Monday, September 24, 2012

The Object of My Desire: Hot Stuff

This past summer my sister shared with me a packet of old recipes she found at an estate sale, and of course, I entertained myself for a few hours reading the many handwritten and typed cards all stirred into this batch of culinary treasures.

Here's one I'm going to try come Christmastime: Red Hot Jello Salad -- perfect for my newly acquired Tupperware Jello mold. I just can't seem to figure out how to get the apples and nuts into the Jello after it's chilled. any ideas?

Always Frugal, Always Fabulous,

The Elegant Thrifter

- Posted using BlogPress from my iPad


  1. Love old recipes. So much of memory is wrapped up in them.

  2. I haven't made a jello mold in ages, but I believe (in this case) "chill" means to remove the heat from the liquid mixture- not, set the mixture (so fruit can't be added). Does that make sense?

  3. When making jello salad in a mold, my friend Pamelaputs the liquid inthe fridge for about 20 min (until the top has skin) then she adds in the extras and the settle in perfectly!

  4. It was such fun to see this recipe. I seldom find it in old cookbooks. This is a favorite holiday recipe of my husband's family. You need to refrigerate the warm jello just long enought to take off the chill and just as it is beginning to set, then add the solid ingredients, I use sectioned oranges, and pecans as well as the apple, but no celery. I also use orange juice for part of the liquid.



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