Me? Oh, nothing. Well, everything. But as far as neverending chaos goes, it was really quite tedious and I won’t bore you with excuses. Instead I offer up a delectable dessert to make up for my absence and hopefully soften your hearts to forgiveness.

First, peel and core 3-4 pounds of apples, and sprinkle on 1 Tablespoon of sugar.

Add 1 Tablespoon of lemon juice…

…and 1/2 teaspoon of cinnamon, then mix everything thoroughly. Toss the resulting coated apple pieces into a greased 9×9 baking dish and set it aside for a moment.

Wasn’t that easy? Now for the crisp topping. What we have here is 1 cup of Ancient Harvest quinoa flakes, which have all the nutrients of their quinoa heritage but none of that pearly texture.

Next add 1 cup of brown sugar.

And 1/2 cup of gluten-free flour. Any blend will work, including plain rice flour; it’s just there to bulk up the crisp topping a bit.

Also throw in 1/4 teaspoon of salt.

Take about 1/2 cup of pecans, and toast them in the microwave for about a minute. It will be easier if you buy the kind that’s already broken into tiny bits and pieces, but if not…

…that’s what a knife is for!

Now, blend all those dry ingredients together thoroughly.

Finally, melt 1 stick of Fleischmann’s Unsalted Margarine (NOT the Original flavor, which contains casein,) and mix it into the bowl. Other butter substitutes like Spectrum shortening will work fine as well.

Press the topping firmly over your apple pieces, and bake in a 350 degree oven for 40-50 minutes.

Go ahead and pretend that you’re not going to eat that for breakfast the next day. I’ll pretend I believe you.

Happy Eating!

Apple Crisp

3-4 lbs apples
1 TBS sugar
1 TBS lemon juice
1/2 tsp ground cinnamon

1 cup Ancient Harvest Quinoa Flakes
1 cup brown sugar
1/2 cup all-purpose GF flour
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup (1 stick) Fleischmann’s Unsalted Margarine (NOT Original)

I’ve already shown you how to make your own yogurt, but the fermenting possibilities go far beyond this! You can pickle almost any vegetable, in fact, and even some fruits. (And before you ask, no, the jarred pickles and saurkraut at the store are not truly fermented the way we’re talking about, they’re just soaked in sterilized vinegar to quickly achieve a similar taste with none of the time invested for proper fermentation to happen. There are no probiotics in those little Vlasic sandwich-stackers.)

So come on then, let’s make some saurkraut, which is just the German word for pickled cabbage. Peel the outer leaves off so it’s clean, and cut one entire head of cabbage into quarters. Then slice the stem out of each piece like this.

Lay each hunk on its side and slice it thinly. You can give it a cross-cut or two if you think the pieces are too long.

Throw everything into a giant bowl, and sprinkle in 2 Tablespoons of salt. This is the magical ingredient that makes the whole process work.

Now, start gently massaging your cabbage pieces. It may feel kind of pointless at first, but before you know it things are going to start getting very soft, and releasing a ton of liquid. This is because the salt is drawing the water out of the plant cells as you politely bruise them. It’s probably going to take about ten minutes of massaging, so just knead it at your own pace, don’t give yourself arthritis trying to throttle it.

I find it pretty effective to take two big handfuls and rub them together like sandpaper. See how juicy everything’s getting?

Eventually, you will have enough liquid that you can cram everything inside a clean mason jar, and all of the cabbage will be submerged.

You can squash it down with a spoon if necessary, but it’s vitally important that everything stays underneath the surface. The natural Lactobacillus species in the cabbage is going to grow just fine in this super-salty environment, while bad bacteria species can’t tolerate it. However, anything exposed above the surface of the liquid won’t have that salty protection. It will ferment with bad bacteria instead, which is just another way of saying it will spoil and rot.

As the soon-to-be saurkraut begins turning that salt water into vinegar, it will also be producing gas, so you need to cover it with a cloth instead of a tight lid, to relieve the pressure. Trust me, you do not want a jar of fermenting vegetables exploding in your cabinet. And that’s the best place to put it, by the way, somewhere dark and moderately warm where it won’t be disturbed too often. I use the cabinet over my clothes dryer. Leave it there for 4-5 days, checking on it once in awhile and adding a little water to the top if necessary, or pushing the cabbage back down with a spoon so any trapped bubbles can get to the surface.

