Spoon into
individual dessert dishes; top with a dollop of mayonnaise
if desired.

Yields: 6 servings

Kelly,WA (03:00:14) : Jell-O Milk Sherbet

1 package (3 ox.) Jell-O Orange, Black Cherry, or Black
Raspberry Gelatin
Dash of salt
1/2 cup sugar
1 cup boiling water
2 cups milk (*)

(*) or use 1 cup evaporated milk and 1 cup water.

Dissolve Jell-O gelatin, salt, and sugar in boiling water. Chill
until slightly syrupy. Then gradually add milk, stirring contantly.
Pour into an 8-inch square pan or freezing tray of automatic
refrigerator, setting control for fastest freezing.

Freeze until firm about 1/2 inch around edges -- about 1 hour.
Then pour into a chilled bowl and beat with rotary beater
until fluffy. Return to pan; freeze until firm -- 4 to 5
hours. Makes 3 1/2 cups, or 6 servings.

Orange-Pinapple Sherbet variation: Prepare Milk Sherbet,
using Jell-O Orange-pineapple Gelatin and substituting 2 cups
pineapple juice for the milk.

Kelly,WA (02:56:15) : Lemon Bisque
Yield: 12-16 Servings

1 package lemon Jello
1 large can of evaporated milk
3/4 cup sugar
1-1/2 cups boiling water
l lemon, juice and rind (zest)
2 cups graham cracker crumbs, finely crushed (or vanilla wafers)

Using a heavy mixing bowl, prepare Jello according to package directions, using 1-1/2 cups boiling
water. Add the sugar, stirring to dissolve completely. Put mixture into freezer and chill until it
reaches a consistency of "heavy cream". In the meantime, pour the milk into a metal mixing bowl
and place it into the freezer until it reaches same "heavy cream" consistency (approx. 3-4 hours
depending on freezer idiosyncracies).

Either grate the rind of lemon or strip it off with a zester; reserve. (Note: using less pressure with the
zester means it will not be necessary to further finely chop peel.)

Crush the graham crackers until the resulting crumb is almost powdery; divide crumbs equally into 2
cups. Spread 1 cup of crumbs evenly over a 9- x 13- x 2-inch glass baking dish.

Using either a hand-held or stationery mixer, whip the evaporated milk until full volume is reached;
set aside. Whip lemon Jello until light, then fold into milk mixture, continuing to gently fold until
completely blended.

Pour milk-Jello mixture over cracker crumbs, then cover with remaining crumbs. Mixture should
chill for a minimum of 6 hours; however, flavor improves best overnight.

Variations:

Crumbs: vanilla wafers, chocolate wafers, Oreo cookies (white filling removed).

Jello: Orange and Lemon with vanilla wafers; Lime with chocolate wafers; and Lemon-Lime Jello with Oreo cookies.

Lemon-Lime: use one-half package of each

Dawn-NY (12:08:14) : Sweet & Sour Gelatin Dessert

3 c Water
1 lg Peach flavor gelatin
8 oz Plain yogurt (I use sour cream)
3 oz Cream cheese, softened & cut into cubes
6 oz Frozen lemonade concentrate, thawed
1 c Strawberries
c Raspberries
cBlueberries
1 c Grapes
1 c Peach slices

In small saucepan, heat water to boiling. Dissolve gelatin in boiling water. Pour 2-1/4 cups hot gelatin mixture into blender. Set remaining 1-1/4 cups gelatin mixture aside. Add yogurt, cream cheese and lemonade concentrate to gelatin mixture and blend until smooth. Pour into a 10" glass pie plate or into eight small custard cups or parfait glasses. Refrigerate until firm.

Arrange fruit over top. Refrigerate reserved gelatin mixture until thick enough to coat a spoon. Carefully spoon thickened gelatin evenly over fruit to glaze. Cover and refrigerate overnight. Garnish each with fruit and then spoon thickened gelatin over fruit to glaze.

KellyWA (11:31:41) : Cherry Cola Salad

1-6 oz package cherry gelatin
1-1/2 cups boiling water
1-1/2 cups carbonated cola beverage
1-21 oz can cherry pie filling
Whipped topping, optional

Dissolve gelatin in water. Add cola and pie filling; mix well. Pour into a 8
inch square baking dish. Refrigerate until firm. Garnish with whipped
topping if desired.

Yield: 8-10 servings

KellyWA (11:30:03) : Strawberry Pretzel Salad

4 cups petite salted pretzels -- crushed
3/4 cup butter (1 1/2 sticks) -- melted
3 tablespoons sugar
1 8 oz pkg cream cheese -- softened
1 cup sugar
3 cups Cool Whip (whipped cream topping) -- thawed
2 cups water -- boiling
6 oz Strawberry Jello -- unprepared
1 10 oz box frozen strawberries

Preheat the oven to 350 degrees F. Combine the melted butter, 3 T sugar and
crushed pretzels. Press mixture into a 13x9x2" baking pan and bake for about
8 minutes. Cool crust. In a large bowl, beat cream cheese and the remaining
1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust. Dissolve
the jello in 2 cups of boiling water. Add frozen strawberries and stir until
fruit has separated; place jello in the refrigerator for about 12-15 minutes
until it starts to set. Pour jello mixture over cream cheese layer. Return
to the refrigerator to set and chill for several hours before serving.

