Salad Or Dessert?? - A FULLY ENRICHED LIFE Blog at Allrecipes.com - 289927

A FULLY ENRICHED LIFE

Salad or Dessert?? 
 
Nov. 17, 2012 2:56 pm 
Updated: Jul. 19, 2013 2:45 pm
This year I asked family members individually what they expect to see on the Thanksgiving table this year.  You are probably thinking they said the turkey and the dressing!  But the resounding answer was the Blueberry Salad Mold that we’ve had every year for as many years as I can recall.   I know what you are thinking!  JELLO!  All I can tell you is that there is never enough of it.  Some of us like a little of it with each bite of turkey/dressing/gravy, and some of us like it as a dessert.  It’s just one of those things.  What makes it so special?  You’ll have to decide what YOU think!
 
First there are the ingredients.  The blueberries have been hard to find since our Vons (Safeway) and Ralphs (Kroger) stopped carrying this particular brand, so thank heavens for Sprouts!   You can see the one 15-oz can of blueberries in light syrup, one 6-oz can pineapple juice, one 6-oz package lemon Jello, 1 large banana, 1 cup heavy whipping cream, and 1 ½ cups water.
 
I wash off the top of the can of blueberries, open it, push down the lid and force out the juice into a saucepan (reserving the blueberries) and add to it the pineapple juice.  I bring it just to a boil, remove it from the heat, and then add the Jello, stirring to dissolve it. 
I put ice cubes into the water to get it really icy cold and then remove the cubes and make sure I have the 1 ½ cups I need to add to the Jello mixture.  This goes into the fridge for almost an hour to get to a consistency like egg whites.
 
Just before the Jello mixture is ready, I chop the banana into little cubes and whip the cream into stiff peaks. 
 
I add the reserved blueberries and banana to the Jello and mix well.  Then I fold in the whipped cream.  I don’t like it to be thoroughly mixed because I love the look and the taste of the uneven mix.  I spray the mold lightly with Pam and pour the mixture in. 
Into the fridge goes this covered mold.  I usually make this the night before Thanksgiving so that it’s one thing out of the way.  All it takes is putting the mold into hot water for a minute or so to loosen it, put the plate on top of the mold, turn it upside down, and VOILA! 
 
 
So here’s the menu I’ve planned so far for the big Thanksgiving Day:
 
Here's wishing you all a very wonderful Thanksgiving! 
 
Comments
Maggi 
Nov. 17, 2012 3:22 pm
Looks great, Marianne. I love a jello salad tot! Have a wonderful and blessed Thanksgiving.
 
Nov. 17, 2012 3:30 pm
Thanks, Maggi! I hope you have one, too!
 
Nov. 17, 2012 3:42 pm
Your menu looks great. Jello is a dessert in my book. Although MIL Lois always made Spaghetti with a ice cream jello - yes on the same plate. It all kind of melted together. {{{shudder}}}
 
Nov. 17, 2012 3:46 pm
I hate to admit it but I too like Jello molds, served at the holidays, that contain whipping cream or cream cheese. It is something I never serve but if I am at someone else's house it always makes it onto my plate. Have a wonderful gathering with your family.
 
Nov. 17, 2012 3:49 pm
I've never been much of a Jello eater, but I'd try some! Like Baking Nana, I'd wait until dessert. Your menu sounds good! Happy Thanksgiving!
 
Nov. 17, 2012 3:53 pm
Oh, gosh, Ba'Nana! Ice cream Jello? With spaghetti? Goodness! Hey, can you believe that we(they) will have butternut squash?
 
Nov. 17, 2012 3:54 pm
The cream whatever cuts down on the sweetness a little, doesn't it Marie?! Thanks! We will have a great day. I'm always glad when it's over! I much prefer picking on the leftovers!
 
Nov. 17, 2012 3:56 pm
Lissa, it's really a matter of taste, isn't it? It's funny how everyone has an exact idea of what should be on the table for Thanksgiving.
 
