While not a total disaster, this recipe certainly didn't turn out as expected or as my grandma intended.
It sounded simple enough:
2 packages orange jello
1 cup cold juices (combined apricot & pineapple)
2 cups boiling water
Mix the above and cool until thick--
I boiled the water and added the jello mix and a cup of the combined juices leftover from the canned fruit. Note: I substituted peaches for the apricots. Into the refrigerator.
On to the next step:
While this is setting firm, make the following topping:
1/2 cup sugar
3 T flour
1 egg
1 cup combined juices
Beat well and cook until thick. Sir in 2 T butter. Let cool.
So far, so good. Back to the jello.
It was still orange water. Since my only jello attempt for about 15 years was the Gummy Bear/Finger Jello debacle, I had doubts about everything. Is it because the fruit juices were room temperature, not cold? DidI leave the pan on the burner too long? Not long enough? Did Grandma mean cook until thick, not cool? I checked the jello box, which said cook, then cool in refrigerator. Now what? I decided to think about it while I loaded the dishwasher. Maybe the jello would thicken in the meantime.
It didn't.
So what do I do with this stuff I have ready to add to the thickening jello?
-then add 1 cup of cut up apricots & 1 cup crushed pineapple, drained, and 1 cup miniature marshmallows.
I mixed it all in with the 'topping' and put it in the refrigerator. When I checked it about an hour later, it was quite tasty. I'm going to call good enough 'good enough' and not worry about the rest of the recipe, which involves a cup of whipped cream and grated cheddar cheese.
Like I said, it wasn't a total disaster, like the Green Tomato Pie, which was not edible. It was more like Gummy Bears, which became Finger Jello, or Chimichangas, which became just Tacos. This just became a different kind of fruit dish.
It sounded simple enough:
2 packages orange jello
1 cup cold juices (combined apricot & pineapple)
2 cups boiling water
Mix the above and cool until thick--
I boiled the water and added the jello mix and a cup of the combined juices leftover from the canned fruit. Note: I substituted peaches for the apricots. Into the refrigerator.
On to the next step:
While this is setting firm, make the following topping:
1/2 cup sugar
3 T flour
1 egg
1 cup combined juices
Beat well and cook until thick. Sir in 2 T butter. Let cool.
So far, so good. Back to the jello.
It was still orange water. Since my only jello attempt for about 15 years was the Gummy Bear/Finger Jello debacle, I had doubts about everything. Is it because the fruit juices were room temperature, not cold? DidI leave the pan on the burner too long? Not long enough? Did Grandma mean cook until thick, not cool? I checked the jello box, which said cook, then cool in refrigerator. Now what? I decided to think about it while I loaded the dishwasher. Maybe the jello would thicken in the meantime.
It didn't.
So what do I do with this stuff I have ready to add to the thickening jello?
-then add 1 cup of cut up apricots & 1 cup crushed pineapple, drained, and 1 cup miniature marshmallows.
I mixed it all in with the 'topping' and put it in the refrigerator. When I checked it about an hour later, it was quite tasty. I'm going to call good enough 'good enough' and not worry about the rest of the recipe, which involves a cup of whipped cream and grated cheddar cheese.
Like I said, it wasn't a total disaster, like the Green Tomato Pie, which was not edible. It was more like Gummy Bears, which became Finger Jello, or Chimichangas, which became just Tacos. This just became a different kind of fruit dish.
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