Old fashioned Jello recipes includes a Jello Dessert, Cranberry Jello Salad and a molded Raspberry Jello recipe.
These delicious, easy dishes will bring sparkle and elegance to
holiday dinner special occasions or everyday meals.
Jello is a healthy food, easy digestible, low in salt, fat free and energy boosting.
It is made with gelatin and other ingredients.
Gelatin is made from collagen that is in meat bones.
It is a protein, though not a complete protein, because it lacks some necessary amino acids.
This gelatin is what
causes your homemade chicken soups to have a jelly like consistency when
they are cold.
By the way, this protein it is the only food from an animal source that is not a complete protein.
addition of vegetables and fruits, rich in vitamins, minerals and
antioxidants, gives you an abundance of essential nutrition and health
Jello dishes range from the basic recipes found on the
package or box to desserts, to molded dishes, whipped cream mousses,
salads, cakes like Punchbowl Cake Recipe, and pies.
An old dessert recipe made with unsweetened gelatin, brewed coffee, sherry covered with milk or cream and topped with Chocolate Sauce and Homemade Whipped Cream.
Full of cranberries, pineapple, and nuts.
It's perfect for your traditional, old fashioned Christmas dinner of roasted turkey or baked ham.
Made with fresh or canned pears, lemon pie, lime Jello, and Maraschino cherries for a refreshing, delightful flavor combination.
Delicious, beautiful molded Orange Jello Salad recipe with complimentary fruits atop with explicit instructions.
Beautiful and delicious molded raspberry and applesauce ring can substitute for your cranberry sauce.
Jello dishes can be served as a salad or a dessert.
For a salad, serve it on a bed of lettuce in on a salad plate, topped with mayonnaise dressing.
For a dessert serve the same dish topped with whipped cream and perhaps,
NOTE: Some fruits like fresh pineapple, contain an enzyme that breaks down the protein gelatin and prevents it from "jelling".
Canned pineapple can be used because cooking deactivates the enzyme. See jello label for a list of other fruits that will not set (gel).
Congealed Jello should not be left out of the refrigerator very long because it will loose it's shape if molded.
If it is in a warm environment too long, it will melt.
When needing to keep it cool for extended times for serving or transporting, use special gel packs or ice packs.
Peter Cooper, a New York industrialist, patented a method of making gelatin from bones in 1845.
In 1897 Pearle Wait, a syrup manufacturer in Le Roy, a town in Upstate New York was experimenting with the gelatin and created a fruit-flavored dessert.
His wife, Mary David Wait, called the new creation Jello.
Mr. Wait did not have the money to distribute his new creation, so he sold his rights to Frank Woodward who already owned a food business for $450.00, a hefty sum in those days.
Woodward obviously was not doing too well at that time because he offered to sell his superintendent his Jello business for only $35.00.
But, before the final sale, Woodward began intensive advertising efforts which worked.
He gave samples of his Jello out and printed several different cook books loaded with recipes using his Jello product.
His hard work, devotion and creative distribution methods paid off, bigly.
By 1906, his company's sales had reached $1 million.