Tomato JELL-O

It should come as no surprise that, when it comes to caker food, I can get with most things. Put some baked beans in a muffin and I’ll give it a taste. Turn mashed potatoes into mints and I’ll pop one in. I’m even up for meatloaf made with Special K. (But you won’t catch me going back for s econds.)

But one dish I can’t get with is any recipe calling for JELL-O and weird things. By “weird,” I mean food that has no business being in JELL-O, like pickles, olives and carrots. And there are LOTS of those recipes in my cookbooks, which leads me to wonder, “Were all the church ladies in the ‘70s on crack?”

You can’t run away from your caker demons forever, so I made this Tomato JELL-O the other day. It has orange JELL-O and stewed tomatoes. Yes, it was disgusting. The only way I could finish it was to run it under hot water and melt off all the orange JELL-O. And if you think water-logged tomatoes sound gross, they were way better than the other option.

Why, my caker people? For the love of god, why?

1 package (3 ounces) orange JELL-O

1 can stewed tomatoes

1 tablespoon vinegar

salt and pepper

Dissolve JELL-O in 1 cup boiling water. Add tomatoes, vinegar, salt and pepper. Refrigerate until firm.

Source: St. Luke’s United Church Cookbook