NOTE:\u00a0 There is NO LETTUCE in the following recipes:
\nFOR CHRISTMAS SALAD \u2013 See Xmas & T’sgiving recipes<\/p>\n
JELLO (GELATIN) TIPS<\/strong> JUDY V\u2019s FANTASTIC ORANGE SALAD 6 oz pkg. orange jello FIRST LAYER:\u00a0 Dissolve jello in 2-1\/2 c hot water, add orange juice and pour into greased 2 qt mold.\u00a0 Refrigerate.<\/p>\n SECOND LAYER:\u00a0 In saucepan, put \u00bc c cold water.\u00a0 Sprinkle gelatin over it, stirring on low heat til dissolved.\u00a0 Add cream cheese, sugar and pineapple with juice and lemon juice, cooking til smooth.\u00a0 Can beat with hand mixer.\u00a0 COOL.\u00a0 Fold in whipped cream and pour into mold on top of orange layer.\u00a0 Refrigerate.\u00a0 Unmold.<\/p>\n SHIMMERING FRUIT SALAD\u00a0 (Dot Berry) 3 (3 oz.) cherry jello Dissolve jello in boiling water.\u00a0 Add cold water, lemon juice and salt. GRAPE-BANANA FRUIT SALAD Green seedless grapes; wash & pat dry; slice in half lengthwise. Judge amounts needed for your meal. Whip whipped cream and add sugar to taste; OR use Cool Whip WALDORF\u00a0 SALAD (PLAIN or CHICKEN)\u00a0\u00a0 \u00a0CHESS LOVES\u00a0 <\/strong> 3 Fuji apples, unpeeled, diced Place first 6 ingredients in a medium bowl; toss gently to combine. CRANBERRY WALDORF SALAD\u00a0\u00a0\u00a0\u00a0 CHESS LIKES! 3 oz. pkg cranberry, cherry or raspberry jello Dissolve jello in hot water. Chill til syrupy. CHERRY JELLO SALAD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Janna Vockrodt Andrews)<\/strong> (also called George Washington Salad) Mix jello with boiling water.\u00a0 Add remaining ingredients. TOPPING:<\/strong> Mix topping ingredients except nuts.\u00a0 Put on top of jello.\u00a0 Sprinkle nuts on top.<\/p>\n CHERRY FRUIT SALAD\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 KRISTA LOVES!<\/strong><\/p>\n 1 can cherry pie filling Mix everything together and chill.<\/p>\n CONGEALED CARROT-PINEAPPLE SALAD 3 oz. orange jello OPTIONAL ITEMS: Dissolve jello in hot water in saucepan on stove.\u00a0 Let boil 1 minute. \u00a0EMERALD JELLO SALAD 6 oz. lime jello Prepare jello as directed on pkg. Refrigerate til thick, but not jelled, about 2 hours. EMERALD ISLE MOUSSE 2-3 oz. pkgs. lime jello FIRST LAYER: Dissolve 1 pkg jello in 2\/3 c boiling water. Add limeade. Cool. Pour into jello mold. Chill.<\/p>\n SECOND LAYER:\u00a0 Dissolve 1 pkg jello in 1 c boiling water.\u00a0 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.<\/p>\n WATERGATE SALAD<\/strong><\/p>\n 1 small pkg pistachio instant pudding mix In bowl, sprinkle pudding over pineapple and mix well BY HAND\u2014NOT with mixer. Add rest of ingredients and stir thoroughly. Pour into container.\u00a0 Refrigerate.<\/p>\n STRAWBERRY – LEMON SALAD\u00a0 (B. Richardson) 12\/81<\/strong> TOP LAYER: BOTTOM LAYER: Dissolve lemon jello in boiling water and chill slightly. ORANGE FROST<\/strong><\/p>\n 6 ozs. orange jello Dissolve jello in 2 cups boiling water. HIDDEN TREASURE STRAWBERRY SALAD<\/strong> 6 oz. strawberry jello Dissolve jello in boiling water and stir in fruit and nuts. 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!<\/p>\n TARTY LEMONADE\/LIMEADE JELLO SALAD<\/strong><\/p>\n FIRST LAYER:\u00a0 6 oz. lemonade or limeade concentrate SECOND LAYER: 1 small can crushed pineapple w\/juice BLUEBERRY SALAD-MEDIUM SIZE (OKC newspaper 12\/96)<\/strong><\/p>\n 3 oz raspberry jello Combine jello with boiling water and cool.\u00a0 Stir in pie filling and pineapple. BLUEBERRY SALAD-LARGE SIZE\u00a0\u00a0 (OKC newspaper 12\/96)<\/strong><\/p>\n 6 oz raspberry jello Combine jello with boiling water and cool. Stir in pie filling and pineapple. STAINED GLASS JELLO – <\/strong>So Pretty!!<\/p>\n 3 colors jello 4 oz. size (cherry, orange, lime are pretty) 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).\u00a0 Chill 4 hrs. WATERMELON BOWLE<\/strong><\/p>\n 1 well shaped watermelon Cut off top third of watermelon longways. SUMMER SALAD (from PANERA BREAD)\u00a0 (9\/2012)<\/strong> Red leaf lettuce (can use some Romaine\u00a0 or Spring Mix) DRESSINGS:<\/strong> PEAR & PECAN SALAD<\/strong> (OR GREEN APPLE) <\/strong> 6 oz pkg Spring Mix salad greens \u2013 or your favorite greens Place salad greens in large mixing bowl. DRESSING OPTIONS:\u00a0<\/strong><\/p>\n This Dressing is EXCEPTIONAL on this salad! In a pinch you can use Poppyseed Dressing or Raspberry Vinaigrette<\/strong><\/p>\n To caramelize pecans:<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" NOTE:\u00a0 There is NO LETTUCE in the following recipes: FOR CHRISTMAS SALAD \u2013 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\u00a0 (Adding HOT liquid will cause it to become […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":145,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-149","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":17,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/149\/revisions"}],"predecessor-version":[{"id":1270,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/149\/revisions\/1270"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nA few basics to help with recipes using gelatin.
