Four retro gelatin recipes to try this summer

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It might be a blast from the past, but remember, there is always room for gelatin.

We may have wondered how our mothers and grandmothers coped with busy schedules and still put something impressive on the table.

Whether they worked full time or stayed at home, everyone was a must for parties, family reunions, Sunday school lunches, or potlucks.

Although we didn’t know, women in our lives often held “five balls in the air” and juggled the children’s school schedules plus sports / piano / dance exercises, dentist / doctor’s appointments.

Add in committee meetings, volunteering, and family feeding, heaven to Betsy, you must be impressed.

Flavored or unflavored gelatin can work wonders; Recipes can be prepared a day or two in advance. Choose from hot, sweet or creamy.

PICANTE GAZPACHO ASPIC

Switch from spicy to regular tomato juice, skip the tabasco, and aspic is a great way to hide vegetables from kids.

3 cups of spicy vegetable juice

¼ cup chopped green onion

½ cup chopped cucumber

½ cup of finely chopped celery

½ cup of finely chopped green bell peppers

½ cup of finely chopped red onion

1½ tablespoons of lime juice

1 tablespoon of red wine vinegar

1½ teaspoons of minced garlic

2 teaspoons of salt

2 teaspoons of Tabasco sauce

6¼ teaspoons of unflavored gelatin

1½ cups of vegetable juice, divided

Roman lettuce or lettuce, rinsed and dried

Directions

1. Lightly grease a ring mold or glass bowl with nonstick spray.

2. In a large bowl, mix 3 cups of juice, spring onion, cucumber, celery, paprika, red onion, lime juice, vinegar, garlic, salt and Tabasco.

3. In a medium-sized heatproof bowl, soak gelatin in ¾ cup of vegetable juice for 5 minutes until soft. Bring the remaining juice to the boil and pour over gelatin; stir until the gelatin dissolves.

4. Pour gelatin into the gazpacho mixture. Stir to combine and check the seasoning. Pour into the prepared form. Chill overnight.

5. To remove from the mold, immerse the lower half of the bowl or mold in hot water for 20 seconds. Loosen the edges with a thin knife. Turn over on a plate lined with lettuce and serve with creamy guacamole.

CREAMY GUACAMOLE

1 ripe avocado, peeled and cut into pieces

¼ cup coarsely chopped coriander or 1 tablespoon dry

¼ cup of sour cream or plain yogurt

1 tablespoon of lemon or lime juice

¼ teaspoon of garlic salt

Directions

Put all the ingredients in a blender.

SALMON MOUSSE

Are you looking for something elegant? Salmon mousse is perfect for parties.

4 teaspoons of unflavored gelatin

¼ cup of cold water

½ cup of boiling water

½ cup of mayonnaise

2 tablespoons of lemon juice

2 tablespoons of chopped green onion

Dash Tabasco

2 teaspoons of smoked paprika

2 teaspoons of kosher salt

2 tablespoons of freshly chopped dill or 1 tablespoon of dry

1 can of salmon, boneless and skin, flaked

1 cup heavy whipped cream

Directions

1. Soak gelatin in cold water in a large bowl. Whisk in boiling water until the gelatin has completely dissolved.

2. Stir in mayonnaise, lemon juice, spring onion, Tabasco, paprika, salt and dill. Refrigerate until mixture thickens slightly.

3. Use a food processor or blender to puree salmon; add some milk or cream if necessary. In the bowl of an electric mixer, whip cream until soft peaks form.

4. Fold the salmon mixture into the lightly gelled mayonnaise until it is mixed. Carefully fold in the whipped cream.

5. Place in an 8-cup bowl or dish. Cover and refrigerate overnight.

6. To remove the mold, immerse the lower half of the bowl or mold in hot water for 10 seconds. Loosen the edges with a thin bladed knife.

7. Overturn on a plate lined with lettuce or romaine lettuce. Serve with crackers, pita chips, or garlic toast wedges.

CARROT AND PINEAPPLE SALAD

Also known as the Sunshine Salad, it’s pretty and welcome on any menu. Go sugar free and it’s practically healthy eating.

1 3-ounce packet of regular or sugar-free lemon gelatin

1 3-ounce packet of regular or sugar-free orange gelatin

2 cups of boiling water

1 cup of ice water

1 9-ounce can of crushed pineapple, drained

1 teaspoon lemon juice

2 cups of grated carrots

Directions

1. Put the gelatin in a large mixing bowl. Stir in boiling water until the gelatin has dissolved.

2. Stir in ice water, pineapple and lemon juice. Refrigerate until the mixture starts to thicken. Carefully fold in the grated carrots.

3. Pour the mixture into an 8-cup bowl or shaped gelatin pan. Cover and refrigerate overnight.

4. To remove the mold, immerse the lower half of the bowl or mold in hot water for 10 seconds. Loosen the edges with a thin knife. Turn out onto a serving platter. Makes 10 servings.

ORANGE SHERBET SALAD

This is so good that it doesn’t need marshmallows and can serve as a dessert.

1 15-ounce can of tangerines, drained, juice reserved

1 6-ounce box of orange gelatin

2 cups of boiling water

1 pint (2 cups) orange sorbet, soft

Directions

1. Lightly grease a Bundt cake pan or 1½ liter bowl with nonstick spray. Transfer the gelatin to a large heat-resistant bowl. Add enough water to the reserved juice to make 1 cup

2. Bring 2 cups of water to a boil in a small saucepan. Pour over the gelatin and stir until it has dissolved. Gradually stir in the orange sorbet until it is melted.

3. Pour into prepared pan or bowl; Place the mandarin slices carefully and attractively on top. Cover and refrigerate overnight.

4. To remove from the mold, immerse the lower half of the pan or bowl in hot water for 10 seconds. Loosen the edges with a thin knife. Pour out onto a serving plate.


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