Recipes (47): TALK TKL 11-25-97 - Jello and Fruit Salads

Autumn Fruit Salad
Autumn Jewels Gelatin Salad
Cherry Waldorf Gelatin
Double Raspberry Salad
Five Cup Fruit Salad
Heavenly Hash
Broken Glass
Raspberry-Pretzel Dessert
Topaz Parfait
Raspberry Jello Salad
Strawberry Pie
Raspberry Jello Salad
Raspberry-Pretzel Dessert
Parfait Pies
Crunch Orange Yogourt Pie
Mary Yarborough Pie
Strawberry Jello Salad
Christmas Punch
Christmas Salad
Molded Cranberry Relish
Treasure Chest
Watergate Salad
Lime Salad Supreme
Cut-Glass Dessert
Cranberry-Orange Jello Mold
Layered Cranberry Salad
Jellied Cranberry Salad
Cranberry Salad
Lemon Fluff
Carrot Mold
Frosted Cranberry Salad
Cranberry Gelatin Salad
Creamy Horseradish Salad
Spiced Cranberry Fruit Salad
Cinnamon Apple Mold
Cranberry Mold
Cranberry Mousse Cake
Cranberry Puree
Apple-Cranberry Ginger Salad
Strawberry Delight
Frog In A Jungle Salad
Family Jello Salad
Jello Popcorn
Jello Popcorn Balls
Cranberry Cream Cheese Mold
Orange Jello Salad
Dazzling Jello Mold

Betsy at TKL (08:28:17 am) :
Autumn Fruit Salad

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.

Elizabeth Powell
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Betsy at TKL (08:28:39 am) :
Autumn Jewels Gelatin Salad

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :3:00
Categories : Holiday Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar; cover and
refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed
of lettuce or garnish with sour cream or slightly sweetened whipped cream
and a very light sprinkling of cinnamon.
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Betsy at TKL (08:29:57 am) :
Cherry Waldorf Gelatin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Boiling Water
6 ounces (1 pk) Cerry Flavor Gelatin
1 cup Cold Water
1/4 cup Lemon Juice
1 1/2 cups Chopped Cored Apples
1 cup Chopped Celery
1 cup Chopped Walnuts Or Pecans
Lettuce Leaves
Garnishes*

* Garnishes to include Apple slices and/or celery leaves.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatin; stir
until dissolved. Add cold water and lemon juice; chill until partially
set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold
or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight.
Unmold on lettuce leaves and garnish as desired.
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Betsy at TKL (08:31:58 am) :
Double Raspberry Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm. Mrs. Harold T. Cook
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Betsy at TKL (08:32:50 am) :
Five Cup Fruit Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 ounces Can mandarin oranges -- draind
13 1/2 ounces Can pineapple chunks -- draind
1/2 cup Juice from pineapple
1 1/2 cups Miniature marshmallows
2 cups Sour cream
3 1/2 ounces Flaked coconut
Grapes/cherries for garnish

Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis
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(08:54:19 am) : HEAVENLY HASH

1 lg. can crushed pineapple with juice
1/2 c. sugar (can omit or adjust to taste)
2 c. boiling water
2 3 oz. pkgs. lime jello
2 2 oz. pkg. Dream Whip, whipped
1 9 oz. pkg. cream cheese, cut in small cubes (I use no-fat cr. cheese)
1 c. chopped pecans

Bring the pineapple, juice, sugar, and water to boil. Add jello and stir
until dissolved. Chill until it starts getting thick, then add the Dream
Whip, cream cheese, and pecans. Mix well, then chill well. It turns out
fluffy. I leave out the sugar and substitute no-fat cr. cheese and it
turns out just fine.

