Thread: I am doomed - Jell-O

Michael "Dog3" wrote:
> Gawd... 2 of my best friends and I had a late lunch at our usual Mexican
> joint today. I almost screamed when one of my friends gave me my assignment
> for a side dish for the neighborhood pot luck. On the 21st we have our
> yearly neighborhood Christmas open house. This year it's between 12 and
> 4pm. The host/hostess always supply the main course and the booze. The
> other 27 houses bring a side dish of the host/hostesses' choice depending
> upon their menu. And no, it doesn't have to be a gourmet treat. This is
> obvious by the dish I was assigned. I got Jell-O salad. I dislike Jell-O
> intensley. I've had enough Jell-O to last 5 lifetimes and can't stand the
> stuff. And it moves when you eat it. I like my food to be stationary when
> I eat it. At least it doesn't have eyes.
>
> I figure I've got 2 choices. Either make it so lousy tasting no one will
> ever assign it to me again, or, dig in my heels and make a really wonderful
> Jell-O salad. Most of us are foodies so my conscious tells me to out do
> myself with this attempt.
>
> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it and
> will not share the recipe. There will also be carved roast beef. I'm think
> ing maybe something savory or sweet and sour with the Jell-O salad and
> maybe some nuts in it like pistachios.
>
> Michael
>


Ahem. "A very good moosemeat salad can be made by making lime jello
with a cup of vinegar as part of the liquid-when partially set, stir in
a can of mixed bean salad..Serve on an iceberg lettuce leaf with a small
dollop of mayo on top."

I haven't actually tried it yet, but from an impeccable source like
that, how could it *not* be good? HTH ;-)

Bob

Michael \"Dog3\" wrote:
>
> I figure I've got 2 choices. Either make it so lousy tasting no one will
> ever assign it to me again, or, dig in my heels and make a really wonderful

If choice 1, get an unflavored gelatin like Knox.
And flavor it. Chicken boullion.

I cannot relate to you the awful memory I have
from a single piece of hard sugar candy I received
many years ago on Halloween. It was labelled
"chicken bone" on the cellophane wrapper. Never
having encountered such a thing before, I tried to
eat it. Spat it out into the toilet bowl. Rinsed
my mouth over and over, and finally removed that
accursed flavor, but not the memory of that flavor.

Don't be obvious. Add a little curry. Make a semi-
serious effort on the rest of the salad. If even
one person complements you on it, that exonerates
you from the charge of delibrate "food terrorism".

Michael "Dog3" wrote:

> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it and
> will not share the recipe. There will also be carved roast beef. I'm think
> ing maybe something savory or sweet and sour with the Jell-O salad and
> maybe some nuts in it like pistachios.

Can't help you with a tried and true because I don't care for the stuff
either, but after seeing the lovely cookie recipe link at Gourmet.com
provided by Christine, I did a search for gelatin. They have a lot of
really decent looking recipes that I might have considered before.

What about a panna cotta? That I like! Bob's is to die for.

--Lin

Mark Thorson wrote:
>
> I cannot relate to you the awful memory I have from a single piece of
> hard sugar candy I received many years ago on Halloween. It was
> labelled "chicken bone" on the cellophane wrapper. Never having
> encountered such a thing before, I tried to eat it. Spat it out into
> the toilet bowl. Rinsed my mouth over and over, and finally removed
> that accursed flavor, but not the memory of that flavor.


You do know it wasn't *really* a candied chicken bone, right? ;-) I
actually like those things, they are called "Chick-o-stick" now, made by
the Atkinson Candy Co. in Lufkin, TX. It's more of a peanut butter bar
rolled in toasted coconut. Sort of.

Bob

Lin wrote:
>
> Can't help you with a tried and true because I don't care for the stuff
> either, but after seeing the lovely cookie recipe link at Gourmet.com
> provided by Christine, I did a search for gelatin. They have a lot of
> really decent looking recipes that I might have considered before.
>
> What about a panna cotta? That I like! Bob's is to die for.


I tried making panna cotta this week for the first time. It was really
tasty but would have been better if the recipe had given the proper
amount of gelatin. The recipe called for four cups of milk, scalding
most of it and reserving enough to soak the gelatin for a few minutes
before adding the hot milk. The recipe said two packets of gelatin or 2
tsp of it. I had bought some bulk gelatin and used 2 tsp. It did not set
up completely. I later searched the net and found that it should have
been 1 Tablespoon per packet, not teaspoons. I corrected my copy of the
recipe and will definitely try it again.

