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Foundation Recipe

  • 1 tablespoon Great Lakes Gelatin
  • 1/2 cup cold liquid
  • 1 1/2 cup hot liquid


Soften gelatin in 1/2 cup cold liquid. Dissolve thoroughly in 1 1/2 cups very hot liquid with desired flavorings and sweetening included as a part of liquid measure. Pour into 2 cup mold and chill until firm before unmolding. Serves 4.

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Basic Fruit Salad Recipe

  • 1 tablespoon Great Lakes Gelatin
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 1/2 cup fruit juice
  • 1 1/2 cups fruit


Mix Great Lakes Gelatin, sugar and salt together thoroughly. Add very hot fruit juice and stir until gelatin is thoroughly dissolved. Add lemon juice and chill to unbeaten egg white consistency. Stir in well drained, diced fruit, canned, fresh or frozen (thawed). Turn into a 3- cup mold or individual molds and chill until firm.

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Gelatin Squares

  • 4 tablespoons Great Lakes Gelatin
  • 3 packages (3 oz. ea.) flavored gelatin
  • 4 cups boiling water

In a large bowl, mix unflavored gelatin with flavored gelatin Add boiling water and stir until gelatin is completely dissolved. Pour into 13” x 9” pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 9 dozen squares.
for Fruit Juice Squares Omit flavored gelatin and water. Sprinkle unflavored gelatin over 2 cups of cold fruit juice. Let stand 1 minute. Add 2 cups fruit juice heated to boiling and stir until gelatin is completely dissolved. Sweeten to suit the taste. Chill.

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Stabilized Whipped Cream for decorative purposes

  • 1 teaspoon Great Lakes Gelatin
  • 4 teaspoons cold water
  • 1 cup 32% whipping cream (at least 24 hours old and very cold - at least 40 degrees)
  • 1/4 cup confectioners sugar (optional)
  • 1/4 teaspoon vanilla (optional)
  • coloring (optional)

First measure and assemble all ingredients. Combine Great Lakes Gelatin and cold water, stir, and let stand until thick; then place over simmering water, being sure that gelatin completely dissolves. While this is cooling beat cream until it is of medium consistency. At this point pour dissolved lukewarm gelatin into center of cream all at once, and continue to beat. If sugar, vanilla, or coloring is to be added, it must be added before cream is fully beaten. Beat only until cream clings well to bowl. Overbeating will cause it to curdle. If cream is to be used for spreading or decorative purposes, use it at once; then refrigerate decorated cake. If it is to be used as a filler to topping, cream may stand in refrigerator for hours. Makes 6 servings.

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Marshmallow Topping

  • 2 cups of sugar
  • 1/2 cup of corn syrup
  • 1/2 cup hot water
  • 2 tablespoons of Great Lakes Gelatin
  • 4 tablespoons of cold water
  • 2 egg whites

Put sugar, syrup and hot water in a saucepan and stir well until dissolved. Cook to 238 degrees F. Remove and add gelatin which has been soaked in cold water. Beat until white and add eggs beaten stiff. Beat vigorously until mixture gets stiff.

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Vitality Drink

  • 2 tablespoons Great Lakes Gelatin
  • 1 tablespoon granular lecithin
  • 1 large banana
  • 1 raw egg
  • 2 cups low-fat or skim milk

Toss everything into the blender and let it whip for 30 seconds.

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Frozen Berry Dessert

  • 1 tablespoon Great Lakes Gelatin
  • 1/2 cup cold water
  • 1 cup boiling water
  • 1/3 cup sugar
  • 1/4 cup lemon juice
  • 1 10-oz. packages frozen berries (whole or sieved)

Stir Great Lakes Gelatin into the 1/2 cup cold water and dissolve thoroughly in the boiling water. Add sugar, stirring until dissolved, then add lemon juice. Add whole or sieved berries thawed to room temperature . Cool and when beginning to set pour into mold. Serve with dressing or whipped cream as desired. Use with any desired frozen fruit except that frozen pineapple must first be brought to a boil. Makes 6 servings.

