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NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | April 25, 2007
Those of us with pleasant memories of watching a special-occasion salad unmolded to the delight of family cooks-in-training will appreciate this offering from Rosemary Goedert of Chicago. "This recipe was given to me by the mother of a friend over 40 years ago," Goedert wrote. "It's a family favorite served at every family dinner. But some of my family actually save the salad for dessert." No wonder -- this tried-and-true blend of gelatin, cream and fruit makes a festive, rich dish. We tried Goedert's recipe in a mold with a hollow center, which makes unmolding easier, according to 34 Kitchen Quick Tips.
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FEATURES
May 28, 2013
Crab Mousse Woodbrook-Murray Hill Garden Club member Annette Nagel first tried this mousse at a fundraising event in Oxford, Md., where she proclaimed it "divine" and convinced the event planners to give her the recipe. This recipe was reprinted with permission from "The First 50 Years: a Collection of Recipes," a cookbook published by the Woodbrook-Murray Hill Garden Club. Crackers for serving 1 pound crab meat (lump or backfin), cleaned Curry powder to taste 1 cup mayonnaise 1 cup finely chopped celery 1 tablespoon grated onion 1 tablespoon gelatin, softened in 3 tablespoons water 1 can cream of mushroom soup 8 ounces cream cheese 1. Heat soup and cream cheese.
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FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | March 8, 1995
Q: I made a gelatin salad using fresh pineapple and it didn't set. What happened?A: Pineapple contains an enzyme that prevents gelatin from setting. It can also turn many proteins mushy, such as chicken that's mixed in a salad with fresh pineapple. Canned pineapple is a good substitute because the enzyme is destroyed in the canning process.Q: What is a pot-au-feu?A: This is a French term for a dish which usually consists of a beef broth, boiled meat (typically beef) and vegetables, almost a meal in itself.
NEWS
By Julie Rothman, Special to The Baltimore Sun | October 9, 2011
Wendy Kovin of Baltimore was looking for a recipe for a dessert she called "Spanish Cream" that her great grandmother used to make. She says it is a very old recipe and many of her family members remember the dish with great fondness, but none of them have been able to find the recipe. Peggy Utermole , also from Baltimore, sent in a recipe for Spanish Cream that came from her mother, Margaret Pine . She said that her mother served it frequently when she was growing up and that she makes it for her own daughter, who lists it as one of her favorite desserts.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | July 6, 2003
Can I Dissolve Gelatin in the Microwave? Man, are we too busy these days. This reminds me of the comedian who quotes the microwave directions on the back of a box of Pop-Tarts. It actually says to microwave those gourmet delights for three seconds -- yes, three seconds -- because who has time in their warp-speed lives to wait a minute and a half for them to cook in the toaster. So I guess if dissolving gelatin the old-fashioned way just doesn't fit into your hectic schedule, then yes, you can use the microwave to speed up the process.
NEWS
By Darren M. Allen and Darren M. Allen,Staff Writer | June 28, 1992
A summertime dilemma: What do you do with a great day, a somewhat baffled Fells Point crowd and more than 1,800 gallons of chilled raspberry gelatin?Why, just dress up like a bunch of red table grapes, climb to the top of a 20-foot slide and hurl yourself right into the middle of the goopy stuff.At least that's what Tanya Hybdzinski did yesterday."It's gooshy, real gooshy," said the 20-year-old Canton resident as she tried in vain to shower away chunks of the red Royal gelatin that, minutes earlier, covered her from head to toe."
FEATURES
By Candus Thomson and Candus Thomson,SUN STAFF | February 6, 2002
What's shaking in the home of the Winter Olympics? Jell-O. You know, that sugary, wiggly, Bill Cosby-giggly, eat-it-for-a-troubled-tummy dessert. It seems the folks of Utah eat more Jell-O per capita than anyone in the country. More than the residents of Iowa, the previous holder of the title. We know this because Cosby, the ambassador of Jell-O nation, went to the Utah Legislature last year and swore it to be true. The lawmakers were so taken with the honor that they set aside the second week of February each year to pay tribute.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 13, 2011
John Houser III reviews Reter's in Reisterstown, where the crabs arrive "rocket-hot. " Here's that review , in which you can learn how to make your own McGyver-like vinaigrette and raises the possibility of under-bloomed gelatin.
NEWS
By Julie Rothman, Special to The Baltimore Sun | October 9, 2011
Wendy Kovin of Baltimore was looking for a recipe for a dessert she called "Spanish Cream" that her great grandmother used to make. She says it is a very old recipe and many of her family members remember the dish with great fondness, but none of them have been able to find the recipe. Peggy Utermole , also from Baltimore, sent in a recipe for Spanish Cream that came from her mother, Margaret Pine . She said that her mother served it frequently when she was growing up and that she makes it for her own daughter, who lists it as one of her favorite desserts.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | August 31, 1994
Q: After browning hamburger or making a roast of meat, I pour off the fat into a bowl and refrigerate it. Later when I scoop out the coagulated fat, there is a gelatin which I assume is the meat juice. Is this gelatin good for anything besides enriching a gravy?A: You are correct in assuming that the flavorful gelatin is the meat juice plus the added protein from the cooked meat, which causes it to congeal when cold.Aside from enriching gravy, use this flavorful stock for soups, as a sauce flavoring, as a fortifier for pasta sauces or even to spice up tomato or vegetable juice.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 13, 2011
John Houser III reviews Reter's in Reisterstown, where the crabs arrive "rocket-hot. " Here's that review , in which you can learn how to make your own McGyver-like vinaigrette and raises the possibility of under-bloomed gelatin.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | April 25, 2007
Those of us with pleasant memories of watching a special-occasion salad unmolded to the delight of family cooks-in-training will appreciate this offering from Rosemary Goedert of Chicago. "This recipe was given to me by the mother of a friend over 40 years ago," Goedert wrote. "It's a family favorite served at every family dinner. But some of my family actually save the salad for dessert." No wonder -- this tried-and-true blend of gelatin, cream and fruit makes a festive, rich dish. We tried Goedert's recipe in a mold with a hollow center, which makes unmolding easier, according to 34 Kitchen Quick Tips.
