Quad-City Times from Davenport, Iowa • 24

B4 SJSSS.jIm.2ooo IN GOOD TASTE Jell-O: Gelatin had a shaky beginning Crown Jewel Dessert The concept of creamy gelatin with clear cubes originated in 1955 with a recipe called Broken Window Glass Cake 1 (4-serving size) package lime gelatin 1 (4-serving size) package orange gelatin 1 (4-serving size) package strawberry gelatin 3 cups boiling water 172 cups cold water 1 cup boiling water 1 (4-serving size) package strawberry gelatin 'A cup cold water 1 (8-ounce) tub whipped topping, thawed Prepare lime, orange and one package strawberry gelatin sep JELL-O RECIPE Pear Avocado Salad 1 (16-ounce) can pear halves 1 tablespoon vinegar 'A teaspoon salt 1 (3-ounce) package lime gelatin 3 ounces cream cheese, softened 1 medium avocado, pitted, peeled and diced Salad greens Drain and dice pears, reserving syrup; set aside. Add enough water to syrup to make 1 3A cups liquid. Bring the syrup, vinegar and salt to a boil. Add lime gelatin and stir until dissolved. Gradually add 'A cup of hot gelatin to the cream cheese; beat until smooth.

Pour into a 4-cup mold and chill until almost Firm. Chill remaining gelatin until partially set; fold in pears and avocado. Spoon gently over cream cheese layer Tropical Terrlne Canned pineapple has always been a favorite ingredient in Jell-O recipes 1 (3-ounce) package ladyfin- gers, split Yk cups boiling water 1 (8-serving size) package pineapple gelatin 1 (8-ounces) can crushed pineapple in juice, undrained 1 cup cold water 2 cups thawed frozen whipped topping, thawed 1 (11 -ounces) can mandarin orange segments, drained Line bottom and sides of 9x5: inch loaf pan with plastic wrap. Stand enough ladyfin-gers to fit evenly along sides of pan (cut sides should be facing in). Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

Stir in pineapple with juice and water. Refrigerate about 1 'A hours or until slightly thickened (consistency of unbeaten egg whites). Gen- tly stir in whipped topping and oranges. Spoon into prepared pan. Arrange remaining ladyfingers evenly on top of gelatin mixture.

Refrigerate 3 hours or until firm. Remove from the mold. Garnish as desired. Makes 12 JULY 4TH JELL-O IDEAS With the Fourth of July coming up, the Jell-O folks are offering two theme ideas Jell-O and Juice Flag Mold and Patriotic Par-faits. The flag dessert is made in a special molds that's wavy-on-the-side, wavy-on-the-bottom and includes indentations for the stripes and stars.

That way if you choose not to embellish with whipped topping or blueberries, you still have the indentations. The mold may be ordered for $3.25 (including shipping and handling) by calling (800) JELL-O-MOLD (800-535-5666) or online at www.jello.com. Orders may be charged to Visa, MasterCard or Discover credit cards. If you order yet this week, you should receive the mold in time for the Fourth of July, a company representative said. Recipes for the mold and Patriotic Parfaits using berry blue flavor gelatin, whipped topping and strawberries are on this page.

Lime Gelatin Dessert 1 (3 ounce) package lime gelatin Yh cup boiling water 1 cup sugar 3 tablespoons lemon juice 1 teaspoon lemon peel 1 cup whipping cream, whipped 1 cup chocolate wafer crumbs Dissolve gelatin in boiling water. Stir in sugar, lemon juice and lemon peel. Chill until it is like unbeaten egg whites. Beat until light. Fold in whipped cream.

Sprinkle half of crumbs in a 9x9-inch pan. Cover crumbs with mixture. Top with remaining crumbs. Chill several hours. Serves 9-12.

