Originally published August 20, 1984
Charles B. Knox, a salesman from Johnston, NY, watched his wife make a calf’s foot jelly and remembered hearing about a powdered gelatin which would make her job easier. Knox packaged the powder in easy to use form and, at his wife’s suggestion, had salesmen go from door to door to demonstrate how easily the gelatin sheets and powders could be dissolved in water to make aspics, molds and desserts.
Peter Cooper, the inventor of the “Tom Thumb” locomotive, had invented a mixture of powdered gelatin, sugar and artificial fruit flavors in the 1840’s, but it was not until Jell-o came along half a century later that people were ready for such a short-cut dessert, or that advertising and merchandising - and the icebox - existed to exploit their use. The growth of mechanical home refrigeration a few decades later elevated gelatin desserts into the staple category in American diets.
Saturday, October 1, 2011
Applesauce-Raspberry Salad Mold Recipe
This beauty can be served to 12 people in place of a salad.
Ingredients:
2 cups applesauce
1 large (6 oz.) pkg. raspberry gelatin
14 oz. lemon-lime carbonated beverage
1 large can crushed pineapple
1/2 cup chopped pecans, optional
V.S.P. Heat applesauce and add gelatin, stirring until dissolved. Cool to lukewarm. Stir in carbonated beverage. Drain pineapple and add along with pecans to gelatin mixture. Pour into mold and chill. Serve on lettuce.
Ingredients:
2 cups applesauce
1 large (6 oz.) pkg. raspberry gelatin
14 oz. lemon-lime carbonated beverage
1 large can crushed pineapple
1/2 cup chopped pecans, optional
V.S.P. Heat applesauce and add gelatin, stirring until dissolved. Cool to lukewarm. Stir in carbonated beverage. Drain pineapple and add along with pecans to gelatin mixture. Pour into mold and chill. Serve on lettuce.
Bing Cherry Salad Mold Recipe
This colorful molded salad will easily serve 12 people.
Ingredients:
3 cans (16 oz.) Bing cherries
3 (3 oz.) pkgs. black cherry gelatin
2-1/4 cups hot water
1-1/2 cups dry sherry
2-1/4 cups cherry syrup
1-1/2 cups sour cream
1-1/2 cups thinly sliced almonds, crumbled
V.S.P. Drain cherries, reserving 2-1/4 cups syrup. Dissolve gelatin in hot water. Add sherry and cherry syrup. Chill until slightly thickened. Add cherries, sour cream and almonds. Pour into a large mold and chill. Unmold on a bed of lettuce and serve.
Ingredients:
3 cans (16 oz.) Bing cherries
3 (3 oz.) pkgs. black cherry gelatin
2-1/4 cups hot water
1-1/2 cups dry sherry
2-1/4 cups cherry syrup
1-1/2 cups sour cream
1-1/2 cups thinly sliced almonds, crumbled
V.S.P. Drain cherries, reserving 2-1/4 cups syrup. Dissolve gelatin in hot water. Add sherry and cherry syrup. Chill until slightly thickened. Add cherries, sour cream and almonds. Pour into a large mold and chill. Unmold on a bed of lettuce and serve.
Cucumber-Lime Salad Mold Recipe
This is just crammed with healthy stuff and will serve six.
Ingredients:
1 (3 oz.) pkg. lime gelatin
1 cup hot water
1 cup chopped celery
1 cucumber, partially peeled, chopped
1 small red onion, chopped
1 cup cottage cheese
3/4 cup mayonnaise
1 T. lemon juice
Salt and pepper to taste
V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and stir until well blended. Pour into small greased mold. Chill and serve.
Ingredients:
1 (3 oz.) pkg. lime gelatin
1 cup hot water
1 cup chopped celery
1 cucumber, partially peeled, chopped
1 small red onion, chopped
1 cup cottage cheese
3/4 cup mayonnaise
1 T. lemon juice
Salt and pepper to taste
V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and stir until well blended. Pour into small greased mold. Chill and serve.
Friday, September 30, 2011
Cranberry-Raspberry Salad Mold Recipe
This is usually popular with the grown-ups. Make this one a day or two in advance. We make it in a disposable angel food cake pan. Serves 12.
Ingredients:
1 large (6 oz.) pkg. raspberry gelatin
1 small (3 oz.) pkg. lemon gelatin
2 cups boiling water
1 (10 oz.) pkg. frozen raspberries
1 pint cranberry orange relish
1 (20 oz.) can crushed pineapple
V.S.P. Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add remaining ingredients and mix well. Pour into pan or mold. Chill until firm. Serve.
Ingredients:
1 large (6 oz.) pkg. raspberry gelatin
1 small (3 oz.) pkg. lemon gelatin
2 cups boiling water
1 (10 oz.) pkg. frozen raspberries
1 pint cranberry orange relish
1 (20 oz.) can crushed pineapple
V.S.P. Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add remaining ingredients and mix well. Pour into pan or mold. Chill until firm. Serve.
Orange Sherbet Salad Mold Recipe
This is very light, refreshing, delicious and easy to make. Serves ten.
Ingredients:
1 (6 oz.) pkg. orange gelatin
2 cups boiling water
1/2 cup orange juice
1 quart orange sherbet
1 (11 oz.) can mandarin oranges, drained
V.S.P. Dissolve gelatin in water. Add orange juice; beat in sherbet with wire whisk. Refrigerate until partially set. Pour over oranges arranged in bottom of 6 cup mold. Chill until firm. Serve on lettuce.
Ingredients:
1 (6 oz.) pkg. orange gelatin
2 cups boiling water
1/2 cup orange juice
1 quart orange sherbet
1 (11 oz.) can mandarin oranges, drained
V.S.P. Dissolve gelatin in water. Add orange juice; beat in sherbet with wire whisk. Refrigerate until partially set. Pour over oranges arranged in bottom of 6 cup mold. Chill until firm. Serve on lettuce.
Tomato-Lemon Aspic Recipe
This is a wonderful addition to any menu. Serves six.
Ingredients:
1 (6 oz.) pkg. lemon gelatin
2-1/2 cups hot water
2 (8-oz.) cans tomato sauce
1-1/2 T. vinegar
1/2 t. salt
Dash of pepper
V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and mix. Pour into mold and refrigerate until set. Serve.
Ingredients:
1 (6 oz.) pkg. lemon gelatin
2-1/2 cups hot water
2 (8-oz.) cans tomato sauce
1-1/2 T. vinegar
1/2 t. salt
Dash of pepper
V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and mix. Pour into mold and refrigerate until set. Serve.
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