Alright, despite the fact that I practically have the entire Joys of Jell-O cookbook memorized, I must confess, I never read the instructions on the box. I mean what could possibly be printed on the box that's not in the cookbook? Well, the problem with the Joys of Jell-O cookbook is that it's a little outdated. It says not to add fresh or frozen pineapple, figs, mangoes or papayas unless they're cooked or canned because they contain an enzyme that keeps Jell-O from setting. The good old Joys of Jell-O cookbook doesn't even mention kiwis. I guess kiwis weren't a very popular fruit in 1950's kitchens. If only I had read the box I would have learned that you cannot add fresh or frozen pineapple, kiwi, gingerroot, papaya, figs, or guava as well. When will I learn?
And here it is! The first Jell-O mold I made for Thanksgiving with the unspeakable horrible kiwis! This picture was taken just before the entire thing collapsed. Although, the layers with strawberries instead of kiwis held firmly together.
And this is the second Jell-O mold I made for Thanksgiving. I gathered all that was left of my Jell-O supply and made this delicious orange/strawberry/icecream fish instead. Everybody loves fished shaped Jell-O!
How to orange/strawberry fish:
2 or 3 strawberries
1 3oz box lemon Jell-O
2 3oz box orange Jell-O
1 3oz box strawberry Jell-O
4 envelopes gelatin
4 cups boiling water
1 cup plain vanilla icecream
(If you use vanilla bean, it will look like there's dirt in your Jell-O.)
Dissolve 1 box lemon and 1 envelope gelatin in 1 and a half cups boiling water. Chill until slightly thickened and arrange sliced strawberry that have been cut in half length wise to resemble scales. Chill until set. Next dissolve 1 box strawberry, 2 box orange, and 3 envelopes of gelatin in 3 and cups boiling water. Add 1 cup icecream and mix. Pour on top of lemon layer and chill until firm.
Enjoy!
T
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