Linda "25 years and Still Cooking, "published by Scott Community College Strawberry Salad Dessert 2 cups pretzels, crushed 3 tablespoons sugar cup margarine 1 (8-ounce) package cream cheese, softened cup powdered sugar 1 (8-ounce) container whipped topping 2 cups miniature marshmallows 1 (6-ounce) package strawberry gelatin 2'k cups water 1 (10-ounce) package frozen strawberries, thawed Combine pretzels, sugar and margarine. Put in a 9xl3-inch pan and bake at 350 degrees for 5 minutes. Mix together cream cheese and sugar. Fold in whipped topping and marsh-mallows. Spread over cooled pretzels.

Dissolve gelatin in boiling water. Add strawberries. Chill until thick. Spread onto salad. You should have three layers.

Serves 12. Mary Baker, from "25 years and Still Cooking, "published by Scott Community College Raspberry Bavarian Mold 1 (10-ounce) package frozen red raspberries, thawed 1 (3-ounce) package red raspberry-flavored gelatin 1 cup hot water 1 tablespoon lemon juice Dash salt Continued from Page Bl cherry Jell-O. Jell-0 could be the ultimate comfort food, said Estero, mom Jodi Bowers, 34. Gelatin's beginning was hardly successful. Jello-O's birth is attributed to Pearl B.

Wait. In 1897, the carpenter and cough medicine manufacturer from LeRoy, N.Y., came up with a fruit-flavored version of granulated gelatin. His wife, May Davis White, named it Jell-O, a takeoff on Grain-O, a roasted cereal substitute for coffee that was popular at the time. Because of the product's poor sales, Wait sold the Jell-O business two years later for $450 to his neighbor, Orator Francis Woodward, who slowly built Jell-O into a $1 million business. In 1925, the company was sold to Postum Cereal, which eventually evolved into the General Foods conglomerate.

Jell-O sales are still strong. Every day, about 1.1 million-boxes are bought. Moms and dads pack it into school lunches. Dieters snack on the sugar-free varieties. Hospital and church socials whip up green squares with Mountain Dew.

And party-animals chug liquid Jell-O and alcohol in tiny paper cups. Somewhere along the way, Jell-O also entered its way into the American vernacular, usually to note lack of substance or vacillating minds. Some Jell-O-inspired put-downs: "(Actress) Nancy Marchand wears a Jell-O mold hairdo." (From a film review of "Sab-rina," 1995) "I don't party all night in trendy clubs with people whose hair is the color of Jell-O." (Dave Barry newspaper column, 1997) "To allies, Clinton's testimony in the (Paula) Jones case was so fuzzy that it amounted to what one called legal Jell-O." (The Washington Post, 1998). "Fixing the existing health-insurance system is like struggling with Jell-O. You push your finger in one place and the problem just emerges in another." (Sen.

Paul Wellstone, It might not get the respect it deserves, but whether you mock it or make a salad out of it, Jell-O is all-American. and chill until firm. To serve, remove from mold onto salad greens. From the Junior League Cookbook of Sioux City, Iowa Golden Supreme Salad 2 (3-ounce) packages lemon gelatin 3 cups boiling water 1 cup crushed pineapple and 1 cup juice or 1 (20-ounce) can cup celery, diced cup nuts 2 unpeeled apples, diced Dissolve gelatin in boiling water. Add pineapple and juice.

Cool. Add celery, nuts and apples. Lillian Brauer.from "Pride in Oxford Junction" cookbook Frosted Peach Salad 2 (3-ounce) packages peach gelatin 2 cups boiling water 2 cups cold water 1 (29-ounce) can peaches, juice reserved 1 cup peach juice cup sugar 1 egg, beaten 2 tablespoons flour 1 cup frozen whipped topping, thawed Dissolve gelatin in boiling water. Stir in cold water. Let set until slightly thickened.

Drain peaches, reserving juice. Cut peaches into bite-size pieces and add to thickened gelatin. Let set completely. Cook juice, sugar, egg and flour until thick. When cooled, add whipped topping.

