1 pkg (3 oz) lemon gelatin
1 c. hot water
1/2 c cold water
1 c mayonnaise
1/4 t salt
dash of pepper
1 c raw spinach (washed thoroughly and finely cut with scissors)
3/4 c cottage cheese
1/3 c celery, diced
1 T onion, grated
Dissolve gelatin in hot water. Add cold water, mayonnaise, salt and pepper and blend in blender. Refrigerate until firm around the edges, but soft in center. Blend again, fold in spinach, cottage cheese, celery and onion. Pour in 1 quart mold and chill until set.
With vegetable season coming, I hope you will enjoy some of the my recipes.
Be With God,
Jean
STARTING JULY 8 TH , JEAN'S GRANDMOTHER WILL HAVE A POST ON CANNING. SHE WILL HAVE CANNING FRUIT, VEGETABLES, MEATS, JAMS, JELLIES AND MORE. SHE HAS AS MANY DAYS THAT WEEK SHE NEEDS, SO START ASKING YOUR QUESTIONS NOW, SO WE CAN GET YOUR ANSWERS IN THE POST.
13 comments:
Good Morning Everyone,
Jean thought she would come up with recipes of fruit and vegetables although her next recipe is different.
Sun is shining today. Suppose to go to the 70's today.
Marilyn
If you get a chance, go to Amish America. Erik has the subject of child labor regarding a 15 year old Amish girl that lost her arm in machine while working. I left my comment there and I think some of you may find the subject interesting. I go to and read Amish America every morning. I don't always leave comments, but I do read it every day. I really enjoy it the subjects and information.
Marilyn
About canning....
I know there are things you can just can. Some things need hot water bath and I am told that some things need a pressure canner. I have read the usda guidelines as well as those by Ball, etc. MY grandmother never used a pressure canner for anything. She did sometimes use a hotwater bath though for things like soup, etc. And no one ever got sick or anything. I would like to start canning things other than apple butter or jam and could use some advice. I can not really afford to go out and buy a bunch of equiptment. THANKS!!!!! :)
This recipe looks very good. Thank you for posting it Jean. I have never canned anything, so I'm looking forward to reading how Olive does it.
I read Amish America everyday too. The diverse subjects are really fascinating, and between those posts and yours on NYS of Mind, I have been very influenced in my daily life. I truly believe that I'm a better person for it. I'm very intrigued by the life stye and thought process of the way Amish and Old Order Mennonites live. So loving, generous, and family oriented. So I would like Jean, Martha, Olive, and their families to know that their posts have an effect on our lives, and thank you for writing them. Thank you for your post too Marilyn. They're equally enjoyable.
Doreen
Hello......I can can things in a water bath but need more information on canning with a pressure canner. Also, can you can things like green beans with small potatoes in them? I am looking to become a more experienced canner this year but with recipes/items that my family will eat.
Thank you for the information that you share with us - it is much appreciated!
Chris
Hi Christine,
I think Olive is going to go over water bath and pressure canning. Show how I am, I have never canned. My Mother use to, but I never did. I am writing all of Olive's questions down for her.
Marilyn
Hi Doreen,
I never canned, either, but my Mother did. Wish I had taken the time to have her teach me.
So I am not the only one that reads Amish America. I really enjoy it to. Thank you the compliments. I will pass them on. We appreciate all of the people that read New York State of Mind.
Marilyn
Hi Chris,
I am writing down all the requests on canning for Olive. Sure she is going to do pressure canning as I had some requests for that previously which I gave her and she said she had to cover that.
Marilyn
Olive has liked all the questions coming in, so far. She wants to know what you want answered in her canning coming up. You can ask questions on any post. Olive's post will start on July 8th. I am giving her the whole week if she needs it.
Marilyn
Hot water bath canning is for acid foods....vegetables, jams, jellies, butters, anything with vinegar in it...low acid foods MUST be pressure steamed or you risk food poisoning....even in the "old" days....they pressure canned..., meats,fish,are the 2 biggest one that should be pressured canned.....you can use real cans, or glass jars in a pressure canner...You will have to buy some things...seals, used once...rings...which can be re-used..a jar lifter..is a great investment....only a few dollars...a box of rings and seals(you can buy them as a set),would be about 4 dolalrs..you can buy rings only, or seals only...seals are about a dollar..depending on where you shop.anything you make fresh on a regular basis, can be canned...Canning is for quantity....You can but several different sizes of water bath canners..small, medium, large..depending on your need..they fit a different quantity of jars at a time...Some foods do well in hot water bath, but not so well in a pressure canner...green beans can be done either way...but I find them to get mushy and turn color a bit, in a pressure canner...same with peas....potatoes do better in a pressure canner than hot water bath...so...read your Ball canning books well..there are tons of books on canning out there..look at the library too...Canning involves a pretty exact way of doing things...and it takes a teeny bit of time...to be sure your seals are boiled just long enough to be soft...sealing is important too...to get a good seal before you put in a canner...trial and error for beginners...just like anything else in the kitchen. Caution is the watch word on canning....and remember...a lot has to do with how much you have fresh....what you want to do with it...how much you want "to put by", for a year...an example would be, to do a canning of apple juice, that would be 7 qts., takes a bushel of apples.......if you have a lrage family, or love apple juice....you need a LOT of apples...to justify canning...canning takes a lot of water....and gas (or electric, depending on your stove)-you have to bring a full canner of water to a boil...first....then add the jars..and bring to a boil again....and then time the boil...pressure canning takes less water...and you do not have to bring it to a boil first...you put hot water in...jars in, seal the canner lid...then it comes to a boil, stem builds...then you time....so...a lot of thought has to go into canning...sometimes it is easier to freeze, or dry....canning is hard work, on hot days! Because the foods all seem to come in Aug, thru Sept, even early Oct.....lots of lifting of heavy pots of cold water first to the stove, then boiling hot water..after all is done! although the boiling water after..is great to pour on weeds to kill them!
In the "old days", (I am 61), my Grandma had a canning kitchen....it was either in the basement, where it is cooler...or it was a separate space from the house..where the heat of canning did not bother the rest of the house..canning gets the kitchen very hot....
Hi Sue Ann,
Thank you so much for what you have written on canning. It is very interesting and I know will help a lot of our readers.
Marilyn
Hi Jean-
My husband's grandmother used a term , years ago..when I first met her..when she was describing a gelatin mold...your "soft in the center", she called , "livery"!! It took me a bit..to understand what she meant! I think your soft in the center is much more appetizing...for a jello salad...then livery!!! hahha!!!
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