Note for those who don't know the mysteries of "jello": it's flavored
gelatin; I don't know what the equivalent of Dream Whip is; it's a
dehydrated non-dairy substitute for whipped cream that has been in Midwest
U.S. kitchens for a long time!

rdottosn@teal.csn.org
Robin Ottosn

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(08:55:05 am) : BROKEN GLASS

1 pkg red Jello
1 pkg green Jello
1 pkg yellow Jello
1 env. Gelatin
2/3 cup margarine
2/3 cup sugar
21/2 cups graham cracker crumbs
1 cup pineapple juice
1/2 cup whipping cream
1/2 cup sugar
1 tsp vanilla

Dissolve each package of Jello in 11/3 c. hot water. Set in pie plates
until solid. Dissolve 1 envelope gelatin in 1/4 cup cold water. Heat
pineapple juice. Add gelatin and cool (not thick), Melt together
margarine, brown sugar, graham cracker crumbs. Press into pan. Make
whipping cream or Dream Whip. Add gelatin juice cubes (put hot cloth under
pans before cutting Jello). Fold Jello cubes into cream mixture and pour
over Graham crust. Chill overnight.

The last three ingredients may be substituted with Dream Whip.

Christine
casmith@interlog.com

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(08:58:01 am) : real.address@sig.file (Damsel )
RASPBERRY-PRETZEL DESSERT

2 cups pretzels, crushed
3/4 cup margarine, melted
3 Tbs white sugar

Mix together and press in bottom of 9 X 13 pan. Bake for
10 minutes at 400F, cool.

3/4 cup sugar
8 oz cream cheese
1 small tub cool whip

Cream the sugar and cheese, fold in cool whip, pour over
pretzel layer.

2 (3 oz each) pkgs raspberry jello
2 cups boiling water
2 (10 oz) pkgs raspberries, partially thawed

Dissolve jello in water, add berries, pour over cream cheese,
chill 5-6 hours.

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(08:59:43 am) : From: bets54321@aol.com
Topaz Parfait

1 cup brewed Maxwell House or Yuban Coffee
1 package (4 serving size) Jello brand Lemon Flavor Gelatin
1/3 cup granulated sugar
1/2 cup cold water
1/4 cup brandy or dark rum
2 tablespoons brown sugar
1 tablespoon brandy or dark rum
1 3/4 cups thawed Cool Whip Non-Dairy Whipped Topping

Bring coffee to a boil. Add gelatin and granulated sugar; stir until
dissolved. Add cold water and the 1/4 cup brandy. Pour into 8 inch square
pan. Chill until firm, about 4 hours.
Cut gelatin into cubes or flake with fork. Fold brown sugar and the 1
tablespoon brandy into whipped topping. Layer gelatin cubes and topping in
parfait glasses or top cubes in dessert glasses with topping.

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(09:02:59 am) : Raspberry Jello Salad

2 (3 oz) pkg raspberry jello
2 cups boiling water
2 cups apple sauce
2 (10 oz) pkg frozen raspberries

Dissolve jello in boiling water; stir in apple sauce, add rasberries.
Chill to set.

Lois -- Customer Service

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(09:04:33 am) : Strawberry Pie

1 small package strawberry jello (can be sugar free)
1 small package vanilla pudding- microwave or instant (can be s.f.also)
2 cups water
2 packages Nutrasweet
2 cups strawberries
graham cracker crust
Cool Whip

Combine first 4 ingredients in a pan. Heat and stir until clear.
Remove from heat, add strawberries. Pour into crust.
Refrigerate until set, then top with Cool Whip.

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(09:04:48 am) : Raspberry Jello Salad

2 (3 oz) pkg raspberry jello
2 cups boiling water
2 cups apple sauce
2 (10 oz) pkg frozen raspberries

Dissolve jello in boiling water; stir in apple sauce, add rasberries.
Chill to set.

Lois -- Customer Service

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(09:05:05 am) : real.address@sig.file (Damsel )
RASPBERRY-PRETZEL DESSERT

2 cups pretzels, crushed
3/4 cup margarine, melted
3 Tbs white sugar

Mix together and press in bottom of 9 X 13 pan. Bake for
10 minutes at 400F, cool.

3/4 cup sugar
8 oz cream cheese
1 small tub cool whip

Cream the sugar and cheese, fold in cool whip, pour over
pretzel layer.

2 (3 oz each) pkgs raspberry jello
2 cups boiling water
2 (10 oz) pkgs raspberries, partially thawed

Dissolve jello in water, add berries, pour over cream cheese,
chill 5-6 hours.

