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| | From:  Genie· (Original Message) | Sent: 10/26/2007 2:23 AM |
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| | | From: Genie· | Sent: 10/3/2008 6:55 PM |
Spiced Peach Jello Salad
1 16 ounce can sliced peaches
1/4 cup vinegar
1/2 cup sugar
12 whole cloves
1/8 teaspoon cinnamon
1 3 ounce package peach Jello
3/4 cup cold water
Drain peaches, measuring 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches, simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup. Dissolve Jello in hot syrup. Add cold water; if I have enough peach syrup, use that and peaches. Cool, then pour into mold. Chill until set.
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| | | From: Genie· | Sent: 10/4/2008 3:20 PM |
Springtime Salad2 1/2 cups rhubarb (cut into 1-inch pieces) 1/2 cup water 1 cup sugar 1 Tbls. lemon juice 6-oz. package raspberry flavored gelatin 1/2 cup boiling water 2 cups celery (chopped) 1 cup chopped walnuts In a medium saucepan, boil rhubarb in 1/2 cup water until tender. Add sugar to dissolve. Add lemon juice and chill. In a large bowl, dissolve gelatin with boiling water and cool. Blend all ingredients together and chill. | |
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| | | From: Genie· | Sent: 10/4/2008 3:57 PM |
Great Grandma's Pink Stuff
1 package cherry Jello
1 cup whipping cream, whipped or 1 small carton Cool Whip
1 small jar maraschino cherries
1/2 cup blanched almond quarters
1 cup mini marshmallows
Prepare a package of cherry Jello according to directions. Put into refrigerator and let it chill until slightly firm. It should jiggle a little bit but not be syrupy. Take the slightly set Jello from fridge and beat it with a hand beater or mixer until it is in very small pieces but not smooth. Then add whipping cream, whipped or a small carton of Cool Whip. Take a small jar of maraschino cherries, quarter them, add to these ingredients. Take the blanched, quartered almonds; the blanching is very important. and add them. Then add the marshmallows. Fold all the ingredients together well and put mixture into a Jello mold and let set completely. Serve and enjoy.
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:00 PM |
Sangria Jello Mold
1 1/2 cups fruity red wine, such as Merlot
1 6 ounce package raspberry flavored gelatin
1 tablespoon fresh lemon or lime juice
3 large seedless oranges
1 cup red or green or combined seedless grapes, cut into halves lengthwise
1 cup sliced strawberries or raspberries
nonstick vegetable spray, for the mold
In a small saucepan, bring the wine to a boil over high heat. In a stainless steel or glass bowl, using a rubber spatula, stir the Jello with the hot wine until the gelatin is completely dissolved, occasionally scraping down the sides of the bowl, about 2 minutes. Stir in 1 1/2 cups cold water and the lime juice. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until the Jello is partially set and the spoon briefly cuts a swath that allows you to see the bottom of the bowl, about 20 minutes. Meanwhile, grate the zest from one orange and set aside. To cut all of the oranges into segments, use a serrated knife to cut the tops and bottoms from each orange. Following the curve of each orange, cut off the thick white pith where it meets the orange flesh. Working over a bowl, cut between the thin membranes to release the orange segments, letting them drop into the bowl. Drain the oranges before using. Stir the orange segments orange zest, grapes and strawberries into the partially set Jello. Lightly spray a 6 cup decorative mold with nonstick vegetable spray. Pour the Jello into the mold and cover with plastic wrap. Refrigerate until set, at least 4 hours or overnight. To unmold, run a knife around the inside edge of the mold to break the seal. Lightly moisten a serving platter; this will allow you to move the unmolded salad on the platter, if you need to. Place the platter upside down over the top of the mold. Holding the mold and platter together, invert and shake firmly to unmold the salad. If the salad doesn't unmold, dip the outside of the mold briefly less that 5 seconds, in a bowl of warm tap water. Dry the outside of the mold and try again. Serve chilled. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:04 PM |
Spam Jello
1 large box lemon or lime Jello
1 large can Spam
1 medium onion, chopped
1/2 cup boiling water
1/2 cup ice cold water
1/2 cup mayonnaise
1/2 cup sour cream
1/2 bell pepper, chopped
4 hard boiled eggs, peeled and chopped
1/4 cup relish; pickle, corn, etc.
2 stalks celery, finely chopped
Tabasco to taste
Dissolve Jello in boiling water. Add cold water, mayonnaise and sour cream to Jello. Chop Spam; add to Jello with remaining ingredients. Chill until firm. Makes 6 to 8 servings | |
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Reply
| | | From: Genie· | Sent: 10/8/2008 3:02 AM |
| HAWAIIAN CABBAGE CIRCA 1957
2 small boxes lemon gelatin
1 envelope Knox gelatin
1 tablespoon lemon juice
1 cup sour cream
1 small can crushed pineapple
1 pound finely shredded cabbage
Dissolve gelatin's in 1-1/2 cups boiling water. Add 1 cup ice cubes. Add
lemon juice and chill until partially set. Add remaining ingredients. Pour
into a rectangular pan and chill until set.
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| | | From: Genie· | Sent: 10/11/2008 3:44 AM |
Cider Salad 3-oz. pkg. lemon gelatin
2 cups hot cider
2 tablespoons lemon juice
1 cup chopped red apples
1/2 cup broken walnuts
1/2 cup sliced, pitted dates
1 tablespoon grated orange rind, optional
8 lettuce leaves
Dissolve gelatin in hot cider. Add lemon juice and chill until partially set. Fold in apples, walnuts, dates and orange rind. Turn into 1-quart mold. Chill until firm. Serve on lettuce leaves. Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:50 AM |
Apple Grape Salad
1 envelope unflavored gelatin
1 cup Rome or Fuji apple, unpared, diced
1/4 cup water
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery
Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3 cup mold. Chill until set. 4 servings.
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