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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Delectable Sauteed Parsnips

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My parents raised parsnips in their gardens. They were generally much larger than those you can purchase in your local grocery store. It used to take only one or two for a nice sized dish of sauteed/fried parsnips.
We always preferred them crisp with darker brown edges.

They go great with steak or beef roast.

Recipe: Sauteed (or Fried) Parsnips

Ingredients

  • 1 bag med to lg. parsnips
  • 3 Tbsp. salted butter
  • sugar, to taste
  • salt, to taste

Instructions

  1. Put on a pot of water to boil.
  2. Clean and peel parsnips.
  3. Cut off top and tips.
  4. Add to a heating water.
  5. Boil until tender.
  6. Drain and let cool.
  7. Slice in half or thirds (depending on the size of parsnips).

  8. Remove core using a butter knife.
  9. Melt butter in a skillet.
  10. Place parsnips in melted butter and saute (or fry) until golden to dark brown.

  11. Add sugar and salt to taste as they cook.

Comments

  1. Oh Paula! We do love parsnips here in the cottage on the hill! It’s hunting season here and I will no doubt be putting together a venison stew with some parsnips in the next week or two! Your preparation is a favorite with us in January when we go out and dig them out of the garden during the january thaw … the frost in the ground gets them so cold that they start to sweeten up unbelievably!

    A yummy recipe!