When Jell-0 was released on the
market in 1897, it got off to a shaky
start. But in 1902, advertising pro
claimed Jell-0 as America’s most
famous dessert and used the theme
“You can’t be a kid without it.”
Full-color recipe books began
telling cooks how to use this new
product. Its popularity grew and
today there are 16 JeU-O flavors.
Gelatin can be used inter
changeably with Jell-0. The
sugar-free varieties are growing in
popularity.
Because it can be molded into
whatever shape desired, made into
finger gelatin and cut with cookie
cutters, artistic ideas abound for
creating a jiggling masterpiece to
admire and eat
If you don’t like to mold it or eat
it plain, mix it with vegetables,
fruits, dairy products and desserts
to create unlimited recipes. The
General Foods Test Kitchens have
developed more than 1,773 ways
to fix Jell-O. Here are some of our
readers’ favorites.
STRAWBERRY SALAD
1 cup boiling water
2 3-ounce packages strawberry
flavored gelatin
2 10-ounce packages sliced fro
zen strawberries, thawed
1 20'/a -ounce can crushed
pineapple, drained
3 bananas, mashed
1 pint dairy sour cream
Add boiling water to gelatin; stir
until dissolved. Chill until slighdy
thickened. Fold in strawberries,
pineapple and bananas. Turn half
of mixture into a 13x9-inch baking
dish. Refrigerate until firm,
approximately l‘/i hours. Spread
sour cream evenly on top. Spoon
on remaining gelatin mixture and
refrigerate until firm. Serves 12.
Helen Spencer, Hopewell, NJ
DELICIOUS
STRAWBERRY DESSERT
1 envelope unflavored gelatin
'/j cup cold milk
‘/j cup milk, heated to boiling
K cup sugar
1 teaspoon vanilla extract
1 cup crushed strawberries
In blender, sprinkle unflavored
gelatin over cold milk; let stand 3
to 4 minutes. Add hot milk and
process at low speed until gelatin is
completely dissolved, about 4
minutes. Add sugar and vanilla
and crushed strawberries. Process
until thoroughly blended. Chill
until set. Garnish with whipped
topping, if desired. Serves 6.
J. Burkholder
Quarryville
Recipe Topics
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
21- Veal
28- Corn Meal
May 5- Favorite Sandwiches
Bone On The Range
It, Mold It, Cut It, Eat It - Jell-O
Mix
1 3-ounce package lime Jell-0
13-ounce package lemon Jell-0
13-ounce package cherry Jell-0
1 8-ounce package cream
cheese
'A cup salad dressing
1 16-ounce can crushed
pineapple
First layer; Dissolve the lime
Jell-0 in one cup hot water. Add 1
cup cold water. Add the crushed
pineapple, drained. Place in
9x13-inch cake pan and chill until
set.
Dissolve the lemon Jell-0 in 1
cup hot water. Add the cream
cheese, salad dressing and pineap
ple juice. After first layer is set,
pour on top of first layer and allow
to set.
Dissolve cherry Jell-0 in 1 cup
hot water. Add 1 cup cold water.
Pour on top of second layer. Let set
until firm. Cut in squares and
serve.
MOLDED FRUIT SALAD
16-ounce box strawberry Jell-0
1 large can crushed pineapple,
drained
3 apples, finely chopped
3 bananas, finely chopped
Mix Jell-0 as directed, slightly
gel. Drain pineapple and add fruits
to Jell-O. Pour into large mold or
serving dish.
Topping;
% cup sugar
Pinch salt
'A cup pineapple juice
1 egg, beaten
1 tablespoon flour
Cook until mixture thickens.
Cool and fold in 2 cups whipped
topping. Spread on top of Jell-O.
Cheryl Thrush
Chambersburg
FINGER JELL-0
Dissolve 5 packages unflavored
gelatin in 2'A cups cold water. Set
asside.
In a saucepan, mix:
2 6-ounce packages Jell-0
2 cups cold water
Bring to a boil; remove from
heat. Add first mixture plus 1 cup
cold water. Stir well and pour into
large oblong cake pan. Cool 2 to 3
hours before cutting into blocks.
For a Halloween party, use
grape, black cherry or black rasp
berry with orange Jell-O.
