ISO recipe from the 60's/70's jello with evaporated milk | Taste of Home Community  
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ISO recipe from the 60's/70's jello with evaporated milk

Last post Jun 15, 2008 1:20 PM by KY_Kate . 9 replies.


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  • ISO recipe from the 60's/70's jello with evaporated milk

     I have not had this for years, but would like to have the recipe. If memory serves me right it was whipped and on graham crumbs, remember it was good. Does anyone have a recipe for something like this? Thanks.

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    Pink Velvet Company Pie

    Reminisce Extra

    SERVINGS: 10-12

    CATEGORY: Dessert

    METHOD: Chill

    TIME: Prep: 20 min. + chilling

    Ingredients:

    • 1 can (12 ounces) evaporated milk
    • 2-1/2 cups graham cracker crumbs (about 32 squares)
    • 1/4 cup butter, melted
    • 1 package (3 ounces) strawberry gelatin
    • 1/2 cup boiling water
    • 1/4 cup lemon juice
    • 1/4 cup sugar
    • 1 teaspoon grated lemon peel

    Directions:

    Pour milk into a large mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
        In a small bowl, combine cracker crumbs and butter; mix well. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
        In a bowl, dissolve gelatin in boiling water; stir in lemon juice and sugar. Cool to room temperature. Remove mixing bowl from the refrigerator; beat milk until soft peaks form. Gradually add gelatin mixture, beating until stiff peaks form. Fold in lemon peel. Spoon into crust; sprinkle with reserved crumbs. Chill for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 10-12 servings.

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

     Thank you that is the one I was looking for!

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    This one is slightly different.

    Lemon Bisque
    Yield: 12-16 Servings

    1 package lemon Jello
    1 large can of evaporated milk
    3/4 cup sugar
    1 1/2 cups boiling water
    l lemon, juice and rind (zest)
    2 cups graham cracker crumbs, finely crushed (or vanilla wafers)

    Using a heavy mixing bowl, prepare Jello according to package directions, using 1-1/2 cups boiling water. Add the sugar, stirring to dissolve completely. Put mixture into freezer and chill until it reaches a consistency of "heavy cream". In the meantime, pour the milk into a metal mixing bowl and place it into the freezer until it reaches same "heavy cream" consistency (approx. 3-4 hours depending on freezer idiosyncracies).

    Either grate the rind of lemon or strip it off with a zester; reserve. (Note: using less pressure with the zester means it will not be necessary to further finely chop peel.)

    Crush the graham crackers until the resulting crumb is almost powdery; divide crumbs equally into 2 cups. Spread 1 cup of crumbs evenly over a 9- x 13- x 2-inch glass baking dish.

    Using either a hand-held or stationery mixer, whip the evaporated milk until full volume is reached; set aside. Whip lemon Jello until light, then fold into milk mixture, continuing to gently fold until completely blended.
    Pour milk-Jello mixture over cracker crumbs, then cover with remaining crumbs. Mixture should chill for a minimum of 6 hours; however, flavor improves best overnight.

    Variations: Crumbs: vanilla wafers, chocolate wafers, Oreo cookies (white filling removed). Jello: Orange and Lemon with vanilla wafers; Lime with chocolate wafers; and Lemon-Lime Jello with Oreo cookies. Lemon-Lime: use one-half package of each (double the recipe).

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    Here's a couple more.

    LIME DREAM

    Graham wafers, crushed
    13 oz. can of evaporated milk
    3 oz. pkg. Lime Jello
    1 c. boiling water
    1/2 c. sugar
    1/2 c. lemon juice

    Dissolve 3 ounce package Jello, 1/2 cup sugar, 1/2 cup lemon juice in 1 cup boiling water. Chill until syrupy. Beat this mixture until foamy. Beat chilled evaporated milk until fairly stiff and fold into Jello mixture. Place a layer of the crushed graham wafers in bottom of lightly buttered dish. Pour on Jello. Sprinkle more crushed wafers on top and chill.

    FUZZY GREEN STUFF

    1 lb. box graham crackers
    2 sticks melted butter
    1 can chilled cream or evaporated milk
    1/4 c. sugar
    1 sm. box lemon Jello
    1 sm. box lime Jello
    1 c. boiling water
    1 c. ice cubes

    Combine graham crackers and butter together. Then layer in dish. In another bowl whip cream with sugar, then put it in the refrigerator. In another bowl mix water and Jellos together; add
    ice cubes. Mix until ice cubes melt. Pour Jello with cream; mix together into graham cracker crust. If there's any graham cracker crust leftover, pour it on top of the Jello. Makes cake panful.

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

     Thank you for the recipes! I just wonder can you use the lower fat evaporated milk, or will it not whip if it is not whole milk? And what about using sugar free jello? This would make it a fairly lighter calorie dessert. Thanks.

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

     

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    "Disabled And Proud!" Both me and my only child are SSA Registered-Certified Disabled PWDs. I was born in the state of California, in the county of Santa Clara, in the city of San José. ***In every woman there is a Queen. Speak to the Queen and the Queen will answer. - Norwegian Proverb***

  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    I make a version of the Lemon Bisque and have used the lower fat evaporated milk and sugar free Jell-O and it's been fine-it does get a little watery a little faster than with the regular evaporated milk and Jell-O but it tastes really good.

     

    Carol

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    These sound yummy.

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  • Re: ISO recipe from the 60's/70's jello with evaporated milk

    This one is from the late 50's/early 60's.  KY Kate

     

    LEMON FLUFF

     

    1 sm. pkg. lemon gelatin

    1 c. boiling water

    1 c. crushed pineapple, drained (reserve juice)

    1 c. evaporated milk

    Pinch of salt

    Vanilla wafer, graham cracker, or butter cookie crumbs

     

    Dissolve gelatin in boiling water. Add reserved pineapple juice to make 1 ¾ cups. Chill until ropey (like thick syrup) and then whip. In a separate bowl, whip the evaporated milk. Mix the whipped gelatin and whipped milk together. Add the drained pineapple and salt. Line a 13x9x2 pan with vanilla wafer, graham cracker, or butter cookie crumbs. Pour the gelatin mixture over the crumbs. Sprinkle a few crumbs over the top. Chill. Remove from refrigerator just before serving.

     

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