1960 Aspic from Del Monte

CRANBERRY ORANGE SALAD

This recipe is from an early 1960’s newspaper article.

INGREDIENTS

Large package orange Jello

1 cup boiling water

2 16 ounce cans cranberry sauce

¾ cup orange juice

2 teaspoons grated orange rind

1 cup chopped peeled apple

½ cup chopped celery

16 ounce package cottage cheese

DIRECTIONS

Mash the cranberries.

Dissolve gelatin in the boiling water.

Add cranberry sauce to gelatin, along with orange juice.

Mix this well and cool until it is the consistency of egg whites.

Then stir in the orange rind, chopped apples and celery.

Pour into circular 5 cup mold and chill until firm.

Place lettuce on plate and unmold Jello onto the greens, mound the cottage cheese in the center of the mold.

Jello Creamy Peach Salad

This is a nice simple dessert gelatin usually made in a loaf pan.

Ingredients

small package Peach flavored gelatin

1 cup boiling water

1/3 cup cold water

1/2 cup plain yogurt

1 3/4 cup thawed whipped topping

16 ounce can sliced peaches



Directions

First drain and chop the peaches.

Dissolve gelatin in boiling water, add cold water. Chill until slightly thickened (about 75 minutes)

Blend yogurt into the whipped topping, then blend into the gelatin. Stir in peaches.

Pour into 8x4 loaf pan and chill until firm (about 3 hours)Unmold and serve.

This recipe came from an old Jello recipe booklet.

Gelatin recipe directions

Gelatin recipes can be confusing because often they do not give specific times for certain steps and the timing can be tricky, so I am providing this simple list of gelatin set times.

If the recipe says

Chill until slightly thickened

than means 75 minutes. (this is used when you will be beating the jello or adding whipped topping)



Chill until thickened

this means 90 minutes (this is used when adding fruits, vegetables or other ingredients)



Chill until set but not firm

This means 2 hours (this is used when you will be layering gelatin)



Chill until firm

This means 2 hours for individual molds and at least 5 hours for large molds (ready to serve)