"Michael "Dog3"" <[email protected]> wrote in message
news:[email protected]..
> Gawd... 2 of my best friends and I had a late lunch at our usual Mexican
> joint today. I almost screamed when one of my friends gave me my
> assignment
> for a side dish for the neighborhood pot luck. On the 21st we have our
> yearly neighborhood Christmas open house. This year it's between 12 and
> 4pm. The host/hostess always supply the main course and the booze. The
> other 27 houses bring a side dish of the host/hostesses' choice depending
> upon their menu. And no, it doesn't have to be a gourmet treat. This is
> obvious by the dish I was assigned. I got Jell-O salad. I dislike Jell-O
> intensley. I've had enough Jell-O to last 5 lifetimes and can't stand the
> stuff. And it moves when you eat it. I like my food to be stationary when
> I eat it. At least it doesn't have eyes.
>
> I figure I've got 2 choices. Either make it so lousy tasting no one will
> ever assign it to me again, or, dig in my heels and make a really
> wonderful
> Jell-O salad. Most of us are foodies so my conscious tells me to out do
> myself with this attempt.
>
> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it and
> will not share the recipe.

>There will also be carved roast beef.

Here's my votes'

Maybe this or the one below to go as an augment to the roast beef.

Horseradish Jell-O Salad

1 (3 ounce) box lemon Jell-O
1 (3 ounce) box lime Jell-O
2 cups boiling water
1 (16 ounce) can crushed pineapple, drained
2 teaspoons horseradish
1 cup sweetened condensed milk
1 cup chopped nuts
1 cup salad dressing (mayonnaise)
2 cups cottage cheese

Dissolve Jell-O in hot water and set aside to cool.

Mix remaining ingredients together. Stir into cooled Jell-O mixture. Put
into 9 x 13-inch pan and chill.

Or this

Jello Horseradish Relish
serve with meat, chicken, or fish
1 package Lemon flavored Jello
1 cup water
3/4 cup cold water
2 tablespoons vinegar
1/4 cup diced red pepper or pimento
1/2 green pepper, cut fine
1/2 cup horseradish
rings of pepper, for serving

Combine the contents of the lemon Jello with 1 cup water in batter bowl.
Microwave on high for 3 minutes. Stir to dissolve. Add the cold water,
vinegar, pimiento, and horseradish. When cool, add the green pepper slices
and put in a mold. When set, cut into slices and serve with pepper rings as
a relish.
Recipe created 1997-07-29.

Dimitri

Michael wrote:

> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it and
> will not share the recipe. There will also be carved roast beef. I'm
> thinking maybe something savory or sweet and sour with the Jell-O salad
> and maybe some nuts in it like pistachios.

How about Damsel's Watergate Salad? It's made with pistachio-pudding mix!

http://groups.google.com/group/rec.f...8b777086ac9564

(There are some who would turn their noses up at the Watergate Salad. I am
not one of them.)

To go with the roast beef and the curried chicken salad, I'm thinking some
kind of tomato aspic, either with yogurt and cumin or sour cream and
horseradish.

Or you could throw caution to the wind and make grape Jell-O with lemon
juice and vodka. When pressed about it, say, "This is the best Jell-O salad
recipe I know! The sisters at the convent were CRAZY about it!"

Bob

In article <[email protected]>,
"Michael \"Dog3\"" <[email protected]> wrote:

> Gawd... 2 of my best friends and I had a late lunch at our usual Mexican
> joint today. I almost screamed when one of my friends gave me my assignment
> for a side dish for the neighborhood pot luck.
> I figure I've got 2 choices. Either make it so lousy tasting no one will
> ever assign it to me again, or, dig in my heels and make a really wonderful
> Jell-O salad. Most of us are foodies so my conscious tells me to out do
> myself with this attempt.

Choice #3:

In my experience, people who plan these things decide on the menu first,
and who brings what, second. If you find somebody to trade with, and
then ask your friend if that's OK, why wouldn't they agree?

--
Dan Abel
Petaluma, California USA
[email protected]

On Fri 05 Dec 2008 07:00:20p, Michael "Dog3" told us...

