By MELANIE ARMSTRONG
melanie@du2.byu.edu
What could be more American than Jell-o? The wobbly dessert has been found at barbecues and picnics for over 100 years. Whether served as a salad, dessert or even a main dish, Jell-o is as traditional as Uncle Sam.
So, for a festive Fourth, treat your family to a little red, white and blue on the dinner table.
American Trifle
4 cups boiling water
1 pkg. (8-serving size) gelatin Dessert, any red flavor
1 pkg. (8-serving size) gelatin Dessert, any blue flavor
2 cups cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed and cut into cubes (4 cups)
1 tub (8 oz.) whipped topping, thawed
2 cups strawberries, sliced (or 3 medium bananas, sliced)
Prepare gelatin as directed, using a 9x13-inch pan for each flavor. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes.
Place red gelatin cubes in 3 1/2-quart bowl or a trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping.
Refrigerate at least one hour. Serves 12. (Courtesy: www.kraftfoods.com)
Many Americans are not meeting their Jell-o potential. Don't settle for the same old lime Jell-o and shredded carrots. Jell-o can be molded, flaked, cubed, whipped, scalloped and crowned. Try some of the following Jell-o tips to make an American classic seem a little more exotic.
WHIPPED: Prepare Jell-o as directed on package and chill. Then, beat with an electric mixture until fluffy and thick, usually about double in volume. Add cubes of Jell-o or fruit to the whipped gelatin.
SNOWY: Prepare whipped gelatin, adding unbeaten egg whites to the thickened gelatin before beating. Use one or two egg whites for a three ounce package.
MOLDING: Chill gelatin in mold until thick, but not set, before adding fruit and vegetables. This keeps the ingredients from sinking to the bottom of the pan.
UN-MOLDING: First, make sure that the gelatin is completely firm. It should not feel sticky on top or sag toward side if pan is tilted. Then, dip a small knife in warm water and run the tip of it around the top edge of the mold. Dip the mold in warm (not hot) water, and invert onto the plate.
Or, try oiling the mold first. Then, place a one-inch strip of aluminum foil across the bottom and up the sides of the mold. Add gelatin and chill until firm. Invert the mold over a plate. Use the tabs to break the vacuum effect of the mold and remove.
LAYERING: Chill each layer until set, but not firm, before adding the next layer. If the first layer is too firm, the layers may slip apart when taken out of the mold.