HOME > Chowhound > Home Cooking >


disgusting, I know, but.....I need a jello "salad" recipe....

I need to bring a salad to an event for DH's family. I despise making salads, and I begged to bring something else, but to no avail. And the salads I like they don't like (two examples--a lovely salad of red leaf lettuce, craisins, sunflowers seeds, and a lovely blue cheese with raspberry vinaigrette went uneaten..... And last night I made Alice Waters cilantro cole slaw (fabulous!) but DH said it would not go over well with his family).

So here's what they will eat: jello "salad." I put salad in quotes bc they like the sweet ones.... So if anyone can suggest a jello salad for DH's family (believe me, I won't be eating this @#$#$%), I'd be grateful.

Please, no recipes for green jello with chopped veggies in it and a layer of Miracle Whip on top. That will trigger my gag reflex.


  1. Click to Upload a photo (10 MB limit)
  1. http://www.jellorecipes.net/
    sort of interesting, actually.
    but I would make fruit salad or waldorf.

    1. The salads you make sound great, and would certainly be my preference. However.....if you have to make a jello salad there's one that my mother in law makes that's pretty hard to resist - Strawberry Pretzel Jello Salad. Really. The recipe below is directly from jellorecipes.net

      Crunchy Pretzel Jello Salad

      Ingredients -

      2 cups crushed pretzels
      3 tablespoons sugar
      2 ½ cups boiling water
      6 oz pack strawberry jello
      8 oz cream cheese, softened
      2 cups mini marshmallows
      ¾ cup melted butter
      8 oz dessert topping
      10 oz frozen strawberries
      ½ cup powdered sugar


      Preheat the oven to 350 degrees F.

      Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes.

      Set this aside to cool.

      Cream the powdered sugar with the cream cheese, and then fold in the marshmallows and dessert topping. Spread this over the pretzel crust.

      Mix the jello in boiling water, adding the strawberry juice. Stir in the strawberries. When the mixture has thickened a bit, pour it over the cream cheese layer. Refrigerate until set.

      (Serves 8)

      10 Replies
      1. re: janeh

        You can't go wrong with this one. Everybody likes it.

        Also this one.

        1. re: janeh

          Yeah, the Pretzel Salad is the ONLY jell-o type of recipe I still have in my "keepers" file...though haven't made it in years and years...it was very popular when I first was married, late 70's and into early 80's. It was always presented at any family picnic on spouse's side. And I did like it! The pretzel crust provides a bit of salt and then there's all that sweet stuff....heh! My recipe does not use marshmallows though, no big deal. hee hee, brings back memories! ♥

          1. re: janeh

            I've taken this to potlucks and people inhale it.

            1. re: janeh

              When I saw the title of this post, this is the exact recipe that came to mind. We always had this on the 4th of July when I was a kid; one of our neighbors would make it!

              1. re: janeh

                True confessions: I LOVE strawberry pretzel "salad" but wanted to make a version without jello or cool whip, using fresh ingredients and less sugar. I used unflavored gelatin to set a mixture of fresh strawberry puree, organic lemonade, fresh strawberries, and a little raw sugar. The cream cheese mixture was just cream cheese and fresh whipped cream flavored with a bit of vanilla and sweetened with a bit of raw sugar. The crust was just pretzels and butter. It was so delicious, and only faintly sweet, and the texture and flavor of the fresh strawberries really came out. Thumbs up.

                1. re: LauraGrace

                  Good for you! I think there's a lot of room out there to re-engineer recipes to include fewer processed ingredients and still have the same (or better) taste and texture. (still not ready to let go of the green bean casserole at Thanksgiving, but everything else is up for grabs)

                  1. re: sunshine842

                    goodness alive, if there is anything that needs to be re-engineered, it is that green bean staple. i doubt it would even be good if it *were* re-engineered!

                    1. re: alkapal

                      holidays, tradition, memories, etc., etc., etc. It's my way of having people at my table who can't be at my table.

                      1. re: sunshine842

                        for some reason, your post made me think of the movie, "like water for chocolate" -- with the eating transforming reality.

              2. As you are not keen on the 'traditional' chopped veggies in lime jello salad that my Mom (among many others!) considered to be THE salad, maybe you should investigate a more sophisticated approach. Check out Julia Child's aspic technique.

                Aspics are cool, refreshing, with intense flavours and much less dependent on sweetness and additions courtesy of Mr Kraft.

                I like tomato gelee particularly when made the old-fashioned way, with a sort of chicken consomme and fresh tomatoes. But you can do it with V8 as well...just don't use tomatoe juice from a can and lemon jello or you are back where you started!

                3 Replies
                1. re: LJS

                  Heeehee -- you beat me to it.

                  Go to Google Images and do a search on "gelee de madere" -- Madeira Jelly is a first cousin to an aspic, and frequently used for savoury dishes.

                  Some of the images returned are actually quite pretty, and might go over well.

                  This one in particular is attractive and could do nicely as a vegetable salad (if you can't find Madeira jelly, I think you could do it with clear chicken broth and Knox)


                  1. re: sunshine842

                    I don't think people used to and liking Jello salads would be much on aspics. Me neither to tell the truth.

                    1. re: buttertart

                      they're not all that different from a carrot salad if they're done well...especially one with the layered veggies like in the link.

                2. Sorry you do not like Jello Salad, I was raised with it and happen to like it. Not sure if because my grandmother made it and she is no longer with us and make it and eat it out of memory or just really like it.

                  Here is the recipe my grandmother made every week...my you get over your fears of Jello Salad ;)

                  Lime Jello Salad
                  1 small package of lime jello
                  1 large pkg cream cheese
                  1 pkg Dream whip
                  1 C nuts
                  1 large can crushed pineapple
                  ¾ C celery finely chopped

                  Heat pineapple, add jello, set aside to cool
                  Beat the softened cream cheese, set aside
                  Beat the dream ship as directed and add to the cream cheese; mix together well. Add the jello with pineapple, nuts and celery. Pour into mold and chill for several hours

                  1 Reply
                  1. re: bermudagourmetgoddess

                    My Grandmother used to make this jello salad too, especially at the holidays. In all actuality its not that bad, albeit I'd prefer AW any day but we all can't be foodies. I don't remember grandma's recipe using celery, and she always used pecans for the nuts.

                    Good luck!

                  2. This was a family favorite for years. We used to make it during the holidays, summer or winter. It's sweet but we always served it with the meal, not as dessert. It really is good, unless you are totally grossed out by jello!

                    Strawberry Jello Mold
                    2 large boxes strawberry Jello
                    2 1/2 cups boiling water
                    2 16-oz packages frozen sliced sweetened strawberries, do not thaw
                    4 bananas mashed
                    1 large can crushed pineapple, drained
                    2 cups sour cream

                    This is made in a Bundt pan. If you have a plastic one use that, otherwise lightly oil a standard Bundt pan.

                    In a large bowl dissolve Jello in boiling water. Add frozen strawberries and stir to separate the berries and thaw the blocks. Add the mashed bananas and pineapple. Fill the Bundt pan with half the mixture and refrigerate for 10-20 minutes until set, leave the rest of the mix out at room temperature so it will not set. Spoon the sour cream over the set Jello and then top with the remaining jello mixture. Cover with plastic wrap and chill until set. Best made overnight.

                    Turn mold out onto a platter. A round serving platter with a lip that is just larger than the mold works best. You may need to dip pan in hot water to unmold. If using a plastic Bundt pan it will pop right out!

                    Slice mold into wedges to serve, like a cake.

                    1 Reply
                    1. re: Jpan99

                      Normally I dislike jello salad - with nuts at least, I just don't like the texture, but my family made them with nuts and I always took a small spoonful, gulping it down first thing - but this one sounds pretty good. The mashed bananas are a great addition.

                    2. My grandmother used to make a jello salad using gingerale for the liquid, mixing this with lime jello, and adding pear or peach halves (canned, they must be canned). It was sweet, so I am sure your husband's family will find it delicious. ;)

                      I don't think you will gag making it because, as I recall, it didn't have much of an odor. You also won't have to waste much labor preparing something you hate. That, to me, is the worst part about being "forced" to make a recipe!

                      1. soccermom, I hope you can control your gag reflex. Gelatin salads do have their infrequent place at the dinner table. And, FYI, not everyone considers them "disgusting."

                        Watergate Salad
                        1 box Pistachio flavored instant pudding
                        1 (9 oz.) container of Cool Whip
                        1 (8 oz.) can of crushed pineapple, drained
                        1/2 c. chopped nuts
                        1 c. miniature marshmallows
                        Mix pudding and pineapple together. Then add Cool Whip, marshmallows and nuts. Mix well and refridgerate.
                        Serves 8.

                        9 Replies
                        1. re: Wtg2Retire

                          Oooh, Green Fluff. LOVE that stuff.

                          (even if it's not really jello)

                          Oh yes -- make sure that you add JUST the pudding powder to the pineapple. Don't make pudding out of it. This is important.

                          1. re: sunshine842

                            Technically you are correct. I just think of anything made with Jell-O products (pudding, gelatin) as being in the request.

                          2. re: Wtg2Retire

                            Was going to suggest this -- love the salad and the name.

                            1. re: darklyglimmer

                              interesting that nobody really knows the origin of the name


                              It was adapted as a Weight Watchers treat in the 90s, by the way -- if you used sugar-free pudding and sugar-free Cool Whip, you could count it as 1 milk, 1 fruit, and I think 10 optional calories. (It also made more than enough to share or save for another day, which made it even cheaper on the exchange tally).

                              (now, just the thought of all the sugar-free pretty much acts as an appetite suppressant.)

                              1. re: sunshine842

                                if you used sugar-free pudding and sugar-free Cool Whip, you could count it as 1 milk, 1 fruit, and I think 10 optional calories.
                                While there was a time when I would have gotten all excited about this and made it for dinner three nights in a row, I am happy to say that now, my mouth feels slimy just thinking about it.

                                1. re: sunshine842

                                  The Watergate Salad and the Watergate Pistachio Cake and Frosting came upon the scene during or at the end of the Watergate scandal in Washington, DC. I don't know if the color green was significant during the scandal or not. All I know is that I was told the two recipes were names for the Watergate scandal.

                                  1. re: Wtg2Retire

                                    if you check my Wiki link, you'll see that it wasn't linked to Watergate; Kraft just started getting requests for the recipe for 'Watergate salad'.

                                    nobody really knows how it got started.

                                    1. re: sunshine842

                                      I lived in Germany at the time and was going by my recollection of the American communities' thoughts and comments about Watergate. Evidently the whole community was misinformed.

                              2. re: Wtg2Retire

                                My dad loves this stuff. A Christmas cannot go by without Watergate salad. It's very nostalgic for me (and not half bad, truth be told).

