Then, I spilled a 1/2 gallon of greasy, chicken fat-filled, used peanut oil all over the counter. That stuff moves fast. And before I knew it, it was headed for my cookbooks included my grandmother's jello-centric heirloom. This is the part when I "freaked out." I grabbed Nana's cookbook and moved it, but paper soaks up grease quite fast! I went for the other cookbooks (the ones I actually use) and tried to move them. Lesson: Grease on slick book covers = books dropping in the same grease you are trying to save them from = very unhappy and messy mom = daughter saying "Mom, you're freaking out!"
Bad news, many of my grandmother's recipes are now oily and gross. Good news, they were mostly jello based so no big loss...Sorry Nana!
I saved a doozie for you though, Nana's Apricot Buttermilk Fruit Salad. It should be noted that it doesn't actually contain apricots. And jello and buttermilk sounds almost worse than jello and tomatoes. Photos below show the grease mark. Look at how lovely it appears when held up to the light though (2nd pic) - like brand new! Could be a new process for reviving historical documents ;)
Apricot Buttermilk Fruit Salad
1 envelope unflavored gelatin
20 oz. can crushed pineapple, drained, reserve juice
6 oz. pkg apricot gelatin
2 cups buttermilk
16 oz can fruit cocktail, drained
1 cup chopped pecans (optional)
12 oz carton frozen whipped topping, thawed
Soften unflavored gelatin in 2 Tbsp of reserved pineapple juice. Bring remainder of juice to a boil. Dissolve apricot gelatin in hot pineapple juice. Stir in softened unflavored gelatin. Let cool, then add buttermilk, drained fruit cocktail, and pecans. Fold in frozen whipped topping. Pour into 13x9x2 inch pan. Chill until frim. Serves 15.
Copyright (c) 2013, Family at Your Fingertips, Jodi Bash