Jello - Take 2

A few months ago (blog of April 23) I wrote of the waning and rise of popularity of Jello. These desserts and salads make an easy to make and take dish. A recent meeting of our Extension women's group seemed to be the Day of Jello, as several varieties were presented.
This month I've made a couple of good recipes that I'll do again. The Rhubarb Pear Gelatin makes a good tart/sweet dessert or salad and used one of my favorite flavors - Rhubarb. It is from a Taste of Home magazine of 13x9 (pan) recipes. The Creamy Orange Fluff salad is from Kids A Cookin', (http://www.kidsacookin.org)  K-State Extension website for children's recipes. We made it in quantity to serve 120 for Vacation Bible School supper and I didn't get a photo. But it was well liked!

Rhubarb Pear Gelatin                                              

 3 (3-oz) packages strawberry gelatin

2 cups miniature marshmallows, divided

4 cups sliced fresh or frozen rhubarb

2 cups water

⅔ cup sugar

2 cups cold water

1 can (15 ¼ oz) sliced pears, drained and chopped

1.     Place the gelatin and 1 cup marshmallows in a large bowl; set aside.

2.     In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears, and remaining marshmallows.

3.     Transfer to a 13/9-in. dish. Refrigerate for at least 6 hours or until firm.

Note: using frozen rhubarb is actually better; the freezing process breaks up some of the fibers and makes the rhubarb softer.

Orange Fluff Salad        

1 container (12 oz) low fat cottage cheese

1 package (3 oz) orange gelatin

1 can (8 oz) crushed pineapple with juice

1 can (11 oz) mandarin oranges, drained

1 cup whipped topping

Directions: 

Combine cottage cheese and gelatin powder in mixing bowl.

Fold in pineapple, drained oranges and whipped topping. 

Chill until serving time.