"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Ma Dittie's Raspberry Jelly Roll, by Ruth Kleinman, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can raspberries 1 cup of the berry juice 2 cup hot water 2 pkg of raspberry jello 1 pint of whipping cream Jelly roll
Dissolve jello with 2 cups of hot water. Add berry juice then let cool slightly until solidifies. Mash berries and fold into jello. Then fold whipped cream. Pour into pan lined with slices of jelly roll on the bottom of springform pan and sides. Top with whipped cream before serving.
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