                              3. No one has mentioned the carrot salad, which is not as dessert-like as some of the others mentioned. Shredded/grated carrots and canned crushed pineapple in either orange or pineapple gelatin. You use a lot of carrots and pineapple to really fill up the mold.

                                3 Replies
                                1. re: greygarious

                                  Good point...you can jazz this up, make it more 2011 by adding a bit of curry powder when you add the boiling water to the jello (I have actually done that) or how 'bout flecks of coriander or crystalized ginger? I haven't done that, but can't see why it wouldn't work-in fact, I am going to try it myself for dinner tonight-will give the clams linguinie a real shock!

                                  Oddly enough, your husband's opinions of what his family will or will not eat may not be a failproof guide...his understanding (like that of my own DH) may be concretized from when he still lived with Mom.

                                  My husband's family was way more receptive to innovation than he thought they ever would be. Over the years I introduced them to Indian food (saag ghosh and aloo gobi, made from scratch) and my SIL who married an Italian actually got them beyond the spaghetti and meatballs-comfort-level!

                                  Keep tryin' for your own sake...there are a lot of family dinners in a 31 year and counting marriage!!!

                                  1. re: greygarious

                                    I was going to recommend the carrot salad recipe also. It's good, especially in hot weather. In addition to shredded carrots and pineapple my mother-in-law adds chopped celery for crunch.

                                    Another good salad is made with raspberry jello, cranberries, apples, nuts and celery.

                                    1. re: greygarious

                                      yeppers, in additon to the grated carrot, crushed canned pineapple (never fresh) I like to add diced apple and raisins. Golden raisins tend to be less disturbing visually in this case. Perhaps you could add dried cranberry as well. If you really want to cater to their sweet tooth, throw in some candied pecans or walnuts.

                                    2. If you wanted to elevate the jello salad to something a bit more sophisticated, I might recommend a Russian recipe Saveur magazine featured a few years ago, Black Currant Fruit Salad:


                                      I've never made it but I've always wanted to.

                                      If you're more adventurous you might find inspiration here:

                                      These all probably fall on the dessert end of the spectrum but if salad means jello salad I'm guessing nutrition isn't the highest priority here.

                                      Good luck.

                                      1. i wouldn't go for the more sophisticated recipes offered. Keep it simple as, clearly, unusual tastes are not to this family's taste. Pick something easy to make and traditional and get over it. You can show off what a fine cook you are when you are hosting dinner some other time.

                                        1 Reply
                                        1. re: susanl143

                                          Agree. They would probably like lettuce (iceberg and Romaine mixed) with some shredded carrots and red cabbage and a bottle of Ranch and Thousand Island (so they can chose and pour) on the side. Maybe make some home made croutons and call it a day.

                                          It's family and they won't change. Modify for their get togethers. You can do what you want for your own.

                                          (Did you and your husband make a dent in the 'fancy' salad? Sometimes people don't want to be the first to dig in)

                                        2. My family normally would never eat Jello salad, but this one is a Thanksgiving tradition:

                                          2 packages red Jello (any)
                                          2 . boiling water
                                          1 can whole berry cranberry sauce
                                          1 can crushed pineapple
                                          Chopped apple
                                          Chopped walnuts
                                          Sliced celery

                                          Dissolve Jello in boiling water. Stir in cranberry sauce. Refrigerate just until it starts to thicken, then add pineapple (and other things, if desired) then put back in fridge.

                                          6 Replies
                                          1. re: jjw

                                            does your family actually eat that one? It was on our Thanksgiving table as long as my grandmother was living - after she passed, I offered to make it, only to be met with cries of "I can't stand that stuff, I only ever ate it to make Grandma happy."

                                            It disappeared from the table, never to return. (I make homemade cranberry sauce, and all the rest of her recipes, but that one got relegated to the "never again" pile)

                                            (side bet: you're from the Midwest, aren't you?)

                                            1. re: sunshine842

                                              sunshine, you made me laugh. I make jjw's salad (with loads of apple, walunt, and celery) for certain branches of the family and it is a big hit. And you know, I like it, too! We're Midwesterners! How'd ya know? :D

                                              1. re: Nicolette S

                                                for whatever reason that recipe seems to infest only that region.

                                                1. re: sunshine842

                                                  With its popularity reaching its peak in the Mountain West, specifically Utah, my home state :).

                                                    1. re: mollyomormon

                                                      My dad's LDS sisters in Arizona make the world's best jello salad; I'm a bit ashamed to admit that in my house, these days, any jello salad is automatically known as Mormon Salad. (Although my Methodist grandmother made a mean one, too, but there's only one of her, and my dad has four sisters.)

                                            2. Here are two more gelatin salads.

                                              TOMATO ASPIC (Hallock family staple)
                                              2 ½ cups tomato juice or pulp
                                              1 small onion, chopped very fine
                                              1 ¼ teaspoons salt
                                              1 ½ teaspoons sugar
                                              1 ½ tablespoons gelatin
                                              ½ cup cold water
                                              Juice of ½ lemon
                                              2 teaspoons Lea & Perrins Worcestershire Sauce
                                              Celery (optional)

                                              Cook gently for 10 minutes: tomato, onion, salt and sugar
                                              Dissolve gelatin in cold water.
                                              Add dissolved gelatin to hot mixture.
                                              Stir thoroughly and add lemon juice and Worcestershire sauce.
                                              Add finely chopped celery or celery seed if desired.

                                              RASPBERRY AVOCADO ASPIC

                                              1 small box raspberry gelatin
                                              2 cups hot tomato juice
                                              1 tablespoon horseradish
                                              1 avocado

                                              Dissolve gelatin in tomato juice. Add and mix in horseradish. Line bottom of 1 pint mold with avocado slices. Top with gelatin mixture. Refrigerate until set. Serves 4.

                                              1. To spare you the gelatinous goo, have you considered something like a Waldorf salad or a apple-carrot-raisin slaw? Both are sweet.

                                                My MIL makes a green-colored pistachio jello salad, and an orange-colored thing with canned mandarins, pineapple and cottage cheese. The texture of the second is horrendous. But it's the more appetizing-looking of the two. She has a (fresh) cranberry and jello concoction too. Let me know if you want recipes.

                                                1. You can suspend a lot of tasty fruits and vegetables in not-so-much gelatin, like the carrot & pineapple suggestions here.

                                                  You could make a ring of jelled salad around a piled-up middle of fresh veggies or fruit.

                                                  De-construct it-- provide a mini salad bar.

                                                  Pasta salads can contain a lot of vegetables-I put elbow macaroni into this:
                                                  You can use whatever cheese or olives they'd be happy with.

                                                  And if coleslaw is okay, this is delicious: http://allrecipes.com//Recipe/restaur...

                                                  1. One of my (Iowa) mother-in-law's that I love: black cherry Jello with sliced bananas and frozen or fresh blackberries. Scrummy.

                                                    1. I stole the show at a picnic one year with this one. It is beautiful and raises jello fruit salad to art.


                                                      6 Replies
                                                      1. re: NanH

                                                        Hey, that's a wonderful "jello" salad -- stole the show without a doubt!

                                                        1. re: blue room

                                                          Gorgeous - goes in my file for summer dinner parties.

                                                          1. re: sunshine842

                                                            Definitely saving this one - thanks!

                                                        2. re: NanH

                                                          we brought a similar prosecco jelled salad to a family event, (the kind of family event where potato salad, and macaroni salad are more the norm), and they LOVED the prosecco fruit salad.

                                                          1. re: NanH

                                                            Beautiful. I have copied and pasted into a Word document for future use.

                                                            1. I wonder if your in-laws wouldn't be just about able to stomach a "layered" salad -- seems like it could be a happy medium? The Pioneer Woman had a pretty basic recipe: http://thepioneerwoman.com/cooking/20...

                                                              1. The OP says the relatives want a sweet jello salad. Savory aspics, composed salads, and the like are not helpful suggestions for this situation.

                                                                9 Replies
                                                                  1. re: buttertart

                                                                    I've never had a jello salad but I found this recipe in a book and I've been wanting to try it.

                                                                    Pineapple Cottage cheese jello salad

                                                                    1 (20 oz) can crushed pineapple with juice
                                                                    1 (6 oz) pkg lime jello
                                                                    8 oz frizen whipped topping, thawed
                                                                    1 (8 oz) carton small curd cottage cheese

                                                                    In 2 qt saucepan heat pineapple juice and pineapple too boiling.
                                                                    Dissolve jello in the boling pineapple. Remove from heat and cool in the refrigerator until the consistency of egg whites.

                                                                    Whisk inthe topping (with a whisk) and stir in cottage cheese.

                                                                    Place in a 1 1/2 qt serving bowl or mold and refrigerate overnight or at least several hours.

                                                                    1. re: Miri1

                                                                      I'd like it, I know that. Go for it.

                                                                      1. re: Miri1

                                                                        I took a "Quick and Easy" cooking class (early '80's) and we made something similar. Main difference was orange jello, which was just mixed into the cottage cheese and whipped topping. It wasn't mixed with any liquid, cooked, etc. I don't recall if the pineapple juice was used or not. The consistency was rather fluffy. I remember making it from time to time and there was never any leftover. People were stunned how simple it was.

                                                                        I liked that it gave me a way to eat cottage cheese, which at that time I didn't care for!

                                                                        1. re: Miri1

                                                                          My mom used to make a version of this fairly often with the addition of chopped walnuts.

                                                                          I haven't found it in any of my cookbooks yet, but a ingredient list google search got a major hit of variations in the expected place:

                                                                          It sounds strange but is quite tasty.

                                                                          1. re: Miri1

                                                                            miri's recipe is the one that i knew from many potlucks.

                                                                            i'm with the camp that says KISS. if they want an old-fashioned kind of sweet jello-type salad, i'd stick with a "classic" and be done with it.

                                                                            1. re: alkapal

                                                                              yes, simple...but it isn't pretty... see picture in my link several inches down in reply to querencia.

                                                                        2. re: greygarious

                                                                          You are correct. My apologies for posting the aspics.

                                                                          1. re: Wtg2Retire

                                                                            My bad...I got the whole gelatinous ball rolling in the aspic direction...though I do think it served the OP's original purpose in any case...and served to remind those of us who are not desperately seeking sweet jello concoctions that there are lots of ways to go with gelatin that aren't cloying.

                                                                            You can gel expresso, BTW, for a brunch...always gets applause...but maybe not from OP's husband's family...

                                                                        3. Does if have to be jello? Wouldn't fresh fruit salad work instead?

                                                                          Can it be gelatin rather than Jello? Martha Stewart has some not-to-be disguised gelatin dishes on her website. We like the blueberry or blackberry one, can't remember which.

                                                                          Or course gelatin rather than Jello might expose you to additional ridicule, in some circles.

                                                                          1. Could you just make a regular fruit salad without the jello if you don't like it? Most people like a fruit salad of mixed berries or various in-season fruits. I made a salad that was simply mixed berries and some other fruits with a lime juice dressing for a work event and it was a hit.