For Christmas, use raspberry,
strawberry or cherry and lime. Cut
in squares and combine colors in a
bowl.
RIBBON SALAD
Janet ReifT
Mifflinburg
Alta Hoshour
Bowmansville
For attractive molded desserts and salads, experiment with Jell-0 that comes in
crayon-box colors.
LIME-CHOCOLATE
FASCINATION
1 (3 ounce) package lime
flavored gelatin
2 cups hot water
1 cup sugar
'/«cup lime juice
2 teaspoons lemon juice
Green food coloring
1 9-ounce container frozen
whipped topping
2 cups chocolate wafer crumbs
'Acup melted butter or
margarine
Dissolve gelatin in hot water.
Stir in sugar, lime and lemon juices
and a few drops of food coloring to
tint a delicate green. Chill until
mixture is partly congealed. Whip
until fluffy.
Fold whipped topping into gela
tin mixture.
Combine cookie crumbs and
melted butter. Reserve 'A cup
crumbs; press remaining crumbs
into bottom of a 9-inch springform
pan. Add whipped gelatin mixture.
Sprinkle reserved 'A cup crumbs
on top. Option: Pour whipped mix
ture in a dish and chill. Mix crumbs
and add on top.
Chill overnight or until firm.
Mrs. John Hostetler
Hagerstown, MD
BROKEN GLASS DESSERT
4 3-ounce packages Jell-O, all
different flavors
2 cups pineapple juice
1 cup water
'A cup sugar
1 6-ounce lemon-flavored Jell
-0
2 cups whipped cream
Dissolve each box Jell-0 in
l'/j cups boiling water. Allow to
set and cut into cubes. Bring juice,
water and sugar to boil. Add lemon
Jell-O. Chill until consistency of
unbeaten egg whites. Fold in
whipped cream and add Jell-0
cubes. Let set until firm.
Sherita Ann Nolt
PURPLE COW SALAD
2 3-ounce packages blackberry
gelatin
2 cups boiling water
1 15-ounce can blueberries,
drained
1 8-ounce can crushed pineap
ple, drained
1 8-ounce package cream
cheese
'A cup sugar
A pint sour cream
'A teaspoon vanilla
'A cup chopped pecans
Dissolve gelatin in boiling
Featured Recipe
Many save baking cookie cutouts for the Christmas holidays, but
not the Martin family, who live on Serene Valley Farm in Lampeter.
For Glenda Martin and her two children, cutting out cookie shapes is
year-around fun.
Almost weekly, Nicole, 3'/i, and Dustin, 5, help their mother mix,
roll out, and decorate cookies. Each child uses their own little rolling
pin. They cut out animal shapes and many times frost and sprinkle top
pings on top.
Because the Martins are busy on their dairy farm, they often wait
until night to bake cookies.
Glenda said. “When we’re finished, I sweep up heaps of crumbs and
toppings, but it is worth it to see the fun the children have decorating
cookies.”
Here is their favorite cookie recipe. To read more about the Martin
family, look for their story in this section.
SERENE VALLEY FARM CUTOUT COOKIES
2 cups brown sugar
% cup butter, softened
1 teaspoon vanilla
2 eggs
3 cups flour
1 cup M&M candies, optional
'A cup chopped nuts
1 teaspoon baking soda
'A teaspoon salt
Frosting, optional
Cookie toppings, optional
Mix brown sugar, butter, vanilla, and eggs in a large bowl until well
blended. Stir in remaining ingredients. Roll out dough. Add more
flour, if necessary. Cut into desired shapes. Frost and sprinkle on top
pings, if desired.
Bake in 350 degree oven for 10 to 12 minutes. Cool slightly.
Remove to wire rack. Makes about 2'A dozen cookies.
water. Drain blueberries and
pineapple and measure liquid. Add
enough water to make one cup liq
uid and add to gelatin mixture. Stir
in drained blueberries and pineap
ple. Pour into a 2quart flat pan,
cover and put in refrigerator until
firm. Combine cream cheese,
sugar, sour cream and vanilla.
Spread over congealed salad.
Sprinkle with chopped pecans.
Serves 10 to 12.
(Turn to Page B 8)
Alison Good
Lancaster