KellyWA (11:25:21) : Cranberry Salad

2 small boxes cherry Jello
1 can whole cranberries
1 cup water -- boiling
1/2 cup nuts -- chopped
1 small can crushed pineapple -- drained
Pam vegetable spray

Spray a Tupperware Jello mold with a light coat of Pam. In a medium bowl,
dissolve both packages of Jello in boiling water. Add cranberries; stir
well. Add nuts and pineapple. Pour into greased Jello mold and refrigerate
until set. Run under warm water (briefly) to release from mold.

KellyWA (11:23:32) : RIBBON SALAD (One of many)

1 pkg each lemon, lime and respberry jello
3 c. boiling water
1 c. miniature or diced marshmellows
1-1/2 c. cold water
2 pkg. (3 oz) cream cheese
1/2 c mayonnaise
1 c. whipped cream
1 can crushed pineapple

Disolve Jello separately using 1 c boiling water for each. Stire
marshmallows into lemon jello, set aside. Add 3/4 c. cold water to lime
geleatin, pour into a 13X9X2 pan. Chill until set. Add 3/4 c. cold
water to raspberry jello. Set aside. Add cream chz to lemon mixture and
beat until blended. Chill until slightly thickened, then blend in may,
whipped cream and crushed pineapple. Chill until very thick and spoon
over lime jello. Meanwhile chill raspberry jello until thickened and
pour over lemon jello. Chill until firm, cut in squares.

KellyWA (11:21:11) : Christmas Ribbon Salad
Yield: 12 servings

1 lg Strawberry jello
5 c Water; boiling
2/3 c Sour cream
1 lg Lime jello

Dissolve strawberry gelatin in 2-1/2 cups boiling water. Pour 1-1/2 cups gelatin in 6-cup ring mold. Chill until set but not firm, about 30 minutes. Chill remaining gelatin in bowl until slightly thickened; gradually blend in 1/3 cup sour cream. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes. Repeat with lime gelatin. Chill at least 2 hours. Unmold.

KellyWA (11:18:42) : Cranberry Waldorf Salad

2 cups ground cranberries
3 cups small marshmallows
3/4 cup sugar
2 cups diced unpared apples
1/2 cup seedless green grapes
1/2 cup broken walnuts
1/4 t. salt
1 cup whipped cream

Combine ground cranberries with small marshmallows and sugar. Cover and
chill overnight. Add the rest of the ingredients except the whipped
cream which is folded in before serving. Serve in a large bowl. Garnish
with green grape clusters and fresh cranberries.

KellyWA (11:12:19) : Here is an assortment of "finger jell-o recipes~

FINGER JELL-O aka KNOX BLOX

4 envelopes Knox Unflavored Gelatin
3 packages (3 oz each) flavored gelatin
4 cups boiling water

In a large bowl, combine Knox Unflavored Gelatin and flavored gelatine; add boiling water and stir until gelatine dissolves. Pour into large shallow baking pan (for example, 13''x9'') and chill until firm. Cut into squares to serve. Makes about 100 one inch squares.

ANOTHER FINGER JELLO
3 pk Jello -- (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water

Boil water. Add gelatin and jello, stirring until dissolved very well. Add whipping cream and continue stirring. Pour into 8 x 8 pan and chill well. When firm, cut into squares or rectangulars, or use cookie cutters to cut into shapes.

ANOTHER FINGER JELL-0 aka JELL-O(R) JIGGLERS

4 small or 2 large JELL-O Brand Gelatin
2 1/2 cups boiling water or apple juice

Completely dissolve gelatin in boiling water or juice. Pour into 13x9-inch pan. To un-mold: dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.

LAYERED JELL-O

To show off your layering, pick your Jell-O flavors so that each layer is a very different color from the adjoining layer. Or, add whipping cream to one of the layers to lighten the color. Many layers can be built up this way.

When layering Jell-0, you can make the layered treat so the different layers stick together tightly, or you can make the layers so they "peel" apart. Kids seem to love the peel-apart layers. The difference is the amount of time you allow each layer to gel before adding the next.

To make layers that stick together, chill each layer until set, but not firm, before adding the next layer.

To make layers that peel, chill each layer until almost firm before adding the next layer.

Except for the first layer, the gelatin mixtures should be cool and slightly thickened before being poured into mold -- if the mixture for the new layer is too warm, it may soften the layer beneath and mixtures may run or mix together. Hint: If this happens, tell you friends you did it intentionally.....psychalellic Jell-O.

TIPS

To prepare Jell-O Gelatin, dissolve the gelatin completely in boiling water or other liquid - - for a clear, uniformly set mold, gelatin must be completely dissolved. before adding any other ingredients, including cold liquid or ice cubes

To double a recipe, use two 3-oz. packages or one 6-oz. package of Jell-O Gelatin and twice the amounts of the other ingredients except salt, vinegar, and lemon juice ...about 1 1/2 times the amounts of these ingredients are sufficient.

