Tri-Coloured Layered Jello
Submitted by: Bernice Voordouw
Hello English Cafe bloggers!
Submitted by: Bernice Voordouw
English Cafe's student
· 3 boxes of 85g Jello (any flavour)
· 500 mL of sour cream
· 1/2 cup sugar
· 2 cups milk
· 2 envelopes of Knox unflavoured gelatine
· 1/2 cup cold water
· 1 tsp. vanilla
1. Mix 1&1/2 cup boiling water with 1 pkg jello, pour in 9x12 baking dish, place in fridge until set.
2. Meanwhile boil 2 cups milk, add 1/2 cup sugar, add sour cream and vanilla.
3. Dissolve gelatine in 1/2 cup cold water. Add to milk mixture with electric mixer, beat about 2 minutes.
4. Divide milk mixture into 2 equal parts.
5. Allow milk mixture to cool as not to melt the set layer of jello. When bottom layer is set and milk mixture cool enough to pour over jello - do so.
6. Allow the white layer to set (in the fridge).
7. Make next jello colour.
8. Again allow jello to set, and pour the milk mixture (which may require a stir, try to get the lumps out for a nicer presentation) over the set jello.
9. Make the final jello colour and enjoy it!
Hello English Cafe bloggers! Food is a wonderful avenue for connecting with each other, so Sonia and I are submitting a recipe for waffles. It comes from an old "Magic Baking Powder" recipe book. I have made this recipe countless times and introduced Sonia and her family to these waffles. Sonia likes them so much, she is sending the recipe to her sister in Colombia, translated into Spanish, of course. Perhaps some of you would like to make them as well.
Enjoy! Elsie Siemens
Waffles
2 cups sifted flour
3 teaspoon baking powder1/2 teaspoon salt
2 eggs, separated
1 3/4 cups milk
1/2 cup butter or margarine, melted
Sift flour, baking powder and salt together three times.
Beat egg yolks until thick and stir in milk.
Add flour mixture about a 1/4 at a time, beating until smooth after each addition (using electric mixer)
Mix in melted butter or margarine.
Beat egg whites (using clean beaters) until stiff but not dry. Fold into batter with a wooden spoon or whisk.
bake on hot waffle iron. Makes 6, 4 section, waffles.
Rhubarb Crunch (Submitted by Virginia Dueck)
Rhubarb is a vegetable with a tart flavor. It is rich in Vitamin C and fiber. The stalks are best harvested in spring and are used to prepare a compote, jam or desserts. This recipe comes from The Mennonite Community Cookbook.
1. The rhubarb plant 2. The stalks 3. The dessert
Ingredients:1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 tsp. cinnamon
½ cup melted butter or margarine
4 cups chopped rhubarb (or 1 cup sliced strawberries & 3 cups chopped rhubarb)1 cup sugar
2 TBSP. cornstarch
1 cup water
1 tsp. vanilla extract
Preparation:
1. Combine flour, oatmeal, brown sugar, cinnamon and melted butter. Blend well. Pat half of the crumb mixture into a lightly greased 9X9 baking pan.
2. Put 4 cups chopped rhubarb over the crumb mixture.
3. In a saucepan, combine sugar & cornstarch; slowly add the water stirring until smooth and well blended. Cook over low heat, stirring constantly until thickened. Stir in vanilla and pour this sauce over the rhubarb. Sprinkle with remaining crumbs.
Ensalada Rusa (from Colombia)
Serves 8-10
Ingredients:
2lb potatoes
½ cup diced carrots
½ cup frozen peas
½ cup chopped green beans
¾ diced red pepper
¼ cup chopped onion
¼ cup shredded boiled eggs
2 cups shredded breast chicken
1 ½ cup mayonnaise
¼ cup chopped green apple
Salt to taste
2 tbsp freshly chopped parsley
Directions:
1. Boil potatoes (without skin) in salted water until hilly cooked. Cool to room temperature. Set aside.
2. Blanch carrots, peas, green beans and red peppers in salt water until al dente. Chill immediately. Set aside.
3. Dice potatoes and place in a large bowl. Add chicken, vegetables, eggs, apple, mayonnaise and salt. Gently combine ingredients. Place bowl in refrigerator to chill. Enjoy!!! Sonia Herrera
4. Bake at 350°F for 45 minutes. Serve warm with ice cream. Serves 6-8.
More Recipes from our Pot Luck Dinner
Ensalada Rusa (from Colombia)Serves 8-10
Ingredients:
2lb potatoes
½ cup diced carrots
½ cup frozen peas
½ cup chopped green beans
¾ diced red pepper
¼ cup chopped onion
¼ cup shredded boiled eggs
2 cups shredded breast chicken
1 ½ cup mayonnaise
¼ cup chopped green apple
Salt to taste
2 tbsp freshly chopped parsley
Directions:
1. Boil potatoes (without skin) in salted water until hilly cooked. Cool to room temperature. Set aside.
2. Blanch carrots, peas, green beans and red peppers in salt water until al dente. Chill immediately. Set aside.
3. Dice potatoes and place in a large bowl. Add chicken, vegetables, eggs, apple, mayonnaise and salt. Gently combine ingredients. Place bowl in refrigerator to chill. Enjoy!!! Sonia Herrera
(submitted by Debbie MacIntyre)
Ingredients:
1 1/2 lb. boneless skinless chicken breasts
1/2 pkg. Ritz crackers, crushed fine
2 eggs
1 1/2 TBSP. milk
4 TBSP. flour
salt & pepper
salt & pepper
1/3 lb. butter
1 cup water
1 tin crushed pineapple
1/3 cup water
1 cup ketchup
1/2 cup vinegar
1/2 cup brown sugar
1 TBSP. soya sauce
2 TBSP. cornstarch in 1/2 cup water
Preparation:
Cube chicken. Coat with flour(add salt and pepper to flour). Beat eggs with milk. Dip cubed chicken in egg then roll in crumbs. Fry in butter. When all chicken is fried, place chicken back in frying pan and add 1 cup water. Cover and simmer for 1/2 hour. Mix remaining ingredients in a bowl. Add to chicken. Simmer 15 min. Sauce will thicken as it cooks. Serve with rice.
Cube chicken. Coat with flour(add salt and pepper to flour). Beat eggs with milk. Dip cubed chicken in egg then roll in crumbs. Fry in butter. When all chicken is fried, place chicken back in frying pan and add 1 cup water. Cover and simmer for 1/2 hour. Mix remaining ingredients in a bowl. Add to chicken. Simmer 15 min. Sauce will thicken as it cooks. Serve with rice.
**Alternative---Fry breaded cubed chicken in butter. Serve with plum sauce. "