Nov. 17, 2012 4:51 pm
For Some Reason My Wife Hates Jello, Ever Since I Got Married This Has Been A Jello Free
 
Nov. 17, 2012 4:51 pm
Zone
 
Nov. 17, 2012 4:51 pm
Marianne, I find it so interesting to see what other people consider "traditional" holiday fare. BTW - that squash recipe looks great. Saved, thanks!
 
Nov. 17, 2012 6:56 pm
KingSparta, I understand about the Jello. I bet she had to eat it as a kid. I have no idea why I even tried this recipe way back when----in the late '60's or early '70's.
 
Nov. 17, 2012 6:57 pm
Drats, Baking Nana! I just noticed that my package of butternut squash doesn't have microwave instructions on it! Now what to do.....
 
Nov. 17, 2012 7:20 pm
Steam it Marianne - steam it! I never nuke veggies anyway.
 
Nov. 17, 2012 7:46 pm
Will do! I'll use my rice cooker option.
 
Nov. 17, 2012 7:46 pm
Wonderful pictures,not really a jello lover,but you could turn me into one just by reading this.Have a great Thanksgiving Marianne
 
Nov. 17, 2012 8:10 pm
Manella, that's just too nice. Have a great Thanksgiving yourself!
 
Nov. 17, 2012 8:59 pm
Marianne: I have never made a Jello mold, but I'm open to a new adventure. I have been trying to improve my skills with yeast, so I also saved your recipe for rolls. Thanks for sharing!
 
Bibi 
Nov. 18, 2012 3:33 am
Lovely blog, Marianne! And the pictures embedded turned out very well. The cranberry salad I've been making for 30 years has fresh cranberries and orange Jello! Can't have turkey without it!
 
Nov. 18, 2012 5:23 am
Very informative blog with lovely photos, Marianne, but I'm afraid I must confess to being a non-jello fan. This year is the first time I have purchased jello in forever so my DH can have one of his favorite cookies.
 
Nov. 18, 2012 5:36 am
The menu looks great Marianne - not sure I could do Jello mold for salad or dessert. Of course, don't care for pineapple or whipped cream. BTW, I always put grand marnier in my cranberry sauce, absolutely delicious! Thank you for the pictures, always enjoyable!
 
Nov. 18, 2012 5:48 am
Bikerfamily, you have to like butter to like those rolls! You can always cut down on it. Bibi, family traditions are something, aren't they! Fresh cranberries must make all the difference!
 
Nov. 18, 2012 5:49 am
So, Cat, how do you use Jello in a cookie?
 
Nov. 18, 2012 5:50 am
DelMarGirl, there's no way I can picture you eating any Jello! Unless, of course, it was laden with some really outstanding combo of booze! :)
 
Nov. 18, 2012 2:41 pm
Marianne, i love that you mentioned you clean the top of the can. I wonder how many people neglect that important step? It's the little things, isn't it. Happy Thanksgiving. We do love traditions.
 
Nov. 18, 2012 4:37 pm
Yes! We do love our traditions. Heaven only knows that my family has to put up with new recipes all the time, so there are these sacred times that no one can touch!
 
Nov. 19, 2012 9:00 am
Interesting. I'll be making a jello salad using cranberries myself but I am definitley going to give this one a try. Thanks
 
Nov. 19, 2012 12:35 pm
Have a great Thanksgiving, Doug! I think of you every time I hear Christmas music this month!
 
Nov. 19, 2012 9:01 pm
Great blog Marianne! Our must have side for ANY family eating opportunity is "pears and cheese." I'd be ex-communicated if it didn't show up on the family dining room table. It really doesn't matter what the main dish is either; turkey, ham, roast or hamburgers. I agree with the above... It's so much fun reading about the food traditions of other people's families.
 
Nov. 20, 2012 5:23 am
How do you do your pears and cheese, Candice?
 