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(09:06:09 am) : Parfait Pies

1 small package of Jello
1 1/4 C hot liquid (juice from fruit and/or water)
1 pint vanilla ice cream or frozen yogurt
1 14 - 15 oz can of fruit, drained
1 baked pie shell

Dissolve Jello in hot liquid. Stir in ice cream, to melt. Refrigerate.
When mixture begins to set, about 30, fold in fruit. Spoon into pie
shell and chill.

Good combinations:

Sliced peaches and strawberry Jello
Pitted cherries and raspberry Jello
Crushed pineapple and lime Jello
1 C coconut w/ orange juice and orange Jello
Grated rind and juice of 1 lemon w/ lemon Jello

Don Kleist kleist@gdls.com
Anything worth doing is worth doing to excess!

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(09:07:25 am) : Crunch Orange Yogourt Pie

2 C BranFlakes or Cornflakes, slightly crushed
1 C Flaked coconut
1/4 C Margarine (I used 1/4 C apple juice concentrate)
1 pkg Orange jello
1 1/4 C boiling water
3/4 C plain yogourt
1 can (10oz) mandarin oranges

Combine ceral, coconut and margarine (juice concentrate) in large bowl.
Press onto bottome and side of a 9 inch pie plate. Bake at 350 degrees
for 10-12 minutes or until lightly browned. Cool.
Dissolve jelly powder in boiling water. Blend in yogourt. Chill until
slightly thickened, about 1 hour. Beat jelly in small mixing bowl until
light and fluffy. Drain orange sections; arrange on pie shell. Reserve
a few for garnish. Pour yogourt mixture into pie shell and chill until
firm. Garnish with reserved orange sections.

I don't recall the source of this recipe. Came from some magazine...

Darlene Moore dmoore@achilles.net ao574@freenet.carleton.ca

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Vicki,La (09:18:54 am) :

Title: Mary Yarborough Pie
Categories: Desserts, Pies,
Londontowne
Servings: 8

1 cn Sour pitted cherries 1 cn Drained crushed pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9" graham cracker pie crust

Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into
graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook
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Vicki,La (09:20:26 am) : Title: Strawberry Jello Salad
Categories: Salads, Londontowne
Servings: 8

1 pk Strawberry Jello 2 c Boiling water
3 ea Bananas, mashed 1 cn (lg) crushed pineapple
30 oz Frozen strawberries, undrain 1 pk Sour cream, large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into 13"
X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H.
Alexander Perry
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Vicki,La (09:23:17 am) : Title: CHRISTMAS PUNCH
Categories: Beverages, Christmas, Kooknet
Yield: 1 servings

2 sm Bx Cherry Jello
2 sm Cn Frozen Orange Juice
1 sm Cn pink Lemonade
32 oz Unsweetened Pineapple Juice

Mix all ingredients listed according to directions on package and then mix
all together and refigerate for 24 hours.

This has been a favorite for years at Christmas time. My brother and I
still ask for it when we are home for the holidays as do my own three
childern. Absolutely delicious with all those home baked Christmas
cookies.

From: Lou Ellen Harmon Ford
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Vicki,La (09:24:37 am) : Title: CHRISTMAS SALAD
Categories: Salads
Yield: 1 servings

1 pk Lime jello
2 c Pineapple juice
1 pk Cream cheese (small)
1 c Pecans, chopped
1 c Boiling water
12 lg Marshmallows
1 1/2 tb Salad dressing
1 pk Lemon jello

Prepare lime jello with boiling water and 1 cup pineapple juice. Pour
into square Pyrex dish, 10 x 10 inches. Refrigerate 3-4 hrs. until firm.
Combine lemon jello, remaining cup of pineapple juice and marshmallows.
Heat until melted and dissolved, cool. Add remaining ingredients, mix well.
Pour over lime jello and refrigerate.

