Liz's Recipe for Jello a la la Brea

INGREDIENT AMOUNT
Assorted fruit too much
Gelatin too little
The exact amounts can vary as long as these simply proportions remain constant. In its classic form one should make roughly a metric ton, but this can be scaled up or down depending on one's needs.

DIRECTIONS
Boil gelatin until dissolved, cool very briefly; mix with fruit in large vat (a horse trough will do); pour into industrial size pan and store in a warm place until ready to serve.

SERVE in cups with straws or apply thickly with a paint brush or roller using quick even strokes.

Helpful hints: if left uncovered, the jello can also double as an effective hornet trap.

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