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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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Versatile Black Beans and Corn

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What do you serve as a side dish for tacos?

On the rare occasion when we make them at home, I would end up serving just the tacos and some fruit. However, I needed to make a side for a taco dinner at a church, so I came up with my own variation of the classic, black beans and corn. It was a big hit.

One of the keys to the success was using Adobo seasoning. Adobo is a Mexican spice mixture that come in several varieties. The one I use does have a little salt, but no pepper, saffron or citrus peel. I bought mine at a bulk food store.

This dish has now become a family favorite. It is versatile in that it can be served hot or cold. It can also be served on the side or as a topping.

The dish is inexpensive to make. I like to use dried black beans that I cook myself. I have a lot of beans left over, so I can also make other entrees later in the week with them like black bean burgers and chili. For about two dollars, I have enough organic black beans for more than three different meals…not bad in my book.

: Black Beans and Corn

  1. 1 Tbsp. olive oil
  2. 1 onion, diced
  3. 1 sweet pepper
  4. 2 cans corn, drained or equivalent frozen
  5. 2 cans black beans, drained and rinsed or equivalent cooked dried black beans
  6. Adobo seasoning, to taste
  7. Squeeze of fresh lemon or lime juice, optional

  1. Coat the bottom of skillet with oil.
  2. Add onion and peppers and cook until tender (sweat not caramelize).
  3. Add corn, beans and Adobo seasoning.
  4. Cook until heated through.
  5. Add citrus juice (if desired) and serve warm or cold.
  6. Store leftovers in refrigerator.

Cooking time: 7 – 10

Number of servings (yield): 12

I like to omit the citrus juice when serving it warm and add it if serving it cold.