Cookbook Redesign

HELLO recipe book the new joys of jello

HELLO

INDEX 4

Nice and Easy Things To Do

6

Start with Jell-O

20

Family Desserts

32

Bring on the Super Desserts

44

Centerpiece Desserts

64

Salads that Help Make the Meal

76

Sociable Side Dishes

84

Salads for the Slim Life

92

Salads for Special Events

100

Junior Cooks

116

Basic Preparation

Published by The Benjamin Company Inc.

START WITH

CHIFFON MARBLE 1 package Jell-O Lime Gelatin 他 cup boiling water 2 cups ice cubes 1 cup Cool Whip Non-Dairy

Directions Dissolve gelatin in boiling water. Add ice cubes and stir constantly until gelatin starts to thicken - 2 to 3 minutes. Remove any unmelted ice. Remove 他 cup gelatin mixture; set aside.

Fold whipped topping into remaining gelatin.

Alternately spooning whipped topping into four glasses. Carefully zigzag spatula or knife through mixture to marble. Chill.

Makes about 2 cups or 4 servings.

TIPS & TRICKS An easy trick to shorten the required chilling time substitute 2 cups of ice cubs for 1 cup of cold water when preparing Jell-O Gelatin. Stir about 3 minutes to melt ice, or remove any unmelted ice.

STRAWBERRY SUPREME 1 package Jell-O Strawberry Gelatin

1½ tablespoons brandy

¼ teaspoon salt

1½ tablespoons rum

2 cups boiling water

2 tablespoons Cointreau liqueur

1 package thawed strawberries

1½ cups cold water

1 cup softened vanilla ice cream

Directions Dissolve gelatin and salt in boiling water. Add cold water. Measure 2 cups into separate bowl.

Add the frozen fruit. Stir carefully until fruit thaws and separates. Chill until mixture is almost set - about 15 minutes. Spoon into sherbet glasses, filling about two-thirds full.

Chill remaining gelatin until slightly thickened.

Blend in ice cream, brandy, liqueur. Beat 1 minute or until bubbly. Spoon over gelatin. Chill until firm - about 3 hours.

Makes about 10 servings.

DEFINITIONS CHILL UNTIL SLIGHTLY THICKENED

DEFINITION Consistency of unbeaten egg whites

USAGE When you fold a creamy mixture or ingredient into gelatin and is to be whipped in an ice bath.

ORANGE YOGURT WHIP 1 package Jell-O Orange Gelatin 1 cup boiling water ¾ cup cold water

Directions Dissolve gelatin in boiling water. Add cold water.

Add yogurt and beat with rotary beater until mixture is light and fluffy. Pour into punch cups or individual dishes. Chill about 2 hours.

Makes about 4 cups or 8 servings.

1 8oz. container orange yogurt

WINE GELATIN DESSERT 1 package Jell-O Red Gelatin 1 cup boiling water 1 to 2 tablespoons sugar

Directions Dissolve gelatin and sugar in boiling water. Add cold water and wine. Pour in individual molds.

Chill until firm - at least 3 hours. Unmold. Serve with custard sauce, if desired.

Makes about 2 cups or 4 servings.

¼ cup cold water ½ cup dry red wine or sherry

JELLIED PEACH MELBA 1 package Jell-O Raspberry Gelatin

1 package thawed raspberries

1 tablespoon lemon juice

1 pint vanilla ice cream

2 cups boiling water

1 package thawed peaches

½ cup cold water

Directions Dissolve gelatin boiling water. Add lemon juice and cold water. Add frozen fruit and stir gently until fruit thaws and separates - gelatin may begin to thicken. Pour into 5-cup ring mold. Chill until firm - 4 hours or overnight. Unmold. Just

before serving, fill center of ring with scoops of ice cream. Or chill mixture in individual dessert dishes and top each scoop with ice cream.

Makes 5 cups or 8 to 10 servings.

TIPS & TRICKS Before unmolding, make certain that the gelatin is completely firm. It should not feel sticky on top and should not sag toward the side if the mold or dish is tilted.

TECHNIQUES HOW TO UNMOLD GELATIN IN 4 EASY STEPS 1

Allow gelatin to set until firm - several hours or overnight.

2

Use a small pointed knife, dipped in warm water, to loosen top edge. Or, moisten tips of finger and gently pull gelatin from edge of mold .

3

Dip mold, just to the rim, in warm (not hot) water - about 10 seconds. Lift from water, hold upright, and shake lightly to loosen gelatin.

4

Moisten top of gelatin and a chilled plate with cold water. Place the plate over mold and invert. Lift mold carefully - if gelatin doesn’t release easily, dip the mold in warm water again.

GREEN GODDESS SALAD

1 package Jell-O Lime Gelatin

2 tablespoons vinegar

1 tablespoon garlic salt

2 cans anchovies, finely chopped

2 cups boiling water

2 quarts bite sized pieces salad greens

1½ cups sour cream

2 cans crab meat

½ cup mayonnaise

2 avocados

Directions Dissolve gelatin, garlic salt, salt, and pepper in boiling water. Add sour cream, mayonnaise, vinegar, and anchovies. Beat until well blended.

Pour into two 8-inc square pans. Chill until firm - at least one hour. Just before serving, cut gelatin into small cubes, about ½ inch square.

