New Castle News

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September 16, 2013

Culinary Conversation: All chickened out? Try these options

(Continued)

NEW CASTLE —

  • 1/4 cup sugar
  • 2 tablespooons cornstarch
  • 2 1/2 cups water
  • 2 packages (3 oz. each) Jell-O lemon flavor gelatin
  • 2 teaspoons lemon zest
  • 2 cups jet-puffed miniature marshmallows
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 tablespoon graham cracker crumbs

Mix sugar and cornstarch in a medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 minutes, stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 minutes until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.

Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 minute or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 minutes. Blend in sour cream. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate until ready to use.

Spoon gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.

(Some recipes have not been tested.)

 

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