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Citrus Sherbet

  • 1 tablespoon Great Lakes Gelatin soaked in 3 tablespoons cold water
  • 1 cup sugar
  • 2 cups water
  • few gratings of orange rind
  • 4 egg yolks
  • 1 1/2 cups unsweetened orange juice
  • 1 1/2 cups unsweetened grapefruit juice
  • 1 tablespoon lemon juice

Soften Great Lakes Gelatin in the 3 tablespoons of cold after. Place sugar, 2 cups water, and grated orange rind saucepan, bring to a boil, add egg yolks slightly beaten and boil one minute. Remove from heat and add softened gelatin. Strain, cool, add fruit juices and freeze. Makes 1 1/2 quarts or 10 servings.

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Great Lakes One Minute Icing

  • 1 teaspoon Great Lakes Gelatin
  • 2 tablespoons cold water
  • 2 tablespoons boiling water
  • 1 cup confectioners sugar flavoring

Soak gelatin in the cold water 5 minutes. Then add boiling water and stir until thoroughly dissolved. Add sugar gradually, while beating, and continue to beat until light. Flavor as desired.

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Chocolate Mousse

  • 1 tablespoon Great Lakes Gelatin
  • 4 tablespoons cold water
  • 1/2 cup boiling water
  • 1 cup sugar
  • 2 squares (ounces) unsweetened chocolate
  • 1 pint whipping cream
  • 1 1/2 teaspoons vanilla

Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly in the boiling water. Combine with the chocolate which has been melted over hot water, add the sugar and stir until dissolved. Cool, then fold in the stiffly beaten cream and vanilla. Turn into a mold, cover closely, seal and freeze 4 to 6 hours. Serves 6 to 8.

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Tomato Aspic Mold

  • 2 1/2 tablespoons Great Lakes Gelatin
  • 1/2 cup cold water or white wine
  • 4 cups tomatoes or tomato juice
  • 1 bay leaf
  • 1 tablespoon celery leaves
  • 1/8 teaspoon whole pepper, crushed
  • 1 small onion, sliced
  • 1 tablespoon parsley
  • 1 sliver garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons lemon juice or vinegar
  • red food coloring

Soften the gelatin in 1/2 cup cold water/wine. In a 1 1/2 quart saucepan place tomatoes/juice, bay leaf, celery leaves, pepper, onion, parsley, garlic, salt and sugar. Place over heat and simmer 15 minutes. Strain, while very hot, add lemon juice or vinegar and gelatin mixture. Stir until dissolved. Add coloring and let stand until cool. Pour on lightly oiled 10x14 baking sheet or in large individual oiled molds. Makes 12 servings.

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Marshmallow Candy

  • 2 tablespoons Great Lakes Gelatin
  • 2/3 cup water
  • 3/4 cup corn syrup
  • 2 cups sugar
  • 1 teaspoon vanilla powdered sugar

Measure water and in a portion of it (about 4 tablespoons) soak the gelatin for 5 minutes. Add the balance of the 2/3 cup of water to the 2 cups sugar and bring to a boil. remove from heat, add the soaked gelatin and the corn syrup, stirring until gelatin is thoroughly dissolved. When cool, add vanilla. beat until white and thick. Prepare non stick pan with a thick dusting of powdered sugar and pour the preparation in to a depth of one inch. Chill thoroughly, then turn onto a board, cut into cubes and roll in powdered sugar.

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Fruit Caprice

  • 1 10 0z. package of frozen peaches, defrosted
  • 1 10 oz. package of frozen raspberries, defrosted
  • 3 tablespoons frozen lemonade concentrate
  • 1 4 oz. can frozen orange juice concentrate
  • 2 tablespoon Great Lakes Gelatin
  • 1/2 cup cold water
  • 1 cup boiling water
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 large banana, diced
  • 1/4 cup walnut halves
  • 3/4 cup seeded Tokay grapes

Drain juice from defrosted peaches and raspberries. Preserve. Combine lemonade with peaches. Stir Great Lakes Gelatin into 1/2 cup cold water. Dissolve thoroughly in hot water. Add salt, sugar, orange, raspberry and peach juice. Chill until almost firm. Carefully fold in fruit and nuts. Turn into mold. Chill until firm. Serve with whipped cream. 10 servings.

