The next two cookbooks I'm going to buy (after I get paid, that is) are Whole Grains, Every Day, Every Way, and (on the other end of the culinary spectrum): The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations. I saw the latter reviewed recently in the January/February issue of Saveur.
One of the recipes in the magazine was the recipe for the green Jell-O salad. I decided to make it for playgroup last week because I thought it would be a kid-friendly sweet-treat. Except that both of my children turned their noses up at it and declared it, "disgusting."
In some ways, I agree. Not only do you have to love gelatin, but you have to love lime gelatin. It's definitely not my favorite flavor, so when I make this again (which I will) I will probably use cherry, strawberry or orange instead.
P.S. I couldn't take a picture that made the salad look appetizing, so I left it off this post.
Utah's Famous Green Jell-O Salad
I'm going to add some embellishments so I don't get dinged for reprinting without permission.
- 1 6 oz. box lime Jell-O (or other flavor if you don't like lime)
- 1/2 cup of sugar
- 1 tbsps. of fresh lemon juice (I used one juicy Meyer lemon from our little tree)
- 1 8 oz- can of crushed pineapple + juice
- a pint of heavy whipped cream whipped until stiff peaks form (but one mama suggested Cool Whip instead)
Combine Jell-O, sugar and 1 cup of boiling water in a medium bowl. Stir until granules are dissolved, about 3-4 minutes. Add lemon juice and pineapple. Stir well and then refrigerate for about 50 minutes, until mixture is syrupy. (Set a timer!)
Fold whipped cream into the Jell-O mixture then transfer into a 9 x18 inch glass (Pyrex) baking pan. Smooth top and refrigerate until set. Serve chilled. Serves 12 easily.