Leslie Karst here. Today, I'm tickled to present the hilarious Debra Goldstein, with a recipe that would have made Peg Bracken, author of the I Hate To Cook Book, proud. Not only that, but Debra is giving away a copy of her soon-to-be-released book, Three Treats Too Many, to one lucky commentor! Take it away, Debra:
Sarah Blair, the protagonist of the Sarah Blair series, is a woman who is more frightened of being in the kitchen than she is of murder. In One Taste Too Many, Two Bites Too Many, and the new Three Treats Too Many, Sarah, an amateur sleuth, manages to figure out who-dun-it, but she has to take a picture of what she wants to buy to the grocery store to make sure she gets the correct ingredients any recipe demands. She basically lives on take-out food, care packages her twin, a gourmet chef makes up for her, or recipes that only use pre-made ingredients. Jell-O in a Can is one of her favorite go-to recipes.
The tools of the trade necessary to make Jell-O in a Can are simple: a measuring cup and a can opener. Note: in the picture below, you can see a stove. Because I don’t use my stove any more than Sarah does, I thought it would make a nice backdrop for the picture.
Jell-O in a Can only has three ingredients: whatever flavor of Jell-O you like, a can of Dole pineapple slices, and water. (The water will have to be boiled, but Sarah uses the microwave for that)
The recipe, which was created in the 1950’s when Jell-O and Dole Pineapple joined forces, is simple – it has to be if Sarah makes it.
Jell-O in a Can
1 3 oz. pkg. of Jell-O gelatin, any flavor choice
1 cup boiling water
Optional: 1 banana or other type of fruit
Open the can and pour off the pineapple juice but leave the pineapple in the can. Dissolve the Jell-O in boiling water and permit it to cool slightly before pouring the Jell-O and water mixture into the can, over the pineapple. If desired, place the banana or other fruit in the center of the rings of pineapple.
Chill until set.
To serve, run a knife around the inside of the can and tip it out. (Before rimmed flip top cans, one pushed the jelled mixture through and out using the bottom of the can.) Slice between the pineapple rings and serve. (See photo above.)
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About the Sarah Blair series: Despite her limitations in the kitchen, Sarah has survived for three books and will star in at least two more. Three Treats Too Many, which will be published on August 25, is now available for pre-order:
When a romantic rival opens a competing restaurant in small-town Wheaton, Alabama, Sarah Blair discovers murder is the specialty of the house . . .
For someone whose greatest culinary skill is ordering takeout, Sarah never expected to be co-owner of a restaurant. Even her Siamese cat, RahRah, seems to be looking at her differently. But while Sarah and her twin sister, Chef Emily, are tangled up in red tape waiting for the building inspector to get around to them, an attention-stealing new establishment—run by none other than Sarah's late ex-husband's mistress, Jane—is having its grand opening across the street.
Jane's new sous chef, Riley Miller, is the talk of Wheaton with her delicious vegan specialties. When Riley is found dead outside the restaurant with Sarah's friend, Jacob, kneeling over her, the former line cook—whose infatuation with Riley was no secret—becomes the prime suspect. Now Sarah must turn up the heat on the real culprit, who has no reservations about committing cold-blooded murder . . .
Buy Links:
Twitter @DebraHGoldstein
For a chance to win a copy of Debra's new book, comment below with an answer to this question: Do you have any other recipe suggestions Sarah (or Debra) might try?
