Spanish Tuna (Jello) Salad

Spanish Tuna Salad

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1 tablespoon salt
2 cups boiling water
1 1/4 cups cold water
3 tablespoons vinegar
1/8 teaspoon pepper
1/2 cup diced tomato
1/4 cup small thin strips unpeeled cucumber
1/4 cup coarsely chopped celery
2 tablespoons chopped scallion or onion
1 can (7 oz.) tuna, well drained and broken in chunks

Dissolve gelatin, and salt, in boiling water. Add cold water and vinegar and pepper. Chill until thickened. Add remaining ingredients. Pour into a 5 or 6 cup mold or individual 1 cup molds. Chill until firm—at least 4 hours or overnight. Unmold. Serve with mayonnaise, if desired. (For low calorie platter, substitute a squeeze of lemon for dressing.) Makes about 5 cups or 5 servings.

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

Pretzel Jello Dessert

Pretzel Dessert

Crust:
2 cups crushed pretzels
3 tablespoons powdered sugar
¾ cup butter, melted

1st layer:
8 ounces cream cheese
1 cup powdered sugar
8 ounces Cool Whip
2 cups miniature marshmallows

2nd layer:
2 boxes (3 ounces) raspberry Jell-o
2 packages (10 ounces) frozen raspberries (total of 20 ounces of berries)
2 cups boiling water

Crust: Mix ingredients and put in 9x13 inch pan. Bake at 350 degrees for 10 minutes. Cool.

1st layer: Mix cream cheese and powdered sugar. Blend in Cool Whip and marshmallows. Spread on top of crust. Chill.

2nd layer: Dissolve Jell-o in boiling water. Add raspberries. Stir to break up berries. Chill until partially set. Gently pour over 1st layer. Chill until firm.
Yield: 12 servings

An elegant dish for the holidays.

source: my cousin, Michelle De Bruin, shared this recipe from our Grandmother Elizabeth Van Zante in our family cookbook

Lavender Jello Salad

Lavender Salad

1 large (6 oz.) package grape jello
1 lb. can bing cherries, pitted
1 (8 oz.) can crushed pineapple
1 (3 oz.) cream cheese, softened
2 cups whipped topping
1/3 cup chopped nuts

Drain juice from fruits and heat, adding enough water to make 2 cups. Dissolve Jello in hot juice, add 2 cups cold water. Allow to partly congeal and take out 1 cupful and set it aside. Add cherries to rest of Jello and pour into 9 x 13 inch pan and let firm. Add softened cream cheese to topping and fold in reserved cupful of Jello. Add pineapple and nuts and pour over first layer. To serve, cut into squares. Top with a dab of whipped topping. This is good either as a dinner salad or dessert.

source: recipe by Jennie DeBruin, found in The Pella Collector's Cookbook, complied by Central College Auxiliary, 1982.

Note: I couldn't find grape Jello at the grocery store (discontinued flavor?) so I ordered it on Amazon. I was so excited to get it in the mail and finally make this recipe.

Molded Ambrosia

Molded Ambrosia

1 cup graham-cracker crumbs
1/4 cup butter or margarine, melted
1 9-ounce can (1 cup) crushed pineapple
1 3-ounce package orange-flavored gelatin
1/3 cup sugar
1 cup hot water
1 cup dairy sour cream
1/4 teaspoon vanilla
1 cup diced orange sections
1/2 cup flaked coconut

Combine crumbs and butter; reserve 1/3 cup for topping. Press remaining crumb mixture into an 8x8x2-inch baking dish.

Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved syrup. Chill till partially set. Add sour cream and vanilla; whip till fluffy. Fold in pineapple, oranges, and coconut; pour over crumbs in dish. Sprinkle top with reserved crumbs. Chill till firm. Cut in squares. Trim with maraschino cherries. Makes 9 servings.

source: Better Homes & Gardens "Snacks and Refreshments," 1963. 

Winter Fruit Splendor

Winter Fruit Splendor

1 package (4-serving size) JELL-O Brand Lemon or Lime Flavor Gelatin or Sugar Free JELL-O Gelatin

3/4 cup boiling water

1/2 cup white grape juice, pineapple juice or water

Ice cubes

1 1/2 cups fruit (banana slices, orange sections, seedless grapes, diced apple or pear)

Dissolve gelatin in boiling water. Combine fruit juice and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Let stand or chill until thickened, about 10 minutes. Add fruit and spoon into dessert glasses. Chill about 1 hour. Garnish as desired. Makes about 3 cups or 6 servings.

source: Vintage General Foods advertisement, 1986.

