One of our dear neighbors was returning from an extended trip on the mainland. They had some unexpected medical challenges while they were gone and had to delay their return for several weeks. One of our other neighbors was taking excellent care of their yard and garden. Art mowed their lawn and we all watched over the house.
We decided to make a dinner to welcome them home since we knew how exhausting it is to return from travel. Art grilled some teriyaki chicken and zucchini that I'd marinaded. Mom made namasu (pickled cucumbers) and rice. I cooked some super sweet corn and decided to use this excuse to make a Rainbow Jello. I mentioned this to Kay G. of Georgia Girl With an English Heart and she asked how you make it. She'd mentioned that they don't call it jello in England. They call it jelly.
I promised to post the recipe.
We decided to make a dinner to welcome them home since we knew how exhausting it is to return from travel. Art grilled some teriyaki chicken and zucchini that I'd marinaded. Mom made namasu (pickled cucumbers) and rice. I cooked some super sweet corn and decided to use this excuse to make a Rainbow Jello. I mentioned this to Kay G. of Georgia Girl With an English Heart and she asked how you make it. She'd mentioned that they don't call it jello in England. They call it jelly.
I promised to post the recipe.
Jello Layers
5 packages (3 oz. each) different flavors of jello
5 envelopes unflavored gelatin
6 1/4 cups hot water
Dissolve each package of jello and 1 envelope of unflavored gelatin, using 1 1/4 cups hot water, in separate bowls.
Hint: I dissolve the gelatin and jello with 1/4 cold water first and then add 1 cup of hot water.
Hint: I dissolve the gelatin and jello with 1/4 cold water first and then add 1 cup of hot water.
Milk Layers:
1 can (14 oz.) condensed milk
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups hot water
Dissolve 2 envelopes of gelatin in cold water. Add the dissolved gelatin to the hot water and condensed milk.
Grease a 9 x 13 x 2 inch pan. Pour one flavor of jello into the pan and set in the refrigerator for about 20 minutes. Add 1 cup of the condensed milk mixture and set for another 20 minutes. Before adding the remaining layers, be sure that each previous layer is set. Layer remaining jello flavors, alternating with milk mixture, ending with jello on top. Refrigerate each layer. To serve, cut into diagonal pieces.
I was happy to be able to bring these over to our neighbor for a cheerful dessert.
I had more than enough so my nephew very happily drove over so he, my brother and sister-in-law could enjoy it as well.
Mom loves this dessert. It's a bit time consuming to make but I love the effect. I cheat and put the jello in the freezer to hurry it along between layers.
As I told Kay G, jello is a favorite with a lot of people in Hawaii. It must be the color and jiggle. One of these days, I'll have to make it on the mainland and see what they say.
Postscript: By the way, make sure you put the condensed milk mixture between the layers. There was one time that I skipped it because I didn't have a can of condensed milk and ended up with black jello. You need the white separation to see the different colors!
Postscript: By the way, make sure you put the condensed milk mixture between the layers. There was one time that I skipped it because I didn't have a can of condensed milk and ended up with black jello. You need the white separation to see the different colors!
It's beautiful. I'd love to try it (eating the Jello, not making it). In Israel we don't even have 5 different flavors of Jello.
ReplyDeleteYou'd be shocked to see how many different flavors of jello we have! We even have mango.
DeleteWhat is the blue one called?
DeleteI believe that was blueberry. I can't find that or the purple color which I think was grape at the commissary. I have to get it at the local market.
DeleteI love the neighborhood friendships that grow strong in Hawaii. We have the break in the seasons and therefore fewer get-togethers. I am going to make that jello for my grandchildren...they will love it!
ReplyDeleteThese look amazing! Namasu recipe next please!
ReplyDeleteNamasu? There's a million recipes for that on line. Here's one that looks like what mom does.
Deletehttp://www.food.com/recipe/kiyuri-namasu-cucumber-salad-278729
One of these days, I should really watch her to get the recipe. Trouble with her is that she does it by taste.
Wow! That is a really pretty dessert, Kay. Lots of work but the effect makes it worth the effort. :-)
ReplyDeleteIt really is pretty, but I rarely make it because it does take time and effort to make it.
DeleteThat looks like an awful lot of work, but it sounds as tho' your efforts are much appreciated. I loved hearing about how the neighbors pitched in to take care of the yard and garden. Good neighbors are a treasure.
ReplyDeleteYou're absolutely right about neighbors.