                                                                            1. I actually have a good one, it's tasty, relatively simple and can be made low calorie, sugar free or not, your choice

                                                                              Dusty's Berry Salad
                                                                              2 small pkgs. cherry gelatin (sugar free or not) Or one large
                                                                              2 cups boiling water
                                                                              12 oz package thawed frozen strawberries sliced or mashed (or 2 10 oz pg sweetened sliced strawberries)
                                                                              1 lg can crushed pinapple in it's own juice, do not use fresh
                                                                              4 ripe bananas
                                                                              1 lg carton sour cream (use the full fat, low fat or fat free, your choice)
                                                                              1/2 c chopped nuts pecans are traditional but I like walnuts
                                                                              9x13 serving dish

                                                                              In a very large bowl, dissolve the gelatine in the boiling water. Allow to cool untill it begins to thicken. Mash the bananas and add. Do not pre-mash as they will brown. Add undrained pinapple and strawberries, along with their juice. Mix well to break up mashed fruit.

                                                                              Pour half the gelatin mixture into your serving dish. Chill until set. Spread the sour cream over the set gelatin and if desired sprinkle with nuts. Gently pour the remaining gelatin and fruit over the first 2 layers. Chill until completely set, serve and enjoy.

                                                                              This is ridiculously tasty. the cool tang of the sour cream is a nice counterpoint to the sweet gelatine and fruit. It can also take a lot of tweaking. Change the fruit, change the gelatin, or even fool around with the sour cream - use creme frache, or marscarpone. You can see the possibilities. If you use fresh fruit you need to add about a 1/2 cup extra liquid to make up for the extra liquid that comes from the frozen fruit. This does not have to be juice or water and a nice white wine or sweetish red could be very nice here.

                                                                              See, "jello" salad does not have to be gross!

                                                                              Sorry jpan99 I missed your post, this looks like I have the same recipe except we dispensed with the mold and we've often taken it to more exotic ingredients as the were available.

                                                                              1 Reply
                                                                              1. re: aggiecat

                                                                                Aggiecat, this is exactly the way I make this, and I love it with walnuts, too. My husband had never eaten a jello salad in his life until I made this one. He loved it - I got the recipe 20-some years ago from a co-worker at an office pot luck. I've only made it a few times, but I still like it for the contrasts of tangy and sweet, soft and crunchy. I never change any of the ingredients, but I do slice the bananas rather than mash them, and include them in the bottom layer. And I do always use good natural sour cream.

                                                                                When I read jpan99's post, I was going to reply to that with this version, but you've done the work for me!

                                                                              2. I can't wait to try some of these , especially the unusual ones.

                                                                                1. I make this fairly often as everybody loves it. I got it from cooking light. I don't have the website so I'll paraphrase.

                                                                                  Sparkling white-sangria salad

                                                                                  2 envelopes unflavored gelatin
                                                                                  1 1/2 cups Reisling, divided
                                                                                  1 1/2 cups white grape juice
                                                                                  1/4 cup sugar
                                                                                  1 small can mandarin orange lices, drained
                                                                                  1 cup seedlee green grapes, halved
                                                                                  1/4 cup fresh raspberries (I use more)
                                                                                  cooking spray.

                                                                                  Sprinkle the gelatin over 1/2 cup of the wine and let stand 5 minutes. Combine remaining wine, sugar and juice in a saucepan and bring to a boil. Remove from heat and add the gelatin mixture and stir til dissolved. Fill a large bowl (or sink) with ice and cold water. Rest the pan in this, until thick but not set. Stir occasionally. When firm (not set), whisk mixture until small bubbles appear. Fold all the fruit into gelatin then spoon into a 5 cup decoative mold that has been coated with cooking spray.
                                                                                  Cover and chill at least 4 hours. I always do it the night before. Place a plate on mold and turn upside down.

                                                                                  1. Coca Cola Salad

                                                                                    Bring 1 20 oz can crushed pineapple (undrained), 2 boxes black cherry jello, & 1 box lime jello to a boil, stirring constantly to disolve jello. Add 2 1/2 C Coca Cola. Pour into dish and let set. Make topping by beating 1 3 oz pkg cream cheese, a container cream cheese with pineapple, 4 or 5 TBS confectioners sugar, and about a tsp of milk until creamy. (May add crushed nuts if desired.)
                                                                                    Those who like Jello salads really like this one. It's easy and looks pretty.

                                                                                    5 Replies
                                                                                    1. re: basketwoman

                                                                                      You guys are absolutely, positively the best. I almost spit out my coffee when I read though this quickly last night and read someone’s post about aspics subjecting me to further ridicule from my husband’s family. Of course, this morning I can’t find that post so I hope my paraphrasing is somewhat accurate. But the poster is right---they want jello and they want it sweet and there are many, many sweet jello-based recipes in this thread. Thanks for the great ideas.

                                                                                      Also thanks for the suggestions for layered salad, pasta salad, and a salad composed of lovely seasonal fruits. Those could all work too.

                                                                                      Nan H: The Prosecco and Summer Fruit Terrine from Epicurious is absolutely lovely but this family would NEVER want wine in their salad. FYI—I forgot to mention that my husband’s brother-in-law was told to drink a glass of wine each evening for heart health. His choice—Mogen David :0( Every single night :0( Rest of the family drinks those sweetened wine coolers :0(

                                                                                      Question-- the pretzel-jello dessert recipe calls for “dessert topping.” Think that’s Cool Whip? If so, think they’d eat it if I substituted real whipped cream? (Sweetened, of course, for this audience.) I am not sure I can defile my kitchen with both jello and Cool Whip on the same day….

                                                                                      Michaelmas said “…..I'm guessing nutrition isn't the highest priority here.” I say: “Amen.”

                                                                                      Thanks again, all.

                                                                                      p.s. To those of you who like jello salads, I apologize if I have offended anyone.

                                                                                      1. re: soccermom13

                                                                                        Yes I would draw the line at cool whip. ;-)

                                                                                        1. re: wekick

                                                                                          I've actually been known to use yogurt - usually the presweetened kind - instead of either whipped cream or the dreaded CW in my (usually improvised) Jello salad. It's always worked out fine and nobody ever complained.

                                                                                          Also, this thread is really making me want summer something awful.

                                                                                        2. re: soccermom13

                                                                                          soccermom, no need to apologize! We all have our 'this won't pass my lips (or live in my kitchen)' foods. One of mine happens to be green bean casserole, but look how many foodies still love it!
                                                                                          I make jello salads a couple times a year, just for me and hubby alone. We both have a ferocious sweet tooth, and now and then I just want a good excuse to eat dessert at the same time as dinner! DH is 63 years old and never ever tasted any jello salad until a few years ago when I made the cherry/fruit/sour cream one that aggiecat has posted here. He always passed them by at family functions, thinking they just looked gross.
                                                                                          Now he likes them, but he will still only eat jello salad if I make it. He won't try any others.

                                                                                          And yes, I think you could use whipped cream instead of Cool Whip. It may deflate more than the Cool Whip would, but who'd know the difference?

                                                                                          1. re: jmcarthur8

                                                                                            use stabilized whipped cream (with a little gelatin mixed into the cream) - it should stand its own ground that way.

                                                                                      2. I have this cookbook from a Finnish American Church that has lots of recipes for jello salad and this is the only one worth making- Cranberry Mold!
                                                                                        I pack raspberry jello, 1 cup hot water, 1/2 cup cold water, 1 small orange, 1/2 cup crushed pineapple- drained, 1 lb. can whole cranberry sauce, 1/4 cup chopped nuts.
                                                                                        Dissolve jello in hot water, add cold water and chill until partially thickened. Peel orange and cut segments in half, Fold orange, pineapple, cranberry and nuts in jello. Pour into one quart mold and chill until firm. Serve with sour cream or mayo. (I just have sour cream on the side)

                                                                                        I first had this dish in the 60's and tried it on my family for Thanksgiving 20 years later- I still liked it but nobody else would even touch it. Too bad all of these old jello recipes are so universally looked down when there are some that aren't that awful and are a nice addition to a buffet.

                                                                                        2 Replies
                                                                                        1. re: Berheenia

                                                                                          It's true! There are some honestly delicious jello salads that really play to jello's strengths, but so many people have been ruined by the god-awful celery-mayo-lime jello concoctions they've been subjected to over the years!

                                                                                          My mother once had to eat a jello salad made with tuna, onions, celery, and mayonnaise (suspended in lime jello) in front of a roomful of ladies at a women's circle meeting who clearly thought such a thing was the height of sophistication. And then at the next month's meeting, the hostess served the same salad, since everyone had enjoyed it so much! o.O

                                                                                          1. re: LauraGrace

                                                                                            That's a case of the second worst salad from the eighties (macaroni tuna salad) being combined with the worst! Food water boarding!

                                                                                        2. When I was a kid, my friend's mother made a jello salad that my dad and I loved. I still make it once in a while when my foodie friends aren't looking. It's orange jello with very finely sliced cabbage, shredded carrots, and mandarin oranges. Lately I've been enhancing the flavor of the orange jello with finely diced orange peel and a little orange juice. I've even substituted orange segments which are cut into small pieces for the mandarin oranges.

                                                                                          1. I was intrigued by the title, and reading the responses, I'm sure I've never seen a "traditional" jello salad that everyone's referring to; I thought jello in salad was a new thing chefs are trying nowadays.
                                                                                            I made a my own experiment for a family dinner that involved jello (or gelee it seems the restaurants are calling it nowadays, even though everything else is in English). it is a bit sweet, and so refreshing. I'm listing in the order from bottom up:

                                                                                            1. sage/lime gelee (deep saturated green)
                                                                                            2. persimmons, lightly cooked yellow radish, lightly cooked red beets sliced paper-thin so you can make ruffles, I wasn't able to plate the best slices because as soon as I picked them up, then broke so maybe not quite paper, postcard-thin would be fine. (3 bright colors)
                                                                                            3. apple-walnut foam.
                                                                                            4. lime zest
                                                                                            5. rockets and mache on the side

                                                                                            If your DH's family is not adventurous, I don't know if they would like this, so proceed with caution.

                                                                                            1 Reply
                                                                                            1. re: kerosundae

                                                                                              Kero, looks like you're in Europe somewhere.

                                                                                              Jell-o is the American brand name for boxed, flavored gelatin -- it comes in literally dozens of flavors. The brand name has now been adopted as a regular name -- any kind of fruit-flavored gelatin is now just called jello.

                                                                                              For about 50 years now, Americans have been making jello salads by suspending all sorts of fruits and vegetables (and nearly anything else) in soft jello that then sets up harder.

                                                                                              It's along the line of the madeira jelly dishes I linked to earlier, but always with a sweet factor to it, as there is no savoury-flavored Jell-o.