> Gawd... 2 of my best friends and I had a late lunch at our usual Mexican
> joint today. I almost screamed when one of my friends gave me my
> assignment for a side dish for the neighborhood pot luck. On the 21st
> we have our yearly neighborhood Christmas open house. This year it's
> between 12 and 4pm. The host/hostess always supply the main course and
> the booze. The other 27 houses bring a side dish of the host/hostesses'
> choice depending upon their menu. And no, it doesn't have to be a
> gourmet treat. This is obvious by the dish I was assigned. I got Jell-O
> salad. I dislike Jell-O intensley. I've had enough Jell-O to last 5
> lifetimes and can't stand the stuff. And it moves when you eat it. I
> like my food to be stationary when I eat it. At least it doesn't have
> eyes.
>
> I figure I've got 2 choices. Either make it so lousy tasting no one
> will ever assign it to me again, or, dig in my heels and make a really
> wonderful Jell-O salad. Most of us are foodies so my conscious tells me
> to out do myself with this attempt.
>
> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it
> and will not share the recipe. There will also be carved roast beef.
> I'm think ing maybe something savory or sweet and sour with the Jell-O
> salad and maybe some nuts in it like pistachios.
>
> Michael
>

Michael, my mom used to make one that everyone seemed to like, even me.
It’s made with lime jello, crushed pineapple, toasted pecans, and sour
cream. If you’re interested, I can dig it up and post it for you.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 3hrs 20mins
************************************************** **********************
By all means, let's not confuse ourselves with the facts!
************************************************** **********************

"Michael "Dog3"" <[email protected]> wrote in message
news:[email protected]..
>
> I figure I've got 2 choices. Either make it so lousy tasting no one will
> ever assign it to me again, or, dig in my heels and make a really
> wonderful
> Jell-O salad. Most of us are foodies so my conscious tells me to out do
> myself with this attempt.
>
> Anyone with a favorite tried and true recipe? The main course will be a
> curried chicken salad that is truly exceptional. My neighbor makes it and
> will not share the recipe. There will also be carved roast beef. I'm
> think
> ing maybe something savory or sweet and sour with the Jell-O salad and
> maybe some nuts in it like pistachios.
>
> Michael
>

My gramma used to make one that had cheddar cheese, marshmallows and
pineapple in it, I think. I know it had cheese. It was actually pretty
good and makes a whopping batch.

Let me know if you actually want it and I'll go look it up.

Ms P

zxcvbob tossed this tasty morsel into the pot
news:[email protected]:

>
>
> Ahem. "A very good moosemeat salad can be made by making lime jello
> with a cup of vinegar as part of the liquid-when partially set, stir
> in a can of mixed bean salad..Serve on an iceberg lettuce leaf with a
> small dollop of mayo on top."
>
> I haven't actually tried it yet, but from an impeccable source like
> that, how could it *not* be good? HTH ;-)
>
> Bob

LOL... Where did you get that one? Did Sarah Palin put out a cookbook ;-)

Michael



--
Christy's Caringbridge Site:

http://www.caringbridge.org/visit/kilikini

Find me at: michael at lonergan dot us dot com

Lin tossed this tasty morsel into the? pot
news:[email protected] est:

> Michael "Dog3" wrote:
>
>> Anyone with a favorite tried and true recipe? The main course will be
>> a curried chicken salad that is truly exceptional. My neighbor makes
>> it and will not share the recipe. There will also be carved roast
>> beef. I'm think ing maybe something savory or sweet and sour with the
>> Jell-O salad and maybe some nuts in it like pistachios.
>
> Can't help you with a tried and true because I don't care for the
> stuff either, but after seeing the lovely cookie recipe link at
> Gourmet.com provided by Christine, I did a search for gelatin. They
> have a lot of really decent looking recipes that I might have
> considered before.
>
> What about a panna cotta? That I like! Bob's is to die for.

Lin, is that one of our Bob's recipes? If so I'll Google for it.

Michael



--
Christy's Caringbridge Site:

http://www.caringbridge.org/visit/kilikini

Find me at: michael at lonergan dot us dot com

On 06 Dec 2008 02:00:20 GMT, "Michael \"Dog3\"" <[email protected]>
wrote:


>
>Anyone with a favorite tried and true recipe?
Yes. Make the ever classic Perfection Salad. It is truly good.

I am trying to find the recipe now, but it must be on my laptop. I
will find it and post it for you.

Christine

Michael wrote:

> Lin, is that one of our Bob's recipes? If so I'll Google for it.

Well, MY Bob for sure! (Lots of Bobs on this list!)

Not sure if he posted it here. I searched my files to see if he had sent
it to me. It was something he prepared for me on New Year's Eve last
year. He's done a couple of similar desserts since then. I'm sure he
would be more than happy to let you know where he got the recipe, but he
is away from house at the moment.

--Lin

Lin wrote:

> What about a panna cotta? That I like! Bob's is to die for.