Your growing conditions are going to depend on a lot of factors, so yours may ferment faster or slower than others, but in general, it’s done when you want it to be done. The longer it sits, the more bacteria it will grow, at least until the colony reaches critical mass. I wouldn’t let it sit for more than 6 days at the most, though. When you’re ready, just put the lid on and move it to the fridge, which will halt the growth of the colony but not kill anything.

When you make your second jar — that is, when you are surprised to discover you’ve already gobbled down that whole first batch and you don’t really remember doing it — add in a little of the leftover liquid from the first jar, and it will act as a great starter colony to get everything going that much faster. And remember, the Germans were fondest of cabbage, but you can do this with grated carrots, beets, ginger root… whatever you like!

Happy Fermenting!

Saurkraut

1 head of cabbage
2 TBS salt

Whatever. All you need to know is, they’re fantastically delicious.

Start with one diced onion. Don’t cut your fingers.

Also, roughly chop up 1/4 cup of cilantro. Just grab it in your fist and start shaving off the end of the bunch until you have enough.

Now, procure about 1 1/2 cups of diced pineapple. I happened to have some fresh stuff leftover from another meal, but you can use canned tidbits if you’re feeling lazy (though make sure it isn’t sweetened, because that will change the flavor of the dish significantly.)

We’re throwing all this stuff in a large ziplock bag, by the way, so that the meat and everything can marinate together for awhile. Next, add 2 cloves of minced garlic to your plastic self-contained biosphere.

And finally, a slew of spices. That’s 1 Tablespoon of chili powder; 1 teaspoon each of cumin, oregano, and pepper; plus 3/4 teaspoon of salt.

Okay, now the meat. Big chunks of pork don’t stay inside a taco well, so starting with really thin pork cutlets is helpful. Slice up about 1 pound of it, and toss it in the bag.

Now squash and mash that stuff all around until it’s well distributed, and let it marinate in the fridge for as long as you can manage, anywhere from 1 to 24 hours.

Throw it all in a pan with a little oil, and sautee it until the pork is cooked, about 8-10 minutes. It’s going to be a full pan, so stir often.

And that’s it! Spoon it into 100% corn tortillas (double-layer them so they don’t tear,) and serve. My personal preference is to put slices of avocado on top, and serve with mexican rice and black beans on the side, but with the right margarita, I could also eat it straight out of the pan.

Happy Eating!

Tacos al Pastor

1 onion
1 1/2 cups pineapple bits
1/4 cup chopped fresh cilantro
2 cloves (about 1 tsp) minced garlic
1 pound pork cutlets

1 TBS chili powder
1 tsp cumin
1 tsp oregano
1 tsp pepper
3/4 tsp salt

100% corn tortillas

First, for the sauce, mix together 4 Tablespoons of gluten-free soy sauce, 4 Tablespoons of white cooking wine, and 2 Tablespoons of sake. It’s just Japanese alcohol, and you can substitute more white cooking wine if you don’t want to bother getting this specialty ingredient. But sake is actually my favorite kind of boozey drink, so I like to serve the rest of the little bottle alongside the meal (to the adults, anyway.)

Put all this in a ziplock bag with about a pound of boneless chicken pieces (thighs or breasts, it doesn’t matter,) then add in 2 Tablespoons of sugar. Toss the bag in the fridge and let it marinate for as long as you can spare, anywhere from 1 to 24 hours.

Pour all the contents of the bag into a large pan with a lid, then sprinkle about 10 ounces of broccoli on top. It can be frozen or fresh, and truth be told it doesn’t even have to be broccoli; you could make it with snow peas, or asparagus, or green beans, whatever strikes your fancy. This recipe is as flexible as an Olympic gymnast.

Put the lid on, and simmer over medium-low heat until the chicken is cooked through, about 8-10 minutes.

Remove the chicken and slice it into pieces for serving.

Meanwhile, continue to simmer the remaining sauce with the lid off until it thickens. I was having a hard time seeing the sauce underneath the broccoli, so I shoved it all to one side. Kind of a yin and yang thing, vegetables vs. the sugary sauce.