Nov. 20, 2012 9:29 am
http://allrecipes.com/personalrecipe/54355039/pears-n-cheese/detail.aspx
 
Nov. 20, 2012 9:30 am
Here you go Marianne. I drain the pears in the frig for a couple of hours. Then make as directed. We just love this stuff!
 
kathyp 
Nov. 20, 2012 11:23 am
Thank you, regarding finding cardamom.
 
Nov. 20, 2012 1:07 pm
LOLOL! Marianne, my DS & DH LOVE these-Raspberry Kisses. Basically, it is a meringue with chocolate chips folded in then baked. The jello, straight out of the box, is added with the sugar for flavor and color. Haven't made them in years because I don't care for them but I do have the original handwritten recipe from his great aunts. That I treasure and the note on it that says "these are a pretty cookie to dress up any holiday cookie plate". So I will make them and the guys will be thrilled and I will remember both aunts with fondness :)
 
Nov. 21, 2012 8:38 pm
Thanks for sharing! It looks so good!
 
Nov. 23, 2012 4:41 am
Candice, thanks for that! Very interesting combo! It's so fun to see what we like! I'll give this a try!
 
Nov. 23, 2012 4:44 am
Kathy, you are so welcome. My grandmother lived in an apartment we built for her above our garage, and her pantry closet smelled forever like cardamom pods. I've never used them. In fact, just talking about cardamom makes me think that I'll have to see if I can duplicate some rolls she made for us every Saturday morning. We inhaled the whole batch in a matter of minutes. Thanks for the reminder!
 
Nov. 23, 2012 4:46 am
Cat, be sure to share that recipe when you do make them. I'd love to see their faces when they are presented with them.
 
Nov. 23, 2012 4:47 am
Also, Kathy, what did you make using cardamom?
 
CarolandGarry 
Jul. 7, 2013 4:40 pm
Thanks for your response regarding adding a photo to a recipe, Marianne. Does the site have an inventory or library of pics from which to choose? Garry
 
Jul. 19, 2013 2:45 pm
Hu Marianne, My question has to do with hef John's lemon bars. In your review, you mentioned that you doubled them. I'd like to double mine as well. My question 13x9x2 pan?? OR?? also did you just double the ingredients exactly? Also how long did they take to bake? thanks in advance prncsdi
 
 
 
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Marianne

Member Since
Dec. 2006

Cooking Level
Intermediate

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About Me
As a child of Swedish parents who always cooked, I have always loved to serve up my love to others through food--just like my folks. Most of my favorite family memories are a result of meals, families sitting around the table talking, parties with good food, good wine, sparkling conversations.
My favorite things to cook
My favorite foods depend on the time of year, the occasion, and my hankerings. I'm easily coerced into changing my mind by mere suggestions (I am Libra rising): a bit of meat--yum; a pancake--I'm ready; potatoes--now what! Desserts, well, that's a whole new ball of wax! Whew!
My favorite family cooking traditions
Swedish pancakes are really a trademark I copied from my mother. These crepe-like pancakes are cooked on a cast iron griddle, spotted with sour cream and jam, rolled up and then sprinkled with syrup. I dare you to eat just one!
My cooking triumphs
When I cook vegetables and am actually able to eat them, I consider that to be a triumph! I grew up with a botanist father who grew EVERY single vegetable possible and could NOT for the life of me eat them. I'm the only one of four children who would sit at the table for hours until I finally convinced them I wouldn't eat. Now, only a few, and then mostly only raw.
My cooking tragedies
When I was first married more than 40 years ago, I bought a bag of peanuts from someone "giving" them away for some charitable organization. Naive, yes. I made a meatloaf (supposedly a very good recipe) using those stale, sour nuts and ended up throwing the "result" against the sink when my husband suggested that perhaps this was not really an edible meal. I have since learned better ways to handle disappointments!
 
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