NUTTY BEET SALAD

1 cn (20 oz.) crushed pineapple
1 cn (16 oz.)julienne or sliced
Beets, cut into strips
1/4 c Vinegar
3 T Lemon juice
2 pk (3 oz.) black raspberry,
Black cherry or lemon jello
1/2 c Water
2 T Sugar
1/2 c Chopped pecans
DRESSING: OPTIONAL
1 (8 oz.) sour cream
1 T Blue cheese dressing
3 T Mayonnaise

Drain pineapple and beets. Combine juice, water, vinegar, sugar and
lemon juice. Bring to boil. Dissolve jello in hot liquid. Chill until
the consistency of unbeaten egg whites. Add pineapple,beets and
nuts. Pour into 6 cup mold.

MMMMM

The Fanta Puru-Puru Shaker is a gelatinous form of Fanta sold in Japan. Yummy. Sounds refreshing.

APPLESAUCE JELLO SALAD

2 c. boiling water
1 lg. pkg. cherry Jello
1/2 c. red hots
1 can applesauce
1 (8 oz.) cream cheese
1 tbsp. mayonnaise

Melt red hots in boiling water. Add Jello, set partially, add applesauce. Mix mayonnaise with softened cream cheese, swirl through Jello and set.

1 (6 oz.) pkg. orange Jello
1 (6 oz.) pkg. circus peanuts candy
1 (20 oz.) can crushed pineapple
1 med. bowl Cool Whip
2 c. boiling water for Jello
5 oz. graham cracker crumbs
2 tbsp. butter

Add Jello and circus peanuts to the 2 cups boiling water. Stir to dissolve. Add pineapple and juice. Let chill until mostly set. Fold in Cool Whip. Pour in graham cracker lined pan, 9"x12". Yield: 12 servings.

Ingredients for 4 servings
- 4 nice fillets of John Dory
- 8 Oysters (no. 2)
- 500 ml (2 cups) March Beer or other pale beer
- 1 tbsp. chopped black olives
- Juice and grated zest of a lime
- 1/2 bunch cilantro, chopped
- 3 g (1 tsp.) Agar-agar, or 2 sheets of gelatin
- 4 tsp. herring Caviar
- 2 tbsp. olive oil

Method

1. Open up the oysters and strain their liquor before chopping them coarsely. Set everything aside.
2. To prepare the Bière de Mars jelly, bring the oyster liquor to a simmer in a saucepan with half the Bière de Mars. Add the agar-agar and bring to a boil; if you're using gelatin, melt it off the heat.
3. Add the remaining Bière de Mars and place in the refrigerator to set.
4. Cut the John Dory into small cubes.
5. In a bowl, combine the diced John Dory with the chopped black olives, the olive oil, lime juice and zest and chopped oysters.
6. Remove the beer jelly from the refrigerator with a fork and add it to the contents of the bowl. Mix gently.

Presentation

1. Divide the mixture among champagne coupes.
2. Foam a glass of beer and remove the foam, placing it on top of the tartar.

AVOCADO PIE
*thanks to this site

1 small box lime or lemon jello
1/4 tsp salt
1 c boiling water
1 8 oz can pineapple
2 tbsp lime juice
1 medium ripe avocado, peeled, seeded and halved
3 oz. cream cheese, softened
1 c. cool whip or whipped cream
9 inch pie crust ("crumb crust")

Dissolve jello and salt in boiling water. Drain pineapple and add juice to lime juice. Add enough cold water to juices to make 3/4 c total. Add to jello and chill until very thick but not set.

Dice one half of the avocado, and mash the other half until smooth. Beat the cream cheese and avocado together until thoroughly mixed. Into the thickened jello, fold the whipped cream, drained pineapple, cream cheese mixture and diced avocado. Spoon into crust and chill before serving.

1 small box lemon Jell-O
1 can shredded corned beef
1 hard boiled egg, chopped
1 3/4 cups boiling water
1 cup finely cut celery
3/4 cup Miracle Whip
1 small onion, finely chopped

Mix Jell-O and boiling water. When thickened but not set, beat until foamy. Add Miracle Whip, corned beef, celery, onion and eggs. Pour in fanciful mold and chill until set.