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Salmon or Tuna Fish Salad

  • 2 tablespoons Great Lakes Gelatin
  • 1/2 cup cold water
  • 1 3/4 cups boiling water
  • 1 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar
  • 1 1-lb. can red salmon or tuna fish, shredded
  • 1 1/4 cups chopped celery
  • 1 cup finely shredded cabbage
  • 2/3 cup chopped sweet pickle Mayonnaise dressing

Stir Great Lakes Gelatin into 1/2 cup cold water and dissolve thoroughly in 1 3/4 cups hot water. Add salt, lemon juice and vinegar and cool until partially set. Then add salmon, vegetables and pickle. Mix lightly with two forks. Pour into mold. Chill until firm. Serve on crisp lettuce with mayonnaise. Garnish with paprika. 8 servings.

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Macaroni Loaf

  • 1 tablespoon Great Lakes Gelatin
  • 1/2 cup cold water
  • 1 package cream cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon grated onion
  • 1/2 teaspoon salt
  • 1/4 cup chopped celery
  • 1/4 cup chopped pimento
  • 1 teaspoon minced parsley
  • 2 cups cooked macaroni
  • 1/3 cup mayonnaise
  • 1/2 cup whipped cream

Soak the gelatin in the cold water and dissolve over boiling water. When the gelatin is completely dissolved, add the cream cheese and stir until cheese is melted. Remove from fire and add the lemon juice, onion and salt. Cool. Add chopped celery, pimento and parsley. Mix well and then add cooked macaroni, which has been broken into very short lengths. When mixture begins to thicken, fold in mayonnaise and whipped cream, mixed together. Mold and chill. Serve on crisp lettuce. Serves 6.

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Molded Seafood Salad

  • 1 1/2 tablespoons Great Lakes Gelatin
  • 1/4 cup cold water
  • 2 eggs, separated
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 1/3 cup lemon juice
  • 1 7-oz. can salmon, tuna, lobster or crabmeat
  • 1 cup salad dressing

Soften gelatin in 1/4 cup cold water. Mix egg yolks with salt, mustard, paprika, and sugar. Add milk, then lemon juice slowly, and cook over hot water until mixture thickens, stirring constantly. Add softened gelatin and stir until the gelatin is dissolved. Chill until mixture starts to thicken. Fold in fish, salad dressing, and stiffly beaten egg whites. Pour into oiled fish or ring mold and chill until firm. Unmold and garnish with watercress. Makes 6 servings.

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Fresh Lime Pie

  • 1 tablespoon Great Lakes Gelatin
  • 2/3 cup lime juice
  • 1 15-oz. can sweetened condensed milk
  • 5 egg yolks
  • 2 drops green food coloring
  • 1/8 teaspoon salt
  • 5 egg whites
  • 5 tablespoons sugar
  • 1 tablespoon vanilla
  • 7 graham crackers
  • 16 small vanilla cookies (optional)

Soften gelatin in lime juice, dissolve over hot water. Mix condensed milk, egg yolks, 2 drops food coloring and salt. Stir until smooth. Add dissolved gelatin and mix well. Whip egg whites until firm, add sugar gradually. Add vanilla. Fold first mixture into egg whites and lift into pie shell while fluffy. Top with chocolate cookie crumbs and freeze.
To make pie shell Into a 10 inch pie pan, put 5 whole graham crackers plus 2 cut into triangles, or use favorite graham cracker crust. (Optional - stand 16 small vanilla wafers around edge of pan.) Makes 8 servings.

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Applesauce Cinnamon Mold

  • 1/2 cup cinnamon hearts
  • 3/4 cups cold water
  • 1 tablespoon Great Lakes Gelatin
  • 1 cup hot water
  • Juice of 1 lemon (3 - 4 tablespoons)
  • 1/3 cup sugar
  • 1 15oz. can applesauce

Add cinnamon hearts to 1/2 cup cold water. Heat. stirring until hearts are melted. Stir gelatin into remaining 1/4 cup cold water. Dissolve thoroughly in 1 cup hot water. Add lemon juice and sugar, stirring until sugar is thoroughly dissolved. Add cinnamon water, without cooling, and applesauce. Mold as desired. Serves 8.

