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38 FOUR SEASONS BREEZE | NOVEMBER 2023 • 10 2-ounce plastic cups with lids • 3-ounce package Jello, any flavor • 1 cup boiling water • 1/2 cup cold water • 1/2 cup vodka • 16-unce container cottage cheese, small curd • 3-ounce package Jello, any flavor (Joni uses lime Jello) • 15-ounce can pineapple, crushed or pieces, well drained • 8-ounce carton Cool Whip, thawed • 2 small or 1 large package of lemon Jello • 3 cups boiling water • 6-ounce can frozen lemonade concentrate • 8-ounce package Cool Whip, thawed INGREDIENTS INGREDIENTS INGREDIENTS DIRECTIONS DIRECTIONS DIRECTIONS 1. Separate the cups and lids. Place the cups only on a baking sheet, set aside. 2. Pour the Jello powder into a heatproof medium bowl or 4-cup liquid measuring cup. 3. Pour the boiling water over the powder and stir until the gelatin is completely dissolved. 4. Pour in the cold water, if using, and the vodka. Stir once more to combine. 5. Pour the Jello mixture into the plastic cup, filling no more than 3/4 full to make sure there is enough clearance for the lids. 6. Refrigerate for 2 hours or until set. 7. Put a lid on each cup and store until ready to serve. In a large mixing bowl, combine the cottage cheese, Jello powder, and drained pineapple together, stirring until well mixed. Then gently fold in the Cool Whip until all ingredients are well combined. Cover and refrigerate until set, at least 1 hour or overnight. You can use different flavors of Jello with any fruit you prefer, such as red Jello with fruit cocktail or orange Jello with mandarin oranges. In a large heat-proof bowl, completely dissolve Jello in boiling water and mix in the lemonade concentrate. Refrigerate until soft set (jelly-like consistency). Fold in the Cool Whip. Pour into a six-cup mold. Refrigerate until set. Unmold and serve. If you have any questions, please feel free to call or text me at (951) 275-7081. JELLO & GELATIN Clearly, Jello and gelatin have maintained their popularity for well over a century. Gelatin was patented in 1845 and Jello was trademarked in 1847. However, the first written reference to gelatin was in 1682. I received several recipes utilizing these products which are incredibly versatile and relatively easy to make. I had to include a recipe for those who like an appetizer or dessert that has a bit of a kick. For super shots, omit the cold water and add a full cup of vodka. Makes 10 Jello shots. Joni Truelsen submitted this family favorite which is served at most holiday meals. Kirk Freyermuth has always had an affinity for tomato aspic. He submitted the following tomato aspic type gelatin salad. It is from a book published by the Seven Up company in 1961. The picture in the book shows the mold garnished with additional sliced olives. Becky Kotzin-Gustafson submitted the following family favorite. Vodka Shots Pineapple & Cottage Cheese Jello Salad Lemonade Jello Mold Lemonade Jello Mold Tomato Aspic

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