This is another dinner that I made so long ago that I almost completely forgot it. The only reason I know that I made this dinner and that I had to eventually write about it is because I have been carrying around the recipe card for No.30 in my datebook (yes, I still use a datebook) for months and months on end. So aside from that, the only proof that I made this dinner is the one measly photo of it that was in my camera.
This dinner was so long ago that it took me a while to remember who was with me. But I finally deduced that I was joined by my Ohio friends Leah and Todd. I believe this was right after the untimely death of Dearly Departed Cleve. And speaking of Cleve: if he is reading this from the ether, I want him to know that if my psychic tells me he was cheering on the Ravens in the Super Bowl yesterday, I will be very disappointed in him. Not mad. Just disappointed.
But anyhoo, here is No. 30!
So there it is. Looking at the photographic evidence does jog the memory a bit. That there in the top left corner is some Rice-A-Roni. Going in a clockwise manner, the snow peas were simply steamed. The salad consisted of cherry tomatoes and red onions (fromRelay Foods) in a balsamic dressing with some crumbled blue cheese. The shrimp were boiled and chilled and served with my own cocktail sauce (ketchup, tons of horseradish, lemon juice, Worcestershire sauce, and Old Bay). The lamb was basically a Stroganoff. And if I recall correctly, an fairly enjoyable dish.
It truly is a shame that there was no photographic evidence of my Jell-O dish. In individual ring molds I made Tahitian Delight from The Joys of Jell-O. I chose it because Leah absolutely adores shredded coconut. Here’s the recipe:
- 1 sm. pkg. lime or strawberry Jello
- 1 c. boiling water
- 1 (8 3/4 oz.) can crushed pineapple
- 1 med. banana, sliced
- 1/2 c. coconut flakes or chopped nuts
Dissolve Jello in boiling water. Drain pineapple, measuring syrup. Add water to make 1 cup; add to Jello. Chill until very thick. Fold in fruit and coconut. Pour into individual molds. Chill until firm. Unmold. Makes 3 1/2 cups or 6 servings.
This was delicious. I find it unnerving the way that banana ends up looking in gelatin–all tan with brown and black flecks–but it tastes good. And really, that is all that matters.
In closing, I will now make my obligatory Super Bowl comments.
Congratulations to you and your fans for your victory in the Super Bowl. Although I did not particularly enjoy the raucous celebrations on St. Paul Street last night (and gunshots), the firework display was nice. Thank you for not vandalizing my car. But if I ever hear anyone chant that fucking White Stripes song again it will be too soon.
P.S. Also, thank you for beating the 49ers and preserving the Steelers’ reign as the team with the most Lombardies.