National Jell-O® Week!

Yes, that's right, it's that time of year for everyone's favorite happy, jiggly, sickening, and completely other worldly treat.

National Jell-O® Week

is the second week in February every year.

"Jell-O is sold prepared (ready to eat) or in powder form, and it is available in many different colors and flavors. The powder contains powdered gelatin and flavorings including sugar or artificial sweeteners. It is dissolved in very hot water, then chilled and allowed to set. Sometimes fruit, vegetables, whipped cream, or other ingredients are added to make elaborate snacks that can be molded into various shapes. Jell-O must be refrigerated until served, and once set properly, it is normally eaten with a spoon.

There are also non-gelatin pudding and pie filling products under the Jell-O brand. To make pudding, these are cooked on stove top with milk, then either eaten warm or chilled until more firmly set. Jell-O also has an instant pudding product which is simply mixed with cold milk and then chilled. To make pie fillings, the same products are simply prepared with less liquid.

Though the word Jell-O is a name brand, it is commonly used in the United States as a generic and household name for any gelatin products."

Via : http://en.wikipedia.org/wiki/Jell-O

Check out the Wiki page for a list of all of the discontinued flavours.

I really miss the "Italian Salad" flavour, myself.

So, whatcha' gonna make this year??????

Mine's after the jump....

Crab Meat Salad

(Sorry, Aunt Bernice)

• 2 tbsp. Lime Jell-O®
• 1/2 c. Cold Water
• 1/2 lb. Cream Cheese
• 1 c. Thick Tomato Soup
• 1 c. Mayonnaise
• 2/3 c. diced Celery
• 1 Green Pepper, sliced
• 1 Onion, sliced
• 1 6 oz. can Crab Meat

Mix the Lime Jell-O® and the Cold water in a sauce pan over low heat until dissolved.

Pour the dissolved mixture into a blender.

Add the Cream Cheese, Tomato Soup, Mayonnaise, and Vegetables; process until blended.

Chill until thick.

Stir in Crab Meat.

Pour into an oiled decorative mold; chill until firm.

Yield : 6 servings

Recipe courtesy:

Deltah Dean

Trentwood Grange, No. 1056

Spokane, Washington

The National Grange Cookbook, 1976

©2011 Wait At The Bar, Inc.