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You Asked For It

Snacks that jiggle make kids giggle

By ANNE LONG
Published February 18, 2004

Usually we don't mention brand names, but today is an exception. Terry Crockett wants to know how to make gelatin blocks, a cool, refreshing finger food that is easy to make and handy to have in the refrigerator, especially as a treat for children.

Marlane Cohen sends the recipe she found in the cookbook Jell-O Celebrating 100 Years. Included with the recipe comes the information that Jell-O Jigglers were introduced in 1989 and that the recipe is the most requested Jell-O recipe.

If you begin with unflavored gelatin in addition to the flavored gelatin, Knox Blox is the result. Kathleen Cernohorsky writes that she was a band mother for three children, and this snack was perfect for trips to football games and other activities. It melts in your mouth, not in your hands, staying solid for hours without refrigeration.

Cate Green asked for the recipe for Coca-Cola chicken, and Grace Goodman has just the one.

Seven-Up adds a light and tangy dimension to ordinary pancakes. Kim Adlerbert found the recipe on the Internet and shares it with us.

For: Donna McEleny of Seminole.

From: Elaine Adams of Englewood, Nancy Eggert of Dunedin and Marlane Cohen of St. Petersburg.

Recipe: Jell-O Jigglers from Jell-O.

Jello-O Jigglers

2-1/2 cups boiling water or boiling apple juice (do not add cold water or cold juice)

2 8-serving size packages or 4 4-serving size packages Jell-O gelatin, any flavor

Stir boiling water or boiling juice into gelatin in large bowl at least 3 minutes until completely dissolved. Pour into 13- by 9-inch pan.

Refrigerate for 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1-inch squares. Lift from pan.

Makes about 24 pieces.

From: Kathleen Cernohorsky of Tampa, Sally Price of Parrish, Patricia Miller of Largo, Lynda Duke and Kathy Johnson of New Port Richey, and Sarah Osterholt, Barbara Hill and Beth Heffner of St. Petersburg.

Recipe: Knox Blox. Sarah found her recipe in Tail Waggin' Recipes printed by the Cat Sanctuary and Adoption Center in Cashiers, N.C.

Knox Blox

4 envelopes Knox unflavored gelatin

3 4-serving size packages flavored gelatin

4 cups boiling water

In a large bowl, combine all gelatins. Add boiling water and stir until gelatins dissolve. Pour into a 13- by 9-inch baking pan. Chill until firm. Cut into 1-inch squares.

Makes about 9 dozen.

For: Cate Green of St. Petersburg.

From: Grace Goodman of Clearwater.

Recipe: Chicken in Coca-Cola Sauce, from Classic Cooking from Coca-Cola by Elizabeth Chandler Graham and Ralph Roberts, 1994.

Chicken in Coca-Cola Sauce

1 3-1/2 to 4-pound chicken, cut up (approximately 8 pieces)

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons butter or margarine

1 pound fresh mushrooms (slice if large)

1/4 cup chopped sweet onion such as Vidalia or Oso

2 to 3 cloves garlic, diced fine

4 to 5 tablespoons all-purpose flour

2 cups Coca-Cola

3/4 cup chicken broth

4 sprigs of fresh parsley

1 bay leaf

1/2 teaspoon dried rosemary

Dry chicken with paper towels. Season with salt and pepper.

Heat the oil and butter in large cast-iron skillet. Add the chicken pieces and cook until golden on one side. Then turn and cook the other side until golden. Chicken will have to be cooked in batches. Place on separate plate and set aside.

In the same pan, add mushrooms. Cook over medium heat until golden. Add onion and garlic and cook, stirring until softened. Sprinkle flour into pan, and cook, while stirring, until a light color (1 to 2 minutes). Add Coca-Cola, broth and herbs. Stir to blend. Cook for 4 to 5 minutes.

Return chicken to the pan. Bring to a boil; cover and simmer gently for 25 to 30 minutes or until tender.

(If skillet is too small for entire mixture, pour sauce into large 4- to 6-quart cooking pot and bring to a boil. Then add the chicken pieces to the pot. Cover, reduce heat to simmer and cook as above.)

Remove chicken from pot; arrange on platter. Skim fat. Discard bay leaf and pour sauce over the chicken.

Serves 4.

For: Terry Crockett of Clearwater.

From: Kim Adlerbert of Largo.

Recipe: 7Up Pancakes, from www.mrbreakfast.com

7Up Pancakes

1 egg

2 tablespoons vegetable oil

2 cups pancake mix

1-1/2 to 2 cups 7Up

Beat egg and oil. Add pancake mix. Add one cup 7Up. Stir until most lumps have disappeared. Gently stir in additional 7Up. Bake on medium heat griddle, turning once.

Makes 6 servings.

Nancy Csont of St. Petersburg writes that when Bascom's Chop House on Ulmerton Road opened, she and her husband had the "divine pleasure" of eating Gorgonzola souffle. They searched the Internet for the recipe and found one supplied by Bascom's chef. The amounts were to serve many and the Csonts were not successful in cutting them down.

If you have a recipe for Gorgonzola souffle, please send it for Nancy.

Tom Spoonhour of Clearwater is looking for the recipe for burnt sugar cake. Tom remembers that one stage of preparation was caramelizing. Does anyone have a recipe that fits that description?

Audrey Koch of Tarpon Springs used to make a pudding cake years ago, but can't find the recipe. As Audrey recalls, she poured the pudding into a well in chocolate cake mix. Her son has been asking for her to make the cake, but she needs your help.

- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified February 17, 2004, 10:46:28]