                                                                                              Look here: http://brands.kraftfoods.com/jello/re... -- and unclick the checkboxes for "pudding" and "no-bake kits" -- you'll see a long list of American-style jello salads, with photos.

                                                                                            2. To gently refute the disgusting tag, I am a journalist and a few years ago did a story on the Rainbow Ribbon Jell-O Mold developed by Rachel Perlow on e-gullet. I wanted to see if I could teach my daughter how to do it. As you can see from these photos - success.

                                                                                              8 Replies
                                                                                                1. re: TrishUntrapped

                                                                                                  I made a red white and blue one for the fourth once-same bundt pan.

                                                                                                  My most recent thing I had with gelatin and best use I've seen was dessert at a french bakery. We had a small cake with a tower of beautiful fruit that was held in place by an almost imperceptible layer of gelatin. The only way I knew that was there was a tiny bit pooled at the bottom. I had never noticed this before.

                                                                                                  1. re: wekick

                                                                                                    On that same note, the filling for my wedding cake was a fresh strawberry filling recipe from Julia Child that also contained gelatin. Was delicious.

                                                                                                    1. re: wekick

                                                                                                      Do you have a picture of your red, white and blue one? Would love to see it.

                                                                                                      1. re: TrishUntrapped

                                                                                                        I have one but it was years ago but I will dig it out and post.

                                                                                                      2. re: wekick

                                                                                                        that very well might have been melted apricot jelly, wekick - it's used a LOT for glazing fruit tarts.

                                                                                                        1. re: sunshine842

                                                                                                          No that is the usual, but this was definitely gelatin. It was much more rigid than jelly. If I get another one, I will post a picture. The fruit is stacked. I never before thought how they hold it together and assumed it was glazed with jelly.

                                                                                                      3. re: TrishUntrapped

                                                                                                        wow these look amazing- can I have the recipe for it or did you already post the recipe for this jello salad? thx

                                                                                                      4. Okay, I've seen similar to this one in other replies (and maybe this one is here but I missed it), my Mom used to make "Sunshine Salad" on Thanksgiving. My sisters and I couldn't stand it! She doesn't make it any longer, so now we tease her each T-giving by asking, "Hey, where's the Sunshine Salad? I was really looking forward to it!" We get the Mom Stink-Eye. Apologies for the lack of specifics, I don't have the recipe, I'm just working from the memory of watching her make it.

                                                                                                        Lemon jello (2 boxes)
                                                                                                        2 packets unflavored gelatin
                                                                                                        generous amounts of:
                                                                                                        shredded carrots
                                                                                                        diced celery
                                                                                                        golden raisins
                                                                                                        slivered almonds

                                                                                                        Prepare the jello according to package directions, add the unflavored gelatin
                                                                                                        Let it partially set up in the fridge before you stir in the vegetables, raisins and nuts, so they don't all sink to the bottom (top) of the decorative/festive plastic Tupperware jello mold. (giggle)

                                                                                                        1. Well, y'all got me jonesing for a jello salad, so I made a pink one with cherry jello, raspberry jello , pineapple, cream cheese, bananas, red grapes and marshmallows. And walnuts. And heavy cream and mayo.
                                                                                                          I just threw in whatever I had leftover in the fridge but used somebody's recipe online to get the liquids right.
                                                                                                          It is very very pink and girly looking.

                                                                                                          3 Replies
                                                                                                          1. re: jmcarthur8

                                                                                                            Hmmm, that sound good. Would you mind sharing the recipe, please.

                                                                                                            1. re: Wtg2Retire

                                                                                                              Sure! Here's what I put in the pink jello;

                                                                                                              (1) 3oz pkg raspberry jello
                                                                                                              (1) 3 oz pkg black cherry jello
                                                                                                              Add 2 cups boiling water, stir till dissolved.
                                                                                                              Add 8 oz cream cheese, softened.
                                                                                                              Stir and let sit for 10 minutes, then beat till smooth.
                                                                                                              Add 1/2 cup mayonnaise
                                                                                                              Add 1/2 cup heavy cream (the recipe called for evaporated milk, but I had some cream to use up)
                                                                                                              Beat again till smooth.
                                                                                                              Add 1 cup crushed pineapple with liquid, 1 sliced banana, a handful of seedless red grapes cut in half, 1/2 cup broken walnuts, and about 3 cups of mini marshmallows.
                                                                                                              Stir in, chill for awhile and come back and stir again once or twice as it chills.

                                                                                                              Update: I had a bowl of it a few minutes ago, and it was pretty good! It has a little savoriness to it from the mayo. I think I may add some fresh bing cherries next time, and fewer marshmallows. I like mine to have more chunks of fruit in it.

                                                                                                          2. My grandma always had orange jello with grated raw carrot and canned crushed pineapple. With the Cuisinart you don't have to grate the carrots nowadays, just zap them, so it's quick and easy and tastes pretty good. Reminds me of Grandma.

                                                                                                            1. I don't understand why you can't make something you enjoy making. If you hate making salads in the Jell-O tradition, then why are you doing so and why would the DH family expect you to do so? I would hate to be eating something someone brought who thought was "profane random letters" bad and resented having to bring and would not personally eat.

                                                                                                              I could make some suggestions based on some of the favorites from my family, but when the title of the post and the actual post make it very clear that you are in the gag zone, I really don't see the point. While I'm not big on these kinds of salads myself, I can enjoy them now and then at family gatherings, but only when the person making the said salad is excited about making the dish and offers it as something they consider special and good.

                                                                                                              6 Replies
                                                                                                              1. re: CyndiA

                                                                                                                Hi Cindi,

                                                                                                                They don't expect me to make a jello salad. They expect me to make a salad. Since I know they are not adventurous eaters but they do like jello salads, I will make and bring a jello salad because I want them to eat and enjoy what I bring. I will probably bring two salads, actually--the jello salad plus a layered salad, a bowl of fruit, or a pasta salad (thanks to posters on this thread for those ideas).

                                                                                                                I asked if there was ANY other thing I could bring than salad, and the answer was no. Perhaps I was the last person they reached as they called people about this gathering.

                                                                                                                Also, I will certainly not reveal my feelings about jello salads during the gathering. The only person there who will know my true feeling about jello salad is my husband.

                                                                                                                Many people who posted replies on this thread truly like jello salads and might love to see your family's favorites :0)

                                                                                                                1. re: soccermom13

                                                                                                                  The Jell-o salads that seem to go over best at family gatherings here would be the Watergate salad mentioned earlier, some kind of orange colored salad that appears to have Cool Whip folded in at some point and a layered apricot Jell-O salad with bananas. My grandmother liked to make these salads, and I'm not sure if the recipes are still around.

                                                                                                                  If I need to take a salad to a family get together, then I usually go with a broccoli salad that has a mayo dressing, raisins, bacon and sunflower seeds. Sometimes I use Miracle Whip though, because my family also leans to sweet salad dishes.

                                                                                                                  We tend to be much more flexible, but that means (but not often) gaps in the pot luck menu (few veggie dishes for example). A couple of us who do love to cook usually anticipate what is likely to be on the table and will cook with that in mind.

                                                                                                                  I do remember one church meal when I was just out of college and really could not cook, and I was asked to bring deviled eggs and potato salad. I had never made either ever (-: I asked the planner how long to boil the eggs. She then decided I should perhaps just bring whatever I knew how to cook which was a cheesecake and fudge.

                                                                                                                  Hope the meal goes well and that you do not get salad duty next time. I know it's not fun to prepare a dish you really don't like.

                                                                                                                  1. re: CyndiA

                                                                                                                    no jello? how 'bout a black bean &corn salad, one can,rinsed of each, cut up a red or green pepper, about 1/4 chopped onion or scallions, s& p or adobo seasoning, some cumin or chili powder, finely minced garlic, lime juice, a little olive oil to bring it together.mix well, refrigerate,enjoy...always a hit wherever i take it

                                                                                                                  2. re: soccermom13

                                                                                                                    Please let us know what you do end up making, and how it was received!

                                                                                                                    1. re: Jpan99

                                                                                                                      Party was postponed due to 19 inches of snow this weekend. It'll be held in late March. I plan to make the jello with pretzel crust (which I think of as a dessert, but DH's family thinks of as salad---go figure) and one more item that really is a salad--such as a bowl of seasonal fruit (although that could be a challenge in late March if I want to use seasonal fruits, which I do) or a layered salad.

                                                                                                                      1. re: soccermom13

                                                                                                                        This one: http://allrecipes.com//Recipe/seven-l...

                                                                                                                        At least it has some vegetables and looks nice in the bowl...

                                                                                                                2. Tuna Mousse

                                                                                                                  2 tablespoons granulated gelatin
                                                                                                                  4 tablespoons cold water
                                                                                                                  1 cup boiling water
                                                                                                                  1 1/2 cups tuna
                                                                                                                  1/4 cup chopped sweet pickles
                                                                                                                  1/4 cup chopped pimento stuffed olives
                                                                                                                  1/4 cup finely chopped celery
                                                                                                                  1/2 teaspoon salt
                                                                                                                  1/4 teaspoon pepper
                                                                                                                  1 cup whipped cream
                                                                                                                  1 cup mayonnaise

                                                                                                                  Soak gelatin in cold water 5 minutes.
                                                                                                                  Add boiling water and stir until gelatin
                                                                                                                  has dissolved. Cool and chill until a
                                                                                                                  little thick. Beat and add tuna, pickles,
                                                                                                                  olives, celery, salt and pepper.
                                                                                                                  Allow to thicken a little and fold in
                                                                                                                  the whipped cream and half the mayonnaise.
                                                                                                                  Pour into a mold which has been rinsed out
                                                                                                                  with cold water. Chill in refrigeratior until set.
                                                                                                                  Unmold on lettuce and surround with the
                                                                                                                  remaining mayonnaise.
                                                                                                                  Serves 8.

                                                                                                                  Source: Times Daily newspaper, Mar 17, 1930
                                                                                                                  Google newspaper archive.

                                                                                                                  12 Replies
                                                                                                                  1. re: Antilope

                                                                                                                    Imagine this with lime jello instead of unflavored gelatin. Gack.

                                                                                                                    Now, truly, with the unflavored gelatin, and chicken perhaps instead of tuna, I can imagine eating this and not completely hating it. Probably wouldn't be my favorite thing, but I can understand where it comes from -- I mean, there's a whole respected class of molded fish gelees and aspics and terrines and things. Just, seriously... who decided that this would be good with sweetened, neon green, fruit-flavored jello?

                                                                                                                    1. re: LauraGrace

                                                                                                                      I posted the recipe as a joke. I have never liked anything in gelatin. Jello with whipped cream is okay. I just remember as a child being served at school green jello with shredded cabbage and carrots in it and red jello full of fruit cocktail. Yuk!

