Recipes and such

Jawjaw, I obviously think jello is WAY overrated, else why would it still be in the box after all those years? And I'm with you on the chocolate! That, or premium ice cream.

I always thought spam is what you fed your dog when you ran out of the good stuff.

Okay... I suppose this is where I'll get called some names but I like spam... especially if it's fried and then a big old slab of Velvelta cheese is melted over it. Yummm... I can feel my arteries clogging as I type this...

JJ

Ohhhhhh J.J.,

You are going to be in soooo much trouble with Chatty.

This receipe is neither healthy OR lowfat.
(I hate to be around when she reads this!)

T.V., you MIX the whipped cream in the set jello (v.s. putting it on top)...it makes it more like a desert v.s.jello with fruit with cream on top!

d.

Spam, never tried it. Velveeta cheese, that's another story. My son just whipped up one of his favorites: Velveeta and salsa nuked for Tostito dipping.

Oh Danita that sounds even yummier!
I'm not crazy about Spam though. I remember eating it as a kid. Haven't tried it lately and I've never had it with cheese on top.
Does any one remember a product called Fruit Float? You mixed it with milk and it made a fruity pudding thing? I used to like that stuff but haven't seen it in years.

Dotsie, my kids love the Velveeta and salsa dip! They love it for the super bowl.

I remember a recipe my mom made with jello, (jello is also not one of my favorites) it was a cake.

Vanilla was added to the hot jello, and melted. Then chunks of angel food cake were placed in a cake or jello mold and the jello mixture poured on top.

My mom can't remember much about the recipe, do any of you?

Be fun to make this again. It was a nice dessert for summer time.

I actually use to make the red/white/blue Jell-O thingies that you had to make, then lean the glass against the wall in the frig, then add more, then yada...yada...

Who would have ever thought we would get so much mileage out of a Jell-O forum...teehee...

JJ

Oh Lord and I'm suppose to be the food police here BUT ladies, on the food channel just last week I was thoroughly entertained by The Third Annual Spam cook-off. There were 6000 people there all walking around tasteing the spam creations. It was awesome. My favorite was when two women contestants took sliced spam, hot dog size pieces and put them on a stick and dipped them into a thick corn meal batter and deep fried them. They looked so good. Their entry won second place in taste and originality. You would have to see the many delicious looking creations to believe them, truly awesome...Also does anyone know that Hawaii is the spam capital of the world and most upper class, expensive restaurants there have dishes designed around this meat??

[ October 20, 2005, 08:39 PM: Message edited by: chatty lady ]

I saw the Spam-a-thon too!!!
My dad used to love Spam!! I never tasted it..& don't think I want too!!!
My mom used to make something called Ambrosia with jello....I have to ask her how it was made. She always made one to bring to family gatherings.

I loveeeeeee Abrosia! However, I don't recall Mom putting you know what in her's.... hm, that's a new twist.

So the Spam-a-thon winners made Spam-Foudue? How clever! Hawaii, eh? And all this time I thought it was Alabama...Hey, maybe we should have a Spam-a-ton here in Alabama, yes? We could call it BAMA-SPAM-A

What?

SPAM-A-BAMA?

WHAT? WHAT?

BAM-A-SPAM?

okay, okay, I'll quit...teehee..

JJ

I thought I was the only person in the world who has never tasted Spam!!

My mom used to make the best ambrosia and stupid me, I never got the recipe from her.

We have Spam bowlin' at the Hon Fest. Don't you love it?

I make ambrosia without jello too. It's simple. I'm sure not quite fancy enough for chatty's taste, but here goes:

mandarin oranges
pineapple chunks
red and green cherries at Christmas
pecans
mini marshmallows
coconut
enough sour vream to mix

Be careful adding the cherries. I usuall do that after it is mixed so the color doesn't run. I think that's everything.

Dotsie fortunately I have no particular cuisine tastes, I can eat and can cook anything from Baked Alaska to Hobo Stew and have too. I am as at home with Prime Rib of Beef as I am with a White Castle hamburger. I thoroughly enjoy other peoples cooking as well, maybe more since theres no work for me involved.

Hint: If you'd like to add the cherries along with everything else, rinse them in cold water first and then NO color will run....

[ October 20, 2005, 08:50 PM: Message edited by: chatty lady ]

Dotsie your recipe sounds quite tasty but how is it all held together???? Hey what do you mean not fancy enough for me? Me the White Castle junkie!!!

On the angel food creation of yesteryear you mentioned above, take any Angel food cake you would make (or buy) I buy mine. Then break it up into a bunt cake pan. Make the jello and let sit about 10 minutes then pour jello mixture into the bunt pan over the cake. Put in fridge until jello sets. You can also stir cool whip into the jello before pouring. Let cool & harden and turn over onto dish and serve...not hard really and tastes good. Any flavor jello will do. Oh and spray the bunt pan first just slightly with food spray so the mix comes out easily when hardened.

[ October 20, 2005, 08:53 PM: Message edited by: chatty lady ]

Chatty, the sour cream acts as a dressing and makes it moist.

Sunshine, I've never heard of that recipe. Sorry, no help here.

My sister is the queen of jello in our family. She has all these fun jello molds for every occasion. She always uses sugar free jello for the Diabetics in the family.

She brought my 20 year old son a funny gift on Sunday when she came for dinner while he was home from college. She proudly presented him with two small plates of orange football helmets and orange footballs.His school color is orange. What a hoot. Then she told him he could keep the plates for entertaining at his apartment. They were part of the gift. He's 20 and she's still making him jello molds. She got a huge smile and laugh out of him. Gosh I love her.