Saturday, May 26, 2012

Individual Gelatin Salads

A quick and easy blast from the past, with a new country chic twist!

Here's another dish to try to sneak some vegies into a picky eater.  Seriously, does anyone NOT like Jell-o?

So this is an oldie but a goody - a throwback to those picnics and family get-togethers in the 70's.  But with a  fun, modern twist.

Seems no matter where you look these days, everyone is putting individual servings of whatever they happen to be making into canning jars of various sizes.  This is a great way to continue using jars that have chips in the top when they can no longer be used for canning!  So I thought it would be fun to do the gelatin salad in the jars.

Here's how it goes:
Start with a 6-ounce package of orange gelatin.  This is a combination of the hot and quick-set methods you'll see on the back of the package.   Add 2 cups of boiling water and stir to dissolve.  Add 1 cup of cold water and stir again.  Add enough ice cubes to make 4 cups, and stir til the ice cubes are completely dissolved. I mix this up in a 4-cup Pyrex measuring cup so I can be sure.  Place in fridge for about 30 minutes.  While gelatin is taking a chill, shred about 2 cups of carrots.  I run mine through the food processor so they are really really fine.  Also, set out 6 8-ounce jars on a cookie sheet.  When the 30 minutes are up, pour gelatin over carrots and stir to mix well.  Pour gelatin/carrot mixture into individual jars.  Go ahead and fill them up - no need to worry about head space here because you won't be canning with them.

CAREFULLY put the jars in the refrigerator.  Set the timer for 10 minutes.  When the timer rings/buzzes/beeps, stir the mixture in the jars (again CAREFULLY).  Repeat this 3 more times, for a total of 40 minutes.  This keeps your carrots from all settling on the bottom.  Then, allow your gelatin to set.

Serve straight from the jar, or top with a bit of crushed pineapple from a can.

This makes a great presentation as is, but if you want to gussy it up a bit more, put on a lid and ring with a circle of burlap, like I did for the photo.  Add ribbon and a name tag if desired, and use as a placecard.

Feeling brave?  Make it as a ring!  Feeling not so brave, chill the mixture in a serving or mixing bowl.  Spoon and serve from there.

No matter how you make it, JUST DO IT!  And enjoy!

1 comment:

Katie B. of said...

Wow, this takes me back to childhood. I was one of those kids who didn't like veggies, so my mother would make Jello salads like this. She also made one that was green Jello, and she'd slip diced celery and grated radishes in it. To me it looked like a Christmas ornament, so I'd gobble it up without complaint!