                                                                                                                      1. re: Antilope

                                                                                                                        Oh, sure, I was just processing how we got to those awful tuna-lime jello-mayo concoctions.

                                                                                                                        1. re: Antilope

                                                                                                                          LOL. I did a double take on the tuna in Jello. It might, however, go well with the one my college roommate's mother made. That one was red Jello with radishes. It was a flavor contrast to be sure. I still have nightmares about it.

                                                                                                                          1. re: Antilope

                                                                                                                            Hi Antilope,

                                                                                                                            So glad the tuna gelatin was a joke. That truly would induce gag reflex.

                                                                                                                            I too have memories of the green jello with shredded cabbage and carrots in it, gussied up with a topping of Miracle Whip and for really special occasions, a sprinkling of paprika over that. It was, to me, absolutely disgusting. But others did eat it.

                                                                                                                            I am sure, though, that I love some foods others find repulsive....

                                                                                                                        2. re: Antilope

                                                                                                                          Color magazine ads of various Gelatin Salads (if you dare to look ;-)

                                                                                                                          Tuna Gelatin mold (In color) with recipe

                                                                                                                          Color magazine ad of Savory Gelatin Salad Ring with recipe

                                                                                                                          Pineapple gelatin salad with recipe

                                                                                                                          Monterey Souffle Salad with recipe

                                                                                                                          Sequin Salad with recipe

                                                                                                                          Cold Ham Mousse with recipe

                                                                                                                          Jellied Vegetable Loaf with recipe

                                                                                                                          Calico Slaw with recipe

                                                                                                                          Jello Summer Vegetable Salad with recipe

                                                                                                                          Tomato Soup Salad with recipe

                                                                                                                          Shrimp Tomato Rings with recipe

                                                                                                                          Green Grotto Salad with recipe

                                                                                                                          1. re: Antilope

                                                                                                                            My eyes! The goggles! They do nothing!

                                                                                                                            1. re: Antilope

                                                                                                                              and anything here: http://www.lileks.com/institute/galle...

                                                                                                                              The Lileks Institute of Good Cheer has an entire GALLERY of Regrettable Food...it's well worth a visit (but don't pour yourself that Pussycat until after you've looked at all the pictures -- snorting Southern Comfort out of your nose takes the Comfort right out of it.)

                                                                                                                              1. re: Antilope

                                                                                                                                i never really hated jello salads till just now. that had to be one of the most disgusting collection of pictures ive seen outside of a porno store.

                                                                                                                                  1. re: KaimukiMan

                                                                                                                                    Most of those photos and recipes are from the late '40s and early '50s.
                                                                                                                                    So I guess the Greatest Generation didn't have the greatest food ;-)

                                                                                                                                1. re: Antilope

                                                                                                                                  This is what my grandma served when my mom invited my dad over for dinner when they first began dating. He hated jell-o as it was and then to have it with tuna fish...

                                                                                                                                2. Google "Green Jello Marshmallow Cottage Cheese Surprise"---not a recipe but the video of a song.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: Querencia

                                                                                                                                    instead of a song i got links to recipies... along with a picture that belongs in antilope's collection

                                                                                                                                    1. re: KaimukiMan

                                                                                                                                      "honey, where did you put the fuzzy doorstop?

                                                                                                                                      oh...THERE it is!"

                                                                                                                                  2. Here's my favorite: the Ambrosia Jell-o Mold. My family refers to it as "Moldy Jello," which presumably won't help with the gag reflex, but we think it's hilarious.

                                                                                                                                    Ambrosia Mold (Moldy Jello)

                                                                                                                                    1 can (8 oz.) crushed pineapple in juice, undrained
                                                                                                                                    2 cups boiling water
                                                                                                                                    1 can (11 oz.) mandarin orange segments, drained
                                                                                                                                    1 package (8 serving size) or 2 packages (4 serving size) orange Jello
                                                                                                                                    1 1/2 cup miniature marshmallows

                                                                                                                                    Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup.

                                                                                                                                    Stir boiling water into Jello in a large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

                                                                                                                                    Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, and marshmallows. Spoon into a 6 cup mold.

                                                                                                                                    Refrigerate 3 hours or until firm. Unmold by dipping in hot water for about 15 seconds. Gently pull Jello from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate.

                                                                                                                                    3 Replies
                                                                                                                                      1. re: Caffeine826

                                                                                                                                        Not really a Jello salad, but this is where my chowhound handle came from. I'm ready to change it.


                                                                                                                                        1. re: Frosty Melon

                                                                                                                                          oh, that's HYSTERICAL...I'm completely distracted trying to think of how you'd keep a peeled melon corralled while you tried to get cream-cheese frosting to stick to it! ROFL

                                                                                                                                      2. Gala Grits Bavarian (Yes, grits in gelatin)

                                                                                                                                        1/2 cup enriched quick white hominy grits
                                                                                                                                        1/2 teaspoon salt
                                                                                                                                        1 tablespoon butter or margarine
                                                                                                                                        3 cups milk
                                                                                                                                        1 envelope (1 tablespoon) unflavored gelatin
                                                                                                                                        1/2 cup cold water
                                                                                                                                        1/2 cup sugar
                                                                                                                                        3/4 teaspoon lemon peel
                                                                                                                                        1 teaspoon grated orange peel
                                                                                                                                        1 teaspoon vanilla
                                                                                                                                        1/2 cup coarsely chopped blanched almonds, toasted
                                                                                                                                        1 cup shipping cream
                                                                                                                                        1 pint fresh or frozen whole strawberries, sweetened.

                                                                                                                                        Place grits, salt, butter and milk in saucepan.
                                                                                                                                        Bring to a boil, stirring occasionally. Simmer 10 minutes
                                                                                                                                        or until mixture is thickened, stirring frequently.

                                                                                                                                        Soften gelatin in water. Add softened gelatin, sugar,
                                                                                                                                        lemon peel, orange peel and vanilla to grits mixture;
                                                                                                                                        stir until gelatin and sugar are dissolved.

                                                                                                                                        Remove from heat; let stand about 1/2 hour or until
                                                                                                                                        lukewarm. Stir in almonds.

                                                                                                                                        Beat whipping cream until stiff; fold into grits mixture.

                                                                                                                                        Pour into 1 1/2 quart mold which has been rinsed with
                                                                                                                                        cold water. Chill until firm.

                                                                                                                                        Reserve nine strawberries to garnish mold. Crush remaining

                                                                                                                                        To serve, unmold. Garnish with whole strawberries. Cut in
                                                                                                                                        eight pieces; top each with crushed strawberries.

                                                                                                                                        Makes 8 servings.

                                                                                                                                        Source: Quaker Oats Co, Milwaukee Journal newspaper, Oct 3, 1967

                                                                                                                                        Link to original recipe in Google newspaper archive:

                                                                                                                                        4 Replies
                                                                                                                                        1. re: Antilope

                                                                                                                                          that archive tool is FANTASTIC!!!!!

                                                                                                                                          two pages away from your cited article, there is an article in the social pages headlined "party caps dental exposition."

                                                                                                                                          on the same page as your recipe, an ad for "tommy's restaurant" offers "fine good sudden service."
                                                                                                                                          <yep, i promise that i'm not going to be surprised when i get "sudden" service.>

                                                                                                                                          now, as to the grits....oh, heck...do we HAVE to go to the grits?

                                                                                                                                          nah. not so much. except that i DO love the name -- "gala grits bavarian." adding "gala" does ensure that those northerners will be induced to try the grits ensconced in the gelatin. i'm positive that recipe turned many yankees into life-long lovers of good ol' grits.

                                                                                                                                          i love your sleuthing, antilope! ;-).

                                                                                                                                          1. re: alkapal

                                                                                                                                            Here's a link to the main search page on the Google newspaper archive, it's kind of buried.


                                                                                                                                            I enter the food search term under "with all of the words".
                                                                                                                                            Under the "with at least one of the words" I enter; tsp tbsp teaspoon tablespoon, to find actual recipes instead of just stories about the food search term.
                                                                                                                                            Finally I choose "no price" to view free articles, otherwise a bunch of pay articles also show up.

                                                                                                                                          2. re: Antilope

                                                                                                                                            Boy oh boy, talk about a product-driven recipe, eh?
                                                                                                                                            Though, I remember seeing something similar made with semolina (basically cream of wheat) molded and served with canned peaches. Mmmmm. : )

                                                                                                                                          3. I actually like Jell-O salad. It's dessert to me, but I actually like it.

                                                                                                                                            My family's is a three-layer Jell-O salad. The top layer (first into the ring) is raspberry Jell-O with whatever fresh fruit makes sense (I can't deal with the canned fruit cocktail that is the family tradition, and I now live in California where I can get at least serviceable strawberries 11 months a year).

                                                                                                                                            The middle ring is lemon Jell-O with cream cheese whipped into it.

                                                                                                                                            The bottom ring (last in) is lime Jell-O with canned pineapple chunks. (Remember, fresh pineapple won't work in Jell-O; it won't set due to the enzymes).

                                                                                                                                            1. I just saw a pretty good looking recipe for "Cider Jelly", which is just as it sounds: unflavored gelatin powder cooked down with apple cider. I think with the addition of diced celery and apple and raisins, this would be a great play on Waldorf salad. Really, any fruit juice with unsweetened gelatin can be just delicious: apricot nectar sharpened with a little lemon juice, with chopped pecans and frozen raspberries added; white grape juice with green grapes; pineapple orange juice with bananas. These are also really good treats for kids, made individually. Oh, and you could really blow their minds with a Gazpacho mold served with lime/cilantro sour cream, with a side of fried tortilla strips.

                                                                                                                                              1. You have managed to remind me of one of the most amusing events I ever attended. I was asked to bring a "Jello Salad". I had no idea what they might have been thinking, and begged them to let me bring a hot, covered dish -- but no. Apparently all the casserole dishes were already taken, and the only thing they needed was a "Jello Salad".

                                                                                                                                                So, I borrowed a Tupperware Jello mold for the occasion. I used Raspberry flavored Jello and filled it with diced mandarin orange slices, sliced fresh strawberries, thinly sliced banana, and, if I recall, a few blueberries. I made fresh whipped cream (I don't understand the fixation with Jello and Cool Whip -- ewww). I still remember how proud I was to turn out a whole mold. You see, we never ate the stuff growing up unless someone was sick, so the thought of actually serving it to company was just weird to me.

                                                                                                                                                When I got there, someone had made a savory "Jello Salad" using either orange or lemon, had some veggies in it, and served it with mayonnaise. I nearly gagged at the thought. But they ate it.

                                                                                                                                                1. southern living just published a recipe in its magazine that looked like it would be good -- bing cherry salad: http://www.southernliving.com/food/le...

                                                                                                                                                  i know the mayo may turn off some folks, but a touch of it works to cut the sweetness of the jello and fruit, and offers some creamy richness. sour cream or yogurt could be used to a similar effect.