Crown Jewel Cake or Mosaic Mold

Crown Jewel Cake or Mosaic Mold

1 pkg (3 oz.) Jell-O Orange Gelatin
1 pkg (3 oz.) Jell-O Cherry Gelatin
1 pkg (3 oz.) Jell-O Lime Gelatin
3 cups boiling water
1 1/2 cups cold water

1 pkg (3 oz.) Jell-O Lemon Gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup canned pineapple juice

2 envelopes Dream Whip Whipped Topping Mix

Prepare the orange, cherry, and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a separate 8-inch square pan. Chill until firm—at least 3 hours or overnight. Cut into 1/2-inch cubes. Set aside a few of each flavor for garnish.

Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened.

Prepare both envelopes of whipped topping mix as directed on package. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon into 9-inch spring-form pan. Chill until firm—at least 5 hours or overnight. Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish top with reserved gelatin cubes. Makes 16 servings.

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

Men's Delight Jello Salad

Men's Delight

1 pkg lime Jello
1/2 cup hot water
15 marshmallows (large)
1 cup cream (whipped)
1 small can drained pineapple
1 cup cottage cheese
1 cup chopped nuts

Dissolve jello in hot water, add marshmallows and heat until marshmallows dissolve. Let cool until it starts to set (leave on countertop, don't chill), then beat. Fold the remaining ingredients into the whipped mixture and place in the refrigerator until ready to use. Make several hours before using. Serves 12.

source: the Fifth edition of the Pella Chronicle "Dat is lekker kookbook" (translation: That is lip-smackin' cookbook), 1959

Apple Jello Salad

Apple Salad

1 pkg. lemon Jello
1 c. hot water
1/4 c. sugar
1 c. celery
1 1/2 c. apples
1/4 c. nuts
1/2 c. Hellman's mayonnaise
1 (8 oz.) tub Cool Whip

Topping:
1 pkg. red Jello
1 c. hot water
1 c ice cubes

Mix lemon Jello, hot water and sugar; shill until shaky. Chip fine the celery, apples and nuts. Fold in mayonnaise, then add Cool Whip. Put in a 9 x 13 inch Pyrex dish and refrigerate for 1 to 2 hours.

For Topping: Combine red Jello, hot water and ice cubes; chill. When ice is melted, pour over top.

source: Rosemary Wolfe, from "Years and Years of Good Cookin'," the First Presbyterian Church Cookbook, Oskaloosa, Iowa, 150th Anniversary Edition, 1995.

Brostrom Jello (1974)

Brostrom Jello (1974)

1 small box lime Jello
grapefruit sections + juice (in a jar in the produce section of grocery store)

Dissolve 1 box jello into 1 c. boiling water. Chill the grapefruit juice and add 1 cup of it (add water if needed to make 1 cup.) Add grapefruit sections. Chill.

source: My mother reports that when she married into the Brostrom family in 1974 they were enjoying this concoction by my grandmother, Vera (Miller) Brostrom.

Cool as a Cucumber Jello Salad

Cool as a Cucumber Salad

1 package (4-serving size) Sugar Free JELL-O gelatin, lime flavor

1/4 tsp salt

3/4 cup boiling water

1 tbsp lemon juice

1/2 cup cold water

ice cubes

1/2 cup sour cream

1 cup chopped seeded peeled cucumber

1 tbsp minced onion

1 tsp dillweed or 1 tablespoon chopped fresh dill

Dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in sour cream; add remaining ingredients. Pour into individual dishes and chill, soft set in 30 minutes. 

source: found vintage Jell-O advertisement

Coffee Cream Jello Dessert

Coffee Cream Jello Dessert

1 package (3 oz.) Jell-O Orange Gelatin
¾ cup milk, scalded
2 tablespoons sugar
1 tablespoon instant coffee
1 ½ cups crushed ice
¼ teaspoon vanilla

Combine gelatin, milk, sugar, and coffee in blender container. Cover and blend on low speed for 30 seconds or until gelatin is dissolved. Add crushed ice and vanilla; blend at high speed until the ice is melted—about 30 seconds. Pour into serving glasses. Chill until set—about 15 minutes. Makes about 2 ½ cups or 4 servings.
source: The New Joys of Jell-O recipe book, copyright 1973