\nIn saucepan, sprinkle gelatin over small amount of COLD water and let stand 1 to 4 minutes\u00a0 (Adding HOT liquid will cause it to become lumpy)
\nThen turn on burner and stir til gelatin is completely dissolved. Doesn\u2019t take long. Check stirring utensils and bowl–if any opaque granules remain, keep stirring.
\nRefrigerate til mixture is thick enough to mount slightly when dropped from spoon.\u00a0 Takes 1-2 hours, depending on the bowl its in plus the refrigerator temperature.
\nDon’t panic if gelatin sets up. Simply re-melt by placing bowl in a few inches of warm water and whisking til smooth.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n12 oz. can frozen orange juice concentrate
\n1 small can crushed pineapple with juice
\n\u00bc c sugar
\n1 envelope Knox gelatin
\n3 oz. cream cheese
\nlemon juice (optional)
\n1 c whipping cream, whipped<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n3 c boiling water
\n1-2\/3 c cold water
\n1\/8 c lemon juice
\n1\/4 t salt
\n1 pt strawberries, sliced (frozen or fresh)
\n1 c green seedless grapes, halved
\n1 c bananas, sliced<\/p>\n
\nChill til syrupy.\u00a0 Stir fruits into chilled jello.
\nTurn into lightly oiled 2 qt. jello mold or bowl.\u00a0 Chill til firm.<\/p>\n
\n
\n***FAMILY FAVORITE!***
\nThis recipe is sooo simple and easy and yet DELICIOUS!
\n<\/strong><\/p>\n
\nBananas, sliced in rounds 1\/3\u201d thick, and in half again
\nCantaloupe chunks-bite-sized or in melon balls<\/p>\n
\nUse equal amounts of each fruit, go little lighter on bananas.
\nIt is great without the cantaloupe too.
\nBest to chill fruits before slicing.<\/p>\n
\nPlace cut fruit in large bowl.
\nMix in whipped cream.\u00a0 Serve immediately or chill\u2014but not too long.
\nBananas will cause this salad to turn brown if left in refrigerator long<\/p>\n
\n
\nYield: 6 to 8 servings.<\/p>\n
\n1 cup seedless green grapes, halved (optional)
\n1\/2 cup diced celery
\n1 to 1-1\/2 cup raisins
\n\u00bd c coarsely chopped walnuts or pecans
\n\u00bc cup mayonnaise
\n1\/2 teaspoon lemon juice
\n2 T sugar or 2T honey mixed with 1 t ginger
\n1 cup whipping cream, whipped
\nOPTIONAL: 2-3 cups cooked, SALTED cubed chicken, pineapple chunks.<\/p>\n
\nCombine mayonnaise and lemon juice in a small bowl; stir well.
\nWhip cream with sugar\/ginger. Gently stir in mayo\/lemon juice.
\nPour dressing mixture over fruit mixture, stirring gently to combine.
\nCover and chill thoroughly.
