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Enough For Guests
Gelatin
Desserts
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Flu season is upon us and it’s
time to stock up on gelatin for
those queasy stomachs that will
tolerate only the mildest of foods.
But while gelatin served alone is
refreshing and a sweet treat
welcomed by flu-stricken patients,
gelatin combined with other
ingredients is fancy and tasty
enough for company meals.
Fresh chopped vegetables and
fruits combined with gelatin make
excellent salads and desserts.
When served in a molded form and
garnished, they add a colorful,
aesthetic touch to the dinner table.
Inexpensive and simple to
prepare, dishes containing gelatin
will help spruce up your mid
winter meals. You may be sur
prised to find your family asking
where the gelatin is stored and
not because they think they’re
coming down with the flu!
APRICOT SALAD
2 boxes apricot-flavored gelatin
Add 1 large can crushed
pineapple with juice
% cupsugar
Cook above ingredients on low
for 10 minutes. Cool. Mix:
2 small packages cream cheese
2 packages Dream Whip
2 celery sticks, chopped
Vs cup nuts, chopped
Fold into first mixture and chill.
Donna Lencoskl
Latrobe
TROPICAL SUNSET SALAD
1 can sliced pineapple
2 packages strawberry-flavored
gelatin
3 tablespoons lemon juice
Vi cup miniature marshmallows
Salad greens
Remove pineapple from syrup.
Chill. Add enough water to
pineapple syrup to make 2Vi cups.
Heat to boiling, add gelatin and stir
to dissolve. Stir in lemon juice.
Chill until syrupy. Fold in mar
shmallows and nuts. Spoon into
pineapple can and chill until firm.
At serving time, slide out mold
onto lettuce.
YOGURT-GELATIN SALAD
1 3-ounce package fruit-flavored
gelatin
8 ounces low-fat yogurt of the same
flavor
Prepare the gelatin according to
the directions on the package. Chill
until it starts to set. The gelatin
will be the consistency of egg
whites. Add the yogurt. Stir to
combine. Pour into a bowl or
gelatin mold. Chill until set.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P.O Box 366, Lititz, PA 17543
January
24-
31-
February
7-
Bone On The Range
PUNCH BOWL DESSERT
Mangel food cake
6 ounces strawberry-flavored
gelatin
2 bananas, cut up in lemon juice
6 ounces instant vanilla pudding
16 ounces crushed pineapple
13 ounces whipped topping
1 large can mandarin oranges
1 jar cherries
113-ounce can fruit cocktail
Prepare gelatin using 3 cups
boiling water. Refrigerate until
partially set, approximately 1 to
1% hours. Cube cake and lay some
on bottom of bowl. Add gelatin and
banana slices (not lemon juice).
Add more cake and drained fruit
cocktail. Add pudding, strained
pineapple and whipped topping.
Decorate top with cherries and
mandarin oranges. Refrigerate
until ready to serve and enjoy.
GRAPE MOLD
1 envelope unflavored gelatin
1 cup apple juice
3 tablespoons sugar
1 cup ginger ale
2 cups red grapes, halved and
seeded if necessary
1 orange, cut into segments
Va cup broken walnuts
Lettuce
Soften gelatin in apple juice in
saucepan. Heat to dissolve gelatin.
Add sugar and dissolve. Add
ginger ale; chill until slightly
thickened (foaming will subside).
Stir in grapes, orange segments
and walnuts. Pour into 4-cup ring
mold; chill until firm. Unmold onto
lettuce-lined plate. Makes 4 to 6
servings.
CRANBERRY CROWN
1 3-ounce package raspberry
flavored gelatin
1/8 teaspoon salt
1/8 teaspoon cinnamon
Dash of cloves
% cup boiling water
1 8-ounce can whole berry cran
berry sauce
1 tablespoon grated orange rind
1 medium tart apple, finely
chopped
% cup chopped walnuts
Dissolve gelatin, salt, cinnamon
and cloves in boiling water. Add
cranberry sauce and orange rind.
Chill until thickened. Fold in apple
and nuts. Pour into 3-cup mold.
Chill until firm, about 3 hours.
Unmold. Garnish as desired.
Makes 6 servings. Great with
roasted chicken.
Betty Blehl
Mertztown
Recipe Topics
Peanut Butter Recipes
Seafood Recipes
Cherries
Mrs. Anna Klusaritz
Slatington
Carol Fantom
Delta
'■ .k
If you’re looking for a sophisticated dessert, this Grape Mold will proudly stand on it’s
own. And, because it is made in advance, the cook can enjoy more time with her guests.
BEEF-MACARONI MOLD
2 3-ounce packages lemon-flavored
gelatin
2 tablespoons vinegar
% cup mayonnaise
1 cup uncooked elbow macaroni
112-ounce can corned beef, flaked
% cup diced celery
2 tablespoons chopped onion
Dissolve gelatin in 2 cups boiling
water. Stir in 1 cup cold water and
vinegar. Add mayonniase and beat
with a rotary beater until smooth.
