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Betty's Jell-O Recipe!
Paradise Pudding
From the December 1927 issue of People's Home Journal
1 package lemon Jell-O
1 pint boiling water
¼ cup sugar
¼ teaspoon fine-grained salt
½ cup blanched almonds
1 ½ cups marshmallows, cut into ¼” cubes
12 maraschino cherries, chopped
6 macaroons, crushed
1 cup heavy cream, whipped to stiff peaks
Pour the Jell-O into a large mixing bowl and cover with boiling water. Stir, then leave to cool off a few minutes before covering and refrigerating. Refrigerate the gelatin for 1 hour 15 minutes to 1 hour and 30 minutes, or until cooled and slightly thickened, about the consistency of unbeaten egg whites.
Take the gelatin out of the refrigerator, add the sugar and salt, and beat until thickened and opaque and at least doubled in volume. Carefully stir in the almonds, marshmallows, maraschino cherries and macaroon crumbs. Fold in the whipped cream.
Pour mixture into a 2-quart mold (I used a 9”x5”x3” loaf pan.) If you’re using a smooth-sided mold, you can line it with plastic wrap to ease unmolding, if you like. Cover the top of the mold with plastic wrap and refrigerate at least 5 hours.
To unmold, dip the mold in warm water (if you haven’t lined it with plastic wrap), place your serving dish, upside down, over the top of the mold and turn both over as a unit. Remove the mold and, if you want, decorate the pudding with the rest of the jar of maraschino cherries.
Serves 8
"O' Worthington, I Adore!"
A poem by Samuel Lewis
Oh Worthington, from your village green
To your church bell tower tall and pristine
Your tree-lined lanes and brick facades
Radiate simple midwestern charm
Stately homes and shops draped in wreaths
Folks strolling your streets, no one in a hurry it seems
Under moonlight all is hushed and dim
Air filled with nostalgia waiting to be dwelled in
Summer nights watching fireflies glitter and float
Autumn leaves crunching underfoot
Spring blossoms perfume the air
Winter blankets tuck the town in with care
Familiar faces always quick to smile and chat
The kindly shopkeeper tips his hat
Neighborly hellos, warm as fresh-baked pie
O’ Worthington, how you make my heart flutter and sigh
Times may change but your welcoming air persists
To home and history, you pay tribute
Oh Worthington, steadfast friend
My love for you will never end
Russo Family Sicilian Recipes
Ricetta dâ Famigghia Russo
Pasta alla Norma
Ingredients:
- 500g rigatoni or penne pasta
- 2 large eggplants, cubed
- 800g canned peeled tomatoes, crushed
- 4 cloves of garlic, minced
- Fresh basil leaves
- 200g ricotta salata cheese, grated (or pecorino if unavailable)
- Extra virgin olive oil
- Salt and pepper to taste
Instructions:
1. Cut the eggplants into small cubes. Salt them and let them sit in a colander for about 30 minutes to remove excess water.
2. In a large pan, heat a generous amount of olive oil. Fry the eggplant cubes until golden brown. Remove and set aside on paper towels to drain excess oil.
3. In the same pan, add a bit more olive oil if needed. Sauté the minced garlic until fragrant.
4. Add the crushed tomatoes to the pan. Season with salt and pepper. Simmer for about 15-20 minutes until the sauce thickens.
5. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
6. Add the fried eggplant to the tomato sauce and stir gently.
7. Toss the cooked pasta with the sauce. If it seems dry, add a bit of the reserved pasta water.
8. Tear some fresh basil leaves and add them to the pasta.
9. Serve hot, topped with grated ricotta salata or pecorino cheese.
Enjoy your homemade Pasta alla Norma!
Gudìtivi a pasta â Norma!