Spread on top of thickened gelatin. Deb Larkeyjrom "Pride in Oxford Junction "cookbook arately as directed on packages, using 1 cup boiling water and 'A cup cold water for each. Pour each flavor into separate 8-inch square pans. Refrigerate 4 hours or until firm. Cut into 'A-inch cubes; measure 1 'A cups of each flavor.

(Use remaining gelatin cubes for garnish, if desired or for snacking.) Stir 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in lA cup cold water. Refrigerate 45 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 'A cup of whipped topping. Gently stir in measured gelatin cubes.

Pour into 9x5-inch loaf pan. Refrigerate 4 hours or until firm. Remove from the mold. Garnish with remaining whipped topping and gelatin cubes, if desired. Makes 16 servings.

Or, use any 3 different flavors of Jell-O. From Jell-O Summer Berry Pie cup sugar 3 tablespoons cornstarch 1 cups water 1 (4-serving size) package gelatin, any red flavor 1 cup blueberries 1 cup raspberries 1 cup strawberries, sliced 1 (6-ounces) prepared graham cracker crumb crust 2 cups whipped topping, thawed Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly cook on medium heat until mixture comes to boil; boil 1 minute. Remove from heat.

Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust. Refrigerate 3 hours or until firm.

Top with whipped topping. Makes 8 servings. servings. From Jell-O Gazpacho Salad This jazzed-up variation on tomato aspic adopts the flavor and texture of the famous Spanish cold soup 1 cup tomato, diced cup cucumber, diced and peeled 74 cup green pepper, diced 2 tablespoons red pepper, diced 2 tablespoons green onion, thinly sliced 2 tablespoons vinegar 74 teaspoon pepper teaspoon garlic powder (optional) 1 (4-serving size) package lemon gelatin Crackers (optional) Mix vegetables, vinegar, pepper and garlic powder in medium bowl; set aside. Bring tomato juice to boil in small saucepan.

Stir into gelatin in' large bowl at least 2 minutes until completely dissolved. Refrigerate about 1 'A hours or '-until slightly thickened (con- sistency of unbeaten egg whites). Stir in vegetable Pour into 4-cup mold. Refrigerate 3 hours or until firm. Remove from the mold.

Serve with crackers, if desired. Garnish as desired. Makes 6 servings. From Jell-O Brunch 1 (6-ounce) can cup) evaporated milk, chilled icy cold Drain raspberries, reserving syrup. Dissolve gelatin in hot water; add reserved syrup, lemon juice and salt.

Chill until partially set. Add milk. Beat at high speed on mixer until fluffy and mixture mounds slightly when spooned. Fold in raspberries. Pour into 1 'A quart mold.

Chill until firm. Remove from the mold and trim with dessert topping, if desired. Serves 6-8. From "Better Homes and Gardens" cookbook I posts Fag Restaurant JELL-O TRIVIA Original Jell-O flavors Strawberry Raspberry Orange Lemon Failed Jell-O flavors Apple Blackberry Celery Chocolate Coffee Cola Lemon-lime Pineapple grapefruit Strawberry punch Float or not? Floats: grapefruit, apples and pears Won't float: prunes and maraschino cherries Unusual uses for Jell-O As a filling for early waterbed prototypes Once, a couple was married in a Jacuzzi-filled orange Jell-O Jell-O has substituted for mud, creating Jell-O wrestling 11 Personalized By The Artist With Your Own Father's Day Message Bif i I fill II I I 4 71' 1 Fil ffl "10:00 a.m: p.rm Gourmet Food "'1 I- At, xVMto-fc mil at Abbey Mation $19l, person 3031 5th Ae, Rotk lljnd, 1L1 Reservations Only i Please Call m) fi i Passing Through Framed $65.00 The Gift That Will Last A Lifetime MICHAEL BLASER GALLERY 1019 Mound St. In the Village of East Davenport 323-0041 VISAMCDISCAMEXP Sat.

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