Jellied Salads for Christmas (3)
1 pkg. lime gelatin
1 cup boiling water
1 Tbsp lemon juice
1 tsp salt
1 cup sour cream
1/4 c grated onion
1/2 c chopped green pepper
1/2 c crushed pineapple, well drained
2 envelopes unflavored gelatin
1/2 cup cold cranberry juice
3 /12 cups hot cranberry juice
1/2 cup sugar
Dissolve lime gelatin in boiling water. Add lemon juice and salt. Chill until partially set.
Combine sour cream and next 3 ingredients; add to first mixture.
Pour into 2 quart ring mold. Chill.
Soften unflavored gelatin in cold juice; dissolve in hot juice. Add sugar and stir until dissolved.
Chill until partially set; pour over lime ring. Chill until firm in fridge. About 12 servings.
Eggnog n' Cranberry Salad
1 package vanilla pudding mix
1 package lemon Jell-O
2 Tbsp. lemon juice
1 package raspberry Jell-O
1 can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped pecans
2 cups Cool Whip
1/2 tsp. nutmeg
In saucepan, combine pudding mix, lemon Jell-O and 2 cups water. Cook and stir till boiling.
Stir in lemon juice. Chill till partially set. Dissolve raspberry Jell-O in 1 cup boiling water.
Fold in cranberry sauce, celery and nuts. Chill till partially set. Fold Cool Whip and nutmeg
into pudding mixture. Pour half into cake pan. Top with cranberry layer, then rest of
pudding mixture. Chill.
Cranberry Cherry Jellied Salad
1 (16 ounce) can jellied cranberry sauce
1 (16.5 ounce) can pitted dark sweet cherries, drained
10 1/2 ounces crushed pineapple with juice
1 (6 ounce) package cherry gelatin
2 cups boiling water
1 cup chopped pecans (optional)
In a medium saucepan over low heat, melt the cranberry sauce. Cut the cherries into
pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat. In a medium bowl pour the boiling water over the gelatin.
And stir until all the gelatin has dissolved. Add the gelatin mixture to the
cranberry mixture and stir. Stir in the optional nuts.
Pour into a 9x13 inch pan and chill until set. Serves 12
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