Pile gelatin cubes in center of shallow bowl; arrange salad greens, crab meat and avocado around edge.

Makes 8 servings.

3

1

4

2

MOLDS SPECIAL GELATIN DECORATIVE MOLDS 1

Large Ring Mold

3

Individual Ring Molds

2

Individual Fluted Molds

4

Tall Crown Molds

JELLIED FRESH VEGETABLE SALAD 1 package Jell-O Lemon Gelatin

⅓ cup sliced radishes

2 bouillon cubes

⅓ cup diced cucumber

½ teaspoon salt

2 tablespoons green pepper strips

2 tablespoons tarragon vinegar

2 tablespoons sliced scallions

1 cup sour cream

Dash of pepper

½ cup diced celery

*Uses an individual fluted mold, pictured on the page to the left.

Directions Dissolve gelatin, bouillon cubes, and salt in boiling water. Add vinegar and pepper. Chill until slightly thickened. Blend in sour cream and add remaining ingredients. Pour into an individual fluted mold or a 3-cup mold. Chill

until firm - about 4 hours. Unmold and garnish with crisp lettuce or chicory. Serve with French dressing or mayonnaise, if desired.

Makes about 2¾ cups or 5-6 servings.

PORTED CHERRY DESSERT 1 package Jell-O Cherry Gelatin

½ cup (about) port wine

1 package sweet cherries, thawed

1½ cups crushed ice

1 tablespoon lemon juice

½ cup (about) sour cream

Directions Drain cherries, measuring syrup. Reserve six cherries for garnish. Add lemon juice to syrup; add wine to make one cup, and bring to a boil.

Combine gelatin and boiling liquid in blender container. Cover and blend at low speed for 30 seconds or until gelatin is dissolved. Add

crushed ice and blend at high speed until ice is melted - about 30 seconds. Pour into individual dishes or wine glasses. Add cherries. Garnish with sour cream and reserved cherries. Chill.

Makes about 4 cups or 6 to 8 servings.

JIFFY COOLER 1 package Jell-O Red Gelatin 1 cup boiling water 1 pint vanilla ice cream 1 cup cold water

Directions Dissolve gelatin in boiling water in a large bowl. Stir until all gelatin is dissolved. Then add cold water to gelatin mixture and stir. Add ice cream by spoonfuls, stirring until melted. Pour into serving bowl Chill until slightly thickened about 30 minutes. Stir for a few seconds until firm - about 30 minutes more.

Makes about 4 servings.

KEY LIME PIE 1 package Jell-O Lime Gelatin

1â…“ cups sweetened condensed milk

1 cup boiling water

1 teaspoon aromatic bitters

1 teaspoon grated lime rind

1 egg white

½ cup lime juice

1 baked 9-inch pie shell

1 egg yolk, well beaten

Directions Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly in beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened. Beat egg white until stiff white peaks forms. Fold into the gelatin mixture. Add in optional food coloring,

only a few drops of green food coloring will suffice. Pour into pie shell. Chill into pie shell.

Chill until firm - about 3 hours. Garnish with lime slices or prepared Dream Whip Whipped Topping, if desired.

DEFINITIONS CHILL UNTIL FIRM

DEFINITION

Gelatin does not mound or move when mold is tilted and does not stick to fingers.

USAGE When gelatin is to be unmolded or put into a pie.

EASY FRUIT TARTS 1 package Jell-O Vanilla Pudding

1 to 2 cups assorted fruits

8 baked 3-inch tart shells

1 package Jell-O Strawberry Gelatin

Directions Prepare pudding as directed on package; chill.

Divide evenly amongst tart shells. Top with any of the fruit combinations to the right, arranging in neat design. Chill.

use at another time. Garnish with Dream Whip whipped cream, if desired.

Meanwhile, prepare gelatin as directed on package. Chill until thickened. Spoon gelatin over tarts, using just enough to cover fruit with a smooth glaze. Chill until ready to serve.

Pour remaining into serving dish and chill to

Try these fruits: • Blueberries and grapes • Strawberries and bananas • Blueberries and peaches

Makes about 8 tarts.

TIPS & TRICKS A beautiful fruit glaze is the secret of a professionallooking continental dessert. Prepared gelatin, chilled until thickened but not set can be spooned over your tarts , for an easy flavorful glaze. After glazing, chill until firm.

FOR JUNIORS BEGIN IN A BIG WAY. START WITH JELL-O GELATIN

1

POP ART PARFAITS

2

COOL CUBES

3

KICKY COOLER

4

RAINBOW PARFAIT

Start with Jell-O Gelatin, follow the easy package directions, then go to create parfaits in shimmering pop art colors and designs. Make your own creations in glass mugs, tall iced tea glasses, parfait glasses, soda glasses - even water goblets. Make it your own masterpiece! Try these delicious designs!

Prepare jellied cubes, using Jell-O Orange Gelatin. In tall glasses, alternate cubes with canned, drained, chilled mandarin orange sections.

Prepare Jell-O Strawberry Gelatin as directed on package; pour into sherbet or parfait glasses. Chill until set - about 3 hours.

Then top with a scoop of ice cream.

Prepare Jell-O Lemon Gelatin and Jell-O Raspberry as directed on package, chilling until slightly thickened. Layer gelatin in tall or parfait glasses, chilling each layer until set, but not firm before adding the next layer. Chill until firm - about 3 hours.

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