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Skillet Cookies
Say Hello to Jell-O
There are so many things you can do with jell-o, and a jell-o recipe to go with almost any food you cook.
First, here are a few tips about working with jell-o:
*To remove from a mold, allow it to set until firm, if possible several hours or overnight.
*Run a small moist knife around the edge or release edges from mold with moist fingers before removing from mold.
*Dip the mold in warm water for about ten seconds, only to the rim of the mold.
*Chill the plates or whatever it will be served on.
*Moisten gelatin and place a moist serving plate on top, turn upside down and shake slightly.
*Gently remove the mold leaving gelatin on plate.
There is an entire language involved with making jell-o, and it pays to know what it means. Chill till slightly thickened means to chill for about 1 hour, or until it is the consistency of unbeaten egg whites.
Chill till set but not yet firm means to chill about 2 hours, it should stick to your finger if you touch it and move from side to side when the mold is tipped.
Chill till firm takes about 3 hours for 2 to 4 cup molds or 4 hours for 5 to 6 cup molds, the jell-o wont stick to your finger and will not mound or move if the mold is tipped.
Here are a few ideas for different types of foods, with pork chops try a salad made with strawberry jell-o, apples, celery, cinnamon and chopped nuts.
If you are having steaks try a fruit mix made of fruit cocktail and a touch of lemon juice. Fried chicken could call for a salad made of fruit cocktail, orange jell-o and lemon juice.
With ham prepare a pineapple lime delight made with pineapple juice lime jell-o and a ¼ teaspoon of ginger.
Whatever you are having for dinner tonight, prepare a luscious jell-o desert or salad to go with it.
See Also:
Origin of Thanksgiving Day,Thanksgiving Day Origin
Say Hello to Jell-O
Thanksgiving Day Feasts
Halloween is the start of the holiday seasons for many, but Thanksgiving is the beginning of the marathon cooking binges that many of us go on during the year.
This time can be one of two things, either an enjoyable family time, or a nightmare for one, you decide!
Thanksgiving and Christmas usually mean family get togethers, and lots of food, call a family conference in advance, include all of the cooks (men and women) that will be attending and decide on your menu.
After the menu is decided on, each family member chooses what they would like to bring. This allows each family to provide what they can afford without feeling like they must go into debt!
Of course, you can always bring more than you choose, a favorite pie (if it hasnt already been included in the menu), but this method guarantees that all of the basics are there.
Without any one person being responsible for everything, and without having 6 different green bean casseroles!
Different families have different basics for their holiday meals; some have turkey, while others prefer ham, some large families like both!
Many families have traditions that they follow year after year, these are important to continue generation to generation.
However some of the basics for a Thanksgiving feast are:
*Turkey and stuffing
*Honey glazed ham
*Green bean casserole
*Pies, pumpkin pie (remember the jack-o-lantern), mince meat, apple, pecan, the varieties are endless
*Mashed potatoes and gravy
*Corn on the cob
*Salads
*Cranberry sauce or whole cranberries
*Jell-O molds
*Fruit cake, (they arent all used as doorstops)
*Drinks, sodas, spiced drinks, milk, tea, again, the choices are endless
*Rolls and breads
*Cakes
There are as many different foods at a Thanksgiving dinner as there are types of people, enjoy and keep the traditions alive, maybe create a few new ones this year! |
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Pastas
Regardless of the meal, fine dining, family dinner or anything in-between, there is pasta to fit the bill. How many foods do you know of that go with almost any type of meat, seafood and vegetable?
The braver cooks can make their own pasta, from simple egg noodles to spinach pasta and herb pasta, it isnt really as difficult as you think, and that taste treat is well worth the work. You can cut and shape them by hand or purchase a pasta machine.
Shaping pasta is interesting; to make lasagna cut the dough into strips about 2 ½ inches wide, and then cut to preferred length. Farfel are 2 x 1 inch rectangles with the centers pinched creating little bow ties.
Tripoli are one inch circles with the centers pinched to fashion butterfly designs. To make linguine or fettuccine loosely roll the dough up like a jelly roll, cut 1/8 inch slices for linguine or ¼ inch slices for fettuccine, gently shaking the strands separates the noodles.
Homemade pasta can be stored in an airtight refrigerated container for up to 3 days. To freeze the pasta for up to 8 months, dry it for at least 1 hour, seal in a seal-a-meal or similar moisture and air proof bag and freeze.
If you arent into making your own you can buy any type you want in a super market near you.
A large saucepan or Dutch oven with lots of water is necessary to cook pasta, (about 3 quarts of water for 4 to 8 ounces of pasta).
Bring the water to a boil over high heat, adding a teaspoon of salt and a tablespoon of olive oil helps keep the pasta from sticking to itself.
Once the water boils, add the pasta slowly so the water continues to boil. Long pasta like spaghetti should be held by one end and placed in the water, as it softens, curve it around the pan and down into the water.
Reduce heat slightly and boil uncovered for the amount of time on the package, stirring occasionally.
When it is close to the end of the cooking time, check for doneness frequently. A little note for dieters, the longer pasta is cooked, the fewer calories it has.
Related Topics: Leftovers, What Now,
Setting-Cleaning Up Your Kitchen, Microwaving Meats
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