![]() ![]() ![]() Horseradish Mold, from the 1947 Woonsocket Hebrew Ladies’ Aid and Sisterhood Cookbook, might be one of the worst culinary ideas I have ever encountered. Here are some actual recipes I’d recommend not using: That’s probably because I don’t have grandmothers anymore and I don’t have the patience to make something that has to “set.” However, I have a lot of old cookbooks and have counted dozens, if not a hundred, ways to use Jello in recipes.įor anyone inspired to create with jello, the website has many fun ideas. During the Cool Whip years, she made a recipe that involved whipping jello and Cool Whip together to form a sort of low-end chiffon, which went into a graham cracker pie shell. This would set in the refrigerator and when sliced, would create colorful streaks of jello all through the cake. Once the cake was cooled, she punched holes all over the top of the cake and poured jello, still in its liquid state, over the top. A few times she made what was called a “jello poke cake.” This delicacy involved baking a one-layer yellow cake from a boxed mix. Like everybody else, my mother got in on the jello kick for a while. In a Chinese restaurant I used to frequent as a kid, the red jello sat in the case forever- the jello was always pulled away from the edges of the dish and probably had the texture of thousand-year-old eggs. It was almost always cut in perfect cubes and served in a footed glass dish with whipped cream on top. In many family establishments, especially those with a lighted, revolving pie case, there was always a tray of red jello. Jello used to be on the menu in restaurants. Sometimes the mold refused to come out in one piece and we’d eat the broken, shivering mess anyway. If this didn’t happen, she’d have to start the process over again. Then, she would invert the mold onto a plate and wait for a sucking sound, followed by a gentle plop. First, she would dip the whole mold into warm water, then she would loosen around the edges with a knife. ![]() This grandmother always used a ring-shaped mold for her salads and there were always a few moments of suspense when, just before dinner, she would go through several steps to get the jello to slide out of the mold. For Thanksgiving, the mold usually included cranberries. Some of the layers included fruit and nuts some were mixed with sour cream. At every family meal, there was always a molded jello salad that included many colorful layers. My other grandmother had a million jello recipes. ![]() Once set, it is served in a bowl, with a drizzle of half and half. It can be made by mixing plain gelatin with black coffee and some sugar. This grandmother also loved “coffee jello.” This was a solid form of iced coffee that was surprisingly good. Everybody seemed to love this lively, fluorescent-colored salad. There was a topping that went with this dish it was a sauce made of mayonnaise and juice from the jar of maraschino cherries, which was something that grandmothers always seemed to have on hand. One of my grandmothers always made a “jello salad” that included shredded carrots and crushed pineapple suspended in orange gelatin. Around our house, jello was always on the table during special occasions. Usually, these recipes were trotted out when there were dinner guests, or when it was a holiday. When I was younger, much younger, every cook seemed to have a few favorite recipes that involved gelatin. ![]()
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