                                                                                                                                                  29 Replies
                                                                                                                                                  1. re: alkapal

                                                                                                                                                    Ya know, that does sound good. Have to say I find the "disgusting" in the title of this thread a leeetle annoying...

                                                                                                                                                    1. re: buttertart

                                                                                                                                                      i have so many copper molds, large and small; now i have an excuse to use them! ;-).

                                                                                                                                                      1. re: alkapal

                                                                                                                                                        I have my mom's jelly/Christmas pudding mold but never went in for copper myself. Enjoy!

                                                                                                                                                    2. re: alkapal

                                                                                                                                                      In the winter, I had a bag in the freezer of a few pounds of sweet cherries that I'd pitted when they were in season. After making a cherry pie with most of them, the rest went into a jello salad just like this. The taste and texture were perfect. I added some walnuts, too. No mayo, though. I like sour cream with these desserts.

                                                                                                                                                      1. re: jmcarthur8

                                                                                                                                                        i was also thinking that walnuts would be good with this bing cherry jello dish -- something about their slight bitterness and texture would be great with the cherries and jello -- esp. if they were sprinkled onto the sour cream.

                                                                                                                                                        1. re: alkapal

                                                                                                                                                          That reminded me there used to be cherry-walnut ice cream from my hometown dairy (way back then 100% Jersey milk, oh la la...). Flavors v good together.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            My folks used to make that -- with black walnuts from the trees in our yard, and black cherries we picked ourselves! Mmmmm...

                                                                                                                                                        2. re: jmcarthur8

                                                                                                                                                          Similar, if you get stuck in midwinter with some grapefruit that is unpleasantly sour, if you dig out the bites just as if you were going to eat it and instead dump them into Black Cherry Jello, the consistency of the fruit somehow absorbs the jello and the finished product comes out highly suggestive of eating black cherries, which, in January, is fun.

                                                                                                                                                            1. re: Querencia

                                                                                                                                                              yes, very cool idea! i think i can feel the texture just through your description.

                                                                                                                                                              1. re: alkapal

                                                                                                                                                                I was thinking the same thing, and the acidity would add to the illusion.

                                                                                                                                                                1. re: buttertart

                                                                                                                                                                  this thread has actually made me hanker for some jello treats!

                                                                                                                                                                  my sister on weight watchers makes a jello treat with the sugar free -- and uses less water than for typical jello (i think that's the trick) -- anyway, they set up firmly and she cuts them into ("jiggly") squares. she keeps them in tupperware in the fridge for a "free" snack.

                                                                                                                                                                  1. re: alkapal

                                                                                                                                                                    Excellent idea, and refreshing - sort of like gummis.

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      yes, big, sugar-free gummies!

                                                                                                                                                                      by the way, i dreamed about jello salads last night -- they were on a breakfast buffet on a ferry to a citizenship ceremony (!) anyhow, my weird brain aside, they were really pretty: purple (like grape juice) jello with mixed fruits inside, or red, with blueberries and other fruits (raspberries and halved strawberries) inside, cut into firm-ish cubes about 2x3 ". they were really appetizing.

                                                                                                                                                                      note, there was also a platter of "bacon bowls" -- and where that idea came from i don't know -- other than ripert was using bacon late last night to wrap a tiny pork tenderloin. but i do like the bacon bowl idea quite a lot! strips of bacon had been baked overlapping in a "nest" or loosely-formed lattice design, then crisped, and served bowl side up. you could add what you wanted into the bacon bowl from the buffet. <edit: i just googled bacon bowls, and there are some nice examples out there in cyberspace. the problem is, i'd want to eat the bowl first -- esp. while crispy!>

                                                                                                                                                                      1. re: alkapal

                                                                                                                                                                        Pls get Sissy to spill the beans on how exactly to make.

                                                                                                                                                                        Yowza, what a dream. Bacon bowls are a nice idea...bacon hoppers?

                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                          i didn't tell you about the heist of my computer and neon-lime-green vinyl checkbook, that was part of a double-sting while i was on the ferry. i had been really surprised that the heist was part of the sting. things were o.k. in the end, i'm happy to report. ;-)).

                                                                                                                                                                          oh, ..foood.

                                                                                                                                                                          yeah,,,,uh…about the FOOD:

                                                                                                                                                                          bacon hoppers? like egg hoppers? mmm. one would need to cook the bacon bowl first to de-fat, but once crispy, one could drop an egg in there and bake till done. maybe sprinkle a wee bit of cheese on top, and garnish with fresh chopped chives once removed from the oven. that would be totally cute! i'll bet i can google a pic of that somewhere, too! ;-). maybe it'd be better to drop in a poached egg instead of baking the egg in the bacon bowl.

                                                                                                                                                                          1. re: alkapal

                                                                                                                                                                            My goodness.
                                                                                                                                                                            I was thinking about a poached egg right at the end - YUM!

                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                              How about putting a muffin tin upside down onto a sheet pan, forming the bowls around the inverted wells, then baking?

                                                                                                                                                                                1. re: greygarious

                                                                                                                                                                                  that is a good idea, greygarious. i'm thinking it might work on the silicone muffin pan in the micro, too. (i hate heating up the oven!).

                                                                                                                                                                        2. re: alkapal

                                                                                                                                                                          I used to make jigglers during the toddler years -- white grape or pear juice with Knox gelatine -- no added sugar/HFCS/evil sugar of the day and no weird food coloring. (and weirdly good)

                                                                                                                                                                          1. re: sunshine842

                                                                                                                                                                            May I ask how much liquid to how much gelatine? Thanks!

                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              here's a recipe: http://www.bigoven.com/recipe/115180/...

                                                                                                                                                                              (you can make it from nearly any kind of juice, except pineapple) -- but pear and white grape were particularly toddler-friendly, as apple juice was a no-no.

                                                                                                                                                                                1. re: sunshine842

                                                                                                                                                                                  This sounds great, I'm going to try it! Yay for cold, refreshing finger food that mostly doesn't melt.

                                                                                                                                                                                  Out of curiosity - and sort of necessity, given the hungry toddler often found rampaging in our kitchen - does the recipe not work with apple juice, or was the no-apple-juice thing just a personal preference?

                                                                                                                                                                                  1. re: darklyglimmer

                                                                                                                                                                                    Apple juice works fine -- but that kiddo just couldn't process apple juice. Apples and apple sauce were fine, but apple juice resulted in a horrifyingly terrible diaper rash. As long as I didn't serve apple juice in any form, all was okay.

                                                                                                                                                                                    I have a friend who is a pediatric nurse and she said that the overwhelming majority of diarrhea and diaper rash cases are traced to apple juice....they tell mom to give pear or white grape juice, and the symptoms disappear. She did tell me the reason why, but I have to confess that it's been long enough ago that I don't remember it all.

                                                                                                                                                                                    1. re: sunshine842

                                                                                                                                                                                      i have issues with apple juice, too (GI). when i see moms everywhere giving their kids apple juice by IV, i wonder how the kids all tolerate it? <but i guess they aren't tolerating it too well, are they?>

                                                                                                                                                                                      1. re: sunshine842

                                                                                                                                                                                        Thanks for your response, sunshine842- I thought it might be something like that but just wanted to make sure.

                                                                                                                                                                  2. soccermom, I would happily eat your two salads if you brought them to an event!
                                                                                                                                                                    In your original post, you mentioned that you despise making salads.
                                                                                                                                                                    Why is that? Do you despise making them for yourself, as well, or do you mean you despise taking salads to a pot luck since your taste in salads may be different than others?

                                                                                                                                                                    1. Jellied Bologna Ring

                                                                                                                                                                      1 pound small ring bologna, cut in 1/8 to 1/4 inch slices
                                                                                                                                                                      1 envelope unflavored gelatin
                                                                                                                                                                      1/4 cup cold water
                                                                                                                                                                      1 3/4 cups tomato juice
                                                                                                                                                                      1 tablespoon vinegar
                                                                                                                                                                      1 teaspoon salt
                                                                                                                                                                      1 tablespoon finely chopped onion
                                                                                                                                                                      1/2 cup finely grated cabbage
                                                                                                                                                                      1/4 cup diced celery
                                                                                                                                                                      1/2 cup grated carrot
                                                                                                                                                                      2 tablespoons chopped green pepper
                                                                                                                                                                      2 tablespoons chopped pimiento, drained
                                                                                                                                                                      Lettuce or curly endive

                                                                                                                                                                      Soften gelatin in cold water.
                                                                                                                                                                      Heat 1 cup tomato juice. Dissolve gelatin
                                                                                                                                                                      in hot tomato juice. Combine tomato juice
                                                                                                                                                                      mixture with remaining 3/4 cup tomato juice,
                                                                                                                                                                      vinegar and salt.

                                                                                                                                                                      Pour a thin layer of gelatin mixture into an
                                                                                                                                                                      oiled 1 1/4 quart ring mold. Chill until firm.

                                                                                                                                                                      Arrange slices of bologna on gelatin, overlapping
                                                                                                                                                                      slightly. Chill the remaining gelatin until it begins
                                                                                                                                                                      to thicken and stir in onion, cabbage, celery, carrot,
                                                                                                                                                                      green pepper and pimiento. Pour over bologna slices.
                                                                                                                                                                      Chill until firm.

                                                                                                                                                                      Unmold on lettuce or curly endive. Arrange remaining
                                                                                                                                                                      slices of bologna around ring.

                                                                                                                                                                      Serve with mayonnaise. Eight servings.

                                                                                                                                                                      Source: Palm Beach Post newspaper, Aug 19, 1971


                                                                                                                                                                      8 Replies
                                                                                                                                                                          1. re: KaimukiMan

                                                                                                                                                                            But a dollar then was worth over 5 now, and family incomes were lower because most women still didn't work. Just to be annoying... ;-)

                                                                                                                                                                            1. re: NanH

                                                                                                                                                                              You can also make a hot Jell-O beverage. My grandmother use to stir a couple of tablespoons of Jell-O powder into a glass of hot water. I tasted it once. Let's just say it tasted like a thick, hot glass of Kool-aid. I know that Knox use to advertise unflavored gelatin powder added to a glass of hot water as a health drink. Gak.

                                                                                                                                                                              1. re: Antilope

                                                                                                                                                                                we were dosed regularly with warm jell-o as a remedy for tummy problems. Lime was my favourite, and the acidity helped fight the nausea.

                                                                                                                                                                                1. re: Antilope

                                                                                                                                                                                  I used to love the liquidy, warm strawberry jello when I was a kid.

                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    That's another thing I used to get in trouble for pilfering.

                                                                                                                                                                            2. There's an absolutely gorgeous-sounding jelled watermelon salad in this month's Better Homes and Gardens - recipe on their website. The prettiest color too.