\nServe on lettuce-lined salad plates and sprinkle walnuts on top.<\/p>\n
\n
\n(Rev. 12\/5\/13)<\/strong><\/p>\n
\n3\/4 c hot water
\n1 can WHOLE cranberry sauce
\n1\/2 c chopped pecans or walnuts
\n1 med Fuji apple \u2013 peeled and diced small
\n\u00bd c seedless grapes, halved
\n\u00bd c sliced celery
\n\u00bd c mini marshmallows–OPTIONAL
\n1 c Cool Whip (or sour cream\u2014Chess prefers Cool Whip)–OPTIONAL<\/p>\n
\nGently fold in remaining ingredients and pour into serving container\/s.<\/p>\n
\n
\n***FAMILY FAVORITE***<\/strong><\/p>\n
\n1 small pkg cherry jello (or 2 cherry jellos and no cranberry)
\n1 small pkg cranberry jello
\n21 oz. can cherry pie filling
\n\u00bd c Cran-Grape Juice or \u00bd c coke
\n1-1\/2 c boiling water if using pineapple; 2 cups if not using pineapple
\n*optional 20 oz can crushed pineapple, undrained<\/p>\n
\nPour into serving bowl.
\nChill. If covered, will keep in frig for a week.<\/p>\n
\n8 oz. cream cheese
\n1 pt sour cream
\n\u00bd c powdered sugar
\n1 t vanilla
\n\u00bd c nuts<\/p>\n
\n
\n1 can fruit cocktail, drained
\nApples, peeled, diced small
\nBananas, sliced (optional)
\n1\/4 to 1\/2 c chopped Pecans (optional)<\/p>\n
\n
\nCHESS LOVES!<\/strong><\/p>\n
\n1 c boiling water
\n1 c ice cold water
\n1 c shredded carrots
\n8 oz. crushed pineapple, drained<\/p>\n
\n2\/3 c chopped pecans
\n\u00bd c flaked coconut
\n1\/3 c finely chopped celery<\/p>\n
\nAdd cold water.
\nChill til consistency of unbeaten egg white.
\nStir in carrot and pineapple.
\nChill til set.<\/p>\n
\n
\nCHESS LOVES<\/strong><\/p>\n
\n1 c small curd cottage cheese drained (up to 2 cups)
\n20 oz. can small chunk pineapple, drained
\n1 c chopped nuts-optional or \u00bc c chopped pecans
\n8 oz. Cool Whip (optional)<\/p>\n
\nDO NOT USE ICE in place of water to hurry it up!
\nStir in pineapple chunks and cottage cheese, and Cool Whip if creamy salad is desired.
\nBlend well.\u00a0 Pour into pan or jello mold.
\nSprinkle nuts on top.\u00a0 Return to refrigerator and chill til set.\u00a0 Enjoy!<\/p>\n
\n
\nCHESS LIKES\u00a0 11\/01<\/strong><\/p>\n
\n8 oz. can crushed pineapple in syrup
\n1 c heavy cream, whipped
\n6 oz. can limeade
\ngreen food coloring<\/p>\n
\n
\n20 oz. can crushed pineapple and juice
\n1\/2 c small marshmallows
\n1\/2 c chopped pecans
\n8 oz. Cool Whip
\nOPTIONAL:\u00a0 1 c coconut, sliced grapes, banana pieces<\/p>\n
\n
\n(Similar to Judy Vockrodt\u2019s orange one.)<\/p>\n
\n3 oz. strawberry jello
\n1 c boiling water
\n1 can strawberry pie filling
\nDissolve jello in water, and stir in pie filling. Pour into greased mold.\u00a0 Chill til set.<\/p>\n
\n3 oz. lemon jello
\n1 c boiling water
\n3 oz. cream cheese
\n1\/3 c mayonnaise
\n8 oz. crushed pineapple, drained
\n\u00bd c whipped cream<\/p>\n
\nBeat mayonnaise with cream cheese til slightly fluffy.
\nBeat in lemon gelatin. Fold in pineapple and cream. Spread on strawberry layer.<\/p>\n
\n
\n11 oz. can mandarin oranges
\n1 pint orange sherbet, softened<\/p>\n
\nDrain oranges, measuring syrup; add enough water to syrup to make 1 cup liquid.
\nAdd to gelatin. Chill until slightly thickened.
\nBlend in sherbet and oranges. Pour into 1 qt. mold and chill until firm.<\/p>\n
\n
\nMakes about 18 servings.<\/p>\n
\n1 c boiling water
\n20 oz. frozen sliced strawberries, thawed
\n20 oz. crushed pineapple, drained
\n3 medium bananas, chopped small
\n1\/2 c walnuts or pecans, coarsely chopped
\n10 oz. pkg unbaked cheesecake mix<\/p>\n
\nPour half of jello mixture in 13 x 9 x 2 pan. Chill til firm.
\nStore remaining jello mixture at room temp.<\/p>\n
\n
\n6 oz. lemon or lime jello
\n1\/2 c sugar
\n1 c seedless grapes, halved (optional)
\n2 bananas, sliced (optional) Dissolve jello and sugar in 2~ cups hot water.
