I've been up to my hips in tomatoes for the last two weeks so when Cook's Corner arrived today I was happy to see a jello recipe. Yes, jello. How long has it been since you have prepared a jello dish? For me it has been years. The one today is one I have not seen and I am fixing it today. The family will be shocked to see jello, I can tell you that.
We are having a big potluck Labor Day celebration this year. We do have a lot to celebrate including my husband's 80th birthday. Now don't feel sorry that he is 80 he is the healthiest most alert (student) man I know. In a few weeks he is taking a course in physics and one in political science at OSU. He is on foot and agreeable to all forms of fun and activities. His is not the only September birthday, so there will be plenty to laud that week end. Thoughts of food will be on my mind in the next few weeks as we plan to greet September with aplomb.Note: I made this and it is a delicious jello recipe. However, when I make it again I will not use berry blue jello. It just does not look appealing. I will use lemon next time with the dark berries...I used blackberries and blueberries.
Blueberry salad
2 packages (3 ounces each) blackberry gelatin (I didn't even know they made blackberry gelatin.) They didn't. I had to use berry blue.
2 cups boiling water
1 cup cold water
2 cans blueberries, drained
1 large can pineapple drained ( use a 20-ounce can of crushed pineapple)
Topping
2 small packages cream cheese
1 pint sour cream
1/2 cup sugar
1/2 teaspoon vanilla
Dissolve gelatin in boiling water. Stir in cold water, blueberries and pineapple. Pour into a 9x13 inch baking dish and refrigerate until set. (Use which ever dish or pan you normally make jello in.)
For the topping, cream all ingredients together. Mix well and spread over top of gelatin. Sprinkle with chopped nuts, if desired.
Cook's Corner also had a lovely cheese bread recipe.
1 3/4 cups scalded milk
3 cups shredded Velveeta cheese, divided
1/4 cup sugar
2 teaspoons salt
2 tablespoons butter
1 package dry yeast
1/4 cup warm water
5 1/2 to 6 cups all-purpose flour
Combine scalded milk, 2 cups shredded cheese, sugar, salt, and butter. Stir until cheese melts. Cool. Sprinkle dry yeast over 1/4 cup warm water. Let stand 3 minutes. Gradually add 5 cups flour and 1 remaining cup shredded processed cheese (Velveeta). Mix well. Turn onto well-floured board and knead until smooth.
Place dough ball in a large buttered bowl and brush with melted butter. Cover with a damp cloth and let rise until doubled about 1 1/2 hours. Punch down and divide dough ball into 2 or 3 equal parts. Let rest 19 minutes. Shape into 2 or 3 loaves. Place in greased loaf pans. Cover and let rise until doubled.
Bake at 356 degrees for 35 minutes. Tent tops with foil if top crust gets too brown. Brush tops with melted butter. This bread is so good toasted.