                                                                                                                                                                              20 Replies
                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                Speaking of gorgeous things.... I am definitely making these Rainbow Gelatin Orange Wedges this summer:


                                                                                                                                                                                1. re: TrishUntrapped

                                                                                                                                                                                  Those are adorable! The "disgusting" in this thread title is really quite annoying.

                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                    I know the exact party I'm going to use those fruit slices for, only I'll see what I can play with to come up with some real fruit juice based gelatines. Novel and fun, and what with the rainbow theme, really appropriate to some clients I cater for in the BA. Also tossing around the idea of adding alcohol. I really think this is a great idea. Thank you TrishUntrapped!

                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                      I'm thinking you could use Knox plain gelatin and add fruit juices in lieu of water for a fruitier version. The one thing left to deal with is color. I think you'd have to add food coloring to get the bright colors. You could probably use a jello shot recipe, I don't see why not, just be careful not to overdo the alcohol or it won't set. The jello shots tend to be thicker than regular jello so the recipe may need some tweaking with the fluid level to get it just right. If you practice with fruit juice or jello shots, take pix and let us know how it goes!

                                                                                                                                                                                      1. re: TrishUntrapped

                                                                                                                                                                                        Again, thanks! That is exactly the line I was thinking of taking.....and also switching up the citrus slices for colorful variety there. Why that tray of shooters will be a.......a veritable rainbow of pretty, booze-laden goodness. And they can pretend they're eating fruit and it's really really good for them. :) re the color; I don't use much colorant, but I've got a stock of some natural colors here that I used in cake decorating, for fondant....I think they'd work super-well, and it requires a dab on the end of a toothpick.....just a trace.....to color something brilliantly. I will certainly let you know how this works! Maybe I can get some shots of people doing the "grinning fruit-rind smile" picture, after they've had a few.

                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                          I have some of those food colorings also, they're very thick and just require a tiny speck. I think they'd work fine.

                                                                                                                                                                                      2. re: mamachef

                                                                                                                                                                                        I was thinking rainbow rainbow too, great.

                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                      Saw that, bt. Wouldn't that be so pretty at a bridal shower?

                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        i got that too -- it did look great, didn't it? and…i think it would be actually superior for a potluck in that the gelatin and watermelon puree will keep the dish looking great as well as tasting great. i tried to find it online to link the other day, but i didn't find it.

                                                                                                                                                                                        oooh, thinking about it, why couldn't we use any "nectar" to make the gelatin dish? like PASSIONFRUIT or GUAVA or MANGO!

                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                          I have a thing of passion fruit juice in the fridge (tetrapak) and a package of lemon jello in the pantry that have been making overtures to each other.

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            "helllllooooooo, bay-beeeee! wanna get together?"

                                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                                              The passion fruit feels it'd be slumming a litle, but I'm offering some of the good stuff (Knox's) to keep them together.

                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                i am nowadays going for the "like " button!

                                                                                                                                                                                          2. re: alkapal

                                                                                                                                                                                            Those fruits would tend to make muddy mixtures though -- delicious, but you would forfeit the transparent jewel effect.

                                                                                                                                                                                            Here's a pic of Jello in watermelon shell, though for an idea. (It's Jello, not real watermelon w/gelatin)


                                                                                                                                                                                            1. re: blue room

                                                                                                                                                                                              Take a look at the watermelon salad in BH&G when you can, if you don't get it anyway - the salad is opaque and the pink of a baby's ear. :) The effect with other fruit juices could also be attractive, if different.

                                                                                                                                                                                              1. re: blue room

                                                                                                                                                                                                blue room, what was that neat photo? as to muddy mixtures. i don't care if the gelatn ain't clear….. the flavah is good!

                                                                                                                                                                                                1. re: alkapal

                                                                                                                                                                                                  I found it here: http://wwwbunnysovencom.blogspot.com/... scroll down

                                                                                                                                                                                                  Google images "Jello watermelon" gives lots of pictures too of course.
                                                                                                                                                                                                  Jello in cantaloupe or other melon is pretty also.

                                                                                                                                                                                                  1. re: blue room

                                                                                                                                                                                                    blue room, thanks so much -- these are really fun summertime snacks!

                                                                                                                                                                                                    1. re: alkapal

                                                                                                                                                                                                      I am surprised that melon rind works as a mold, because when I once tried to make jello from the cups of juice in the center of a very wonderful honeydew, it would not set, even after adding a second envelope of Knox.

                                                                                                                                                                                          3. A good cook can make anything taste good. I personally love the idea (and make a darn good Thanksgiving version). I really need to experiment more with jello salads. They sure beat the prepared stuff that people pick up at Costco and bring to every party.

                                                                                                                                                                                            12 Replies
                                                                                                                                                                                            1. re: Funwithfood

                                                                                                                                                                                              You can say that again - what's your Thanksgiving one, if I may ask?

                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                Here it is, a real favorite at the Funwithfood household.....

                                                                                                                                                                                                Funwithfood's Fabulous Jewel Mold Layered with Berries, Cream, Lemon & Oranges


                                                                                                                                                                                                TOP CRANBERRY LAYER
                                                                                                                                                                                                1 3 oz. pkg raspberry gelatin powder
                                                                                                                                                                                                1 16 oz. can cranberry sauce, whole berry style
                                                                                                                                                                                                MIDDLE LAYER
                                                                                                                                                                                                2 8 oz. pkgs cream cheese, room temperature
                                                                                                                                                                                                1/4 cup sugar
                                                                                                                                                                                                1 7.5 oz. cont creme fraiche
                                                                                                                                                                                                1/2 teaspoon orange extract (or a few drops orange oil), optional
                                                                                                                                                                                                BOTTOM ORANGE LAYER
                                                                                                                                                                                                1 6 oz. pkg orange (or lemon) gelatin powder
                                                                                                                                                                                                2 15 oz. cans mandarin oranges, drained well


                                                                                                                                                                                                Lightly spray a 10 cup capacity container (jello mold or Bundt-style pan) with a non-stick coating, and invert onto paper towels to drain excess for about 15 minutes.

                                                                                                                                                                                                To Prepare Top Cranberry Layer:
                                                                                                                                                                                                Dissolve the raspberry jello into 1 cup of boiling water. Stir in the cranberry sauce until completely incorporated; ladle the mixture (no splashes) into the prepared container. Refrigerate for 1 hour, or until just lightly set. (If too firm, next layer won't adhere.)

                                                                                                                                                                                                ***{Prepare Orange (or lemon) Jello so it can cool. In a medium bowl, dissolve orange jello into 1 3/4 cups of boiling water; allow to cool to room temperature. This is for the Bottom Layer}***

                                                                                                                                                                                                To Prepare Middle Layer:
                                                                                                                                                                                                Meanwhile, into the bowl of an electric mixer, add the cream cheese and beat until some air is whipped in, about 3 minutes. Beat in the sugar until combined well, then gently beat in the creme fraiche and orange extract (or orange oil). {Tip--spoon this mixture into the bottom corner of a large Ziploc bag, sides folded down to make easier to spoon in. When ready, cut about 1" off the corner of the bag and squeeze mixture evenly around the mold atop the cranberry/raspberry layer). Use a spoon or rubber spatula to level out the cream cheese mixture. Tamp down to remove any bubbles. Also, wipe down sides to make a clean and even layer. Refrigerate for 45 minutes (not longer or layers with not stick together when unmolding!)

                                                                                                                                                                                                To Prepare Bottom Orange (or Lemon)Layer:
                                                                                                                                                                                                Add the drained mandarin oranges to the lemon jello and refrigerate until slightly thickened (Stir at 30 minutes, then again at 45 minutes. If not thickened, the oranges with float to the top instead of mixing in.) Gently stir the slightly thickened lemon jello and mandarin oranges mixture, and pour over the cream cheese layer. Chill until firm; cover with plastic wrap and refrigerate overnight. Can be made 2 days in advance of serving; retain in the mold.

                                                                                                                                                                                                To unmold, place open side of mold onto a serving plate moistened with water (so jello can be moved if necessary). If the jello doesn't unmold via gravity, Dip pan into hot tap water for 10 seconds, cover with serving platter and invert. Clean up plate of any melted jello and refrigerate for an hour (or up to 1 day) before serving.

                                                                                                                                                                                                Note: Can make this several days ahead and keep in the mold until the day serving.

                                                                                                                                                                                                P.S. There's a photo in my portfolio at iStockphoto.com, along with all my other food.

                                                                                                                                                                                                1. re: Funwithfood

                                                                                                                                                                                                  I want I want I want! We must start a molded salad thread without "disgusting" in the title.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    Agree. No food is disgusting if prepared properly.

                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                        Here's one from yesterday, re designer jello: http://chowhound.chow.com/topics/786798

                                                                                                                                                                                                        If I were doing the orange halves, I'd include canned mandarin orange segments. The orange shells lead the brain and palate to expect some orange flavor when those pretty slices are eaten.

                                                                                                                                                                                                        1. re: greygarious

                                                                                                                                                                                                          Excellent, but desserts and not salads. Doesn't it look like the reamed orange pulp is left in those? Wouldn't that be a little unpleasant?

                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            I thought that about the shreddy mashed pulp too -- but with careful effort you could get it out. However-- would the Jello then stick well enough to stay in place?

                                                                                                                                                                                                            1. re: blue room

                                                                                                                                                                                                              Probably not, you'd have to make it really rubbery and that would be nastier.

                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                I wonder if you could mold fruit leather to use as the "rind". Then add a thin layer of flavored cream cheese for the pith. It would be fun to have the entire thing edible!

                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                          Thank you! I didn't like the D-word on my food site screen either.

                                                                                                                                                                                                      2. re: buttertart

                                                                                                                                                                                                        let's start a "super sexy all-you-want-evah-in-the-world-sexy flavah gelatin" thread. no condemnation, right y'all?

                                                                                                                                                                                                2. This was my favorite growing up (I'm Texan, my grandmother was Texan by way of Georgia - so we just liked this kind of stuff in the 70's): Coke Salad

                                                                                                                                                                                                  16 oz. can sour pie cherries
                                                                                                                                                                                                  1/2 c. water
                                                                                                                                                                                                  3/4 c. sugar
                                                                                                                                                                                                  2 (3 oz.) pkgs. cherry gelatin
                                                                                                                                                                                                  1 (15 1/2 oz.) can crushed pineapple
                                                                                                                                                                                                  8 oz. Coca-Cola
                                                                                                                                                                                                  1/2 c. chopped nuts (optional)
                                                                                                                                                                                                  Mix cherries, water and sugar in saucepan. Bring to a boil, then pour over 2 packages cherry gelatin. Stir until dissolved, then add pineapple and Coca-Cola. Can add nuts after gelatin is slightly congealed. Stir and pour in mold or pan and let set. It will serve 12-15.

