Date Nut Parfait pie from Jello and Pillsbury 1952

JELL-O PLUM PUDDING

During WWII lots of recipes were adjusted to cope with wartime rationing and working women’s time limits. This is Jell-O’s take on traditional plum pudding.

INGREDIENTS

                                                                                                 

2 small or 1 large package of red Jell-O, any flavor

4 cups hot water

Dash of salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¾ cup finely chopped raisins

¾ cu finely cut prunes

¼ cup finely chopped citron

¾ cub finely chopped nuts

¾ cup Grape Nuts

DIRECTIONS

Dissolve Jell-O in hot water. Pour 2 cups into large mold and chill until firm.

To the other 2 cups of Jell-O add salt and spices and chill until slightly thickened.

After the Jell-O with the spices has thickened somewhat, add in the combined fruits and spoon over the plain Jell-O already in the mold. 12 servings

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.

RASPBERRY SOUR CREAM GELATIN

This recipe is a little unusual because of the sour cream ,but it is nice and Christmasy and the sour cream gives the dessert a nice little tang.

INGREDIENTS

2 10 ounce packages frozen raspberries

2 cups boiling water

½ pint sour cream

2 small packages raspberry gelatin



DIRECTIONS

Thaw the raspberries, saving the juice.

Dissolve gelatin in boiling water.

Add enough cold water to the raspberry juice to make 1 ¾ cups. Add this to gelatin and chill until partially set.

Fold in sour cream and raspberries, chill until firm. Makes 8 servings.

ORANGE RAISIN JELLO SALAD

This recipe is from a early 1980’s newspaper.

INGREDIENTS

1 cup water

12 whole cloves

½ cup raisins

Small 3 ounce package orange jello

¾ cup orange juice

8 ½ ounce can crushed pineapple

1 teaspoon grated lemon rind

DIRECTIONS

Place water in saucepan and add cloves and raisins, bring to a boil then remove from heat. Take out the cloves and then add to Jello and still until dissolved, then add juice and lemon rind. Pour into 1 quart mold and chill until firm.

HOLIDAY RICE GELATIN

INGREDIENTS

Small package lemon gelatin

¼ cup sugar

2 cup boiling water

1 cup cooked rice

¾ cup mini marshmallows

Small can crushed pineapple, drained

½ cup chopped walnuts

1 cup whipped cream or whipped topping

DIRECTIONS

Dissolve gelatin and sugar in boiling water. When it begins to thicken, in about an hour, add rest of ingredients, whipped topping last. Chill until firm.

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)