LeRoy Pennysaver & News

LE ROY PENNYSAVER & NEWS - FEBRUARY 11, 2018 National Jell-O Week February 11 – 17 by Lynne Belluscio It’s official - Mayor Greg Rogers and the Village Board on February 5, voted to proclaim National Jell-O Week. I called the folks I know at Jell-O in Chicago, and they told me that they hadn’t made any plans to celebrate in any special way and there would be no advertising. Never the less, each year we receive calls asking about National Jell-O Week. Usually the folks in Utah have some kind of spe- cial event because it was in Utah where in 2001, the state legislature declared Jell-O the official “state snack.” And they declared that the first full week in February would become National Jell-O Week. The follow- ing year, the Jell-O Gallery sent an exhibit to Salt Lake City for the 2002 Olympics. That just happened be during National Jell-O Week. Yes- terday, we had a tour of folks from the Church of the Lat- ter Day Saints and many of them were from Utah. They shared wonderful Jell-O stories. I told them, in 2002, I became an official “Utahan” and have a certificate signed by the governor to prove it. So what will happen in LeRoy during National Jell-O Week? Well, I think it will probably go unnoticed. Maybe some year, the local restaurants will have Jell-O on the menu and will serve some historic recipes.Maybe, next year, everyone in LeRoy can wear their Jell-O shirts to work. Maybe next year, there can be a Jell-O cook off. Who knows, maybe next year there could be a Jell-Shot contest. The one good thing, is that Febru- ary is too cold for Jell-O wrestling. So this year, with no other activities compet- ing for time on the calendar, the Jell-O Gallery will have seven days of specials: Sunday, February 11 (museum open 1 to 4) Raspberry Day - All rasp- berry Jell-O shirts ½ price Free recipes for raspberry Jell-O with a purchase of a box of Jell-O Monday, February 12 (museum open 10 to 4) Lemon Day - All lemon Jell-O shirts ½ price Free recipes for lemon Jell-O with a purchase of a Box of Jell-O Tuesday, February 13 ( museum open 10 to 4) Lime Day - All lime Jell-O shirts ½ price Free recipes for lime Jell-O with a purchase of a box of Jell-O Wednesday, Valentines Day (Museum open 10 to 4) Strawberry Day - All strawberry Jell-O shirts ½ price Free recipes for strawberry Jell-O with purchase of a box of Jell-O Thursday, February 15 (Museum open 10 to 4) Grape Day - All grape Jell-O shirts ½ price Free recipes of grape Jell-O with purchase of box of Jell-O Friday, February 16 (Museum open 10 to 4) Orange Day - All orange Jell-O shirts ½ price Free admission to anyone wearing a Syracuse Uni- versity shirt. Saturday, February 17 (Museum open 10 to 4) Your favorite Flavor day – All Jell-O box shirts, ½ price We wish everyone a happy Jell-O Week and here are a couple of great Jell-O ideas to try: Raspberry - Yogurt Pie: Mix one 3 oz. pkg of rasp- berry Jell-O with 2/3 cup boiling water. Stir until dis- solved and add 1 cup vanil- la frozen yogurt and 2 cups thawed Cool Whip and 1 cup raspberries. Pour into prepared chocolate crumb crust and refrigerate. Creamy Orange Shake: In blender add 1 cup cold milk; 1 cup orange juice; one 3 oz pkg of orange Jell-O; 1 cup of vanilla ice cream. Blend until smooth. Serve immediately. Waldorf Salad: Dissolve two 3 oz pkgs of lime Jell-O in 2 cups boiling water. Add 1 cup of cold water and refrigerate until it thickens. Stir in 1 diced apple, ½ cup of diced cel- ery, ½ cup of diced wal- nuts. Pour into square cake pan and refrigerate 4 hours. Cut into squares and serve with mayonnaise. Grape Jell-O Jigglers: Four packages of grape Jell-O dissolved in 2 ½ cups of boiling water. Pour into 13 x 9 cake pan and chill about 3 hours. Cut into bite sized pieces. To make creamy jigglers, use the above recipe and add 1 cup of cold milk and a package of Jell-O instant vanilla pudding mix. Strawberry Ginger Punch: Dissolve one pkg of straw- berry Jell-O and ¼ cup of sugar in 1 ½ cups boiling water. Add 2 ½ cups of cold water, 1 pkg 10 oz fro- zen strawberries and one 6 oz can of frozen concen- trated lemonade. Stir until thawed. Chill until ready to serve, add 1 liter of gin- ger ale and serve with mint leaves. Lemon chiffon pie: Stir boiling water into one pkg of 3 oz lemon Jell-O and dissolve completely. Add 2 tsp of grated lemon peel and 2 tbsp of lemon juice. Mix in ½ cup cold water and ice to make 1 ¼ cups. (remove any remaining ice) Stir in one 8 oz tub of Cool Whip and wire wisk until smooth. Refrigerate about 20 minutes and spoon into prepared graham cracker pie crust. Refrigerate over- night until firm.