118 replies to this topic

[OliverB]

this 100% addiction to jello in the 50/60es in the US still has me in tickles, not a single one of those recipes looks even remotely good, but must have looked like some Eichler designed food item to everybody back in the time of built in toasters and ironing boards. And the Jetsons.

Hey, looks like something astronauts might eat!

:-D

[nibor]

I was a kid in the 50s and 60s, and as I remember some of those jello things tasted pretty darn good! Maybe you had to be there.

[annabelle]

I've lived in plenty of old apartments with built in ironing boards, but toasters?

And, yes, those jello molds could be pretty tasty and refreshing on a hot summer day. Tupperware sold special molds for them.

[heidih]

And, yes, those jello molds could be pretty tasty and refreshing on a hot summer day.

http://forums.egullet.org/index.php?/topic/81699-showstopper-jello-desserts/page__p__1108065__hl__jello__fromsearch__1#entry1108065
We have discussed the layered jello - oddly appealing and quite beautiful

[GlorifiedRice]

My favorite Jell-O recipe was lime Jell-O, dill, onions, sour cream and cucumbers.

JUST LOVELY

[GlorifiedRice]

Are the actual Weight Watchers cards recipes anywhere online or just the fronts?

I really wanna try that fluffy mackeral thing I love Mackeral

[lindag]

I was a kid in the 50's as well and Jello was really quite good; it was something kinda new and different and there was precious little in the way of dessert offerings for kids in those days, everything had to be made from scratch by Mom. And, it JIGGLED!!!!

[SylviaLovegren]

The great thing about Jell-O was that if you put mayo on it, it was a salad. But if you topped it with whipped cream it was desert. How versatile is that?

My grandmother used to make a layered jello salad with lime jello, sour cream, avocados and canned pears -- the avocados and pear pieces floating in the clear layers -- topped with mayo because it was a salad. And served on a lettuce leaf, also because salad. I LOVED it.

[Panaderia Canadiense]

Are the actual Weight Watchers cards recipes anywhere online or just the fronts?

I really wanna try that fluffy mackeral thing I love Mackeral

Ask and ye shall receive....

ETA - And here's the full collection of the cards....

Edited by Panaderia Canadiense, 28 April 2012 - 06:16 AM.

[annabelle]

That sounds awesome, SylviaLovegren! Jello don't get no respect.

My mother could make jello with slices of canned fruit suspended in it. Or shreds of carrot. Or a layer of green jello (lime? peppermint extract?, a layer of chocolate pudding and finished with a layer of whipped cream, cut in squares for dessert.

Aspic is just jello's city cousin.

Edited by annabelle, 28 April 2012 - 07:46 AM.

[GlorifiedRice]

You know that doesnt sound half bad.

Its just a souffle of sorts. Ill make it with fresh ingredients and smoked mackerel from Whole Foods.

[GlorifiedRice]

http://i.imgur.com/7FtPO.jpg

I made half the Weight Watchers "Fluffy Mackerel Pudding"...
I made it in a casserole dish as all the cups were in the dishwasher.

It never puffed up or got "fluffy"

But I actually really like it.

:::::::slinks away in shame:::::

[GlorifiedRice]

I rescind my previous statement, it is nasty.
The cayenne and the mustard made it gross

[kayb]

CINNAMON SPICE PORK RIND CAKE

7 egg whites, room temperature

2 cups of pork rind flour (One 80 gram bag of pork rinds yields exactly one cup of pork rind flour)

2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal tastes)

1/2 cup cinnamon

1 teaspoon ground nutmeg

1 tablespoon cinnamon extract

1 teaspoon baking powder

1 teaspoon baking soda

1 cup soured, scalded, heavy whipping cream (33-35% milk fat)

3/4 cup boiling water

4 egg yolks

Recipe http://www.carbsmart...ake-recipe.html

This I have to try.

