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12 Iyar 5760 - May 17, 2000 | Mordecai Plaut, director Published Weekly
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Home and Family
WHAT'S COOKING?
Jello Mold

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.

 

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