NOTE: There is NO LETTUCE in the following recipes:
FOR CHRISTMAS SALAD – See Xmas & T’sgiving recipes
JELLO (GELATIN) TIPS
A few basics to help with recipes using gelatin.
In saucepan, sprinkle gelatin over small amount of COLD water and let stand 1 to 4 minutes (Adding HOT liquid will cause it to become lumpy)
Then turn on burner and stir til gelatin is completely dissolved. Doesn’t take long. Check stirring utensils and bowl–if any opaque granules remain, keep stirring.
Refrigerate til mixture is thick enough to mount slightly when dropped from spoon. Takes 1-2 hours, depending on the bowl its in plus the refrigerator temperature.
Don’t panic if gelatin sets up. Simply re-melt by placing bowl in a few inches of warm water and whisking til smooth.
JUDY V’s FANTASTIC ORANGE SALAD
***FAMILY FAVORITE***
6 oz pkg. orange jello
12 oz. can frozen orange juice concentrate
1 small can crushed pineapple with juice
¼ c sugar
1 envelope Knox gelatin
3 oz. cream cheese
lemon juice (optional)
1 c whipping cream, whipped
FIRST LAYER: Dissolve jello in 2-1/2 c hot water, add orange juice and pour into greased 2 qt mold. Refrigerate.
SECOND LAYER: In saucepan, put ¼ c cold water. Sprinkle gelatin over it, stirring on low heat til dissolved. Add cream cheese, sugar and pineapple with juice and lemon juice, cooking til smooth. Can beat with hand mixer. COOL. Fold in whipped cream and pour into mold on top of orange layer. Refrigerate. Unmold.
SHIMMERING FRUIT SALAD (Dot Berry)
***FAMILY FAVORITE***
3 (3 oz.) cherry jello
3 c boiling water
1-2/3 c cold water
1/8 c lemon juice
1/4 t salt
1 pt strawberries, sliced (frozen or fresh)
1 c green seedless grapes, halved
1 c bananas, sliced
Dissolve jello in boiling water. Add cold water, lemon juice and salt.
Chill til syrupy. Stir fruits into chilled jello.
Turn into lightly oiled 2 qt. jello mold or bowl. Chill til firm.
GRAPE-BANANA FRUIT SALAD
***FAMILY FAVORITE!***
This recipe is sooo simple and easy and yet DELICIOUS!
Green seedless grapes; wash & pat dry; slice in half lengthwise.
Bananas, sliced in rounds 1/3” thick, and in half again
Cantaloupe chunks-bite-sized or in melon balls
Judge amounts needed for your meal.
Use equal amounts of each fruit, go little lighter on bananas.
It is great without the cantaloupe too.
Best to chill fruits before slicing.
Whip whipped cream and add sugar to taste; OR use Cool Whip
Place cut fruit in large bowl.
Mix in whipped cream. Serve immediately or chill—but not too long.
Bananas will cause this salad to turn brown if left in refrigerator long
WALDORF SALAD (PLAIN or CHICKEN) CHESS LOVES
Yield: 6 to 8 servings.
3 Fuji apples, unpeeled, diced
1 cup seedless green grapes, halved (optional)
1/2 cup diced celery
1 to 1-1/2 cup raisins
½ c coarsely chopped walnuts or pecans
¼ cup mayonnaise
1/2 teaspoon lemon juice
2 T sugar or 2T honey mixed with 1 t ginger
1 cup whipping cream, whipped
OPTIONAL: 2-3 cups cooked, SALTED cubed chicken, pineapple chunks.
Place first 6 ingredients in a medium bowl; toss gently to combine.
Combine mayonnaise and lemon juice in a small bowl; stir well.
Whip cream with sugar/ginger. Gently stir in mayo/lemon juice.
Pour dressing mixture over fruit mixture, stirring gently to combine.
Cover and chill thoroughly.
Serve on lettuce-lined salad plates and sprinkle walnuts on top.
CRANBERRY WALDORF SALAD CHESS LIKES!
(Rev. 12/5/13)
3 oz. pkg cranberry, cherry or raspberry jello
3/4 c hot water
1 can WHOLE cranberry sauce
1/2 c chopped pecans or walnuts
1 med Fuji apple – peeled and diced small
½ c seedless grapes, halved
½ c sliced celery
½ c mini marshmallows–OPTIONAL
1 c Cool Whip (or sour cream—Chess prefers Cool Whip)–OPTIONAL
Dissolve jello in hot water. Chill til syrupy.
Gently fold in remaining ingredients and pour into serving container/s.
CHERRY JELLO SALAD (Janna Vockrodt Andrews)
***FAMILY FAVORITE***
(also called George Washington Salad)
1 small pkg cherry jello (or 2 cherry jellos and no cranberry)
1 small pkg cranberry jello
21 oz. can cherry pie filling
½ c Cran-Grape Juice or ½ c coke
1-1/2 c boiling water if using pineapple; 2 cups if not using pineapple
*optional 20 oz can crushed pineapple, undrained
Mix jello with boiling water. Add remaining ingredients.
