I happened to love red jello.
When I was in grade school it was popular to invite a few of your teachers to your home for lunch. Those were the days when we walked to and from school, and didn't stay for lunch unless you lived over a mile away.
I really wanted the beautiful kindergarten teacher to marry my homeroom teacher, so I decided to try a little matchmaking over a luncheon of my favourite things. My Mother used to make a tuna casserole that was her signature dish. It was basically a can of tuna and mushroom soup, frozen peas with potato chips "decoratively"? wedged on top. It was served with rice. Why in the world this seemed festive is beyond me, but it was. I wanted her to serve this dish and then have red jello with real whipped cream for dessert. What could be more romantic??
They came, they ate, they were terribly good sports. Years later and much wiser, I found out the kindergarten teacher, unbeknownst to me, was engaged to someone else, and my homeroom teacher batted for the other side, so I was really off the mark in the cupid profession.
At another family function recently, there it was! The orange jellied salad. Mandarin oranges and cottage cheese...a flood of memories. Just try and find a recipe other than in an old church cookbook. The jellied salad has fallen from favour. I want it back. This is a picture of the table at my grandfather's house.
The Professor likes tomato aspic which is another incarnation of the jellied salad, but I like the see-through variety where you can pick out the fruit cocktail floating in the bumps of the mold.
This recipe sounds something like the mandarin one, I'm sure you can add just about anything to the "Jello" .....it tastes like a party every time.
Apricot Cottage Cheese Salad with Lemon Juice
3 oz pack apricot jello
7 oz can apricot halves
12 oz cottage cheese
½ cup mayonnaise
1 tablespoon lemon juice
1 cup boiling water
Mint leaves, for garnish
Dissolve the jello powder in the boiling water.
Drain the apricots, keeping 1/2 cup of the syrup.
Chop them up.
Add the lemon juice and reserved apricot syrup to the jello mixture, then stir in the cottage cheese and beat in the mayonnaise.
Chill until it is a bit thicker, and then stir in the apricots.
Chill the jello salad until it is firm, then unmold it and garnish it with the mint leaves.