C.G--Lafayette, La.
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Vicki,La (09:31:15 am) : Title: MOLDED CRANBERRY RELISH
Categories: Relishes, Holiday, Usenet
Yield: 8 Servings

----------------------------------DRESSING----------------------------------
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese

-----------------------------------RELISH-----------------------------------
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package)
1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded)
2 1/2 c Pineapple (canned),
-crushed, including
-syrup (one #2 can)

MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.

15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream.

MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan
with water and cover. Bring to a boil and cook until the berries have
"popped." Remove from heat and, using an electric mixer, beat gently until
all the berries are broken. Add Jello and sugar. Place saucepan over a bowl
of ice and stir occasionally until mixture has thickened but not jelled.

Add grapes, celery and crushed pineapple (including packing syrup). Pour
into prepared mold and chill in refrigerator until set (about 3 hours).

To serve, unmold relish onto a plate and place dressing in a separate dish.
Serve a couple of dollops of dressing with each serving of relish.

NOTES:

* For years my mother required us to taste her ever-changing version of a
fresh cranberry relish she insisted serving at Thanksgiving and Christmas.
The unanimous family response to the inevitably bitter dish was, "Do we
have to?" Then one year a friend came to Thanksgiving dinner and
contributed what is now known simply as "the recipe." Mom never tried to
improve on this addictive relish. Yield: Serves 8-10.

* The most difficult step is in unmolding the relish. I always spray my
mold very lightly with a coating of an aerosol cooking oil (such as "PAM")
before filling it with the relish. When it's time to unmold, I run a thin
spatula around the outside of the molded relish to barely loosen it, place
the serving plate on top and invert the mold and plate. I rarely have to
dip the mold in hot water to loosen the relish.

* I usually use a standard ring mold and put the dressing in a footed
compote which sits in the center of the unmolded ring of relish.

: Difficulty: moderate.
: Time: 10 minutes preparation, overnight chilling, 30 more minutes
preparation.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust
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Vicki,La (09:32:47 am) :

Title: TREASURE CHEST
Categories: Kids, Snacks, Fun
Yield: 8 servings

1 pk 12 oz. Entenmann's All
Butter pound loaf
8 oz Cool Whip -- thawed
Assorted "jewels" such as
Fruit chews,
Candy necklaces, cubed
Prepared Jello
Brand gelatin, raspberries,
Gumdrops
Or other small candies
1 Pretzel rod, cut into 3
Pieces
Miniature candy-coated
Semi-sweet
Chocolate candies
Black licorice
2 Pretzels cut into
3 pieces

Cut 1/2" horizontal slice off top of cake; set slice aside. Carefully
hollow out center of cake, leaving 1/2" shell on bottom and sides; reserve
removed cake for snacking or other use. Spoon 1 cup of the whipped topping
into cake shell. Frost sides with 1-1/2 cups whipped topping. Refrigerate
until ready to serve. Just before serving, place assorted "Jewels" over
whipped topping in cake shell. Angle reserve cake slice over jewels using
pretzel rod pieces to resemble an open chest lid. Frost slice with
remaining whipped topping. Decorate with miniature candy-coated semi-sweet
chocolate candies and licorice. Add remaining pretzels to ends of chest for
handles.

Recipe By : Cool Whip Get-Togethers Submitted By
AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28
NOV 1995 134040
~0500
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Peggy, WA (09:47:33 am) : Remember this?

Watergate Salad

Prep Time:15 mins.
Ready In:1 hr. 15 mins.
Skill: No Experience Required
Serves:8

1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie
Filling
1 can (20 oz.) crushed pineapple in juice
1 cup miniature marshmallows
1/2 cup chopped nuts
1 3/4 cups thawed COOL WHIP Whipped Topping

STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl
until well blended. Gently stir in whipped topping.
REFRIGERATE 1 hour or until ready to serve.