NO-BAKE MEATLOAF

3/4 cup water
2 teaspoons salt
2 beef bouillon cubes
3/4 cup quick-cooking oats
1 (3 1/2 ounce) box lemon gelatin
1 (12 ounce) can corned beef
1/4 cup chopped onion
3 tablespoons prepared mustard
1/2 teaspoon celery seed
1/2 cup ice water
1/4 cup finely chopped green pepper

Combine 3/4 cup water, salt and bouillon cubes in a saucepan. Bring to a boil. Stir in oats and gelatin and remove from heat. Stir until gelatin and bouillon cubes are dissolved. Cool. Cut corned beef into very thin slices. Stack slices and cut through again, resulting in very thinly chopped pieces.

Combine with onion, mustard and celery seed, mixing lightly with fork. Beat oatmeal-gelatin mixture at high speed of an electric mixer for a few seconds. Add ice water and beat again. Add about a fourth of the corned beef mixture at a time, beating on high speed after each addition. When very well mixed, stir in green pepper with a fork and pour into a buttered 1-quart baking dish or ring mold. Refrigerate until firm.

Serve on a lettuce leaf with crackers.

Tortoise Herb Jelly (above) is a gelatinous, black substance made from ground tortoise shells and served as a medicinal "dessert" with honey

The basic aspic is 1 1/2 tbsp unflavored gelatin, 1/4 cup cold water, 1 1/2 cups hot seasoned beef stock.

Soften the gelatin in some cold water. Dissolve in the hot stock. Add the mixtures (see below) when gelatin begins to thicken. Pour into the mold (bundt would work) and chill until firm.

Add 1 cup mayo, 1 tsp dry mustard, 1/2 tsp salt. 2 tbsp of minced onion, 2 tbsp green pepper and 2 tbsp parsley. Add 2 cups of ground tongue.

ASPARAGUS GELATIN SALAD

1 large box lime gelatin
1 1/2 cups boiling water
2 tablespoons vinegar
2 cans cream of asparagus soup
1 chopped cucumber, no seeds or peel
1/2 cup scallion, chopped
2 cups mayonnaise
1 cup celery, chopped

Mix lime gelatin, boiling water and vinegar. Let cool.

Add remaining ingredients and pour into a mold.

Serves 8 to 10.

BUTTER MINT SALAD

2 (13 ounce) cans crushed pineapple, undrained
1 small box lime gelatin
10 ounces miniature marshmallows
1 (7 ounce) package soft butter mints, crushed
1 (9 ounce) container Cool Whip

Mix pineapple, gelatin and marshmallows in large bowl. Cover and refrigerate overnight.

Add mints and Cool Whip in morning and pour into a large bowl and refrigerate. Or you can pour into individual aluminum foil muffin tins
and freeze. Serve while solid.

GLORIFIED RICE

1/2 cup cooked rice
1 small can crushed pineapple, drained
1 small box cherry gelatin
1 envelope Dream Whip
1/2 cup chopped nuts

Make gelatin and cool to partially set. Whip Dream Whip and fold into gelatin. Add rice, pineapple and nuts; put into refrigerator until set.

MINCEMEAT SALAD

1 (20 1/2 ounce) jar mincemeat (brandy flavored)
1 (8 ounce) can crushed pineapple
1 small apple, finely chopped
1 (6 ounce) box cherry flavored gelatin
1 cup chopped pecans or walnuts
1 envelope Knox unflavored gelatine
3 1/2 cups boiling water
1/4 cup cold water

Drain juice from pineapple. Core and chop apple (do not peel).

Soften unflavored gelatine in cold water; set aside.

Dissolve cherry flavored gelatin in boiling water; add unflavored gelatine mixture and stir until gelatin dissolves. Chill until consistency of unbeaten egg white.

Stir in mincemeat, pineapple, apple and nuts. Pour into a lightly oiled 8-cup mold or pan of your choice. Chill until firm.

SAUERKRAUT JELLO

1 small box Jell-O (any flavor)
1 1/2 cups sauerkraut, chopped
1 cup cooked carrots, mashed
1 tsp water

Make Jell-O according to package directions. Before Jell-O firms, add sauerkraut, carrots and water. Chill until firm.