Pour into serving bowl.
Chill. If covered, will keep in frig for a week.
TOPPING:
8 oz. cream cheese
1 pt sour cream
½ c powdered sugar
1 t vanilla
½ c nuts
Mix topping ingredients except nuts. Put on top of jello. Sprinkle nuts on top.
CHERRY FRUIT SALAD KRISTA LOVES!
1 can cherry pie filling
1 can fruit cocktail, drained
Apples, peeled, diced small
Bananas, sliced (optional)
1/4 to 1/2 c chopped Pecans (optional)
Mix everything together and chill.
CONGEALED CARROT-PINEAPPLE SALAD
CHESS LOVES!
3 oz. orange jello
1 c boiling water
1 c ice cold water
1 c shredded carrots
8 oz. crushed pineapple, drained
OPTIONAL ITEMS:
2/3 c chopped pecans
½ c flaked coconut
1/3 c finely chopped celery
Dissolve jello in hot water in saucepan on stove. Let boil 1 minute.
Add cold water.
Chill til consistency of unbeaten egg white.
Stir in carrot and pineapple.
Chill til set.
EMERALD JELLO SALAD
CHESS LOVES
6 oz. lime jello
1 c small curd cottage cheese drained (up to 2 cups)
20 oz. can small chunk pineapple, drained
1 c chopped nuts-optional or ¼ c chopped pecans
8 oz. Cool Whip (optional)
Prepare jello as directed on pkg. Refrigerate til thick, but not jelled, about 2 hours.
DO NOT USE ICE in place of water to hurry it up!
Stir in pineapple chunks and cottage cheese, and Cool Whip if creamy salad is desired.
Blend well. Pour into pan or jello mold.
Sprinkle nuts on top. Return to refrigerator and chill til set. Enjoy!
EMERALD ISLE MOUSSE
CHESS LIKES 11/01
2-3 oz. pkgs. lime jello
8 oz. can crushed pineapple in syrup
1 c heavy cream, whipped
6 oz. can limeade
green food coloring
FIRST LAYER: Dissolve 1 pkg jello in 2/3 c boiling water. Add limeade. Cool. Pour into jello mold. Chill.
SECOND LAYER: Dissolve 1 pkg jello in 1 c boiling water. Add pineapple with syrup and food coloring. Chill til thickened. stirring often. Fold in whipped cream. Pour on top of first layer in 1 qt. mold. Chill til firm.
WATERGATE SALAD
1 small pkg pistachio instant pudding mix
20 oz. can crushed pineapple and juice
1/2 c small marshmallows
1/2 c chopped pecans
8 oz. Cool Whip
OPTIONAL: 1 c coconut, sliced grapes, banana pieces
In bowl, sprinkle pudding over pineapple and mix well BY HAND—NOT with mixer. Add rest of ingredients and stir thoroughly. Pour into container. Refrigerate.
STRAWBERRY – LEMON SALAD (B. Richardson) 12/81
(Similar to Judy Vockrodt’s orange one.)
TOP LAYER:
3 oz. strawberry jello
1 c boiling water
1 can strawberry pie filling
Dissolve jello in water, and stir in pie filling. Pour into greased mold. Chill til set.
BOTTOM LAYER:
3 oz. lemon jello
1 c boiling water
3 oz. cream cheese
1/3 c mayonnaise
8 oz. crushed pineapple, drained
½ c whipped cream
Dissolve lemon jello in boiling water and chill slightly.
Beat mayonnaise with cream cheese til slightly fluffy.
Beat in lemon gelatin. Fold in pineapple and cream. Spread on strawberry layer.
ORANGE FROST
6 ozs. orange jello
11 oz. can mandarin oranges
1 pint orange sherbet, softened
Dissolve jello in 2 cups boiling water.
Drain oranges, measuring syrup; add enough water to syrup to make 1 cup liquid.
Add to gelatin. Chill until slightly thickened.
Blend in sherbet and oranges. Pour into 1 qt. mold and chill until firm.
HIDDEN TREASURE STRAWBERRY SALAD
Makes about 18 servings.
6 oz. strawberry jello
1 c boiling water
20 oz. frozen sliced strawberries, thawed
20 oz. crushed pineapple, drained
3 medium bananas, chopped small
1/2 c walnuts or pecans, coarsely chopped
10 oz. pkg unbaked cheesecake mix
Dissolve jello in boiling water and stir in fruit and nuts.
Pour half of jello mixture in 13 x 9 x 2 pan. Chill til firm.
Store remaining jello mixture at room temp.
Prepare cheesecake filling according to directions; reserve graham cracker crumbs for other use. Spoon cheesecake filling over congealed fruit jello mixture. Spoon remaining jello mixture over filling and chill til firm. Rich!
TARTY LEMONADE/LIMEADE JELLO SALAD
FIRST LAYER: 6 oz. lemonade or limeade concentrate
6 oz. lemon or lime jello
1/2 c sugar
1 c seedless grapes, halved (optional)
2 bananas, sliced (optional) Dissolve jello and sugar in 2~ cups hot water.
