Milchig Seuda Shlishis time again. Try this one.
2 boxes lime jello
2 glasses boiled water
1 cup sour cream
1 large can crushed pineapple, drained
Stir jello into water until smooth. Jell
slight in refrigerator. Add rest of ingredients. Chill
thoroughly in nice shaped mold. To serve, loosen with knife
all around, overturn on plate and pour some warm water until
it plops out.
Jello in Jeneral
by Yaffa Shepsel
Jello is a very refreshing summer treat and,
surprisingly enough (if you discount the sugar and food
coloring), the jelling substance is healthful.
It can be made even more nourishing as a
dessert by putting in all kinds of fresh fruit: strawberries,
sliced bananas, medium- or coarsely grated apple, summer
fruits diced or sliced.
For a quick set, add half of the required
boiling water per directions on box, stir in well until
dissolved, then add the rest of the amount cold, or room
temperature with 2 ice cubes. In the above recipe, for
example, you can use the pineapple juice as is, after the
boiling water has dissolved the jello. Measure the amount of
juice so you'll know how much boiling water you need.
And another jello tip for economical
housewives. I have seen from experience that you can s-t-r-e-
t-c-h your jello very far (unless you like it extremely firm)
so that it is a base for your canned or fresh fruit
dessert.
How?
After you've added the required amount of
liquid, add at least another glassful cold, plus sugar and
lemon juice (or citric acid) to taste, or alternately, a
fruit juice or fruit concentrate. The same jello package will
take a lot of water, but needs more flavoring and texture,
which is provided by the fruit you have added. When cooled,
it will be somewhat loose, but just as delicious.
