Andrews, South Carolina
Hey! We're as old as Jell-O! 
Jell-O Butterscotch Pudding (hot)
8 marshmallows, cut in quarters
Marshmallol halves as needed

Cook Butterscotch Pudding as directed on package.  Pour into bowl. Cover; chill.  Before serving, beat slowly with rotary beater.  Fold in cut marshmallows.  Turn into serving bowl.  For top, insert candles in marshmallow halves. Serves 5.

The graphics are a Jell-O recipe pamphlet found in the attic of one of Andrews' historic homes.
Believed to be from the late 40's - early 50's era.  The original pamphlet can be viewed in the Andrews Old Town Hall Museum.

Jell-O Links
[ Jell-O ~ 100 Years of Fun ] [ The Cool History of Jello-O ] [ Jell-O Jiggles Canada ] [ Joys of Jell-O ]

2 packages Jell-O Vanilla Pudding
4 cups milk
1 package Strawberry Jello-O
2 cups hot water

Prepare Vanilla Pudding with milk as directed on package.  When chilled, turn into large serving bowl.  Dissolve Jell-O in hot water.  Pour 1/2-inch layer in shallow pan.  Chill until firm.  Cut hearts with cooky cutter and cubes with sharp knife, dipping cutters in hot water.  Lift carefully with spatula onto pudding.  Serves 8.

Jell-O Chocolate Tapioca Pudding
1/2 cup heavy cream
4 canned apricot halves, cut
2 tablespoons apricot juice
Dash of salt

Prepare Chocolate Tapioca as directed on package.  Mix together cream, cut apricots, apricot juice, and salt.  Beat with rotary egg beater till fluffy and thickened.  Serve on chilled tapioca pudding in sherbet glasses.  Garnish each with additional apricot halves and mint leaves.  Serves 4 or 5.

1 package of Lime Jell-O
1 cup hot water
1 cup pear juice and water
3/4 cup sliced drained canned pears
3/4 cup orange sections

Dissolve Jell-O in hot water.  Add pear juice and water.  Chill until slightly thickened. Add fruit.  Mold in ring mold. Chill Firm. Unmold.  Garnish with fruits desired.  Serves 6.

1 package Orange Jell-O
1 cup hot water
1 cup orange juice and cold water
3 tablespoons chopped maraschino cherries
1 cup drained canned pineapple tidbits, halved
1 cup sweetened diced oranges, drained
Dissolve Jell-O in hot water, Add orange juice and water. Chill till slightly thickened. Fold in fruits. Turn into ring mold. Chill till firm. Unmold, garnish with whipped cream, coconut, cherries, and mint. Serves 6.
Jell-O Vanilla Tapioca Pudding
1/2 cup sugar     Dash of salt
2 tablespoons cornstarch
2 cups canned cherries, drained
Water   1 teaspoon lemon juice
Prepare Vanilla Tapioca as directed on package. Mix sugar, salt, and cornstarch. Add 1 cup cherry juice and water; cook and stir until thickened. Add cherries and lemon juice. Chill. Serve over the pudding. Serves 4 or 5.
1 envelope gelatin   1/4 cup water
Jell-O Chocolate Pudding (hot)
2/3 cup heavy cream, whipped & sweetened
1 dozen double ladyfingers 

Mix gelatin well with cold water in mixing bowl. Prepare pudding as directed on package. Add hot pudding to gelatin mixture and stir until gelatin dissolves.  Cool to room temperature. Fold in cream. Chill unitl mixture begins to thicken. Line 9-inch pie plate on bottom with split ladyfingers; line sides with remaining ladyfingers cut in half. Fill with chocolate mixture. Chill. Garnish with whipped cream and candy sprinkles.

Jell-O® belongs to  KRAFT Foods, Inc.

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