Thursday, January 31, 2013

Rainbow Ribbon Jello Salad

Rainbow Ribbon Salad

1 (3-ounce) package black raspberry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream, divided
1 (3-ounce) package lemon gelatin
1 (3-ounce) package strawberry gelatin
1 (3-ounce) package orange gelatin
1 (3-ounce) package lime gelatin

Dissolve black raspberry gelatin in 1 1/4 cups boiling water. Pour 3/4 cup dissolved gelatin into 13x9-inch pan (or glass dish) and chill until set, but not firm (about 15 minutes). Meanwhile, chill remaining 1/2 cup gelatin in bowl for about same amount of time. Blend 3 tablespoons sour cream into gelatin in bowl and spoon over gelatin in pan. Chill until set, but not firm (about 15 minutes). Repeat with each remaining flavor. Chill at least 2 hours. Cut into squares and garnish with whipped topping.

source: a newspaper clipping taped to a yellow index card, saved by my mother. The clipping gives this credit: "from the late Audrey Rippke of Moville."

Note: This was my last Jello Salad for the month, and decided to use this ring mold one last time! I started with yellow, but ran out of room in the mold for the rest of the green and the black raspberry. Oh well, still perfecting my Jell-O skills.

Wednesday, January 30, 2013

Perfection Salad

Perfection Salad
1-quart mold or 6 individual molds

2 tablespoons unflavored gelatin
1/2 cup cold water
2 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
1 tablespoon lemon juice
1 cup celery, chopped
1/2 cup cabbage, shredded
2 tablespoons green pepper, chopped
1 pimiento, chopped
1/4 cup mayonnaise (page 207) or French dressing (page 204)

Soak gelatin in cold water, add boiling water, and stir until gelatin has dissolved. Add sugar, salt, vinegar, and lemon juice. Mix well. Place in refrigerator to chill. When partially set, add vegetables and pour into mold or molds. When firm, unmold on lettuce leaf and top with either mayonnais or French dressing. Serves 6.

source: Betty Furness Westinghous Cookbook

Tuesday, January 29, 2013

Amana Waldorf Jello Salad

Amana Waldorf Salad

2 (3 oz.) pkg. lemon Jello
2 c. boiling water
2 red apples
4 green apples
1 c. chopped walnuts (amount is optional)
1 ½ c. chopped celery (amount is optional)
1 c. mayonnaise
1 c. whipped cream

Mix Jello with boiling water, let set until slightly thickened. Add chunked apples, walnuts and celery, as desired. Mix and add 1 cup mayonnaise mixed with 1 cup whipped cream. Pour into a 9x13 inch pan. Chill.

source: Shawn Langkamp in Home Cooking, Central Reformed Church of Oskaloosa, Iowa 100th Anniversary Cookbook

Monday, January 28, 2013

Creamy Egg Jello Jigglers

Creamy Egg Jigglers

2 1/2 cups boiling water
2 pkg. (8 serving size) or 4 pkg. (4 serving size) Jell-O Brand Gelatin Dessert, any flavor
1 cup cold milk
1 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare egg shaped Jell-O mold by lightly wiping insides of mold with a paper towel dipped in vegetable oil.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan.

Refrigerate at least 3 hours or until firm.

Open mold by using a dull flat knife to gently pry between each egg. turn mold over and shake gently to unmold eggs.

source: Jell-O Easter Egg Jigglers Recipe pamphlet

Sunday, January 27, 2013

Barbecue Jello Salad

Barbecue Salad

1 package (3 oz.) JEll-O Lemon, Orange, or Orange-Pineapple Gelatin
1 cup boiling water
1 can (8 oz.) tomato sauce
1 1/2 tablespoons vinegar
1/2 teaspoon salt
Dash of pepper

Dissolve gelatin in boiling water. Add remaining ingredients. Blend. Pour into individual molds or a 3-cup mold. Chill until firmabout 4 hours. Unmold. Serve on crisp salad greens with mayonnaise, if desired. Makes about 2 cups or 4 servings.

source: The New Joys of Jell-O recipe book, copyright 1973.

Saturday, January 26, 2013

Orange Jello Fluff

Orange Fluff

One three-ounce package orange gelatin
One cup orange juice
One cup boiling water
1/3 cup instant nonfat dry milk

Dissolve gelatin in boiling water; stir in orange juice and chill to a jelly-like consistency. Sprinkle dry milk over chilled gelatin mixture and whip until fluffy and double in volume. Serves four.

source: newspaper clipping, original publication unknown

Friday, January 25, 2013

Christmas Ribbon Jello Salad

Christmas Ribbon Salad

First layer:
1 package (3 ounces) lime gelatin
1 cup boiling water
3/4 cup cold water
Place in mold and chill until firm.

Middle Layer:
3 ounces lemon gelatin
1 cup boiling water
1 cup mini-marshmallows
1/2 cup mayonnaise
6 ounces cream cheese
20 ounces crushed pineapple, drained
2 cups whipped topping
Place gelatin, water, marshmallows, cream cheese and pineapple in blender. Blend until smooth. Cool. Add mayonnaise and whipped topping. Fold together.

Third Layer:
When middle layer is set, mix and add:
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup cold water

Note: This makes enough for a large Tupperware mold. If making this salad in a 9x13 inch pan, double the red and green layers using 6 ounces  of gelatin.

source: My aunt, Donna Van Zante, shared this recipe in our family cookbook. Original recipe from the Peoria Cookbook.