Toss the chicken back in, and serve over rice. Couldn’t be easier. Couldn’t be tastier.

Happy Eating!

Chicken Teriyaki

1 lb. chicken pieces
4 Tbs gluten-free soy sauce
4 Tbs white cooking wine
2 Tbs sake
2 Tbs sugar
10 oz. broccoli

Gnocchi is an Italian style of pasta (well, I guess all pasta is Italian, really, if it’s not Italian it’s just noodles,) that is primarily made of potatoes. This is convenient for us, since potatoes are naturally gluten-free, so our end result is going to be pretty much indistinguishable from the original. Plus, it’s a great way to use up leftover mashed potatoes. Start with two pounds, or about 4 cups of mashed potatoes.

If you made them fresh instead of pulling them out of the fridge, do make sure they are completely cooled before you start, otherwise they won’t cook properly. Now add 1 cup of rice flour, either brown or white.

Also mix in 3/4 cup potato starch, and 1/4 cup tapioca starch. Mash everything together with a fork until the flour is distributed evenly throughout the potatoes.

In a bowl, melt 2 Tablespoons of Fleischmann’s Unsalted Margarine (NOT Original, as it has casein,) or other butter substitute of your choice. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!] Then crack 3 eggs into the bowl, and scramble it all together.

Wait, ah, unscramble it for a second. Add 2 teaspoons of salt. Now scramble it again.

Dump the egg mixture into the potato mixture, and stir it into a thick dough.

Soon you will no longer be able to stir it, and you’ll need to use your hands to knead it. (This means lift the back half, fold it towards you, and squish. Fold the sides back in as necessary, and repeat until everything is smooth.)

Grab a fistful of dough, and roll it on a cutting board into a long snake, just like in preschool. You may need to sprinkle a little rice flour on your cutting board to keep the dough from sticking.

Cut the snake into bite-sized ovals.

Then toss the gnocchi you just made into a pot of barely boiling water, and let them start to cook while you make the next snake. See how they’ve sunk to the bottom?

When they’re done, they will float to the top. Isn’t that handy? Just keep tossing in cut up snakes as you make them, and remove anything that floats to the top with a slotted spoon. Serve them straight into bowls, or even freeze them in a Ziplock bag at this point.

Ideally, they’re supposed to look like delicate little ovals instead of misshapen blobs, but I’m always more concerned with speed than presentation, so I’m not very gentle with my gnocchi. The important thing is that they taste fantastic. Another thing you can do with the dough is flatten it into small patties, and fry them in a pan instead of boiling. Kind of like latkes, but softer.

Best get to it, though, whatever you decide, because I’m not sharing any of mine. So nyeah.

Gnocchi

2 lbs (4 cups) cooked mashed potatoes
1 cup rice flour
3/4 cup potato starch
1/4 cup tapioca starch
2 TBS Fleischmann’s Unsalted margarine (NOT Original)
3 eggs
2 tsp salt

You can easily make this an appetizer recipe too, if you happen to be lucky enough to have a party to attend. Just put the stuffing we’re going to make into a bunch of small mushrooms instead of 4 big portabellas. Portabellas will need a few minutes of pre-baking, though, so if you are keeping this meal all to yourself, then brush them with a little olive oil, and put them in the oven for 5 minutes at 350 degrees while you mix up the rest of it.

Can’t have crab stuffing without crab, can you? Important note: fake crab, sometimes labeled as “krab” but more often masquerading as the real thing, is made with wheat. Lots of it. Those crab sticks that go in sushi rolls are a prime example, they are jam-packed with gluten. Most of the crab you see in the market these days is going to be the fake stuff, so be very careful to choose a container that is only 100% real crab meat. You’ll want about 6 to 8 ounces of it.

Finely dice half of a red onion. Red onions tend to be stronger than white, which is good if you’re trying to balance a strong flavor like crab. But if you don’t like a lot of onion flavor, you can substitute a white one, or even sautee it before adding it in so it can caramelize a bit. Did you know that process is called pyrolysis? Well it is.

Slice up 2 green onions, and add them to your bowl along with 1 teaspoon of minced garlic, 1 teaspoon of lemon juice, and 1/2 teaspoon of Lea & Perrins worcestershire sauce. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change recipes without warning. Always check your labels!]

