Little did I know how cutting edge I would be in the culinary world by bringing my Raspberry Jello mold to Jessie Sheehan’s Thanksgiving! Yes..THAT Jessie Sheehan…the published baker and our guest recipe blogger. Apparently, Jello molds are back. Check out this article that Jessie sent me later about the return of Fancy Jello Molds
So here’s the deal…it’s not served as dessert in our house! You serve it along with the turkey or the brisket. It’s considered a refreshing palette cleanser.
The recipe is from the Pine Plains PreSchool cookbook…yikes circa 1975…those good old seventies! Clearly…I used this recipe a lot!
RASPBERRY-FRUIT JELLO MOLD
- 2 packages raspberry jello dissolved in 1 cup boiling water
- 1/2 pint sour cream
- 2 packages frozen raspberries (strained and save the juice)
- 3 or 4 bananas (mashed)
- 1 can crushed pineapple (strained- save the juice)
- Juice of 1/2 lemon
1. Blend Pineapples, bananas and raspberries. Strain juice in separate bowl.
2. Add boiling water to the jello and stir to mix. Add juices (2 cups..add water to get to that amount if you need to) plus lemon juice.
3. Let mixture partially set in refrigerator for about 1/2 hour or so
4. Pour 1/2 mixture in mold (I spray with Pam so it doesn’t stick when you unmold) and let it set for about 1/2 or more. Leave other half out
5. Spread sour cream over mixture in mold. Pour remaining jello mixture over sour cream. Refrigerate overnight.
Run knife around edge of mold. In sink or container fill with hot water. Immerse mold in water (just a few seconds) and unmold on plate. Don’t immerse too long, otherwise your mold will get too soft.
I didn’t get a photo of the mold I brought to Jessie’s, but it looks very much like this recipe which adds cranberries (sounds delish) www.joyineveryseason.com/salads/cran-raspberry-jello-salad/
When I told Auntie M about my successful Jello mold experience she shared with me a Scandinavian Christmas Smorgasbord recipe she grew up with in Kansas in the 60’s and 70’s. Also, from a community cookbook. I have to say, it sounds pretty disgusting but she said she loved it so I thought…sure why not share it here too.
TUNA FISH MOLD
- 2 pkg. lemon jello (my mom added an extra package or two of plain gelatin…just to be sure it gelled)
- 1 c. boiling water
- 1 can chicken gumbo soup
- 1 can chicken with rice soup
- 1-1/2 T. lemon juice
- 4 T. chopped green pepper
- 2 T. grated onion
- 1 c. finely diced celery
- 1 can tuna – flaked (Mom added another can of tuna as well)
- 1 c. whipping cream (whipped)
- 1 c. mayonnaise
- Pimento stuffed olives (optional)
- Slivered almonds (optional)
1. Dissolve 2 pkgs. of lemon jello in 1 cup boiling water.
2. Add the two soups and chill until syrupy
3. Fold in all the other ingredients.
4. Spray your fish mold with PAM and turn mixture into the mold. Chill until firm. Unmold onto a plate of greens. After unmolding I would cut one of the olives in half and place as eyes on the fish. I followed the scale pattern of the mold with slivered almonds.
Meals in a Mold: The Mid-Century’s Love Affair with Gelatin
(click above to read this very fun article)