PRUNE ASPIC

2 tablespoons unflavored gelatin

1/2 cup cold water

3 1/2 cups canned prune juice, hot

4 cups canned prunes, pitted and coarsely chopped

2 tablespoons lemon juice

Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.

Gelatinous Mutant Coconut, or Macapuno, (above) is a Filipino specialty food - from what I understand to be a variety of coconut palm (a mutant variety it seems) that yields fruit with soft centers.

COFFEE GEL

Add one envelope unflavored gelatin to 1/4 cup cold coffee and let stand 5 minutes. Stir into 2 cups scalding hot coffee. Add 1/2 cups sugar and 1/2 teaspoon vanilla. Cool. Refrigerate about 4 hours or until firm. To serve, spoon into deep sherbet cups. Pour over each serving one tablespoon sweet cream or whipped cream.

"P.S. I substitute Irish Whiskey for the vanilla (sometimes). Just any measurement will do.", she wrote in a notation at the bottom of the recipe.

OEUFS EN GELéE

415g tin of beef consommé
2tbsp medium sherry or madeira
4 leaves leaf gelatin
4 eggs
A little vinegar for poaching

Soak the gelatin leaves in cold water for about 5 minutes, and meanwhile bring 100ml of the consommé to the boil. Squeeze the water out of the gelatin leaves and stir them into the hot consommé until completely dissolved, then mix with the rest of the consommé and the sherry or Madeira. Place 4 ramekins, small pudding bowls or similar, large enough to hold an egg each, on to a small tray. Pour about 1cm of the consommé into each ramekin and transfer to the fridge to set.

Bring a pan of water, large enough to poach the four eggs, to a rolling simmer and add about 1tbsp of vinegar. Crack the eggs into 4 tea cups and drop them separately into the water. Cook for 2-3 minutes, lifting one with a slotted spoon to ensure the yolk is still runny. Transfer them with a slotted spoon to a bowl of cold water to prevent them cooking any further. Place on to some kitchen paper and trim them of any stray bits of egg white.

When the jelly is set, place the egg with the best-looking side facing down on to the jelly and top up the ramekin with the rest of the jellied consommé. Return to the fridge for a few hours or until the jelly has set.

To serve, have a bowl of boiling water ready and dip the ramekins in briefly – for a few seconds – and carefully turn out on to serving plates. Serve with a green salad or chicory as a starter or as a part of a buffet.

ALMOND CURRY TUNA ASPIC

* 2 (6 1/2-ounce / 184-mL each) cans flaked tuna, drained
* 2 (1 tablespoon / 15 mL each) packs unflavoured gelatine
* 1/2 cup (125 mL) cold water
* 1 cup (250 mL) boiling water
* 2 packages cream cheese, softened
* 2 tablespoons (30 mL) lemon juice
* 2 teaspoons (10 mL) curry powder
* 1/2 teaspoon (2.5 mL) salt
* 1/4 teaspoon (1 mL) garlic powder
* 1/3 cup (80 mL) finely chopped green onion
* 1/4 cup (60 mL) chopped pimiento
* 1/2 cup (125 mL) sliced almonds, lightly toasted

* Garnishings Green olive slices (optional)
* Chopped parsley (optional)

How to cook:

* Sprinkle gelatine over cold water let stand until moistened.
* Stir in boiling water, until dissolved.
* Slowly beat gelatine mixture into softened cream cheese, until smooth.
* Stir in lemon juice, curry powder, salt and garlic powder.
* Fold in chopped green onion and pimento, tuna flakes and toasted almond slices.
* Turn into a 6-cup (1.5-L) mold.
* Chill until set, unmold.
* Serve, garnished if desired with green olive slices and chopped parsley.

PEA JELLY

(Chinese Version of Japanese Yokan)

Ingredients
1 lb Split peas
Water
1 1/2 c Sugar
Green food coloring
1 tbsp Gelatin (if desired)

Instructions

Soak split peas overnight in 6 c water. Drain. Pressure cook over low heat in 5 c water for 1 hr or until very soft. You may cook on top of the stove as for soup as well. Strain peas into a saucepan. Soak gelatin in 1/2 c water. Mix peas, sugar, gelatin, and food coloring. Let set in fridge at least 4 hrs or until set. Cut into squares and serve. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.