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 Krystyna's Knickknacks

Krystyna's Knickknacks

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 Welcome to my eBay Store. Please look around and maybe something catches your eye. We have handmade New Aprons. We have Jell-O Molds. We have new Radio Flyer Wagons. Please add me to your list of favorite sellers and visit often. Thank you for your business

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General Interest
  

MOST MOLDS I LIST ARE VINTAGE OR PREVIOUSLY OWNED. I ALWAYS TRY TO DESCRIBE THE FLAWS BUT PLEASE KEEP IN MIND, VINTAGE PIECES DO HAVE A PAST LIFE AND MIGHT HAVE OTHER SMALL IMPERFECTIONS. PLEASE READ EACH DESCRIPTON BEFORE YOU BUY. I HAVE COPPER, COPPER COLORED, PINK METAL COLORED AND ALUMINUM MOLDS.

I ACCEPT PAY PAL WITH A CONFIRMED AND CORRECT SHIPPING ADDRESS. SORRY, I AM NOT RESPONSIBLE FOR PACKAGES SHIPPED WITHOUT INSURANCE.

 From molds to wonderful deserts. Of course you can use the molds for decoration because they are beautiful all by them selves. But what if you use them for the one thing they were designed to be. Just molds for our imagination.

Tomato Aspic Mold

Container: Gelatin mold

Prep Time: 20 minutes

Cook Time: 5 minutes

Serving Size: cup

Servings: 10

Ingredients

- 2 cups tomato juice, cold and divided

- 2 1/2 cups tomato juice, heated until hot

- 3 tablespoons unflavored gelatin (3 envelopes)

- 1 tablespoon lemon juice

- 1/4 teaspoon garlic salt

- 1/4 teaspoon onion salt

- 2 teaspoons Worcestershire sauce

- grated carrots

DIRECTIONS:

# Place 1-1/2 cups of cold tomato juice in large mixing bowl and disperse the gelatin over the juice.

# Allow juice and gelatin mixture to stand for 5 minutes so the gelatin softens.

# Add 2-1/2 cups of tomato juice to saucepan. Heat until hot and remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice, approximately 2 to 3 minutes. Remove from heat.

# Pour in the remaining 1 cup of cold juice.

# Add lemon juice, Worcestershire sauce, garlic, and onion salt to juice mixture, blending all ingredients together well.

# Peel carrots and grate into small pieces.

# Refrigerate until slightly thickened. Add carrots and stir into aspic mixture to evenly distribute the pieces. Then pour contents into salad mold.

# If individual servings are to be prepared, pour juice mixture into 10 small molds holding 1/2 cup each. If one large mold holding 10 servings is to be prepared, pour tomato mixture into a mold that will hold 4 cups of liquid.

# Refrigerate until mixture fully gels and is then ready for serving.

# Note: To add a spicy flavor to the aspic, before chilling add a few drops of hot sauce if desired.

  

Tuna-Cheese Salad Mold

1/2 cup water

2 packages gelatin -- 1 tbsp each

1 cup chicken broth

1/2 cup cheddar cheese, shredded

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon onions -- minced

1/2 teaspoon Worcestershire sauce

1/8 teaspoon salt

1/8 teaspoon black pepper

7 ounces canned tuna -- 1 can

1/2 cup toasted almonds -- slivered

1/2 cup olives -- pitted

 

* This recipe calls for stuffed green olives, but black olives are also good 

if you prefer them.

 

Place the 1/2 cup cold water in a small bowl, add gelatin and let 

stand 5 minutes to soften.

 

In a saucepan, heat the broth until very hot, add the softened 

gelatin and stir to dissolve.

 

In a large bowl place the 1 cup mayonnaise; add gelatin mixture 

slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon 

juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is 

slightly thickened.

 

Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use 

a fish mold if you can for an impressive dish. Invert the mold to drain 

excess oil.

 

If using almonds, blanch, sliver then toast, or buy already prepared 

ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced 

olives.

 

Fold the tuna, almonds and olives gently into the gelatin mixture. 

Place the mixture into the greased mold and chill until firm. Unmold onto a 

bed of lettuce and decorate, using olives for the "eyes".