“I KNOW HOW TO BOIL WATER; I JUST DON'T KNOW WHEN IT'S DONE": gelatin

Sunday, January 8, 2023

Strawberry and Pineapple Cream Cheese Fluff

Ingredients:

1 cup (8 ounce can) Crushed Pineapple in 100% Juice ***(If you have the larger can, use half and make sure you take pineapple and a small amount of the juice with it).

1 (3 oz.) package Strawberry Jell-O

8 oz. Philadelphia Fat Free Cream Cheese (take out of refrigerator an hour before making)

1 8 oz. tub of Whipped Topping like Cool Whip

Directions:

In 1/2 cup of boiling water dissolve the Jell-O in 1/2 cup of boiling water.

Put in refrigerator for 15 minutes.

In a large mixing bowl, at low speed on mixer, cream the cream cheese.

Add the pineapple, with the juice to Jell-O and incorporate.

Add Jell-O and pineapple mixture to cream cheese and mix on low speed until well blended.

Lastly fold in the 8 oz. container of Whipped Topping. (Fold in by hand).

Transfer into an 8"x8"or 9"x9"casserole dish and chill at least 4 hours.

When ready to serve, cut into 9-12 servings. Garnish with fresh strawberries, raspberries or blueberries, if desired.

Enjoy! Elvez! Piacere! Gustirati! Radost'!

Thursday, November 8, 2007

Gelatin Squares

Another oh-so easy recipe!

1 small package any flavor gelatin
1 package unflavored gelatin
1 cup boiling water

Mix all 3 ingredients together until gelatin is dissolved. Pour into a 5" by 5" or a 5" by 4" plastic sandwich container. Refrigerate for 2 hours. Cut into 1” squares and watch them disappear.

I bought these 5" by 4" sandwich containers at one of those home “plastic ware” parties and guess what? I don’t use them for sandwiches! Four containers came in the set and I make four different flavors of gelatin. What a quick and easy dessert with no fuss! No matter how full you are, these bite size squares go down easy and taste oh so yummy.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Natural Resource

Beginnings

It was tradition in my family that soup was served almost every Sunday. There were only a handful of Sundays where soup wasn't part of the menu. On those days, we probably took a trip to Rivesville, West Virginia to visit with my Grandma, who usually had her own pot of soup on, and homemade bread to sink our teeth into. Sundays started with Mass, and after returning home, we would have breakfast. One of my favorite morning dishes was palachintas (yum). Mom would already have soup on the stovetop, and between noon and 2 o'clock it was time for the "soup feast." You could tell time at our house by the Sunday meal plan. A lot of them were based on the time of the football game, or other sporting event. Soup was always served as the noon time meal, followed by a hearty meatloaf, roast beef, stuffed cabbage, chicken paprikas, or the like, at suppertime (usually around 4 o’clock). It seemed like all we did on Sunday was eat and relax. You would wonder how you could be hungry for supper at 4 or 5 o’clock. Amazingly, you were. There were times I would remember that if there wasn’t enough roast beef to make you content, Mom would give you a slice of bread on your plate and cover it with gravy (Gravy Bread). What an added feast we thought we were getting. Little did we know, there probably wasn't enough meat for seconds, and who cared, because there was always plenty of gravy for that "oh so special" Gravy Bread. I really don’t remember a lot of desserts. I know we probably had them from time to time, but even if there were, I don’t know how one would find, or want to find, the room to fit it in. Well, all this talk is making me hungry. Go turn on the water and let’s get started!

Dedication

I dedicate this website to the 4 best cooks I know: My mother, who nourished me from the day of my first breath, both physically and spiritually; my mother-in-law, introducing me to her family favorites and customs; my husband’s grandmother, who had a unique, physical and verbal way of teaching me all her different techniques, to pass on traditional dishes; and last, and foremost, my heavenly mother, Mary, who is always by my side guiding me with spiritual intervention every step, and ingredient, of the way. It is with a deep love of my heritage that I also dedicate this collection of recipes to all the cooks who are just starting out and continuing the tradition of using recipes that are "family recipes." I hope that this website will serve to preserve some of my "family recipes" and to kindle an interest in traditional cooking among the younger families in a not always traditional way.

Enjoy!
With much love, Beve