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Started By
Message
Any tips for making a jello salad?
Posted on 11/22/11 at 11:59 am
Posted on 11/22/11 at 11:59 am
So my father-in-law has requested some type of jello salad for a Thanksgiving side dish, one with carrots and canned fruit.
I HATE jello salad (I don't even like jello), and had hoped that the art of making these disgusting things had died with my grandmother. (She always seemed to have some type of jello/fruit/something white in her 'fridge.) But I love my FIL and he may not have many more Thanksgivings with us, so I'll make this for him. If he asked for a triple-layer cheesecake, I'd probably make it, but at least I'd enjoy that.
I found a couple of recipes and will probably keep it simple with just this:
lemon or orange jello
shredded carrots
crushed canned pineapple.
Any other suggestions? I guess a glass casserole dish would work since I don't have any pretty plastic molds? TIA!
I HATE jello salad (I don't even like jello), and had hoped that the art of making these disgusting things had died with my grandmother. (She always seemed to have some type of jello/fruit/something white in her 'fridge.) But I love my FIL and he may not have many more Thanksgivings with us, so I'll make this for him. If he asked for a triple-layer cheesecake, I'd probably make it, but at least I'd enjoy that.
I found a couple of recipes and will probably keep it simple with just this:
lemon or orange jello
shredded carrots
crushed canned pineapple.
Any other suggestions? I guess a glass casserole dish would work since I don't have any pretty plastic molds? TIA!
6
Posted on 11/22/11 at 12:27 pm to Dorothy
Is he 98 years old?
Posted on 11/22/11 at 12:39 pm to Dorothy
quote:
carrot
quote:
jello salad
That is fricked up. You gonna make orange jello with carrots in it? There's more than just a few things wrong with that.
Posted on 11/22/11 at 12:49 pm to Gaston
quote:If I remember correctly, you live in this area...
Gaston
quote:
Chef Tom Wolfe is the new owner of French Charley's in Pass Christian MS!
Posted on 11/22/11 at 12:52 pm to Dorothy
Here's one my grandmother used to make for one holiday or another. I make it for Thanksgiving. I happen to like it. Reminds me of her, but I also still like the pineapple slice or peach half on the lettuce leaf with the cream cheese mixture dolloped on top covered with chopped pecans and, sometimes, even a bit of shredded sharp cheddar. I also like a good aspic.
You FIL may well like this because I know it's darn old. You, on the other hand, probably will look at the recipe, think it looks nasty (because it does) and not like it all.
1 pt whipping cream, whipped
Chop together-1 can Royal Anne white cherries,1 large can sliced pineapple, 1 pint bottle red cherries (reserve the juice)
½ lb marshmallows
1 c pecans (probably chopped a bit)
2 envelopes Knox gelatin
4 T Durkee’s
Soak gelatin in the red cherry juice. Season whipped cream with Durkee’s. Add to fruit, nuts and gelatin.
Refrigerate until serving.
You FIL may well like this because I know it's darn old. You, on the other hand, probably will look at the recipe, think it looks nasty (because it does) and not like it all.
1 pt whipping cream, whipped
Chop together-1 can Royal Anne white cherries,1 large can sliced pineapple, 1 pint bottle red cherries (reserve the juice)
½ lb marshmallows
1 c pecans (probably chopped a bit)
2 envelopes Knox gelatin
4 T Durkee’s
Soak gelatin in the red cherry juice. Season whipped cream with Durkee’s. Add to fruit, nuts and gelatin.
Refrigerate until serving.
This post was edited on 11/22/11 at 2:01 pm
Posted on 11/22/11 at 12:59 pm to Winkface
quote:
Chef Tom Wolfe is the new owner of French Charley's in Pass Christian MS!
I knew that it was going to be taken over by someone, but I haven't been by yet. When does it open?
ETA: It's real damn close to my house and it was a shame that it couldn't do better than it did. When it was a tapas and wine bar it was great, but I don't think people understood the small plate ordering. They starting having more and more entrees and I guess they made better money on that side of things. Once the tapas went then it was tough to keep the wine bar theme. Then they went normal restaurant with a huge outside patio, but it ended up being too late and way more expensive to run than the tapas/wine idea they initially went for.
I am REALLY glad that someone quality is going to open up in that same location. The building is beautiful and brand new.
This post was edited on 11/22/11 at 1:17 pm
Posted on 11/22/11 at 1:20 pm to Gaston
OT-Gaston, what did you end up cooking for your friends?
Posted on 11/22/11 at 2:01 pm to Gris Gris
quote:
4 T Durkee’s
Please forgive my ignorance, but Durkee's what?
Posted on 11/22/11 at 2:02 pm to Dorothy
Glassman's got a kick arse recipe. Ask him. 
Posted on 11/22/11 at 2:03 pm to TigerGirl8267
quote:
Please forgive my ignorance, but Durkee's what?
Ha! I doubt many folks use the stuff though it's always in the stores. It's a sandwich spread with sort of a mustardy distinct flavor. There's not a substitute for it, either. I've never used it for anything but this recipe.
Posted on 11/22/11 at 2:04 pm to Dorothy
My tip is...don't. 
Posted on 11/22/11 at 2:06 pm to Gris Gris
Posted on 11/22/11 at 2:07 pm to Y.A. Tittle
quote:
Glassman's got a kick arse recipe
Seriously?
Posted on 11/22/11 at 2:13 pm to Dorothy
quote:Paired with white zinfandel FTW.
jello salad for a Thanksgiving side dish, one with carrots and canned fruit
Posted on 11/22/11 at 2:40 pm to Gris Gris
quote:
OT-Gaston, what did you end up cooking for your friends?
We did fillets on the Weber with natural charcoal and added some smoked paprika to our normal dry rub. 3.5 minutes per side - pulled to set. I ate the thickest one and it was rare-medium rare at best, I love raw steak. My wife made a chimichurri sauce that we lightly drizzled it on the fillets and I wasn't the only one who added more at the table - stuff was fire.
My wife tried to pull off a creamed spinach stuffed tomato as a side. I threw them on the grill before hand, but they acted really strange and started boiling or something - I took them off. Ended up with OK creamed spinach inside a mushyish tomato. The other side was some broiled asparagus with a bit of olive oil and S&P. All served with a Ken's blue cheese dressing wedge with crumbled pecans.
ETA: Served on the new-to-us Annie Glass charger and salad plates.
I made a boss steak and egg sandwich with some Stilton, the chimichurri steak and some fried eggs the next morning. Yum.
This post was edited on 11/22/11 at 2:50 pm
Posted on 11/22/11 at 2:51 pm to Gaston
I'm sure the friends enjoyed everything, even the mushy tomato. The breakfast sandwich sounds pretty yummy. You may need to patent that one.
Posted on 11/22/11 at 3:48 pm to Gris Gris
quote:
Here's what Durkee spread looks like.
LINK
Ahh, gotcha, thanks! I was thinking of the Durkee brand seasoning products and thought maybe you forgot to say which seasoning, ha!
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