Q. Could you find out how S&S Cafeterias make the orange and lime gelatin salads? They put whipped cream or buttermilk or cream cheese in, but no nuts or visible fruit parts.
Judy S. Veal Lawrence , Milledgeville, Ga.
I found the recipe here in Joys of Jell-O, a booklet produced by General Foods in the 1970s. It boasts that Jell-O “first grandly shimmered its way into American dining rooms in 1897. Just how many brands in your kitchen go back over 70 years?”
Jell-O has now been around 116 years, and I still get lots of requests for recipes using the gelatin or pudding as an ingredient. The booklet says “This basic Bavarian recipe is quite versatile — you can use any flavor, add fruit or make a batch of Jell-O and cut it into cubes [a favorite 1970s ‘trick’], or layer two flavors.”
Armadillo crab cakes
Gail Ackerman asked if anyone had the recipe for the crab cakes at the gone but not forgotten Armadillo Café, “chocked full of flavorful ingredients” and “unlike others I’ve made.” She thought it came from Cook’s Corner, but I couldn’t find it. Happily, thanks to Sue Cvejanovich of the Miami-Dade Main Library, we learned the recipe was published in May 2000 in a story by Herald Food Editor Kathy Martin.
This is a wonderful crab cake, by Eve Montella, with a nice nip of jalapeño and an amazing bouquet of fresh herbs. I’m glad it’s been resurrected!
Whether you’ve lived in New York or simply wish you did, anyone who loves the city’s magic, energy and, of course, food will want to check out two new cookbooks that explore a bit of what makes the city beat.
• The Grand Central Oyster Bar & Restaurant Cookbook by Sandy Ingber with Roy Finamore (Stewart, Taboori & Chang, $35) is a big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes — some dating to the restaurant’s opening 100 years ago.
If you’ve stood in awe and watched the bustle, then slipped past the Whispering Gallery to swoon over Long Island steamers or fresh shucked blue points with mignonette sauce, you’ll appreciate the no nonsense recipes and instructions for buying, cooking and serving seafood.
• The Chelsea Market Cookbook by Michael Phillips with Rick Rodgers (Stewart, Taboori & Chang, $29.95) is a bright paean to the amazing variety of tastes and aromas to be found at the storied food hall, where 22,000 people a day wander the stalls in search of the perfect something.
Amazing photographs and an eclectic range of recipes make this celebration of the market’s 15th anniversary an eminently readable book with recipes that are straightforward and easy to understand. South African bobotie, Guinness steak and mushroom pies and carne asado tacos are here along with garlic mashed potatoes, buttermilk fried chicken and firehouse chili. Advice on everything from wine pairing to tablecloths makes this cookbook as intriguing as the market itself.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.