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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:
Skillet Cookies - Date Cookie Recipe
Stocking Your Pantry
Tomatoes Everywhere!
I have often been amazed at the number of tomatoes on one plant, and the number of plants a person will maintain at one time.
It seems that every person who plants tomatoes has to have at least 4 varieties, and to be safe two plants of each variety, at that minimum thats 8 tomato plants in a season!
So, just how many tomatoes come on a plant, all I know is that there are a lot.
One bushel or 45 pounds can make 26 to 34 pints of frozen tomatoes and 20 to 28 pints of frozen juice. Once you freeze tomatoes they become mushy, so they can only be used in soups, stews and spaghetti sauce.
My mom used to make breaded tomatoes that I loved, they were made with canned tomatoes, day old bread and sugar, I can still taste them!
The procedures for freezing different tomato products are:
*Raw tomatoes, after washing dip in boiling water to loosen skins, peel and core, freeze whole or in pieces, when packing containers, leave 1 inch of head room.
*Tomato juice, wash, sort and trim firm, vine-ripened tomatoes, cut in quarters and simmer 5 to 10 minutes. Press through sieve, season with 1 tsp salt for each quart of juice, pour into containers leaving 1 ½ inches head space, seal and freeze containers.
*Stewed (for breaded tomatoes), remove stem ends, peel and quarter ripe tomatoes. Cover and cook 10 to 20 minutes until tender. Place pan of tomatoes in cold water and cool, pack into containers leaving 1 inch head space, seal and freeze.
Tomato sauce, puree, catsup and chili sauces can be frozen. Prepare them as directed and cool rapidly, pack in rigid containers leaving head space and freeze.
There are hundreds of foods that can be prepared with fresh or frozen tomatoes, enjoy them year round. |
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Leftovers, What Now
Outdoor Grills
Barbecues have thrilled the American public for years, who doesnt love to taste of food cooked over an open grill?
Choosing a grill is an important part of this process, and there are as many types of grills as there are people cooking out of doors. There are small ones that fold up and can sit anywhere, costing only a few dollars.
There are the old standbys that were round with legs, and eventually they got used so much that the bottom burned out! Then there are the big fancy ones, costing hundreds of dollars, with propane, or charcoal.
Then there are the back yard barbecue enthusiasts who have one built of brick, block or fieldstone the choice is yours. There are grills with hoods, windshields, warming ovens and rotisseries.
These items bring all the advantages of cooking in your kitchen into your backyard. It is important that the grill you purchase meet all of your needs, choose it in the same way you would choose a stove for the kitchen!
Do you want a grill that you can take with you to a friends house; or just one to leave at home? If you are newlyweds just getting started, you may want a small grill just for two, possibly a hibachi, unless you have lots of barbecues or plan to start your family early.
In which case you may choose one of the larger models, for cooking a large amount of food at one time. Another consideration is propane or charcoal briquettes, some people dont like the taste of foods barbecued over propane (it looses that smoked taste).
However, you can buy chips to bring that taste out in your foods. Charcoal briquettes have a definite advantage when it comes to taste, and like I said earlier, who doesnt love the taste of food cooked over an open grill?
I once cooked on a grill so old the bottom was covered with a piece of metal and tin foil, dont try to convince the owner of that grill to buy a new one, his is “just getting broke in good”!
Choose wisely and enjoy your outdoor grill for many years to come!
Related Topics: The Cost of Coffee,
Organizing Your Pantry, Reducing Ingredients-or Pared Down Cooking
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