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Great Lakes Gelatin

Great Lakes GelatinGreat Lakes Gelatin

It is made from pastured cows in Argentina that have not been treated with antibiotics or hormones.


teacup Gelatin Tea ~ Dissolve at least 1 TBS gelatin in about 1/3 cup cold water and then add 2/3 cup of  ‘sleepy time’ tea (or tea of your choice).

Benefits of Gelatin.  To help with weight loss, do not eat 3 hours before bed to let the natural rise of Human Growth Hormone happen (or insulin will stop the natural rise) and consume at least 1 tablespoon of gelatin powder before bed.  You can eat Gelatin plain but it’s nice to have it in tea.

1 cup cold water
1 cup boiling water
3 tea bags (chai, lemon, pomegranate or other)
2 TBS Swerve (or stevia glycerite to desired sweetness)

Soften gelatin by soaking in 1 cup of the cold water for a few minutes. Boil water and add 3 tea bags to 1 cup boiling water and steep for 3-5 minutes. Remove the tea bags (squeeze out water from the bags) and add the cold water to the hot tea. Add remaining ingredients, stirring until thoroughly blended. Pour into an 8×8 baking pan. Refrigerate until set. Cut into desired shapes.

RECIPES from Great Lakes Gelatin

Base Recipe – Lemon Jelly

  • 1/2 cup cold water
  • 1 cup hot water
  • 1 tablespoon Great Lakes Gelatin
  • 1/3 cup sugar
  • 3 tablespoons lemon juice

Place 1/2 cup cold water in bowl. Stir in gelatin. Add sugar and hot water, stirring until completely dissolved. Then add lemon juice and mix. Pour into mold which has been dipped in cold water and chill until firm. Solid fruits or vegetables may be added if desired. Makes 1 pint, 6 servings.) For other flavors, use above directions substituting strained fruit

Meat Loaf

  • 2 tablespoons Great Lakes Gelatin
  • 1 cup cold water
  • 2 cups stock – well seasoned
  • 1 onion, peeled and sliced
  • 1 stalk celery
  • 1 tablespoon lemon juice
  • 2 cups chopped cold cooked veal, ham, beef or chicken
  • 1/2 cup canned pimentos cut into thin strips
  • 1/2 tablespoon finely chopped parsley or celery leaves

Soak gelatin in the cold water. Add onion and celery to stock, bring to the boiling point, let boil three minutes, strain and pour over soaked gelatin. Add lemon juice and when mixture begins to stiffen, add meat, pimentos, and chopped parsley. Turn into brick mold, first dipped in cold water, and chill. Remove from mold, and cut in slices for serving.

Raspberry Pie

  • 1 tablespoon Great Lakes Gelatin
  • 1/4 cup cold water
  • few grains salt
  • 1 pint berries and juice, fresh, canned or preserved
  • 1 cup whipping cream or evaporated milk

Soak gelatin in the cold water 5 minutes. Drain juice from berries and bring to boiling point. Add gelatin and stir until thoroughly dissolved. Put in salt and set aside to cool. When almost set, add berries and pour into previously baked pastry shell. When firm and ready to serve, cover top with whipped cream or whipped evaporated milk. If fresh fruit is used, add necessary sugar. This same recipe may be used for other berry pies.

Chicken Salad

  • 2 tablespoons Great Lakes Gelatin
  • 1 cup chicken stock highly seasoned with onion, celery, salt and pepper
  • 3/4 cup hot water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken, shredded
  • 1/4 to 1/3 cup sliced olives or shredded pimento
  • 1/2 cup diced celery

Soak gelatin for 5 minutes in 1/4 cup of the chicken stock, cold. Heat remainder of chicken stock, add hot water and in this dissolve the gelatin thoroughly. Then add lemon juice, salt, pepper, and stir well into the mixture. Cool and when mixture begins to stiffen, fold in the shredded chicken, celery and olives or pimento. Mold and chill before serving. Garnish with lettuce and mayonnaise. Serves 6.