Who knew that Jell-O could be added to so many dishes?
My mom gave me her Jell-O cookbook, "The New Joys of Jell-O," that she received as a wedding gift in 1973. I'm figuring 1973 was smack dab in the middle of the great Jell-O boom, because according to this WHACK cookbook, you can add Jell-O to basically anything.
Don't believe it?
How about a stunning Salad Nicoise - as seen on page 67? The ingredient list: tuna, tomato, green beans, olives, green peppers, onions, hard boiled egg, lettuce, mayo, cream, anchovy and the seemingly secret ingredient...Lemon Jell-O! I'm imagining it to be the glue that holds the whole dish together. Those who threw up a little bit in their mouths, please raise their hand. (Yeah, me too.)
My favorite chapter happens to be "Things You Never Thought Of" because, really - the whole book should be titled that! I'm not going to spill the beans too much, but I'm thinking that it might be fun to host a little Jell-O party. I mean, this cookbook pretty much has a 5 course meal planned out, including appetizers. I'll blame it on having a broken oven. Dare me?