(Do not omit the port!)
• Three 3 oz packages of cranberry flavored Jell-O
• 1 ½ cups boiling water (not hot water – boiling water)
• 1 16 oz can of whole berry cranberry sauce
• 1 20 oz can crushed pineapple
(do not drain) (do not use fresh pineapple)
• 1 cup of port wine (you do not need top quality port)
• 1 8 oz package softened cream cheese
• 1 8 oz container of sour cream at room temperature
• A few drops of milk if needed
In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.
In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread
evenly over top of set Jell-O. refrigerate until ready to serve.
Spiced Cranberry-Orange Mold
• 1 ½ cups boiling water (make sure it’s boiling!)
• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin
• 1 can (16 oz) whole berry cranberry sauce
• 1 cup cold water
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 navel orange, peeled, sectioned and chopped
• ½ cup chopped walnuts
Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir
in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *
Ginger Ale Salad
From Jell-O Cookbook, 1904
Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.
Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.
Jell-O, America's Most Famous Dessert, 1916
Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.
Bright Spots For Wartime Meals - 66 Ration-Wise Recipes 1944
1 pkg Lime Jell-O
1 pint hot water
3 tbsp. vinegar
1/4 tsp. salt
3/4 cup sliced stuffed olives
1/2 cup sliced sweet pickles
1/4 cup diced celery, if desired
Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add remaining ingredients. Turn into small individual molds. Chill until firm. Unmold. Serve with fish or meat. Makes 12 molds. Hospitality needn't cost you much ... either money or pints. Try some of these color-and-savor combinations, all made with food easy to get nowadays. They'll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations. Say welcome in wartime!
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