First, though, a taste (no pun intended) of something that never goes wrong, Mother's Microwave Liver Pate (no accent on the e, as in my family, pate is pronounced to rhyme with eight.) Here's Dr. Husband and Mother with the instructions:
2 lbs. chicken livers
a lot of green onions
a lot of garlic
2 tblsp. half and half
2 tblsp. dry sherry
Combine chicken livers, green onions, and garlic. Cook on defrost setting in microwave until livers are done. In blender, add liver mixture, half and half, and sherry. Blend until smooth.
Now then, for my Pumpkin Mold fail. As I said, I've made this before, and it was the highlight of the dessert table. Here are the ingredients and instructions:
1 3-ounce package lemon gelatin
1 cup boiling water
2 tablespoons sugar 1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin
1 small tub Cool Whip
1/2 cup chopped pecans
Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.
And here's a triumphant picture of the last time I made it:
And here's the reaction of an unsuspecting Thanksgiving dinner guest, tasting what I made using the exact same recipe. He gives it a 3 rating, but I think he was trying to be nice. I mean, if the first bite is awful, it's pretty much a failure, right?
Oh but hey! If you're in the Carolina Research Triangle area, come out and hear me sing next weekend with Voices of Chapel Hill!