[Lisa Shock]

CINNAMON SPICE PORK RIND CAKE

7 egg whites, room temperature

2 cups of pork rind flour (One 80 gram bag of pork rinds yields exactly one cup of pork rind flour)

2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal tastes)

1/2 cup cinnamon

1 teaspoon ground nutmeg

1 tablespoon cinnamon extract

1 teaspoon baking powder

1 teaspoon baking soda

1 cup soured, scalded, heavy whipping cream (33-35% milk fat)

3/4 cup boiling water

4 egg yolks

Recipe http://www.carbsmart...ake-recipe.html

This I have to try.

When you do, please publish a report. I am curious about the properties of the pork rinds.

[GlorifiedRice]

Im making this Pork Rind Cake right now (its in the oven)
Ill take pics and tell you how it was...

[GlorifiedRice]

Here are 3 pics of the Pork Rind Cake

http://i.imgur.com/Py8C7.jpg
http://i.imgur.com/UQOWU.jpg
http://i.imgur.com/f2HA3.jpg

I used 2 and a half bags of pork rinds in my Vitamix. I also used Splenda, but it would be better I think with Truvia or Erythnritol or Xylitol (aka Birch Sugar)

So? How did it taste?
It tasted like CAKE, like a rich moist cake.BUT As I said above, the Splenda was wrong for this IMO.
It gave it a "Diet Cake" flavor.

This would please brittle diabetics beyond belief!

Its even got a "crumb" to it!
It doesnt taste PORKY at all!
Ill bet it would be great with COCOA in it...

It kinda tastes like French Toast!

[SylviaLovegren]

Here are 3 pics of the Pork Rind Cake

http://i.imgur.com/Py8C7.jpg
http://i.imgur.com/UQOWU.jpg
http://i.imgur.com/f2HA3.jpg

I used 2 and a half bags of pork rinds in my Vitamix. I also used Splenda, but it would be better I think with Truvia or Erythnritol or Xylitol (aka Birch Sugar)

So? How did it taste?
It tasted like CAKE, like a rich moist cake.BUT As I said above, the Splenda was wrong for this IMO.
It gave it a "Diet Cake" flavor.

This would please brittle diabetics beyond belief!

Its even got a "crumb" to it!
It doesnt taste PORKY at all!
Ill bet it would be great with COCOA in it...

It kinda tastes like French Toast!

I guess for diabetics it makes some sense but otherwise the idea of making a cake with PORK RINDS and fake sugar just seems...bizarre.

Gluten free and diabetic!

ETA: Also, what kind of brain would look at a bag of PORK RINDS (!!!!) and think, "hmmm, I could grind these up and make flour out of 'em and then bake a cake..." Who would think that?

Edited by SylviaLovegren, 06 June 2012 - 11:24 AM.

[Panaderia Canadiense]

I'm afraid to ask what you frosted it with.....

[GlorifiedRice]

Sylvia? desperation! People are on a low carb diet, they'll think up crazy stuff.

And Its a cream cheese frosting, per the directions

[Lisa Shock]

Thanks for posting the results. It's pretty amazing stuff. If you make with a real sugar of some sort, let us know about the taste.

[Margaret Pilgrim]

My favorite Jell-O recipe was lime Jell-O, dill, onions, sour cream and cucumbers.

JUST LOVELY

The great thing about Jell-O was that if you put mayo on it, it was a salad. But if you topped it with whipped cream it was desert. How versatile is that?

My grandmother used to make a layered jello salad with lime jello, sour cream, avocados and canned pears -- the avocados and pear pieces floating in the clear layers -- topped with mayo because it was a salad. And served on a lettuce leaf, also because salad. I LOVED it.

Ah, yes. I remember them well.

One that ran through our family was raspberry jello and sour cream. Or lime with cottage cheese.

In the '70s, Jello made a fruit flavored product that once whipped for 5 minutes, separated into 3 layers: clear, mousse and fluff. Kids loved it.

[Margaret Pilgrim]

Any of the "Better-than-Sex Cake" abominations.

[auds]

My favorite Jell-O recipe was lime Jell-O, dill, onions, sour cream and cucumbers.

JUST LOVELY

The great thing about Jell-O was that if you put mayo on it, it was a salad. But if you topped it with whipped cream it was desert. How versatile is that?