NEWS
By Nichole Wright and Nichole Wright,SUN STAFF | July 6, 2005
Trying to avoid the heat by not cooking this summer? Icebox Desserts (Harvard Common Press, 2005, $17.95) gives you recipes that require little time over the stove and absolutely no baking. Written by Lauren Chattman, with photography by Duane Winfield, Icebox Desserts features 100 recipes for cakes, pies, parfaits, mousses, puddings and other homemade desserts that can be made in minutes and set to chill while you complete the rest of your day's to-do list. Not only can these desserts be prepared in advance, they are fairly easy to whip up and require simple ingredients such as chocolate, cookies and cookie crumbs, eggs, fruit, ice cream and heavy cream.
NEWS
By Heather McPherson and Heather McPherson,ORLANDO SENTINEL | August 4, 2004
With the price of ice cream climbing, it's nice to know a sudden summer snowstorm can cool things down for less money and no fat. "To me, snow cones mean the arrival of summer filled with fun, freedom and life's simple pleasures," says Linda Ferrer, author of When Food Was Fun (Artisan, $9.95). Rounded mounds of shaved, crushed or chipped ice packed into conical paper receptacles and drizzled in neon syrups are right out of the Americana cupboard, but the roots of these treats are definitely multicultural.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | July 6, 2003
Can I Dissolve Gelatin in the Microwave? Man, are we too busy these days. This reminds me of the comedian who quotes the microwave directions on the back of a box of Pop-Tarts. It actually says to microwave those gourmet delights for three seconds -- yes, three seconds -- because who has time in their warp-speed lives to wait a minute and a half for them to cook in the toaster. So I guess if dissolving gelatin the old-fashioned way just doesn't fit into your hectic schedule, then yes, you can use the microwave to speed up the process.
FEATURES
By Candus Thomson and Candus Thomson,SUN STAFF | February 6, 2002
What's shaking in the home of the Winter Olympics? Jell-O. You know, that sugary, wiggly, Bill Cosby-giggly, eat-it-for-a-troubled-tummy dessert. It seems the folks of Utah eat more Jell-O per capita than anyone in the country. More than the residents of Iowa, the previous holder of the title. We know this because Cosby, the ambassador of Jell-O nation, went to the Utah Legislature last year and swore it to be true. The lawmakers were so taken with the honor that they set aside the second week of February each year to pay tribute.
FEATURES
May 28, 2013
Crab Mousse Woodbrook-Murray Hill Garden Club member Annette Nagel first tried this mousse at a fundraising event in Oxford, Md., where she proclaimed it "divine" and convinced the event planners to give her the recipe. This recipe was reprinted with permission from "The First 50 Years: a Collection of Recipes," a cookbook published by the Woodbrook-Murray Hill Garden Club. Crackers for serving 1 pound crab meat (lump or backfin), cleaned Curry powder to taste 1 cup mayonnaise 1 cup finely chopped celery 1 tablespoon grated onion 1 tablespoon gelatin, softened in 3 tablespoons water 1 can cream of mushroom soup 8 ounces cream cheese 1. Heat soup and cream cheese.
NEWS
By Nichole Wright and Nichole Wright,SUN STAFF | July 6, 2005
Trying to avoid the heat by not cooking this summer? Icebox Desserts (Harvard Common Press, 2005, $17.95) gives you recipes that require little time over the stove and absolutely no baking. Written by Lauren Chattman, with photography by Duane Winfield, Icebox Desserts features 100 recipes for cakes, pies, parfaits, mousses, puddings and other homemade desserts that can be made in minutes and set to chill while you complete the rest of your day's to-do list. Not only can these desserts be prepared in advance, they are fairly easy to whip up and require simple ingredients such as chocolate, cookies and cookie crumbs, eggs, fruit, ice cream and heavy cream.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | March 8, 1995
Q: I made a gelatin salad using fresh pineapple and it didn't set. What happened?A: Pineapple contains an enzyme that prevents gelatin from setting. It can also turn many proteins mushy, such as chicken that's mixed in a salad with fresh pineapple. Canned pineapple is a good substitute because the enzyme is destroyed in the canning process.Q: What is a pot-au-feu?A: This is a French term for a dish which usually consists of a beef broth, boiled meat (typically beef) and vegetables, almost a meal in itself.
BUSINESS
By Ross Hetrick and Ross Hetrick,Sun Staff Writer | September 2, 1994
In yet another step in expanding its global food empire, McCormick & Co. Inc. yesterday announced it has acquired the assets of Traders Pty. Ltd., one of Australia's largest makers of gelatin desserts.The terms were not disclosed."We feel very excited about this acquisition because we believe the category has significant development opportunities," said James J. Albrecht, group vice president for McCormick's Asia/Pacific zone."We see not only growing the business within the present framework, but also expanding the product mix to really put a lot of excitement in the category," he added.
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