                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      It's really pretty too. Some debate has ensued in my family (we're on vacation together) over whether or not Grandmother's version included pineapple. And it may or may not have included cream cheese. (Oh, family, I love you.)

                                                                                                                                                                                                      1. re: shanagain

                                                                                                                                                                                                        Yours too, huh? There's an argument in my husband's family that goes back over 60 years as to what his great-grandmother "always" served at Christmas breakfast.

                                                                                                                                                                                                    2. re: shanagain

                                                                                                                                                                                                      yep, shanagain, i can't ell you the number of southern community cookbooks that feature this salad! who can argue with coca-cola? <my aunt martha who lived in atlanta-decatur much of her life would ONLY drink the coke from the small bottles. she said it tasted different.>:

                                                                                                                                                                                                      1. re: alkapal

                                                                                                                                                                                                        :) And of course it does taste different!

                                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                                          It does! It was one happy day a few years ago when we stopped at a little teeny tiny market in Louisiana, somewhere out in the swamps, and found a cooler that had them. I didn't even know they made those anymore. They were so cold, they had an iceplug in them.

                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                            Let's really go old school - I remmeber when the bottles were pale green and had the bottling plant location stamped on them (I was little tiny).
                                                                                                                                                                                                            Pepsi's slogan at the time was was "Ten full ounces, that's a lot" - seems like nothing now, doesn't it?

                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              I'm pretty sure it was past the time of bottling location stamps, but these bottles were definitely that almost eerie pale shade of green. Like my skin on a bad day. :)

                                                                                                                                                                                                      2. soccermom... Relax and embrace the horror that is the congealed salad. It helps if you remember that this is 1930s Molecular Gastronomy. Sounds kind of sophisticated, doesn't it? Every holiday dinner that features either roast turkey, roast duck, or ham includes this jiggly 'salad.' There are variations already published on this thread, but like all good recipes, variations are endless. Cherry Jello, Whole Berry Cranberry Sauce, Mandarin Oranges, Green Apple Dice, Walnut Pieces... never failed me yet for a family dinner.

                                                                                                                                                                                                          1. re: Hanky

                                                                                                                                                                                                            That is very pretty and could be made with coconut milk or Chinese almond jello dessert, too. I'm stealing this to post on the pro-jello salad thread. ;-)

                                                                                                                                                                                                          2. i just came across this rather exotic version of the jello-in-fruit concept: http://yireservation.com/recipes/chry...

                                                                                                                                                                                                            17 Replies
                                                                                                                                                                                                            1. re: alkapal

                                                                                                                                                                                                              That IS nice. Surprised it sets inside a papaya, I would have expected the papain to interfere with it. LOVE that site, thanks, Amy!

                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                ...but don't add sriracha. LOL

                                                                                                                                                                                                                yes, i was thinking that about the papaya, too. isn't that weird? i'll look up the "pineapple" enzyme and see how it compares with the "papaya" enzyme.

                                                                                                                                                                                                                after some research, it seems that papain (from papaya) and bromelain (from pineapple) do in fact have similar effects: "Apart from the mushiness of meat that has been over-tenderized, the activity of bromelain and similarly proteolytic plant enzymes can be undesirable where it is inappropriate. In dishes that depend on their protein content for important attributes, uncooked pineapple or its juice can be a nuisance. For example, some dishes such as brawn and jelly [called gelatin dessert (Jell-o) in the US] rely on the setting of gelatin. They will not set if they contain raw pineapple or pineapple juice. Raw figs, papaya, and similarly proteolytic vegetable matter causes similar problems."""""" http://en.wikipedia.org/wiki/Bromelain

                                                                                                                                                                                                                hmmm…. now we have a mystery with the jello-in-papaya!

                                                                                                                                                                                                                1. re: alkapal

                                                                                                                                                                                                                  Ask the blogger time!
                                                                                                                                                                                                                  Brawn = headcheese...meat in gelatin, that I really don't like.

                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    my mom liked that lunchmeat that had gelatin...and it was o.k. i don't think it exists as a lunchmeat in deli packs anymore. i think it was called "luncheon meat," but i think it would be called head cheese in any other setting. yep: http://en.wikipedia.org/wiki/Head_cheese

                                                                                                                                                                                                                    i know eric ripert likes the real thing.

                                                                                                                                                                                                                    1. re: alkapal

                                                                                                                                                                                                                      My mom too, once in a while. That's how I know I don't care for it! ;-)

                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                  One of the other jello threads had a picture of jello molded in a melon rind. I noted that honeydew prevents jelling, so I was surprised to see that.

                                                                                                                                                                                                                  1. re: greygarious

                                                                                                                                                                                                                    Along a similar line, I've had a question for a while. Can you use coconut milk instead of water to make Jello? Even just replace some of the water with coconut milk perhaps? Will it still firm up?

                                                                                                                                                                                                                    1. re: AuntPlam

                                                                                                                                                                                                                      I don't see why not, there's coconut milk jello on most of the dim sum dessert carts.

                                                                                                                                                                                                                      1. re: AuntPlam

                                                                                                                                                                                                                        a box of Jell-o is cheap enough that it's worth a shot!

                                                                                                                                                                                                                        (if not, I'm guessing the Knox Blox route would work)

                                                                                                                                                                                                                        1. re: AuntPlam

                                                                                                                                                                                                                          Yes, you can - coconut milk, coconut cream, or cream of coconut (which you'd probably want to thin). Pineapple Jell-O mix is a good match for coconut, even better if you put chunks of canned (or cooked) pineapple in it.

                                                                                                                                                                                                                          1. re: greygarious

                                                                                                                                                                                                                            Wowie...zowie! Can I come to your house?

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              piña colada jello -- hey…now there's a plan!

                                                                                                                                                                                                                              ooh, and make it in that gummy squares version! or make it into popsicles? i love this winning flavor combo!

                                                                                                                                                                                                                              1. re: alkapal

                                                                                                                                                                                                                                I was actually thinking about making coconut-lime or coconut-pineapple jello and pouring it over a white cake, jello-poke-cake style and topping w/ whipped cream. It's one of those almost gross, kinda stupid, but still fantastic little kid family picnic style desserts that will always make me happy. :)

                                                                                                                                                                                                                                1. re: AuntPlam

                                                                                                                                                                                                                                  I love the way you think. Nothing gross about that, my eyes would light up and my stomach say howdy if presented with it.

                                                                                                                                                                                                                                  1. re: AuntPlam

                                                                                                                                                                                                                                    i love that idea; i'll bet it would be delicious. when googling around, i saw the strawberry poke cake and it looked really good (as i tasted it in my mind). ;-).

                                                                                                                                                                                                                                    1. re: alkapal

                                                                                                                                                                                                                                      Think I'll make it for the Iowa fam this summer, sounds like a hit (they love pineapple and coconut, my husband does not like either terribly much). I always loved the poke cake.

                                                                                                                                                                                                                    2. OP may get a kick out of the salad recipe sung in the second hour of tonight's Prairie Home Companion (listen online thru prairiehome.org), to the tune of "O, mio bambino caro". It begins "Oh maraschino cherries" and goes on to include a box of jello, banana, and watermelon, ending with "that's what I call a salad".

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          where all the women are strong, the men are all good-looking, and the children are all above average.

                                                                                                                                                                                                                          1. re: sunshine842

                                                                                                                                                                                                                            Indeed. Even if they're not Lutherans.

                                                                                                                                                                                                                      1. anyone ever make a vegan "jello salad" or "aspic"? Maybe with agar? These things look awesomegross!

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: pghveg

                                                                                                                                                                                                                          I sell homemade marshmallows at my market stand, and I had a bunch of vegans harrassing me for not making vegan marshmallows, so I tried a vegan recipe, using Genutine Vegetarian Gelatine. It was interesting, and they came out just ok, but I could only wonder if the veg gelatin would make jello. It has guar gum, I know, and one of the vegans sneered at me for that, so I'm not sure if the vegan gelatin is a good thing or a bad thing.

                                                                                                                                                                                                                          1. re: pghveg

                                                                                                                                                                                                                            My mother-in-law made a homemade version of a Chinese style jello / fruit salad type thing. Usually, this is a combination of canned squares of almond jelly (杏仁凍) and canned fruit, but this time she made two different types of homemade agar / coconut milk dessert (one was plain, and one pandan, I think?) mixed with some chunks of fresh, ripe pineapple and other fresh fruit.

                                                                                                                                                                                                                            The basic procedure is to heat coconut milk, sugar (dissolved rock sugar; white sugar will probably work; don't over-do it with the sugar), and a pinch of salt. Then add agar and put in the fridge to set. The amount of agar is the trickiest part, and will depend on the exact type of agar you use. Generally speaking, it takes very little, and if you use too much, the end result will be too hard. If the coconut milk separates (as described below), it will give an interesting two-tone (translucent -> white) look. I'm not sure if she used pandan soy milk, pandan leaves, or pandan extract for the pandan flavored jello.

                                                                                                                                                                                                                            You can try something along these lines:

                                                                                                                                                                                                                            if you get the powdered agar rather than the stick type, search online for a starting point as far as quantity.

                                                                                                                                                                                                                            You can also make a "cake" this way, with cooked mung beans at the bottom, which I think is also pretty delicious.

                                                                                                                                                                                                                            1. re: will47

                                                                                                                                                                                                                              I love Chinese agar jellies, especially the almond one. It's fun that it sets at room temp. Mitsumame is great too...http://1tess.wordpress.com/2008/08/31... (the recipe gives a hint of the agar proportions stick vs powder).

                                                                                                                                                                                                                          2. LOOK at these pretty "blackberry bramble" jello squares! how cute! http://www.thekitchn.com/thekitchn/hi...

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                i know…check out the whole slideshow (even though you hate slideshows)….some amazing jello creations.

                                                                                                                                                                                                                                JELLO…you've come a long way, baby!

                                                                                                                                                                                                                                1. re: alkapal

                                                                                                                                                                                                                                  Who says I hate slideshows? Not this tart!

                                                                                                                                                                                                                            1. Actually, not disgusting -- but kind of cool. Check this out:


                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  I spent the better part of two days reading this site before the 4th of July blowout we were attending.

                                                                                                                                                                                                                                  My contribution ended up being an insanely good mix of pineapple jello, coconut milk and rum.

                                                                                                                                                                                                                                  1. re: shanagain

                                                                                                                                                                                                                                    piña colada booze pops? yum….so fun for a party!

                                                                                                                                                                                                                                2. Orange jello with canned crushed pineapple and grated raw carrot. My Grandma's specialty.

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                    1. re: Querencia

                                                                                                                                                                                                                                      we call it Sunshine Salad : )
                                                                                                                                                                                                                                      served on a lettuce leaf with a dollop of mayonnaise -

                                                                                                                                                                                                                                      1. re: Cynsa

                                                                                                                                                                                                                                        Not disgusting one bit, typical of my MIL's cooking as well. Very refreshing.