January 15 ~ Day 15 (with a recipe)

I don’t have a photo from today, so I’ll share this set of photos from one of our cooking experiments last Christmas.  Jello recipes have always been a topic of interest when the Colby cousins have gotten together, but no one had ever ventured to actually make any of the more odd-sounding ones.  Josh and I decided to make one of the recipes as our contribution to the family Christmas dinner in 2010.  The recipe is posted below so you can enjoy it as much as we did!

Molded Ham and Egg Salad

*Note: make sure to chill as long as the recipe directions call for.  If not, you may have to photograph the dish with the glass bowl on top holding everything together.

Grandma’s getting ready for the fun!

 

If only we had recorded comments during the meal…

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Molded Ham and Egg Salad (From The New Joys of Jell-O recipe book)

Ingredients

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1/2 teaspoon salt
2 cups boiling water
11/2 cups cold water
2 tablespoons vinegar
2 hard-cooked eggs, sliced
2 cups finely diced cooked ham
1 cup finely chopped celery
2 tablespoons finely chopped onion
1 hard-cooked egg, chopped

Directions

Dissolve gelatin and salt in boiling water.
Add cold water and vinegar.
Set aside 1/2 cup.
Chill remaining gelatin until slightly thickened about 1 hour.
Pour reserved gelatin into an 8x4 inch loaf pan.
Chill until set, but not firm about 15 minutes.
Arrange egg slices on set gelatin.
Fold ham, celery, onion and chopped egg into slightly thickened gelatin.
Spoon carefully onto gelatin in pan.
Chill until firm about 6 hours or overnight.
Unmold.
Garnish with salad greens.

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Additional posts about this recipe and its cookbook can be found at:

Awful Library Books

Julie and Jell-O

 

Happy cooking,

Scotch Cookies

I have been patiently waiting for our photographer to let us know our wedding pictures are ready so I can add them to the blog, but we haven’t heard a thing from her!  Her contract says it could take up to 90 days since this is the busy season, and we’ve just barely past 30 days, so it could be a long wait. 
Today’s photo and recipe are the Scotch cookies from our wedding.  These were a must-have as they are a family favorite on my mom’s side of the family.  It’s a tradition (or should I say a requirement) to make them the same way every time.  My mom did deviate in one way this time—she made them in hearts instead of circles.  Even the fork-poke holes in the top of the cookie must be made the same way when making our cookies.  When you bake, though, do whatever design you want!

Scotch Cookies

½ pound unsalted butter, at room temperature
¼ pound light brown sugar
¾ pound flour (most of)
Cream butter with brown sugar. Add ½ pound flour; blend well. Add enough of the remaining flour to make a firm dough.
Roll out ¼ inch thick; cut one test cookie and bake 7-10 minutes at 350º until very light brown. Compare to cookie cutter; if bigger, add more flour. If same size, proceed with remaining dough.

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• A Taste of Scotland: A Recipe for Scottish Shortbread (trifter.com)
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