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Thread Number: 74704
/ Tag: Other Home Products or Autos
Jello Dessert |
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Post# 985153 , Reply# 1 3/3/2018 at 20:07 (2,238 days old) by Yogitunes  (New Jersey) |
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Post# 985273 , Reply# 3 3/4/2018 at 17:16 (2,237 days old) by ea56 (Cotati, Calif.) |
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Mike. | ||
| Post# 985282 , Reply# 4 3/4/2018 at 18:18 (2,237 days old) by ken (NYS) | ||
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Post# 985292 , Reply# 5 3/4/2018 at 20:03 (2,237 days old) by Frigilux (The Minnesota Prairie) |
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I love Phyllis Stokes and have been eating a lot of sugar-free Jello lately. I've made the recipe posted above as well as a couple of other throwback-to-the 1950s desserts/salads. A simple favorite right now is can of drained fruit (mandarin oranges, peaches or pears) or fresh strawberries/raspberries and a box of appropriately-flavored prepared Jello. Put the fruit in a bowl, pour the Jello over it and put it in the refrigerator.
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Post# 985299 , Reply# 7 3/4/2018 at 20:18 (2,237 days old) by Frigilux (The Minnesota Prairie) |
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This post was last edited 03/04/2018 at 20:52 | ||
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Post# 985325 , Reply# 8 3/4/2018 at 22:24 (2,237 days old) by ea56 (Cotati, Calif.) |
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Eugene
I’ve been doing the same thing lately with Jello to for dessert. But I make ours in individual bowls. I drain the juice, put equal portions of the fruit in each bowl and use the drained juice in place of the cold water for the Jello, and pour the Jello over the fruit. I really like canned peaches with raspberry Jello and fruit cocktail with cherry Jello. I think Jello makes a satisfying, everyday light dessert. Not as healthy as fresh fruit, but a better choice health wise than cake or ice cream.
BTW, Mike I’m glad you weren’t offended by my catching the omission of the cream cheese, I knew you wouldn’t want anyone to make the recipe without it. When I make it I’ll be sure to let you know how we liked it. Eddie This post was last edited 03/04/2018 at 22:54 | ||
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Post# 985342 , Reply# 9 3/5/2018 at 01:55 (2,237 days old) by cuffs054 (MONTICELLO, GA) |
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Thanks Guys! Michael and Frig, it that isn't it, it sure is close. Thanks again. I'll whip some up.
BTW the market here in town doesn't carry 3oz. anymore. Has it gone away or is just an Ingles screw up? | ||
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Post# 985343 , Reply# 10 3/5/2018 at 01:59 (2,237 days old) by rp2813 (Sannazay) |
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Post# 985344 , Reply# 11 3/5/2018 at 02:03 (2,237 days old) by cuffs054 (MONTICELLO, GA) |
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Ken I think mom used that exact method w/o the ice water. Thanks for the vid. I'm trying to think where my Beehive Waring is hidden. | ||
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Post# 985345 , Reply# 12 3/5/2018 at 02:07 (2,237 days old) by cuffs054 (MONTICELLO, GA) |
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Yogi, I had forgotten about 1-2-3. I don't think it ever worked right for us either. I'm trying to think of some other 'wonder' desserts that have faded into the past. Now that I have the IP I've gotten hooked on rice pudding again and next it will be tapioca. | ||
| Post# 985347 , Reply# 13 3/5/2018 at 02:26 (2,237 days old) by MrAlex (London, UK) | ||
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| Post# 985359 , Reply# 14 3/5/2018 at 05:14 (2,237 days old) by Rolls_rapide (.) | ||
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We had jelly, from the likes of Rowntree, and Chivers. Pics courtesy of internet. | ||
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Post# 985382 , Reply# 16 3/5/2018 at 08:39 (2,236 days old) by panthera (Rocky Mountains) |
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1-2-3 | ||
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Post# 985385 , Reply# 17 3/5/2018 at 09:03 (2,236 days old) by cuffs054 (MONTICELLO, GA) |
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Michael, you made me laugh. " I was in Monticello a good bit last year and that Ingles store did not carry the smaller 3oz Jello packages. ( lot of things that store did not have). " You should have been there when I asked if they had Tahini. | ||
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Post# 985442 , Reply# 19 3/5/2018 at 19:29 (2,236 days old) by cuffs054 (MONTICELLO, GA) |
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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 03/05/2018 at 19:54 | ||
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Post# 985449 , Reply# 20 3/5/2018 at 20:31 (2,236 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Post# 985451 , Reply# 21 3/5/2018 at 21:01 (2,236 days old) by ea56 (Cotati, Calif.) |
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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 | ||
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Post# 985457 , Reply# 23 3/5/2018 at 22:03 (2,236 days old) by ea56 (Cotati, Calif.) |
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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 | ||
| Post# 985459 , Reply# 24 3/5/2018 at 22:05 (2,236 days old) by ken (NYS) | ||
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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.