Dump in 1 teaspoon of parsely, 1 teaspoon of dill…

1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

Now then, mix it all together with 1/2 cup Hellman’s mayonnaise. You can add a little more if the consistency is too dry, but don’t try to take any out because that totally won’t work.

Spoon your mixture into your mushrooms, be they big portabellas or little creminis.

Sprinkle with crushed Rice Chex or your preferred brand of gluten-free breadcrumbs, and bake them at 350 for about 12 minutes. Little ones may be done a minute or two sooner, big ones may take a minute or two longer. Serve them to your guests or eat them all yourself, I won’t tell.

Happy Eating!

Crab Stuffed Mushrooms

4 portabella mushrooms, or about 36 cremini mushrooms
6-8 oz container of 100% crabmeat
1/2 small red onion
2 green onions
1 tsp minced garlic
1 tsp lemon juice
1/2 tsp Lea & Perrins worcestershire
1 tsp parsley
1 tsp dill
1/4 tsp salt
1/4 tsp pepper
1/2 cup Hellman’s mayonnaise
1/4 cup crushed Rice Chex

First, we’ll prepare the hollandaise sauce. The basic ingredients are butter and egg yolks, so it is not exactly a heart-healthy menu item. But boy, does it taste good. Here we will start with one whole stick (1/2 cup) of Fleischmann’s Unsalted Margarine (NOT the Original flavor, as that contains casein.) Your list of possible substitutes is going to be a bit truncated here, since it will need to be butter-flavored, but some other options include ghee, Earth Balance spread, and Spectrum butter-flavored shortening. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

Gently melt it in the microwave, inside a measuring cup. We’re going to need that handle and pouring spout later.

Separate 4 eggs, and place the yolks in a metal bowl. To separate an egg, crack it over a bowl and pass the yolk back and forth between the two shell halves, and the white will just fall off. I throw the whites away, but I guess you could make an egg-white omelette with them, or maybe whip them into a meringue for that pie you just had sitting around.

Add 1 Tablespoon of lemon juice, and whisk the egg yolks very rapidly for a few minutes, long past when your arm starts hurting and you have to switch the other one. They say it’s done when the mixture has doubled in volume, but I’m not a good judge of that sort of thing, so I just do it until I can’t stand it anymore.

Now, this is why it needed to be in a metal mixing bowl. If you don’t have a metal bowl, you can use the top half of a double-boiler, or just a regular metal pot that will fit snugly inside the rim of another pot like we have here. But it’s easier to whisk in something that has a rounded bottom, especially when it’s turned sideways so you can whisk in an up-and-down motion instead of around in flat circles.

That bottom pot contains water, heated to just barely simmering. This way we will gently heat the sauce without allowing it to get above 212 degrees F (the boiling point of water,) and thus not end up with scrambled eggs. And yes, I know my pot isn’t actually on the burner anymore. I was turning the handle around this way and that, trying to get a good angle on the bowl-inside-a-pot for you to see. That, or maybe my super power is getting water to boil without any heat, and I’ve just blown my cover.

Keep whisking — yes, more! — while you gently stream in the melted margarine from the microwave. I only stopped whisking to try to take a quick picture, don’t be like me (unless you, too, have a website with lots of people wondering why you haven’t updated in over two dang weeks!)

Look, more whisking! When the sauce has thickened from the gentle heat and again doubled in volume, you’re done.

Well, almost. Add in a pinch of salt and a pinch of cayenne pepper, unless you’d rather garnish the final product with the cayenne on top. There’s only so far I’ll bother going for presentation, and I’d rather not delay eating for even a moment once these babies are ready. Also, my kids are usually like, “OMG that’s got spices on it, it must be spicy!” and I’d rather not listen to it.

Cover the pot and stick it in a warm spot while you assemble everything else. This is not something you want to make ahead of time and store in the fridge for awhile, since it’s made with raw eggs. (Though before you go freaking out about the thought of eating raw eggs to begin with, remember that fried eggs with even slightly runny yolks are also technically raw.) If you’re really concerned, you could buy those pasteurized eggs they have at the store now.

