Today I am packing to go to Mom 2.0 – WHOO HOO! I don’t get out much so this is a BIG deal.
I am packing my camera.
I am packing my laptop.
I am packing jello…
This is a container of my grandmother’s famous beet jello.
Yes, beet jello does exist. Oh, and while we are talking in italics…why is Holly taking beet jello to Mom 2.0?
It all started on #gno awhile back (December 22, 2009 to be exact)…
*insert wavy Scooby Doo lines with the doodly-doo sound effects*
In the midst of a jello conversation (don’t you just love Twitter?), Rachael at @Todaysmama mentioned that she had a superior chunky jello recipe.
I replied with the following boast:
To which she replied:
Was that a challenge?
Well, in a few hours Rachael will be on TEXAS soil and as a matter of Texas-chunky-jello-potlucking-pride I will be taking the game to her at Mom 2.0.
Yep, it is THAT serious.
So if you would like to play along at home (if you are at Mom 2.0, please stop by the jello suite…I will have extra spoons), here is the recipe:
Pineapple-Beet Salad Supreme
1 3 oz pkg. Strawberry Jello
1 3 oz pkg. Raspberry Jello
1 3 oz pkg. Cherry Jello
4 cups of boiling Water
1 can Shoestring-Style Beets
1 can Crushed Pineapple
1/2 cup Sweet Pickle Juice
Dissolve the jello in boiling water.
Drain beets and pineapple.
Add drained liquid and pickle juice to dissolved gelatin.
Chill til syrupy.
Stir in beets and pineapple.
Pour into 3 qt. mold and chill until firm.
Dressing – 1 cup mayo, 1 3 oz pkg. cream cheese, 1 TB dried celery, 1 2 oz can of pimento, 1 TB sweet pickle, 1 TB chop green onion
Combine the mayo, cream cheese, celery , pimento, pickle, and onion. Thin with light cream to desired consistency. Let stand several hours.
Unmold jello and serve with dressing
Take that Utah.