Chill until partially set. Mean
while, cook macaroni following
package directions. Fold drained
macaroni, corned beef, celery and
onion into gelatin mixture. Pour
into mold. Chill until firm.
Serves 8.
APPLE CRUNCH SALAD
2 3-ounce packages strawberry
flavored gelatin
2 cups boiling water
l l k cups cold water or apple juice
teaspoon cinnamon (optional)
1 cup diced peeled apple
Vt cup diced celery
V 4 cup chopped nuts
Dissolve gelatin in boiling water.
Add cold water and cinnamon;
chill until thickened. Fold in apple,
celery and nuts; spoon into Bx -
inch loaf pan. Chill until firm,
about 4 hours. Unmold. Garnish as
desired. Makes 8 servings. Great
with fried pork chops.
Carol Fantom
Delta
FRUIT SALAD CLASSIC
17-ounce can fruit cocktail
2 packages lemon-flavored
gelatin
2 cups boiling water
1 tablespoon lemon juice
Drain fruit cocktail, reserving
syrup. Add water to syrup to make
m cups. Dissolve gelatin in boiling
water. Add measured liquid and
lemon juice. Chill until thickened.
Fold in fruit and spoon into 5-cup
mold. Chill until firm, about 4
hours. Unmold. Garnish as
desired. Makes 10 servings. Great
with any fish dish.
Carol Fantom
Delta
NUTTY APRICOT SALAD
1 17-ounce can apricot halves,
drained
2 3-ounce packages apricot
flavored gelatin
2 cups boiling water
1 cup cold water
% cup sour cream
Ms cup mayonnaise
V* cup toasted slivered almonds
Cut 6 apricots into thirds; dice
remaining apricots. Dissolve
gelatin in boiling water ; add cold
water. Measure 2 cups and set
aside. Chill remaining gelatin until
slightly thickened. Blend in sour
cream and mayonnaise; fold in
diced apricots and the almonds.
Pour into IM>-quart bowl. Chill
until set, but not firm. Chill
measured gelatin until thickened.
Arrange sliced apricots on creamy
gelatin and top with clear gelatin.
Chill until firm, about 3 hours.
Makes 9 servings.
Betty Biehl
Mertztown
STRAWBERRY
CHIFFONSQUARES
Vs cup butter or margarine
IV2 cups finely crushed vanilla
wafers (about 45)
1 3-ounce package strawberry
flavored gelatin
% cup boiling water
1 14-ounce can sweetened con
densed milk (not evaporated)
1 19-ounce package frozen sliced
strawberries in syrup (fresh ones
may also be used)
Gwen Handler of Hill Farm in Westminster, Md. said the secret
to good lamb is “doing it outside.”
“It’s really good done outside on the grill,” she said. Generally,
to prepare a butterflied leg of lamb, Gwen uses “as many lemons
as I have in the refrigerator, and as much garlic as I can stand to
crush.’,’ Look for a feature story on Gwen’s sheep on page 82.
Grilled Butterflied Leg of Lamb
Marinade
8 cloves garlic
s k cup lemon juice
cup olive oil
Ixits of fresh rosemary
Blend all ingredients in the blender.
Butterfly a leg of lamb and put the meat in a large pan. Pour the
marinade over it and leave the meat in the pan to soak in the
marinade for at least three days in the refrigerator.
Remove lamb from pan and slowly cook on a grill outside.
A
4 cups miniature marshmallows
1 cup (% pint) whipped whipping
cream
In small sauce pan, melt butter.
Stir into crumbs. Pat firmly on
bottom of llx7-inch pan. Chill. In
large bowl, dissolve gelatin with
water. Stir in condensed milk and
undrained berries. Fold in mar
shmallows and whipped cream.
Chill until set, about 2 hours.
Variations; lime gelatin and
crushed pineapple; orange gelatin
and orange sections; cherry
gelatin and sweet cherries.
Mrs. Belinda Myers
Dallastown
2 3-ounce packages strawberry
flavored gelatin
Vt teaspoon salt
2 cups boiling water
IM> cups cold water
2 teaspoons vinegar
M> cup hamburger relish
2 small apples, cored and finely
chopped
Dissolve gelatin- and salt in
boiling water. Add cold water,
vinegar and relish. Chill until
thickened. Fold in apples; spoon
into 5-cup mold. Ctjill until firm,
about 4 hours. Unmold. Garnish as
desired. Makes 10 servings. Great
with hamburgers.
Carol Fantam
Delta
Featured Recipe
RANCH RELISH SALAD
Carol Fantom
Delta
(Turn to Page B 7)