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Base Recipe - Lemon Jelly

  • 1/2 cup cold water
  • 1 cup hot water
  • 1 tablespoon Great Lakes Gelatin
  • 1/3 cup sugar
  • 3 tablespoons lemon juice

Place 1/2 cup cold water in bowl. Stir in gelatin. Add sugar and hot water, stirring until completely dissolved. Then add lemon juice and mix. Pour into mold which has been dipped in cold water and chill until firm. Solid fruits or vegetables may be added if desired. Makes 1 pint, 6 servings.) For other flavors, use above directions substituting strained fruit

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Eggnog Chiffon Pie

  • 2 egg yolks
  • 1 cup sugar
  • 1 cup liquor (3/4 cup sherry, 1/4 cup rum or whiskey)
  • 1 tablespoon Great Lakes Gelatin
  • 1/4 cup cold water
  • 3 egg whites
  • pinch of salt

Beat 2 egg yolks and 1/2 cup sugar together well. Add 1 cup liquor. Cook until mixture coats a spoon. Add gelatin and 1/4 cup cold water. Cool until slightly set. Beat in mixer, then fold in 3 egg whites, 1/2 cup sugar and salt. Pour into baked shells and chill. Garnish with whipped cream and nutmeg.

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Raspberry Pie

  • 1 tablespoon Great Lakes Gelatin
  • 1/4 cup cold water
  • few grains salt
  • 1 pint berries and juice, fresh, canned or preserved
  • 1 cup whipping cream or evaporated milk

Soak gelatin in the cold water 5 minutes. Drain juice from berries and bring to boiling point. Add gelatin and stir until thoroughly dissolved. Put in salt and set aside to cool. When almost set, add berries and pour into previously baked pastry shell. When firm and ready to serve, cover top with whipped cream or whipped evaporated milk. If fresh fruit is used, add necessary sugar. This same recipe may be used for other berry pies.

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Meat Loaf

  • 2 tablespoons Great Lakes Gelatin
  • 1 cup cold water
  • 2 cups stock - well seasoned
  • 1 onion, peeled and sliced
  • 1 stalk celery
  • 1 tablespoon lemon juice
  • 2 cups chopped cold cooked veal, ham, beef or chicken
  • 1/2 cup canned pimentos cut into thin strips
  • 1/2 tablespoon finely chopped parsley or celery leaves

Soak gelatin in the cold water. Add onion and celery to stock, bring to the boiling point, let boil three minutes, strain and pour over soaked gelatin. Add lemon juice and when mixture begins to stiffen, add meat, pimentos, and chopped parsley. Turn into brick mold, first dipped in cold water, and chill. Remove from mold, and cut in slices for serving.

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Caramelized Rice

  • 1 tablespoon Great Lakes Gelatin
  • 1/4 cup cold water
  • 3 cups hot milk
  • 6 tablespoons brown sugar
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/3 cup rice

Soak gelatin in the cold water 5 minutes. Boil rice until almost tender in 2 cups milk and 1/4 teaspoon salt. Cook butter and brown sugar until it threads, add to rice and finish cooking. To this mixture add softened gelatin, dissolved in 1 cup hot milk. Pour into mold and chill.

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Chicken Salad

  • 2 tablespoons Great Lakes Gelatin
  • 1 cup chicken stock highly seasoned with onion, celery, salt and pepper
  • 3/4 cup hot water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken, shredded
  • 1/4 to 1/3 cup sliced olives or shredded pimento
  • 1/2 cup diced celery

Soak gelatin for 5 minutes in 1/4 cup of the chicken stock, cold. Heat remainder of chicken stock, add hot water and in this dissolve the gelatin thoroughly. Then add lemon juice, salt, pepper, and stir well into the mixture. Cool and when mixture begins to stiffen, fold in the shredded chicken, celery and olives or pimento. Mold and chill before serving. Garnish with lettuce and mayonnaise. Serves 6.

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Aunt Debby's Protein Bars

  • 2 1/2 cups Oats
  • 1 cup dried Cranberries
  • 1 cup peanuts
  • 1 cup coconut
  • 1 cup sunflower seeds (shelled)
  • 1 14 oz. condensed milk
  • 1/2 cup Collagen Hydrolysate Gelatin (pure protein powder) optional

Mix dry ingredients together. Warm the condensed milk in microwave. Pour over dry ingredients. Mix thoroughly. Press firmly into 13 x 9 pan sprayed with olive oil. Bake 1 hour at 250 degrees.

To cut when cool turn pan up side down on cutting board flip over and cut with sharp knife. Variations: Crushed dark chocolate chips, shaved almonds, or anything else you may want to substitute for something above.

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