Okay, so! The rest of the meal. Properly speaking, this should be on English muffins, and there are a few gluten-free brands out there. But they’re harder to come by, so I go for the simpler solution and just put them on O’Dough’s hamburger buns instead, which are appropriately dense. And of course Canadian bacon is a processed meat, so you have to make sure it’s GF as well. This Hormel product says it right on the back of the package, so that’s convenient.

Put several inches of water in a wide pan, along with 2 teaspoons of plain white vinegar. There is an urban legend that chefs do this in order to raise the boiling point of the water, thus allowing the eggs to cook faster, but that’s not true. In reality, the vinegar helps the eggs to hold their shape better, instead of spreading out all wispy-like in the water. Bring the pan just barely to simmering.

If you’re really deft, you can crack the eggs directly into the poaching pan. But I find it helpful to crack them into a little measuring cup first…

…and very gently slide them into the water, which should be just barely simmering by now.

Boy they do look ugly while they’re cooking, don’t they? But you see how the one on the right has a clearly defined central blob of egg white, with the thin skirt around it? That skirt bit is going to mostly fall away and cloud up your pan some more, the blob is the real part of the egg we want.

Cook them for exactly 3 1/2 minutes to achieve soft-set but still slightly flowing yolks, then scoop them out with a slotted spoon. Also, let’s blame the blurriness of this photo on the steam from the pan, rather than my palsied, uncoordinated hands.

Drizzle with hollandaise sauce, and dig in! You might want to serve this with some fruit or something, so you don’t feel guilty about all that extra sauce you know you’re going to put on.

Happy Eating!

Eggs Benedict

4 egg yolks
1 TBS lemon juice
1/2 cup Fleischmann’s Unsalted margarine (NOT Original)
pinch of salt
pinch of cayenne pepper

2 tsp vinegar
6 eggs
1 pkg GF canadian bacon
3 GF english muffins (or hamburger buns)

Speaking of standing, have you ever heard that joke about how you can tell a male bell pepper from a female one? — the answer being that the female peppers have four nubs on the bottom, so they can stand on their own, but the male peppers only have three, so they fall over without another pepper to lean on.

It’s not actually true, the fruits of the pepper plant have no gender, and the number of feet is just genetic variation. Factual biology isn’t very funny after all. But it is true that the ones with more feet tend to have more space inside, so choose your serving size accordingly. You can fill anywhere from four very-large to eight rather-small peppers with this recipe.

The fastest way to clean them out is to use a pair of kitchen shears to snip straight down the inner ribs…

…then just reach in and pluck the guts out whole. Very efficient.

For the filling, first chop up 1 cup of cilantro, which is conveniently about one bunch, in grocery store packaging terms.

Also dice up 1 onion, and dump in two 4-oz. cans of diced green chiles. Don’t worry, “mild” in this case means truly mild, it’s not too spicy for kids at all.

Add in 2 teaspoons of cumin…

1 teaspoon of chili powder…

…and 1 teaspoon of salt.

Now mash around 1 pound of ground turkey until everything’s nice and meaty. Incidentally, I originally got this recipe from the fantastic Elana over at Elana’s Pantry, but somehow mine come out looking completely different than hers. I think she must use fresh chopped up turkey, even though her recipe says ground. It would certainly be a good way to use up leftover holiday poultry.

Stuff the meat mixture inside each pepper, making sure to press it all the way down into its little feminine feet.

Lay them in a greased dish, and bake at 350 degrees for an hour. If you’re especially fastidious in choosing well-footed peppers, you could save space and cook them all standing up, but only if you don’t overload them like I did here.

Mine are so crammed full of deliciousness, they couldn’t even make it down a chimney.

Happy Holiday Eating!

Stuffed Red Peppers

4-8 large red bell peppers
1 lb. ground turkey
1 cup fresh cilantro
1 onion
8 oz. diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp salt

“Brawndo’s got what plants crave! It’s got electrolytes!”
“Look, what are electrolytes, do you even know?”
“It’s… what they use to make Brawndo.”

Okay, so let me demystify: electrolytes are salts. Not only straight table salt, but the group of salts according to the periodic table. They’re necessary because your body needs to maintain the proper balance of salts and water in your cells, and when you sweat or urinate a lot — or more notably, when you have the loose/frequent bowel problems commonly associated with autistic individuals — you lose salts faster than you can take them in from food, and your whole metabolic process works less efficiently. But in the end, yes, it’s all just a form of salt water.

