Milchig Seuda Shlishis time again. Try this one.
Jello Mold
2 boxes lime jello
2 glasses boiled water
1 cup sour cream
1 large can pineapple, chopped and 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 is 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 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, 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. When cooled, it will be somewhat
loose, but just as delicious.
