Recipes from Cooking with Doyle Moore on Focus 580

February 4, 2004:  The 100^th Anniversary of Jello

JELL-O REFRESHERS

Prepare gelatin as described on the box

Substitute 1-cup cold seltzer and 1 cup of soda or diet iced tea for cold water.

To prepare with orange juice use 1½ cup boiling water and ½ cup orange juice.

VEGAN GELATIN

Take a fruit juice and thicken it with cornstarch, then chill.

*There are also pre-made vegetarian Jellos that are available.

LIME JELLO PIE

• 2 cups Hydrox crumbs                  

• 1/3 cup melted butter

• 1 can evaporated milk (cool in refrigerator before using)

• 1 cup sugar

• 1¾ cup lime Jello

• ¼ cup lemon & lime juices

Mix together the cookie crumbs and butter and press into a 13 x 9 pan.  Whip the milk with the sugar and fold into the jello and juice mixture.  Pour the liquid into the pan and leave to set.

GOOSEBERRY JELL-O

• 1 quart gooseberries

• 1 cup sugar

• 2 3-oz boxes lemon Jell-O

• 2 cups boiling water

• 1 can 7-Up

Cook the gooseberries with the sugar and cool.  Mix the Jello with hot water; after cooled, add 7-Up.  Add the cool gooseberries.  Put in refrigerator until it thickens.

JELLO CREAM CHEESE FILLING

• 1 large Lemon Jello, make with little water

• 1 large Lemon pudding, make with little milk

• cream cheese

• 1 regular size whipped cream