So why would you want to pay a ton of money for the privilege of having a bunch of artificial dyes and chemical sweeteners added to your salt water? I certainly wouldn’t. Oh hey I know, let’s make our own!

First, take an empty water bottle, preferably with a lid so you can shake it up when it’s ready. Then add 1/16 of a teaspoon of Potassium Chloride. For the accountants out there, note that that’s $4 for 648 servings. You can get tiny measuring spoons here, and while they give them useless names like “pinch” and “smidge,” the five spoons are actually 1/4 tsp, 1/8 tsp, 1/16 tsp, 1/32 tsp and 1/64 tsp. Alternatively, you could make it in larger batches so you could use the larger measuring spoons you already own.

Next, add 1/16 of a teaspoon of baking soda, AKA sodium bicarbonate. See, salts! Again, this ingredient goes for less than $1 for 1,612 servings.

Fill the drink bottle with about 8 ounces of water, which should hopefully leave you with some space at the top, unless you have a particularly undersized container.

Fill that remaining space with the fruit juice of your choice. And that’s it! You’ve just made your own Pedialyte/Whatever-ade, with no extra junk and for only a few pennies (including the cost of the juice — not counting the juice, it’s a small fraction of a penny.)

Of course you could always add a little more juice if they don’t like it so watered down. You could also use 1/2 Tablespoon of honey instead, or even a bit of granulated sugar. But it is important to use some form of sweetener, not only to cover the mild salty flavor, but also because a small amount of glucose is actually necessary to help with absorption. It’s all about the chemistry, baby.

Happy Rehydrating!

Electrolyte Drink

8 oz. water
1/16 tsp potassium chloride
1/16 tsp baking soda
2 TBS fruit juice, or more as desired

Now for one of my many dirty little secrets: I love the kind of cranberry sauce that comes in a can. Always have. It is more like cranberry jello than cranberry sauce… which is awesome. But the new me couldn’t accept all the chemicals that typically go into that sort of thing. Strictly speaking, you can easily make the canned version just by making this jello recipe with bottled cranberry juice. But I’ve come up with this half-breed jellied cranberry sauce that I really like, so I’m going to show you how to make that here. I guess we’ll find out if I’m the only one who likes it! First, we have to make some traditional cranberry sauce, so start with a ten-ounce package of frozen cranberries, and dump 1 full cup of sugar on top.

Add 1 cup of water, and stir it all around. Another option is to use one cup of orange juice instead, which is a great flavor if you’re going the traditional route, but it does change the texture quite a bit if you go on to make my mock-can preparation, so you have to decide in advance which one you’re going to make.

Boil for about 10 minutes, until the skins of the cranberries begin to pop.

As it cools, it will thicken and goo-ify. Bet you won’t find that term in the Joy of Cooking glossary. Now, you can be a curmudgeonly coward and stop here, serving up a perfectly traditional but classy cranberry sauce. Or you can be a wild, modern trend-setter, and read on for something completely different.

First, make your sauce smooth in a blender or food processor.

There are probably still going to be some small bits, which I suppose you could try to strain out if you really wanted. Then, pour your puree into a large bowl.

Sprinkle one packet of Knox gelatin over the entire surface.

Pour in one cup of boiling water…

…and stir quickly to make sure all the gelatin dissolves.

Pour it into whatever container you want it to set in. These round tupperware containers are my homage to the metal can, of which I have precisely zero available in my kitchen.

Let it set in the fridge for several hours, and voila: jellied cranberry sauce! Fair warning, you may have to thwack pretty hard on the bottom of the container to get it to come out like this. But you could also leave it in the container — this stuff is still a bit spreadable, kind of like a very thick jam, which is the way I like it.

And while you’re planning your Thanksgiving table, don’t forget these great recipes:

Thanksgiving Turkey
Deviled Eggs
Sweet Potato and Apple Bake
Mashed Potatoes
Green Bean Casserole
Corn Casserole
Pumpkin Pie

Happy Thanksgiving!

Cranberry Sauce

10-ounce bag frozen cranberries
1 cup sugar
1 cup water (or 1 cup orange juice)

Optional:
1 packet Knox gelatin
1 cup boiling water