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Thursday, November 10, 2011

Thursday Recipe - Attack of Green Gelatin Salad!

Monsters and Mormons, the Anthology, released the ebook on Halloween. I'm tickled to be part of this one. It's horror stories, sort of. It's also science fiction, historical fantasy, silly horror, and lots of other genres. I haven't read any stories but mine, but I'm looking forward to spending some quality time with the book. It's 600 pages of awesome Mormons and Monsters battling it out. It all grew out of a chance Twitter comment. If you want to read the history of the anthology and join in some interviews and giveaways and all sorts of fun, go here: http://www.motleyvision.org/2011/monsters-mormons-virtual-launch-this-friday-the-details/  THIS FRIDAY! THAT'S TOMORROW! It's the official release party for the book!

And in honor of my story, Charity Never Faileth, I'm posting green jello recipes. What's more Mormon than a Relief Society Dinner complete with too many pans of green gelatin salad? If that made no sense, you must not understand Utah Mormon culture. Never fear, the story is still very funny.

Green Gelatin Carrot Salad, the Dangerous Kind with Pineapple, Pears, and Sour Cream Topping.

(I admit that I have never actually made this salad, since I can't stand it. There are better uses for green gelatin like, umm, I have no idea. I can't stand the stuff. Wait, you can make Jello Cookies with it.)

Okay, just go here and use this recipe. It's close enough. (Or this whole page of links for lime gelatin salads.) Here's the simple version:

Mix up one box of lime gelatin according to package directions. Let it sit until it's very thick. Stir in 1 c. shredded carrots and 1 c. crushed pineapple. Pour it into a fancy dish or mold and refrigerate until set. Take to a ward party. Bring home most of it and add it to your compost because nobody actually likes the horrid stuff.

Better Gelatin Salad, aka Chilled Monkey Brains

2 small boxes of raspberry gelatin, the four serving size
2 c. boiling water
1 c. frozen blueberries, strawberries (chopped or sliced), raspberries, or any combination of frozen berries
1 c. very cold water
1 c. vanilla yogurt
1 8 oz. tub whipped topping

Mix gelatin in the boiling water. Stir at least 5 minutes until completely dissolved. Add frozen berries and cold water. Stir until it starts to thicken. Stir in yogurt and whipped topping. Pour into nice dish or mold. Brain molds are really nice. Refrigerate until set. Hide at the back of the table when serving so you have half a chance of leftovers. Take home the empty bowl and mix up another batch just for yourself.

Jello Cookies

This came from an old Betty Crocker Cookbook (or Betty Crapper Crockbook at my house). I've messed with the recipe to get it where I want it. You can use any flavor of gelatin, just not all at once. Lime gelatin is pretty good in this recipe.

1 3 oz. package fruit flavored gelatin
1 c. powdered sugar
1/3 c. softened butter
1/3 c. shortening
2 1/4 c. flour

Heat oven to 350°. Cream gelatin, sugar, butter, and shortening until very smooth and fluffy. Stir in flour, handling it as little as possible. Mix it just until the flour is incorporated (BIG WORD WARNING!!!). (Sorry, just had to add that bit.) Scoop dough onto a greased cookie sheet, about 1 1/2 t. per cookie is good. Bake 8 - 10 minutes until set and very lightly brown.

For variety, you can roll the dough in colored sugar (try blue sugar with red dough, or green sugar and yellow dough), the little tiny ball sprinkles, chopped nuts, or coconut shreds.

Or you can make some frosting or open a can of vanilla frosting, spread some on each cookie, and then add the colored sugar, sprinkles, nuts, or coconut or whatever.

Have fun with your gelatin, just watch out for those salads. Read the book if you want to know why. And don't forget to attend the party on Friday night. Details here.