\nAdd lemonade or limeade concentrate, and fruit if desired, and pour into greased 2 qt. mold. Chill.<\/p>\n
\n\u00bc c sugar
\n3 oz. cream cheese
\n1 envelope gelatin
\n1 c cream, whipped.
\nIn 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.\u00a0 COOL. Fold in whipped cream and pour in mold on top of other layer. Chill.<\/p>\n
\n
\n1\/2 c boiling water
\n1\/2 can blueberry pie filling
\n7.5 oz. can crushed pineapple,drained
\n8 oz Cool Whip
\n8 oz cream cheese, softened
\n1\/2 c powdered sugar
\n1\/2 c chopped pecans-optional<\/p>\n
\nPour into serving bowl.\u00a0 Refrigerate until partially set.
\nFold in 1\/2 Cool Whip and refrigerate til set.
\nMix cream cheese and sugar with remaining Cool Whip.\u00a0 Spread over salad.
\nSprinkle with pecans. Can be prepared 1-2 days before serving.<\/p>\n
\n
\n1 c boiling water
\n1 can blueberry pie filling
\n15 oz. can crushed pineapple, drained
\n12 oz Cool Whip
\n8 oz cream cheese, softened
\n1 c powdered sugar
\n1\/2-1 c chopped pecans-opt<\/p>\n
\nPour into serving bowl. Refrigerate until partially set.
\nFold in 8 oz Cool Whip and refrigerate til set.
\nMix cream cheese and sugar with remaining Cool Whip. Spread over salad.
\nSprinkle with pecans. Can be prepared 1-2 days before serving.<\/p>\n
\n
\n2 small pkg lemon jello
\n8 oz. Cool Whip<\/p>\n
\nMix lemon jello with 2 c boiling water and 1 c cold water.
\nChill til SLIGHTLY thickened.
\nCut jello into 1\/2″ cubes.
\nFold Cool Whip into lemon mixture; then carefully add jello cubes, reserving a few for garnishing.
\nPour into 9″ tube pan or loaf pan, sprayed with non-stick coating.
\nChill overnight. Turn out on plate to serve.\u00a0 Garnish with left over jello cubes.<\/p>\n
\n
\nfresh strawberries, quartered
\ncantaloupe balls
\nSeedless grapes, halved
\nfresh pineapple chunks
\nthin slices oranges
\nfresh cherries, pitted
\nAny other fresh fruit available: blackberries, blueberries, pears, peaches, etc.
\nOPTIONAL:\u00a0 Poppyseed dressing.\u00a0 See Neiman Marcus Poppy Seed Dressing Recipe<\/p>\n
\nRemove all watermelon meat from big portion of watermelon.
\nCut some into chunks and de-seed them.
\nFill the cavity with prepared fruits, plus watermelon meat cut in 1″ cubes.<\/p>\n
\n
\nBEST when Blueberries and Strawberries are in season June-July-August<\/strong><\/p>\n
\nStrawberries, quartered
\nBlueberries
\nPineapple tidbits (canned or fresh)
\nOrange, cut into small pieces (or canned mandarin oranges)
\nRoasted pecans or candied pecans<\/p>\n
\nPoppyseed or Vidalia Onion-Rasberry Dressing<\/p>\n
\n
\nCHESS LOVES!\u00a0 (10\/2014)\u00a0 Serves 4<\/strong>
\nNOTE:\u00a0 <\/strong>Peak season for pears<\/strong> in USA in the South is late August thru September; and September & October in the North.<\/em>
\nPears DO ripen after picking.<\/em><\/p>\n
\n1 large pear or Granny Smith apple, diced
\n\u00bc c dried cranberries (Craisins are good)
\n\u00bd c crumbled blue cheese
\n1\/4 of a navel orange, cut into small pieces
\n\u00bd c caramelized pecan or walnut halves (directions on back)
\nOR use Diamond\u2019s Nut Toppings \u2013 Glazed Pecans<\/p>\n
\nAdd fruit, cheese & nuts. Pour Dressing (see back of card) over salad and toss gently.<\/p>\n
\nWhisk in small bowl:
\n2 T olive oil
\n2 T seasoned rice vinegar
\n1 t sugar
\n\u00bd t\u00a0 dry mustard
\n\u00bc t celery seed
\n\u00bc t garlic salt<\/p>\n
\n1 T butter or margarine
\n\u00bd c pecan or walnut halves
\n1 T brown sugar
\nMelt butter in small skillet over low heat.\u00a0 Add pecans and brown sugar.\u00a0 Cook, stirring constantly 2-3 minutes or til caramelized.\u00a0 Cool.<\/p>\n