supposed<\/em> to do in show business, even when it is far from the truth\u2014I said yes!\u00a0 (As a restaurant critic, it had been years since I had even whipped-up that Jello! And I had never really cooked, per se, except in junior high school.) But I figured I\u2019d come up with something.\u00a0 And I had always wanted to cook on TV!\u00a0 (Still do.)<\/p>\nThey wanted me to do two recipes on the show, so I asked Fred Deni, the owner of my favorite Los Angeles eatery, Back on Broadway, if I could use one of their famous entrees, a shrimp dish.\u00a0 He said yes, but my performance of it turned-out to be the comedy highlight of the show!\u00a0 I never knew that shrimp start-out gray-ish, so I was shocked when I saw them on the air! Good thing I had this delightful, and beyond-easy, dessert at the ready. And it was a big hit! They even asked me for permission to use it in the Hour Magazine Cookbook<\/em>, (which I\u2019m still waiting for my copy of.)<\/p>\nFor some reason, it popped into my head recently, (maybe because I can still enjoy the sugar-free version of it,) which made me want to share it with you, (now that I\u2019m on a recipe roll here on INAM<\/em>.)<\/p>\nSo, here it is already!:<\/p>\n
BAVARIAN CREAM JELLO<\/span><\/strong> (Really, any brand of gelatin will do, but, since this is a recipe from the actual Jello brand pamphlet, that\u2019s the word I\u2019m going with.)<\/p>\nINGREDIENTS<\/strong><\/span> (for the basic one)<\/p>\n1 cup boiling water
\n1(3 ounce) package of strawberry Jello (You can use sugar-free, which I recommend)
\n1 cup cold water
\n1 cup whipped cream, chilled (Preferably one in a tub, rather than a can. Or whip it up yourself from scratch, to taste extra yummy!)<\/p>\n
DIRECTIONS<\/strong><\/span><\/p>\nPut Jello in a bowl, (I use the same dish I\u2019ll serve it in,) and pour boiling water over it, stirring until dissolved. (In other words\u2014make Jello!!!)
\nThen add-in 1 cup of cold water, and chill until not quite set.
\nHere\u2019s the tricky part\u2014to make you feel like you\u2019re actually creating a dessert! Beat the almost-set Jello until foamy. (I\u2019ve just always used an old-fashioned hand-whip. But it really is easier with an electric hand blender.)
\nFold-in the whipped cream.
\nYou can pour it into four individual dessert dishes, if you like, but I just make the whole thing in a pretty Corningware dish to begin with, or a glass one, and leave it in there. Why hassle, and have other dishes to wash? (You\u2019re welcome, Mr. X!) Chill until firm.<\/p>\n
IF YOU WANT TO GET FANCY:<\/strong><\/span><\/p>\nFirst thaw 1 (10 ounce) package of frozen sliced strawberries. Drain it, and use the \u201cjuice\u201d as part of the cold water in the recipe. Fold the strawberries into the Jello along with the whipped cream.<\/p>\n
IF YOU WANT TO GET EVEN FANCIER:<\/strong><\/span><\/p>\nAdd \u00be cup shredded coconut along with the whipped cream.<\/p>\n
TO GET SUPER-FANCY:<\/strong><\/span><\/p>\nMake it in an interesting mold, and top it with whipped cream and fresh<\/em> strawberries.<\/p>\nI can taste it now! Yum!!!<\/p>\n
Enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"BAVARIAN CREAM JELLO For my part of the Easter brunch that Mr. X and I attended yesterday, I made two-tone Jello Easter e-words. And they were a hit! There were big smiles all around, even before the guests took one bite; the e-words were just so fun to behold! They reminded me that I always<\/p>\n
Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":24392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-24385","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes"],"_links":{"self":[{"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/posts\/24385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/comments?post=24385"}],"version-history":[{"count":8,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/posts\/24385\/revisions"}],"predecessor-version":[{"id":28011,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/posts\/24385\/revisions\/28011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/media\/24392"}],"wp:attachment":[{"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/media?parent=24385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/categories?post=24385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/itsnotaboutme.tv\/news\/wp-json\/wp\/v2\/tags?post=24385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"exps36051_CWX1154012A10_12_1b\"](\"http:\/\/itsnotaboutme.tv\/news\/wp-content\/uploads\/2016\/08\/exps36051_CWX1154012A10_12_1b.jpg\")
<\/a>So, years later, towards the beginning of my show, Karen\u2019s Restaurant Revue<\/em>, when I was always invited to be a guest on talk show after talk show, I got a call from the (now dearly departed) Hour Magazine<\/em>.\u00a0 They wanted me to come on and\u2026cook!\u00a0 When they asked if I do<\/em> cook, for the first time ever, I did what you\u2019re supposed<\/em> to do in show business, even when it is far from the truth\u2014I said yes!\u00a0 (As a restaurant critic, it had been years since I had even whipped-up that Jello! And I had never really cooked, per se, except in junior high school.) But I figured I\u2019d come up with something.\u00a0 And I had always wanted to cook on TV!\u00a0 (Still do.)<\/p>\n