My grandmother used to make a layered jello salad with lime jello, sour cream, avocados and canned pears -- the avocados and pear pieces floating in the clear layers -- topped with mayo because it was a salad. And served on a lettuce leaf, also because salad. I LOVED it.

In the '70s, Jello made a fruit flavored product that once whipped for 5 minutes, separated into 3 layers: clear, mousse and fluff. Kids loved it.

JELLO 1-2-3! I love love LOVED Jello 123 as a kid, and then one day it was just gone. My mom couldn't find it anywhere and the guy at the grocery store said they weren't making it any more. We theorized that they realized whatever magical chemical made the layers separate was like carcinogenic or something. I actually went as Jello 123 for Halloween one year, with bright pink tights, a pastel pink skirt, and a formerly-white shirt that had been accidentally washed with red stuff. Nobody had ever heard of it and nobody knew what I was supposed to be. I miss you, Jello 123.

[Margaret Pilgrim]

JELLO 1-2-3! I love love LOVED Jello 123 as a kid, and then one day it was just gone. My mom couldn't find it anywhere and the guy at the grocery store said they weren't making it any more. We theorized that they realized whatever magical chemical made the layers separate was like carcinogenic or something. I actually went as Jello 123 for Halloween one year, with bright pink tights, a pastel pink skirt, and a formerly-white shirt that had been accidentally washed with red stuff. Nobody had ever heard of it and nobody knew what I was supposed to be. I miss you, Jello 123.

Smiling in delight! Have you ever tried just plain whipped jello? You let it get semi-jelled, then whip it with a mixer for a l o n g time, maybe 5 minutes. It becomes a delightfully artificially flavored mousse. Almost but not quite Jello 1-2-3.

[demiglace]

When I cooked at the home we filled the hobart with set jello and a whipped cream product and mixed it up for a very refreshing dessert. It was quite tasty! I remember Jello 1-2-3..thats a blast from the past.

[Broken English]

Our general manager is responsible for some truly hideous concoctions. The other day he asked for a "great amuse bouche" consisting of a raw oyster topped with a quenelle of our chicken liver pate. It was so weird that we actually cracked into hysterics in the kitchen, wondering what the hell was going on, before he clicked and said to the chef "just do whatever you want". Thankfully, that dish never left the kitchen.

[auds]

JELLO 1-2-3! I love love LOVED Jello 123 as a kid, and then one day it was just gone. My mom couldn't find it anywhere and the guy at the grocery store said they weren't making it any more. We theorized that they realized whatever magical chemical made the layers separate was like carcinogenic or something. I actually went as Jello 123 for Halloween one year, with bright pink tights, a pastel pink skirt, and a formerly-white shirt that had been accidentally washed with red stuff. Nobody had ever heard of it and nobody knew what I was supposed to be. I miss you, Jello 123.

Smiling in delight! Have you ever tried just plain whipped jello? You let it get semi-jelled, then whip it with a mixer for a l o n g time, maybe 5 minutes. It becomes a delightfully artificially flavored mousse. Almost but not quite Jello 1-2-3.

No! I must try!

[SylviaLovegren]

JELLO 1-2-3! I love love LOVED Jello 123 as a kid, and then one day it was just gone. My mom couldn't find it anywhere and the guy at the grocery store said they weren't making it any more. We theorized that they realized whatever magical chemical made the layers separate was like carcinogenic or something. I actually went as Jello 123 for Halloween one year, with bright pink tights, a pastel pink skirt, and a formerly-white shirt that had been accidentally washed with red stuff. Nobody had ever heard of it and nobody knew what I was supposed to be. I miss you, Jello 123.

Smiling in delight! Have you ever tried just plain whipped jello? You let it get semi-jelled, then whip it with a mixer for a l o n g time, maybe 5 minutes. It becomes a delightfully artificially flavored mousse. Almost but not quite Jello 1-2-3.

No! I must try!

Yes, you must! It was a big thing to do in the 60s, to make a wonderful fluffy mousse thing. If you fold some whipped cream into it when it's done it's kind of an instant bavarian cream, fluffy style.