DeleteWhat a pretty dessert. Jelly tends to be associated with children's, so we don't use it much at othe times, though I always enjoy it when I do make it.
ReplyDeleteI remember when we were in Egypt and we made some peanut butter and jam sandwiches. There was an Englishman on our tour and he said, "No thank you. We only give peanut butter sandwiches to children." Yikes! Or was that only for breakfast? Oh dear. I can't remember for sure.
DeleteI know you love your Mom. That's a lot of work. Dianne
ReplyDeleteHow nice that everyone pitched in to take care of your neighbors house. I know they must have really appreciated that.
ReplyDeleteThe Jello dessert is really pretty. I agree that it is lots of work, but a very satisfying result.
I got my recipe for Rainbow Jello from a class Son #1 took when he was in elementary school. IT has SIX layers, arranged in the colors of the rainbow spectrum (ROY G BIV) and uses sour cream instead of condensed milk. Other than that it's the same :-) Everyone loves it.
ReplyDeleteNo kidding? Sour cream? That is very intriguing.
DeleteThis dessert is really cute. Ah, to have the power to make a rainbow! Kermit the frog and the Rainbow Connection would be delighted. DrumMajor
ReplyDeleteI'll have to sing that the next time I make it.
DeleteOh how fun! I must try this for the grand kids!
ReplyDeleteOh YES! Grandkids would love this!
Deleteoh, I love it! I must try it!
ReplyDeleteOh Kay(s) !
ReplyDeleteAloha
My grand daughters will be making this the instant I give them the instructions. This is too cool. (We like jello, too.)
ReplyDeleteLooks wonderful!!!
ReplyDeleteWow...how thoughtful and such good neighbors you are. Caring that way seems to happen only with family these days, if there is enough time for that even.
ReplyDeleteThanks for the recipe.
L...w
We do have lovely neighbors. That's the reason mom refused to leave this house and we had to build on top. We're still not done with the renovation. We're going to have to concentrate on that again soon.
Deletenever thought you could mix the colors
ReplyDeleteOh yes! People in Hawaii make ALL kinds of different things with jello.
DeleteYou should have concocted a dessert during your Utah trip. Jello is virtually the State dish in the Beehive State.
ReplyDeleteNo kidding? I had no idea! I wonder if they make this too.
DeleteI hardly hear of anyone eating jello any more. Maybe it's not a California dish, at least not with those I know. My daughter wouldn't eat it as it's got gelatin in it which is made out of cow's hooves so not vegan friendly. Also, so much sugar!
ReplyDeleteAs for your dish, how long did it take you to make that? Ten layers at 20 min each would be 200 minutes, almost 4 hours?
It probably took me about 3 hours and I didn't mind it because I was preparing the marinade for the chicken as well other items for the dinner. I was also cheating by putting the layers in the freezer which cut the time considerably.
DeleteOh, yes, I do remember putting jello in the freezer to help it set. I've not bought a box of jello in at least 25 years.
DeleteYou could wait five minutes in between each layer and make marble jello! :-)
ReplyDeleteTrust an artist to think of this. My friend cuts up the different colors and drops them into the white mixture and you get a colorful marbleizing effect.
Deletefun idea and they even have sugar free jello these days...
ReplyDeleteThanks Kay for answering the question I didn't ask: Why the milk layer? Guess black jello would be good for Halloween. Oooo, mango jello; haven't seen that. DrumMajor
ReplyDeleteWhat a wonderful thing to do for your returning friends. And thank you for the recipe. This looks so festive and delicious. When I first came to the States it took me a while to understand that the jelly I knew in England was jello over here.
ReplyDeleteI actually do like Jello but I have not made any for a very long time. It's very much out of vogue here. But what fun!
ReplyDeleteYou can also make Broken Glass Jello which doesn't require waiting for each new layer to chill.
ReplyDeletehttp://www.foodlibrarian.com/2009/03/broken-glass-jello.html
Thanks so much. I do have a friend who makes this all the time. It's great too. I'll think about this for the next time.
DeleteI am so TICKLED that you have this post as to how to make your Rainbow Jello! and you are a doll to mention me too!
ReplyDeleteWhat a colorful sweet treat to make and I love the idea of taking it along as a gift. Talk about OVER THE RAINBOW!!
I will let you know when I make it, my Dad would be so impressed if I brought it to a family gathering!
Thanks again!
Love,
Kay G.