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| Post# 985505 , Reply# 25 3/6/2018 at 07:41 (2,236 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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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! | ||
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Post# 985510 , Reply# 26 3/6/2018 at 08:18 (2,236 days old) by Frigilux (The Minnesota Prairie) |
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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. | ||
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Post# 985517 , Reply# 27 3/6/2018 at 09:15 (2,235 days old) by panthera (Rocky Mountains) |
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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. | ||
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Post# 985521 , Reply# 28 3/6/2018 at 09:34 (2,235 days old) by 48bencix (Sacramento CA) |
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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. CLICK HERE TO GO TO 48bencix's LINK
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| Post# 985556 , Reply# 30 3/6/2018 at 15:13 (2,235 days old) by Rolls_rapide (.) | ||
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X-Files Channel 5 showed that episode here just last week. It's one of those strange 'tongue in cheek' spoof type episodes. | ||
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Post# 985557 , Reply# 31 3/6/2018 at 15:53 (2,235 days old) by ea56 (Cotati, Calif.) |
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Mike | ||
| Post# 985572 , Reply# 34 3/6/2018 at 17:48 (2,235 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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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. | ||
| Post# 985573 , Reply# 35 3/6/2018 at 17:51 (2,235 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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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. | ||
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Post# 985591 , Reply# 36 3/6/2018 at 19:52 (2,235 days old) by Frigilux (The Minnesota Prairie) |
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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.
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| Post# 985608 , Reply# 37 3/6/2018 at 21:28 (2,235 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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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. | ||
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Post# 985618 , Reply# 38 3/6/2018 at 23:38 (2,235 days old) by cuffs054 (MONTICELLO, GA) |
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Michael, that really is a beautiful dessert. | ||
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Post# 985620 , Reply# 39 3/6/2018 at 23:45 (2,235 days old) by cuffs054 (MONTICELLO, GA) |
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Michael, I would love to talk more about Monticello with you. My email is in my profile. | ||
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Post# 985644 , Reply# 40 3/7/2018 at 06:22 (2,235 days old) by Frigilux (The Minnesota Prairie) |
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Mike-- I sifted through about 800 Jello salad recipes last night at cooks.com. Many of the savory ones---as you pointed out---used lemon Jello. Lime came in second and orange third. At any rate, I found 18 recipes that looked appealing, or at least intriguing, and printed them off. Some are sweet and some savory. One has tuna in it!
One that I'll probably make tonight has shredded carrots, apples, celery and mandarin oranges. It calls for lime Jello. I have everything in the pantry for that one so, away we go. Also have everything to make the recipe pictured in Reply #36. I'm quite sure my mom used to make that one--or at least something that closely resembled it. I recall the stuffed green olives, which I love. | ||
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Post# 985705 , Reply# 42 3/7/2018 at 16:59 (2,234 days old) by CircleW (NE Cincinnati OH area) |
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Tomato Aspic Another item frequently made with Lemon Jello is tomato aspic. My Aunt Doris used to make this sometimes. It seems to be more popular in the South than around here. I like it, but have never made it. | ||
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Post# 985731 , Reply# 43 3/7/2018 at 19:56 (2,234 days old) by cuffs054 (MONTICELLO, GA) |
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Funny my mother, a child of the depression, said she would eat anything except Tomato Aspic. I never knew why. | ||
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Post# 985966 , Reply# 44 3/9/2018 at 20:57 (2,232 days old) by cuffs054 (MONTICELLO, GA) |
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I made the Raspberry one with fruit cocktail. Pretty darn good. | ||
| Post# 985996 , Reply# 45 3/9/2018 at 23:17 (2,232 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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A Social History of Jell-0 Salad Think this article sums up this thread quite nicely..... CLICK HERE TO GO TO Michaelman2's LINK | ||
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Post# 986008 , Reply# 46 3/10/2018 at 00:50 (2,232 days old) by Frigilux (The Minnesota Prairie) |
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Great article, Mike! Thanks for the link. I can't imagine going through all the work to make gelatin prior to the introduction of instant, powdered Jell-O.
