I'm pleased to share recipes for FOUR CUTS TOO MANY by Debra H. Goldstein. This book is the fourth in the Sarah Blair Mystery series and was released this week.
This can be made with up to four different colors of Jell-O or store brand gelatin.
4 small boxes (3 ox. Each) or 2 large boxes (6 oz. each – if only using two flavors) of Jell-O or store brand gelatin.
1 (14 oz) can sweetened condensed milk (Don’t use evaporated milk!)
2 envelopes unflavored gelatin
Dissolve each small box of Jell-O in one cup boiling water (keeping flavors separate). If only using two flavors, prepare the two flavors from the large boxes separately. Chill at least three hours, until firm (Overnight works well).
After chilling the flavors, cut them into small blocks. Carefully mix the small blocks or cubes of Jell-O in a 9-by-13-inch pan, using your hands to gently toss the colors.
In a separate bowl, measure ½ cup cold water. Sprinkle the 2 envelopes of unflavored gelatin on top. Let the gelatin thicken for a few minutes. Once thickened, add 1 ½ cups of boiling water. This will dissolve the gelatin. Add the can of condensed milk. Stir and allow to cool to room temperature.
Make sure the milk gelatin is cooled to room temperature and then pour it over the colored Jell-O cubes. NOTE: If the milk gelatin mixture isn’t cooled enough, it will cause the colors to run.
Chill overnight. Cut into blocks and serve.
6 large hard-boiled eggs
4 tablespoons mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
½ teaspoon salt
½ teaspoon finely grated Vidalia onion
Peel the eggs and place them in the food processor. Pulse a few times, stopping when the eggs are finely chopped. In a medium bowl, mix the other ingredients. Once they’re mixed well, add the chopped eggs and mix until just combined. Can be garnished with a touch of paprika. Makes 3-4 servings.
Four Cuts Too Many (A Sarah Blair Mystery) by Debra H. Goldstein
About Four Cuts Too Many
Cozy Mystery 4th in Series
Publisher: Kensington (May 25, 2021)
Mass Market Paperback: 304 pages
Sarah Blair gets an education in slicing and dicing when someone in culinary school serves up a main corpse in Wheaton, Alabama . . .
Between working as a law firm receptionist, reluctantly pitching in as co-owner of her twin sister’s restaurant, and caretaking for her regal Siamese RahRah and rescue dog Fluffy, Sarah has no time to enjoy life’s finer things. Divorced and sort-of dating, she’s considering going back to school. But as a somewhat competent sleuth, Sarah’s more suited for criminal justice than learning how many ways she can burn a meal.
Although she wouldn’t mind learning some knife skills from her sous chef, Grace Winston. An adjunct instructor who teaches cutlery expertise in cooking college, Grace is considering accepting an executive chef’s position offered by Jane Clark, Sarah’s business rival—and her late ex-husband’s lover. But Grace’s future lands in hot water when the school’s director is found dead with one of her knives in his back. To clear her friend’s name, Sarah must sharpen her own skills at uncovering an elusive killer . . .
Includes quick and easy recipes!
About Debra H. Goldstein
Judge Debra H. Goldstein writes Kensington’s Sarah Blair mystery series (Three Treats Too Many, Two Bites Too Many, One Taste Too Many). She also authored Should Have Played Poker and IPPY Award-winning Maze in Blue. Her short stories have been named Agatha, Anthony, Derringer finalists. Debra serves on the national boards of Mystery Writers of America and is president of SEMWA. She previously was on Sisters in Crime’s national board and president of SinC’s Guppy Chapter.
Find out more about Debra and sign up for her newsletter at https://www.DebraHGoldstein.com. Follow her on Twitter (@DebraHGoldstein), Bookbub (https://www.bookbub.com/profile/debra-h-goldstein), and Facebook (https://www.facebook.com/DebraHGoldsteinAuthor/).