Today's recipes come from a 1978 ad.
2 envelopes Knox Unflavored Gelatine
1/2 cup cold water
1/2 cup boiling water
1 1/4 cups sugar
1 small orange, cut up (including peel)
3 cups cranberries
In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.
Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings.
Irish Coffee Dessert
2 envelopes Know Unflavored Gelatine
1 cup cold milk
1 cup milk, heated to boiling
2/3 cup sugar
2 tbsp. instant coffee powder
1 oz. Irish whisky
1 oz. creme de cacao
1 cup (1/2 pt.) whipping or heavy cream
1 cup ice cubes (6 to 8)
In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.
Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.
ADDENDUM posted Monday, 19 November
Oops. I programmed this post a few weeks ago and got the dates confused.