I've stocked the pantry with a wide variety of sugar-free Jell-O. Made a lemon Jell-O Poke Cake to take to a gathering today. Made a Fruit & Veggie Jell-O salad yesterday. Shredded carrot, shredded apple, thinly-sliced celery in lime Jell-O topped with a dollop of sour cream (or mayo) and a couple of mandarin oranges. Very good! | ||
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Post# 986026 , Reply# 47 3/10/2018 at 06:06 (2,232 days old) by retro-man (- boston,ma) |
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Has anyone noticed the price of Jello now? It is now up to a dollar a box for 3oz. It used to be 5 for a dollar then 3 for a dollar then 50 cents apiece and jumped up real quick. Why such an increase? Jon | ||
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Post# 986047 , Reply# 48 3/10/2018 at 09:54 (2,231 days old) by ea56 (Cotati, Calif.) |
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Post# 986050 , Reply# 49 3/10/2018 at 10:38 (2,231 days old) by Frigilux (The Minnesota Prairie) |
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No grocer in my carries sugar-free peach flavored Jell-O. I order it from Amazon in packs of six. TWO DOLLARS per box. It's Amazon Prime, so no shipping charge, but still....a man's gotta have his peach Jell-O, LOL.
Hy-Vee brand gelatin is still often priced at $.50 per box. I usually opt for that for most flavors. Haven't noticed a big flavor difference between the store brand and Jell-O. | ||
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Post# 986096 , Reply# 50 3/10/2018 at 16:57 (2,231 days old) by lotsosudz (Sacramento, CA) |
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Jello fluff
My partners Grandmother makes This Jello Recipe, which can be served as a side dish of dessert. it is absolutely yummy. I just made it today!
1 large box of any flavor Jello (Regular of Sugar Free) I made orange 2 small cans mandarin oranges 1 small can crushed pineapple 6-8 oz 12 oz small curd cottage cheese 1 large container whipped topping not standard size put cottage cheese in bowl, and stir in dry Jello drain fruit, and stir into cottage cheese mixture fold in whipped topping gently. put in 13x9 dish and chill you can use any flavor of Jello, and Fruit you desire. It is a delicious, and light dessert for summer when served it will resemble pretty fluff | ||
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Post# 986099 , Reply# 51 3/10/2018 at 17:14 (2,231 days old) by ea56 (Cotati, Calif.) |
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My family has made what we call Green Jello Salad for Thanksgiving every year of my life that I can recall. It was my Fathers favorite that his Mom made, and when my parents got married my Mom learned to make it too. Now I’m the only member of the family that still keeps up the tradition. When I married David 36 years ago, he’d never had this delight before, now he loves it and looks forward to it every Thanksgiving. Here is the recipe:
Green Jello Salad 3 small boxes of Lime Jello (or 1 large and 1 small box) 3 cups boiling water I 20oz. can Crushed Pineapple I pt. Cottage Cheese, Not Low Fat!, and Large curd is better if you can find it 1/2 to 3/4 cup chopped walnuts, fairly finely chopped best Dissolve the Jello in the boiling water, add the 20 oz, can of Pineapple, juice and all and stir to mix well. Chill until soft set, now add the cottage cheese and the walnuts and fold them in until evenly incorporated. Spray a 9”X9” pyrex baking dish with Pam, or lightly oil it, or use the 2 quart mold of your choice, and pour the Jello into it. Chill until completley set. I usually cut it into 12 or 16 equal portions, its rich, but delicious. Even though it’s so rich, David has to have a dollop of Best Foods Mayonnaise on his, but not me, I like it plain, I look forward to this every year. After I finish my hot turkey dinner then I enjoy my square of Green Jello. And instead of a Turkey Sandwich for an evening snack I’ll have another piece of this Green Jello. Eddie | ||
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Post# 986109 , Reply# 52 3/10/2018 at 18:57 (2,231 days old) by Yogitunes (New Jersey) |
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Post# 986236 , Reply# 53 3/12/2018 at 04:00 (2,230 days old) by askolover (South of Nash Vegas, TN) |
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 I remember a Cool Whip and Jello recipe from when I was a kid, it was just basically a mousse, poured into dessert dishes, chilled and served. I like Jello, but Tony doesn't! He had a bad car wreck before I met him and all they would give him while he was at Vanderbilt was Jello...so he won't touch it now. So I don't even make it. | ||
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