Add lemonade or limeade concentrate, and fruit if desired, and pour into greased 2 qt. mold. Chill.
SECOND LAYER: 1 small can crushed pineapple w/juice
¼ c sugar
3 oz. cream cheese
1 envelope gelatin
1 c cream, whipped.
In saucepan, sprinkle gelatin over 1/4 c cold water, stirring over low heat til dissolved. Add cream cheese, sugar, pineapple with juice and lemon juice, cooking til smooth. COOL. Fold in whipped cream and pour in mold on top of other layer. Chill.
BLUEBERRY SALAD-MEDIUM SIZE (OKC newspaper 12/96)
3 oz raspberry jello
1/2 c boiling water
1/2 can blueberry pie filling
7.5 oz. can crushed pineapple,drained
8 oz Cool Whip
8 oz cream cheese, softened
1/2 c powdered sugar
1/2 c chopped pecans-optional
Combine jello with boiling water and cool. Stir in pie filling and pineapple.
Pour into serving bowl. Refrigerate until partially set.
Fold in 1/2 Cool Whip and refrigerate til set.
Mix cream cheese and sugar with remaining Cool Whip. Spread over salad.
Sprinkle with pecans. Can be prepared 1-2 days before serving.
BLUEBERRY SALAD-LARGE SIZE (OKC newspaper 12/96)
6 oz raspberry jello
1 c boiling water
1 can blueberry pie filling
15 oz. can crushed pineapple, drained
12 oz Cool Whip
8 oz cream cheese, softened
1 c powdered sugar
1/2-1 c chopped pecans-opt
Combine jello with boiling water and cool. Stir in pie filling and pineapple.
Pour into serving bowl. Refrigerate until partially set.
Fold in 8 oz Cool Whip and refrigerate til set.
Mix cream cheese and sugar with remaining Cool Whip. Spread over salad.
Sprinkle with pecans. Can be prepared 1-2 days before serving.
STAINED GLASS JELLO – So Pretty!!
3 colors jello 4 oz. size (cherry, orange, lime are pretty)
2 small pkg lemon jello
8 oz. Cool Whip
Prepare 3 colors jello, using 1 c boiling water and 1/2 c cold water, pouring into separate shallow dishes/pans (8″ square pan or pie plates work). Chill 4 hrs.
Mix lemon jello with 2 c boiling water and 1 c cold water.
Chill til SLIGHTLY thickened.
Cut jello into 1/2″ cubes.
Fold Cool Whip into lemon mixture; then carefully add jello cubes, reserving a few for garnishing.
Pour into 9″ tube pan or loaf pan, sprayed with non-stick coating.
Chill overnight. Turn out on plate to serve. Garnish with left over jello cubes.
WATERMELON BOWLE
1 well shaped watermelon
fresh strawberries, quartered
cantaloupe balls
Seedless grapes, halved
fresh pineapple chunks
thin slices oranges
fresh cherries, pitted
Any other fresh fruit available: blackberries, blueberries, pears, peaches, etc.
OPTIONAL: Poppyseed dressing. See Neiman Marcus Poppy Seed Dressing Recipe
Cut off top third of watermelon longways.
Remove all watermelon meat from big portion of watermelon.
Cut some into chunks and de-seed them.
Fill the cavity with prepared fruits, plus watermelon meat cut in 1″ cubes.
SUMMER SALAD (from PANERA BREAD) (9/2012)
BEST when Blueberries and Strawberries are in season June-July-August
Red leaf lettuce (can use some Romaine or Spring Mix)
Strawberries, quartered
Blueberries
Pineapple tidbits (canned or fresh)
Orange, cut into small pieces (or canned mandarin oranges)
Roasted pecans or candied pecans
DRESSINGS:
Poppyseed or Vidalia Onion-Rasberry Dressing
PEAR & PECAN SALAD (OR GREEN APPLE)
CHESS LOVES! (10/2014) Serves 4
NOTE: Peak season for pears in USA in the South is late August thru September; and September & October in the North.
Pears DO ripen after picking.
6 oz pkg Spring Mix salad greens – or your favorite greens
1 large pear or Granny Smith apple, diced
¼ c dried cranberries (Craisins are good)
½ c crumbled blue cheese
1/4 of a navel orange, cut into small pieces
½ c caramelized pecan or walnut halves (directions on back)
OR use Diamond’s Nut Toppings – Glazed Pecans
Place salad greens in large mixing bowl.
Add fruit, cheese & nuts. Pour Dressing (see back of card) over salad and toss gently.
DRESSING OPTIONS:
This Dressing is EXCEPTIONAL on this salad!
Whisk in small bowl:
2 T olive oil
2 T seasoned rice vinegar
1 t sugar
½ t dry mustard
¼ t celery seed
¼ t garlic salt
In a pinch you can use Poppyseed Dressing or Raspberry Vinaigrette
To caramelize pecans:
1 T butter or margarine
½ c pecan or walnut halves
1 T brown sugar
Melt butter in small skillet over low heat. Add pecans and brown sugar. Cook, stirring constantly 2-3 minutes or til caramelized. Cool.