Thursday, January 7, 2010

Some Tidbits For You

Paul and I were invited to the Blaine's for Christmas dinner and when I asked what to bring, Gloria suggested strawberry pretzel jello salad. I immediately balked for two reasons: I've had it a bazillion times and I don't know where the recipe is. The first time I ever had it was at a church lady jello salad fiesta at the Catholic church in Manteca many years ago. Loved it.

Even farther back is Grandma Brown's bodacious Cranberry Jello Mold. I swear she served it at every family gathering and we all fell on it like a pack of wolves. She used her Tupperware ring mold to create a tres chic presentation. Regardless of not knowing where the recipe was I suggested cranberry jello and got the go-sign. I thought I had inherited the ring mold but couldn't find it - probably chucked it as plastics get sticky after 30 years or so. I had found a recipe in the newspaper which called for chopped celery (suspicious) and crushed pineapple (maybe okay) and mayonnaise (ugh) on the side!!!!! I called my mother and she knew the recipe. Man is it simple. Served it in a pretty glass bowl and then ordered a Jel-Ring Mold from Tupperware and it came today. I want to mold something.

Cranberry Jello Mold

One 6 oz package cherry jello
2 cups boiling water
One 8 oz carton sour cream
1 can jellied whole cranberries

Pour boiling water over jello in heat-safe bowl. Stir to dissolve completely. Let cool a little. Whisk in sour cream. Break up jellied cranberries and mix well into jello. Let cool somewhat before pouring into bowl or mold. Follow directions that came with your mold. If you use a mold, invert onto a chilled serving plate.

I was a little nervous about serving this but it came out good and got good reviews. Grandma B. was a fabulous candy and pie maker. I just wish I had been interested in learning from her back then; alas, I was only interested in eating her productions.

On Christmas morning I had my mother and a couple of friends over for brunch and decided to make a crustless quiche, among other treats. I had made it once before, making it gluten-free and drop-kicking the usual blah blah blah swiss cheese. I'm partial to pepper jack cheese, as I like a little heat. This is pretty simple; I used a 9 inch pie plate for baking and used a combination of heavy cream and the 2% milk I always keep on hand. Couldn't see any point in buying whole milk for just one cup. If you want you can try using lower fat milk but I haven't tried it and so can't recommend it. It is a special occasion dish so enjoy yourself!

Crustless Pepper Jack Quiche

1 cup chopped onions
1 cup diced ham from the deli (1/4 lb)
1 Tb unsalted butter
8 oz shredded pepper jack cheese
4 large eggs
1 1/2 cups heavy cream
1/2 cup 2% milk
(or 1 cup heavy cream and 1 cup whole milk)

Preheat oven to 425, rack in middle of oven.
Butter pie plate.
Cook onions and ham in butter over medium high heat until golden, about 5 minutes.
Spread in dish, evenly distribute cheese over top.
Whisk together eggs, cream, milk and 1/2 teaspoon pepper and pour over cheese.
Bake until top is golden and custard is set with slight wobble, up to 30 minutes. Start checking by 20 minutes or so.
Cool a little. Serve by spooning it out. Serves 6 easily.

Really rich and good. Good leftover too, just warm it up a little.
Please comment me and let me know if you try these out!


  1. You sure took me back with that jello mold. Reading on…I’m sooooooooo hungry for breakfast now. Gonna try your crustless quiche, can’t wait to try.


  2. Add a little cayenne pepper to the eggs for more flavor, if you like. This morning I grated some parmigiano over the top towards the end of baking.

  3. Add a little cayenne pepper to the eggs for more flavor, if you like. This morning I grated some parmigiano over the top towards the end of baking.