I'd thought about a panna cotta, but the problem is that most of them are
very sweet, and this "assignment" was for a salad. I've never seen a savory
panna cotta, although it shouldn't be impossible to improvise one. But what
flavors should go into it?

The liquid in a panna cotta is all dairy (milk and cream), so to get flavors
into it you need to infuse the dairy with something else, but without adding
other liquid.

An additional consideration is that the flavor in a panna cotta is very
delicate, and for this application you'd want something bold (to stand up to
the bold flavors of the roast beef and the curry in the chicken salad).

It's times like this that I wish I had a freeze-drying chamber so I could
remove all the liquid from -- for example -- celery, and use the resulting
powdered celery as the flavoring agent in a savory panna cotta.

I did come up with another idea for Michael, though: How about a Jell-O
takeoff on the famous and prizewinning "Melba's Jammin' Boiled Dirt Jelly"?
Grate 3-4 beets, cook them in just enough barely-salted water to cover until
they've given up their flavor, strain out the beets, and use the
beet-flavored water as the liquid with raspberry Jell-O. How would THAT be
received?

Bob

On Fri 05 Dec 2008 09:05:46p, Christine Dabney told us...

> On 06 Dec 2008 02:00:20 GMT, "Michael \"Dog3\"" <[email protected]>
> wrote:
>
>
>>
>>Anyone with a favorite tried and true recipe?
> Yes. Make the ever classic Perfection Salad. It is truly good.
>
> I am trying to find the recipe now, but it must be on my laptop. I
> will find it and post it for you.
>
> Christine
>

Here is the version I posted recently. I sometimes add coarsely chopped
stuffed olives to it in place of the pimiento.


* Exported from MasterCook *

Perfection Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : jello, salads, vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes Unflavored Gelatin
1/3 Cup Lemon Juice
2 3/4 Cups Water
1/4 Cup Cider Vinegar
1/4 Teaspoon Worcestershire Sauce
1/2 Cup Sugar
1/2 Teaspoon salt
2 Cups finely shredded cabbage
1 Cup chopped celery
1/2 Cup Chopped Green Bell Pepper
2 Oz Jar Sliced Pimiento -- drained and chopped

In medium saucepan, soften gelatine in lemon juice; let stand 1 minute.

Over low heat, cook until gelatine dissolves.

Add water, sugar, vinegar, Worcestershire sauce, and salt; stir until sugar
disssolves.

Chill until partially set.

Fold in remaining ingredients; pour into lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.

Refrigerate leftovers.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1104 Calories; trace Fat (0.2%
calories from fat); 15g Protein; 274g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 1638mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 17
Other Carbohydrates.

NOTES : I sometimes substitute a few chopped pimiento-stufrfed olives for
the pimiento.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 2hrs 34mins
************************************************** **********************
Tell it to the Aardvarks... the moose won't believe ya!
************************************************** **********************

On Sat, 06 Dec 2008 04:27:41 GMT, Wayne Boatwright
<[email protected]> wrote:


>Here is the version I posted recently. I sometimes add coarsely chopped
>stuffed olives to it in place of the pimiento.
>
>
>* Exported from MasterCook *
>
> Perfection Salad

Do you happen to have the one I have posted before? It is similar to
yours, but for the life of me, I can't seem to find it when I google
for it.
I know I have posted it before...

Christine

On Fri 05 Dec 2008 09:31:04p, Christine Dabney told us...

> On Sat, 06 Dec 2008 04:27:41 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>
>>Here is the version I posted recently. I sometimes add coarsely chopped
>>stuffed olives to it in place of the pimiento.
>>
>>
>>* Exported from MasterCook *
>>
>> Perfection Salad
>
> Do you happen to have the one I have posted before? It is similar to
> yours, but for the life of me, I can't seem to find it when I google
> for it.
> I know I have posted it before...
>
> Christine
>

I thought I had saved it, Christine, but I did a search and it didn't come
up. Nor can I remeber the differences between the two. Sorry...

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 2hrs 26mins
************************************************** **********************
And now for something ruder...
************************************************** **********************

On Sat, 06 Dec 2008 04:38:35 GMT, Wayne Boatwright
<[email protected]> wrote:


>I thought I had saved it, Christine, but I did a search and it didn't come
>up. Nor can I remeber the differences between the two. Sorry...

There isn't too much difference, really. Mine doesn't have pimentos
or olives in it.. I think that is about the only difference. But like
yours it is made with plain gelatin, lemon juice, cabbage, celery, and
green pepper.

I think it would do well for Michael's contribution..it is such a
classic, and for good reason.

Christine