oftt

Apricot Jello Mold

Print Email

The queen of all jello molds, almost good enough to serve to strangers.

4 small apricot jello
3 12-ounce cans apricot nectar
½ pint sour crean
l large can halved apricots
8-, 9- or 10-cup mold

Directions:

To 1 package of jello add 1½ cups boiling water and juice from one can of apricots. Pour half the mixture into mold. Lay drained apricots top side down into mold. Put into refrigerator.

Put aside the other half of the jello mixture for possible use at the end if there's room in the mold.

Heat 1 can nectar to boiling and add one package of jello. Mix well. Cool slightly and when mold in refrigerator is set, add this next layer. Again refrigerate.

Heat next can of nectar to boiling and add another package of jello. Then add in sour cream gently to avoid air bubbles. Add this layer again when other layers are gelled.

Again heat nectar and add jello. This is your last layer. Add and put back into refrigerator.

Now if you still have room in mold and the first layer hasn't all by itself become totally jellied but is still liquid, you can add this clear layer to the top of the mold and refrigerate.

 

 

restaurant news

France via Palm Beach at Pistache
Florida
by Nancy Ellison

pistacheoutside.jpgThere used to be wonderful French bistros in my neighborhood in New York City, but one by one they are disappearing, leaving me drowning in pasta sauce and nearly Moules Mariniere deprived! But,...

Read more...
The Ledford House - Mendocino, CA
Northern California
by Amy Ephron

ledford-logo-new.jpgWhat if your favorite restaurant was in the same state you were in but it was 9 hours away???

We really couldn’t take a vacation this summer but we did run off for a week-end to Mendocino (don’t...

Read more...
Dr. Cabbage Patch
Los Angeles
by Maia Harari

ImageHeadaches are the worst. And if you don't catch them right when they start, they're hard to cure. I've had one for four days. My mom told me to drink lemonade.

Lemonade?

I've taken naps, sat in...

Read more...
Via Matta: A touch of Tuscany in Boston
Boston
by Kitty Kaufman

Via Matta 4Via Matta's got location and style as it dazzles regional flavors of Tuscany. Sitting on prime real estate in Back Bay, Boston, Chef Michael Schlow dishes Italian with flair and a sense of humor....

Read more...