Cranberry-Cherry Jell-o Salad

   Here is the last, so far, Jell-o salad I found.  Wait you may say didn't I already post the cranberry salad... yes and no.  My mother had two different cranberry salad recipes.  So check them both out and see which one is your favorite.  Besides come November we will be looking for anything quick to take to the holiday gatherings.  You can never have enough cranberry recipes.  Red is the color of the season and this is a very pretty dark red
jello mold.













Cranberry-Cherry Jell-o Salad

Ingredients:

1 large pkg black cherry jell-o
1 cup hot water
1 large pkg cream cheese, softened
1 can whole cranberry sauce
Pecans if desired
 
Directions:
    Dissolve jell-o in hot water.  Add ice cubes and stir until jell-o is chilled and starts to thicken. Remove any unmelted ice cubes.
   Beat cream cheese until cream.  Slowly add jell-o to cream cheese while still beating.  Stir in cranberrys and add pecans if desired.  Pour into a mold and place in refrigerator until set.  Turn mold out on serving dish and serve.






Just a reminder:  If you are taking this to a party, make sure you let everyone know if you added the pecans.  There are some people that are allergic to nuts and we want everyone to enjoy themselves.

                                 You got to admit that looks good.

Lime Jell-o Salad

   Okay, its been a while since I posted a recipe.  My keyboard on my laptop was jammed.  For that story check out my other blog here.  But now I'm baack ... and so is the jell-o.  I know I've done a lot of these but it seems there are unlimited ways to make it.  No.  I am not going to devote the whole blog to only jell-o molds.  That being said my Mom did have 2 more that I found, and since I have taken a pledge to copy all her recipes here goes the next one.













Lime Jell-o Salad

Ingredients:

1 small (3oz) pkg lime jell-o
1 cup hot water
1 cup cottage cheese
1 mall can crushed pineapple
1 cup shredded  cheddar cheese
1 small container cool whip or whip 1 can (well chilled) condensed
             milk with juice of one lemon

Directions:
   Dissolve jell-o in hot water.  Place in refrigerator to cool and thicken slightly.  Stir in remaining ingredients.  Pour into a mold and place back into the refrigerator to set.  Turn out mold onto serving dish and serve.

Did you know the first 4 flavors of Jell-o were orange, lemon, strawberry and raspberry.  Lime wasn't introduced until 1930.

For more trivia and to learn more about Jell-o check out this  link

Beth's Salad (Pineapple-Orange)

   Alright these molded salads are making want to collect gelatin molds, and cake molds and candy molds.  Okay I've lost it.  I have officially gone into collection mold, I mean mode.  I think I need to go make today's salad and calm my mold...MIND.














Beth's Salad (Pineapple-Orange)

Ingredients:

 1 large can crushed pineapple
1 package (3 oz) orange gelatin
1 small carton cottage cheese
1 small carton Cool whip

Directions:
   Drain pineapple juice into a pan and bring to a boil.  Add orange gelatin and let cool.  Fold pineapple, cottage cheese and cool whip together with the gelatin mixture.  Pour into a mold and refrigerate until set.

Jell-o Waldorf Salad

   I guess you could say today's salad is Bill Cosby meets the Astors.  This is a molded Jello version of a Waldorf salad.  I'm not quite sure how Oscar of the Waldorf would feel about this version of his signature creation.  But I wouldn't hesitate to  serve this salad up to any guest at my table.  I remember this salad being served at family get togethers.


















Jell-o Waldorf Salad


Ingredients:


1 package (3oz) lemon jell-o
1 cup boiling water
1 cup cold water
1 Tbsp lemon juice
¼ cup mayonnaise or salad dressing
1 unpeeled diced apple
1 cup chopped celery
¼ cup chopped walnut or pecans

Directions:
    Dissolve Jell-o in boiling water.  Set aside.  Mix  cold water, lemon juice and salad dressing.  Stir well to combine.  Stir salad dressing mixture into dissolved Jell-o.  Place bowl in refrigerator until mixture has thickened so it will mound when dropped from a spoon.
   Stir in apples, celery and nuts.  Pour into a lightly oiled mold or bowl.
   Chill over night.  Unmold salad onto serving plate and serve.

                                     You got to admit this looks good...







 

Emerald Salad

   Salads, salads every where.  Here is another molded salad.  I think these just look great on the table.  Almost to good to eat.  Almost.  Grab your favorite gelatin mold, or pick out a new mold, and let's get started.













Emerald Salad

Ingredients:


1 small (3oz) package lime gelatin                             
¾ cup hot water
¾ cup grated cucumber (1 med.)
1 Tbsp  grated onion
1 cup cottage cheese
¼ cup Mayonnaise or salad dressing

Directions:
   Mix hot water and gelatin together in a small bowl.  Set aside to cool.  Mix the rest of the ingredients together in another bowl.
   Mix gelatin and cottage cheese mixture together.  Pour into a mold or a  glass bowl.  Place in refrigerator to set.
  To unmold, place mold in hot water for 10 to 15 seconds.  Place serving plate on top of mold and flip over.  Place lettuce leaves for garnish on serving plate, if desired.

                                            Ah, guys I said salad not city....

Frozen Cranberry Cream Salad

  Ahh, frozen.  Isn't that the greatest word. Especially when the heat index is above 90 degrees F.  This cool salad would be great to serve to guests with a turkey or chicken sandwich at a luncheon.  A tall cool glass of tea, or your favorite frozen (there's that word again) drink.  I can't think of any thing better on a hot day.













Frozen Cranberry Cream Salad

Ingredients:

 1 cup whipping cream
1 (8 oz) can crushed pineapple (drained)
1 (1 lb) can whole berry Cranberry sauce
2 Tbsp mayonnaise or sour cream (use mayonnaise if salad is to remain       
    frozen long)
2 Tbsp sugar
1 (8 oz) package Cream cheese, softened
1 cups nuts

Directions:
   Whip cream in large bowl until stiff peaks can be formed.  Fold in pineapple.  Set aside.
   In blender, blend cranberry sauce until smooth.  Add mayonnaise or sour cream, sugar, and cream cheese, and blend until well mixed.  Add nuts and blend until chopped.
   Fold blended mixture into whipped cream and pineapple.  Freeze in 10 individual molds or a 13”x 9”x 2” dish, that has been well sprayed with oil.  Will keep in freezer for several weeks.
   To serve, let molds stand at room temperature 10 minutes before unmolding.
   
Serves 6 to 10.

                          Did someone say Frozen!!!!