Tag Archives: gelatin

Coffee Mold

Leave a reply

Cooking time: few mins. to soften gelatin.
Preparation time: few mins.
Main cooking utensils: bowl, saucepan

For 4 servings you will need:
1 envelope unflavored gelatin
1½ cups strong hot black coffee
Sugar substitute to taste
½ cup milk

  1. Blend gelatin with the hot coffee and sugar substitute to taste, stirring until the gelatin has dissolved.
  2. Pour 1 cup of the mixture into mold rinsed with cold water and leave to set.
  3. Add milk to remaining ½ cup coffee gelatin mixture to give a total of 1 cup. Keep this in a warm place so that it does not become set.
  4. When the clear layer set, pour cold milk and coffee gelatin mixture gently over it.

TO SERVE: Turn out and serve with yogurt if wished.

TO VARY: An even lower calorie sweet can be made by using skimmed milk (44 calories for 1/2 cup).

TO STORE: In refrigerator

Approximate calories:
Gelatin – 34 for 1 envelope
Milk – 85 for 1/2 cup.

©️ Copyright Paul Hamlyn, Ltd. 1967

Molded Asparagus Salad

1 Reply

1 envelope unflavored gelatin
1½ cups tomato juice, divided
3 tablespoons cider vinegar
Artificial sweetener to equal 4 teaspoons sugar
1 teaspoon salt
⅛ teaspoon hot sauce
2 cups cut-up, cooked asparagus
2 tablespoons minced celery
¼ cup diced pimento
Lettuce leaves

In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining tomato juice, vinegar, sweetener, salt, and hot sauce. Chill until syrupy. Fold in asparagus, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. to serve: Unmold on lettuce leaves. Divide evenly. Makes 4 servings.

© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Daiquiri Salad

Leave a reply

1 cup boiling water
1 package (6 ounces) lime-flavored gelatin
1 can (6 ounces) frozen limeade concentrate
About ½ cup ginger ale
1 can (20 ounces) pineapple tidbits or chunks in juice, drained (reserve juice)
½ cup light rum
Salad greens
Honeydew melon balls

Pour boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in frozen concentrate. Add enough ginger ale to reserved pineapple juice to measure 1¼ cups. Stir pineapple juice-ginger ale mixture and rum into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir in pineapple. Pour into 5-cup mold. Refrigerate until firm, at least 3 hours. Unmold on salad greens. Garnish with melon balls. If desired, serve with whipped topping. 8 to 10 servings.

Timing tip: If you want to serve at different times, Daiquiri Salad will hold in refrigerator up to 24 hours.

Rosy Perfection Salad

Leave a reply

1 envelope unflavored gelatin
1 ¼ cups cold water, divided
Artificial sweetener to equal ¼ cup sugar
½ teaspoon salt
¼ cup vinegar
1 tablespoon lemon juice
2 cups finely shredded red cabbage, divided
1 cup chopped celery
1 tablespoon chopped pimento
Parsley, to garnish

In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.

© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Hearty Corned Beef Salad

4 Replies

1 cup boiling water
1 package (3 ounces) lemon-flavored gelatin
2 tablespoons vinegar
1 can (12 ounces) corned beef
2 medium stalks celery, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 small onion, finely chopped (about ¼ cup)
3 hard-cooked eggs, chopped
1 cup mayonnaise or salad dressing
2 teaspoons horseradish
½ teaspoon salt
Salad greens

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.

Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.

Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Jellied Gazpacho

1 Reply

Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 4 people you need:
1 beef bouillon cube
1 5-oz. can tomato juice
2 cups water
2 envelopes unflavored gelatin
2 tomatoes
½ green sweet pepper
½ cucumber
3 tablespoons corn oil
3 tablespoons white or wine vinegar
seasoning

Garnish:
small lemon slices

  1. Heat bouillon cube, tomato juice, and most of water. Soften gelatin in remaining cold water, add to stock mixture, heat until gelatin is dissolved.
  2. Put in cool place to stiffen slightly.
  3. Meanwhile peel and chop tomatoes; remove core and seeds from pepper and chop very finely; peel cucumber, remove seeds and dice very finely.
  4. Pour the corn oil and vinegar over the vegetables, season lightly, then leave to stand.
  5. Blend the tomato mixture and prepared vegetables, leave to set.

TO SERVE: Break up the soup with a fork, put into chilled glasses, and garnish with lemon.

TO VARY: Classic gazpacho: Blend 1 lb. skinned tomatoes, 1 peeled, de-seeded diced cucumber, 1 finely chopped onion, 1-2 crushed garlic cloves – either sieve or blend until smooth. Add finely diced de-seeded green pepper, gradually beat in seasoning, a little olive oil, lemon juice, and enough ice-cold water to give flowing consistency. Serve cold.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 167

Foies De Volaille En Gelée

Leave a reply

¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.

Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Jellied Desserts

2 Replies

All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.

PEAR LIME CREAM

Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.

JELLY A LA DUCHESSE

Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.

SULTANA MOLD

Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.

TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.

PRINTED IN CANADA. © Copyright The Hamlyn Publishing Group Ltd. 1972

Pineapple-Cucumber Salad – Molded Grape Salad

1 Reply

1 can (20 oz.) crushed pineapple
Water
1 envel. unflavored gelatin
½ cup sugar
1 tsp. salt
Juice of 1 lemon
⅓ cup vinegar
Green food coloring, if desired
½ cup diced cucumber

Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.

Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.

MOLDED GRAPE SALAD

1 envel. unflavored gelatin
¼ cup cold water
Few grains salt
1 ½ cups boiling water
1 can (6 oz) grape juice concentrate
1 Tbsp. lemonade concentrate
Grapefruit sections

Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Jambon Persillé (Jellied Ham with Parsley)

1 Reply

ingredients:
2 pounds ham (or whole ham) uncooked
½ to 1 pound veal shank
1 or 2 fee of veal
3 or 6 shallots
1 bay leaf
2 fresh sprigs or 1 teaspoon dried thyme
2 fresh sprigs or 1 teaspoon dried chervil
1 fresh sprig or 1 teaspoon dried tarragon
1 or 2 bottles white Burgundy
½ cup or 1 cup minced parsley
1 or 2 Tablespoons wine vinegar

instructions:

  1. Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
  2. Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
  3. Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
  4. Alternate layers of parsley and ham in a large bowl.
  5. Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
  6. Unmold before serving.

In Bourgogne, this dish is traditional for Easter.
For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones.
This dish keeps very well if refrigerated.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.