Muriels Orange Jello Dessert Recipes

Steps:

• Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry.
• Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
• Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F.
• Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool.
• Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside.
• In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot.
• Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley.

Steps:

• In a large mixing bowl, pour 2 cups boiling water over the orange an lemon jello mixes.
• Stir until dissolved.
• Stir in tin of frozen orange juice.
• Add 1 cup of the juice reserved from the mandarin oranges and canned pineapple.
• Add the drained oranges and pineapple.
• Pour into mold (or glass dish/decorative bowl).
• Refrigerate until firm (2 hours or overnight).
• Unmold and enjoy.
• Cooking time is actually time spent waiting for gel to set.

Steps:

• MIx jello as directed on box,add pineapple that has been drained and chill.
• Mix 1 cup pineapple juice,1 tablespoons Lemon juice,3/4 cups sugar,2 Tbsp.flour,and 2 beaten eggs.
• Cook until thick and let cool.
• Pour over jello.
• Top with nuts.
• MIx Dream Whip according to directions and mix in cream cheese until smooth.
• Pour over mixture and top with nuts.

Steps:

• Mix crust ingredients and press onto bottom and slightly up the sides of a buttered 9 x 13 x 2 inch pan.
• Mix Jello, water, and sugar together. Chill until thick but not stiff. Whip the evaporated milk to the consistency of whipped cream. Fold into the Jello mixture. Pour into the graham crust and chill until firm. Garnish with extra graham crumbs.

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.

Steps:

• Add pineapple juice and boiling water to Jello.
• Mix milk with pudding and whip until thick.
• Mix Jello and pudding mixtures together and beat slowly, add pineapple, chill 1 hour.
• Add Cool Whip and oranges on top.