“Look! Nannie’s wearing crocs!” exclaimed granddaughter Abbie, coming in the back door and seeing the hot pink crocs daughter Catherine had given me. I don’t know if Abbie thinks I’m cool, but I know I’m comfortable. The thing is, I keep having this urge to go mend a dyke or plant a tulip.
Being too far from one and the wrong season for the second, I decided to make a gelatin salad instead.
The gelatin salad/dessert dishes are not as popular today as they were many years ago, and that’s a loss. I really like the gelatin dishes. They can always (in fact, must be) made ahead of time, they are healthy, and the thing I like most: They are pretty on the table.
This flavored gelatin, and in some recipes unflavored, is the basis of desserts both creamy and plain, cakes, pies, and salads both tart and sweet.
When we say gelatin, we instantly think of the brand Jell-O. There are a couple of other brand names, including Royal, Knox, etc., and when I do a recipe here I usually say “flavored gelatin” instead of a brand name. Gelatin is made from collagen, a protein from animals such as beef and pork that are used for food.
A gelatin product was patented in 1845, changed hands a time or two, then in 1897 became Jell-O, marketed by General Foods and now Kraft.
Way, way back, if I remember correctly, the flavors were strawberry, raspberry, orange, lemon and lime. Now there are many. The usual ½-cup serving without any additions is about 80 calories a serving. The sugar-free product has only 10 calories a serving, no fat, no trans fat, and no carbohydrates.
The simplest recipe is to dissolve the gelatin in boiling water, add an equal amount of water, them chill until it is firm. Most often, fruit is added before the gelatin becomes firm.
A Bavarian dessert is made by adding whipped cream or whipped topping to the mixture. Ice cream or milk may be added. Many recipes ask for cream cheese.
To make a vegetable salad, add 2 teaspoons of vinegar for a 3-ounce package of gelatin. That kills the sweetness, and then vegetables can be added. Grated onion, cucumber, and tuna or chicken make a different dish. Do this to unmold: 1) run a knife tip around the edge of the mold; 2) dip the mold just to the rim in warm water for 10 seconds; 3) lift from the water and shake gently to loosen the gelatin; and 4) place a serving dish upside down on top the mold and invert.
However you use gelatin salads or desserts, plan to incorporate them into your menus this summer for pretty and delicious additions to many meals, and especially … Sunday Dinner.
Tuna Salad
3-ounce package lemon gelatin
¼ teaspoon salt
1 cup boiling water
½ cup cold water
1 tablespoon lemon juice
½ cup mayonnaise
1 teaspoon grated onion
1 cup chopped cucumber
1 7-ounce can chunk tuna, drained and flaked
¼ cup sliced stuffed olives
¼ cup finely diced celery
Dissolve gelatin and salt in the boiling water. Stir in cold water, lemon juice, mayonnaise and onion, then beat to blend well.
Chill until very thick. Fold in the cucumber, tuna, olives and celery. Pour into a 1-quart mold or serving bowl.
Chill until firm. Unmold onto crisp greens and serve with more mayonnaise if desired, Makes about 4 cups. If desired, double the recipe, use a ring mold and fill center with potato salad, finely-cut cole slaw, cottage cheese, etc.