A lime jello dish. I really can’t say much about it because I don’t really like these, but I know they were tremendously popular. I can admit, they looked pretty when turned out on a plate of lettuce. Frosted Lime Walnut Salad 1 pkg lime jello 1 c boiling water 1 #2 can crushed pineapple … Continue reading
I won’t deny it: I dislike gelatin desserts and salads. In a recent post I said that during the 60s, the best food was easy food, and gelatin dishes feel like a cop-out to me. There’s very little effort to making a jello salad. Maybe that was the intent, but for me it’s just a … Continue reading
From South Milwaukee, here’s a recipe for Pineapple Icebox Cake. It isn’t technically a cake, more like a blancmange or a panna cotta. Both of these dishes are molded gelatin desserts, though a blancmange can also be made with corn starch instead of gelatin. It’s definitely a 20th century dessert, not something I personally would … Continue reading
Today’s offering is what would be called a Jello salad or gelatin salad. These are not my favorite dishes, but in general I don’t love jello or jellied things. Other people will likely enjoy it, so I’m not judging. I posted one of Gram’s recipes for a similar salad early in the days of this … Continue reading
These two recipe cards appear to have the same recipe for Pretzel Jello. It sounds like a dessert dish made of strawberry jello, cream cheese, Cool Whip, and pretzels. I don’t believe I have eaten this, but I am 100% positive it has been served at church socials and family potlucks nationwide!
I’m not entirely sure about this recipe for Jello Frosting. The idea is interesting – a whipped cream frosting with a Jello flavor added to it, but to me it sounds horrible. However, I don’t like whipped cream frosting to start with, so there’s that. Jello Frosting 1 pt cream whipped 1 pkg Jello 1/2 … Continue reading
Dated December 1971, this recipe for a festive cranberry mold is of course for a Jello ring. Cranberries, pineapples, walnuts and tokay grapes all combine in lemon gelatin to bring you a fruity side dish or dessert. The tokay grape hails from Slovakia and Hungary and is used in varieties of pinot gris, sauvignon blanc … Continue reading