For large molds, decrease the required liquid about 1/4 Cup for each 3 ounces of Jell-O Gelatin. (This has already been done in many recipes in this book for your convenience.) The firmer consistency makes the mold less fragile and less likely to crack at the base after it is unmolded.

For soft-set Jell-O Gelatin, increase the required liquid about 1/2 Cup for each 3 ounces of Jell-O Gelatin -- this gelatin will be too soft to unmold, but will have excellent eating quality.

To add fruits and vegetables, chill the gelatin until very thick. not set, before adding the other ingredients. If the gelatin isn't thick enough, the fruits or vegetables may float or sink.

To mold Jell-O Gelatin, pour the gelatin into molds or serving dishes -- a 3-oz. package without fruits or vegetables makes 2 cups. a 6-oz. package makes 4 cups. Chill until firm - - several hours or overnight, depending on size of mold (Baking pans, metal mixing bowls and measuring cups, small paper cups, calls. and saucepans can be used as molds, as well as molds designed for the purpose.)

HOW TO WHIP JELLO GELATIN

One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin -- just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.

To shorten the chilling and beating times, chill the gelatin until slightly thickened. Then place the bowl of gelatin in another bowl of ice and water before starting to beat.

Pour whipped gelatin into molds or shallow pan, or add cubes of Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a custard sauce, if desired. A 3-oz. package makes about 4 cups, or 4 or 5 servings; a 6-oz. package makes about 8 cups, or 8 to 10 servings.

TO MAKE SPECIAL DESIGNS

To make special designs, foods can be arranged in gelatin to make a simple mold more decorative in two ways:

Simple way: Chill gelatin until thick; then pour about 1/4 inch gelatin into mold. Place a design of fruits or vegetables in gelatin. Chill until set, but not firm. Then pour remaining cooled gelatin into mold.

"Expert" way: Pour about 1/8 inch of gelatin into mold; chill until set, but not firm. Cool remaining gelatin. Arrange design on set gelatin, cover carefully with a few spoonfuls cooled gelatin to anchor design, and chill until set, but not firm. Then pour remaining cooled gelatin into the mold.

GELATIN MOLDS

To chill gelatin molds, leave mold in Refrigerator
until firm.

Since metal chills more quickly than glass, gelatin in metal molds will be firm in less time than gelatin in a glass mixing bowl or serving dish. To hasten chilling, chill the mold a few minutes in a pan of ice and water before placing in refrigerator. For storage overnight or longer, it's wise to cover the gelatin to prevent evaporation and drying.

To make one serving, dissolve 1 3/4 tablespoons Jell-O Gelatin in 1/2 cup boiling water. Chill until firm.

TO SPEED SET JELL-O

To speed-set Jell-O substitute ice cubes for cold water as follows:

To use ice cubes, dissolve Jell-O Gelatin in boiling water as directed on package; then add 1/2 tray ice cubes (7 to 10, depending on size) for 3 oz. package Jell-O Gelatin or 14 to 20 ice cubes for 6-oz. package Jell-O Gelatin. Stir about 3 minutes to melt ice, or until gelatin is thickened. Remove any unmelted ice. Pour into serving dishes or individual molds. Chill until soft-set and ready to eat from dishes, about 30 minutes, or until firm enough to unmold, about I hour. To use ice and water mixture, dissolve Jell-O Gelatin in boiling water as directed on package; then substitute a mixture of ice cubes or crushed ice and water for the cold water, stirring until ice melts completely. Chill.

To add fruits or vegetables or to whip when using ice cubes, let gelatin stand 5 or 6 minutes to thicken after removing unmelted ice. Then fold in ingredients or whip .Chill until firm. To use premeasured frozen mold, freeze 3/4 Cup water in a 2- or 3-cup mold for 3-oz. package Jell-O Gelatin or 11/2 CupS water in a l-quart mold for 6-oz. package Jell-O Gelatin. Then dissolve Jell-O Gelatin in boiling water as directed on package and pour the hot mixture over ice in mold. Stir until ice is dissolved, or until gelatin starts to thicken. If ice does not melt completely, remove unmelted pieces before chilling mold. To add fruits or vegetables, freeze water in a larger mold to allow space for added ingredients and allow gelatin to stand 3 to 4 minutes to thicken before folding in the ingredients. Chill until firm.

TIPS ON UNMOLDING JELL-O GELATIN

The art of unmolding gelatin is easy to learn -- it just takes a little practice. Before unmolding gelatin, make certain that gelatin is completely firm -- it should not feel sticky on top and should not sag toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds, puncture bottoms -- this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper in relationship to top surface than other molds.

Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Dip mold in warm water -- do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.

NOTE: If desired, try this new way of unmolding gelatin. Oil mold slightly; then place a l- inch strip of aluminum foil across bottom and up sides, letting it extend as tabs on both sides. Smooth foil to remove wrinkles and press to shape of mold. Add gelatin and chill until firm. Then moisten top of gelatin and a plate, place plate over gelatin, and invert together. Gently pull one of the tabs to break vacuum in mold; then remove mold and the foil strip.