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Anna (10:10:38 am) : Lime Salad Supreme

1 cup canned crushed pineapple, drained, liquid reserved
hot water
3 ounces lime gelatin
10 large marshmallows
1 cup cottage cheese, drained
1/2 cup pecans, chopped
1 cup light frozen dessert topping
8 lettuce leaves

Add enough hot water to reserved pineapple juice to make a total of 1-1/2
cups. Heat in a heavy saucepan over medium high heat. Stir in gelatin until
dissolved. Add marshmallows and stir until dissolved. Chill until mixture
just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until
partially set. Fold in whipped topping. Pour into mold or a 9 inch glass
baking dish and chill until set. Unmold and serve on lettuce leaves.

This recipe serves 8.

Per serving: calories 186, fat 7.0g, 33% calories from fat, cholesterol 4mg,
protein 14.2g,
carbohydrates 17.4g, fiber 2.2g, sodium 130mg.
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Anna (10:31:21 am) :

Cut-Glass Dessert (serves 10)

Crust: 1 2/3 Vanilla Wafer Crumbs
1/4 c sugar
1 c pecans/walnuts, chopped fine
8 t butter

Filling: 3 3-oz. packages Jello (red, green, purple flavors)
1 pkg. lemon Jello
1 c pineapple juice, hot
1 c heavy cream
1 c pineapple, crushed and drained

CRUST:
Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and
pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes.
FILLING:
In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O
according to the directions on the package. When set, cut into 1/2-inch
cubes. Dissolve lemon Jell-O in hot
pineapple juice, then add 1/2 c cold water. Place in refrigerator until it
starts to set. Whip cream. Fold crushed pineapple into whipped cream, then
add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust.
Chill about 1 hour before serving.

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SueA, CA (11:00:11 am) : CRANBERRY-ORANGE JELLO MOLD

1 (1-pound) package cranberries
2 large naval oranges, unpeeled
1 small can pineapple, drained
1/4 cup chopped celery
1/4 cup chopped nuts
1 large package black cherry jello
1 cup boiling water
Sour cream

Combine water and jello and stir until clear. Put cranberries and orange
through food grinder, saving orange juice. In a large jello mold combine all
ingredients except sour cream. Drop sour cream by the spoonful over the top
of the mold. Chill and serve with poultry or pork. Serves 8 to 10
From Come into the Recipe With Jackie

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SueA, CA (11:09:12 am) : Layered Cranberry Salad

I (3-ounce) package vanilla pudding mix
I (3-ounce) package lemon-flavored gelatin
2 cups water
2 tablespoons lemon juice
1 (3-ounce) package raspberry-flavored gelatin
1 cup boiling water
1 (16-ounce) can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped pecans
I (1.4-ounce) package whipped topping mix
1/2 teaspoon ground nutmeg
Lettuce leaves

Combine first 3 ingredients in a saucepan; cook over medium heat, stirring
constantly, until gelatin dissolves. Stir in lemon juice. Chill until
consistency of unbeaten egg white.
Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce;
blend well. Stir in celery and pecans. Chill until partially set.
Prepare whipped topping mix according to package directions, adding nutmeg.
Fold into lemon gelatin mixture. Spoon 1 1/2 cups mixture into a lightly
oiled 7-cup mold. Chill until set.
Spoon raspberry gelatin mixture over lemon mixture; chill until set. Spoon
remaining lemon mixture over raspberry layer. Chill until firm. Unmold on
lettuce leaves. Yield: 12 to 14 servings.
Mrs. Charles Hellem,
Columbia, Missouri.
Southern Living Annual 1986

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SueA, CA (11:09:51 am) : Jellied Cranberry Salad
Southern Living Annual 1985
2 cups fresh cranberries
2 oranges, unpeeled, seeded, and cut into eighths
1 carrot, scraped and cut into 6 pieces
1 cup pecans or walnuts
3/4 cup sugar
1 (8-ounce) can crushed pineapple, drained
2 (3-ounce) packages raspberry-flavored
gelatin
1 cup boiling water
1 cup cold water
Lettuce leaves

Position knife blade in food processor bowl. Add cranberries, oranges,
carrot, and pecans; top with cover, and pulse until finely chopped. Combine
cranberry mixture, sugar, and crushed pineapple, stirring well. Dissolve
gelatin in boiling water; stir in cold water. Add gelatin mixture to
cranberry mixture, and stir well. Pour into a lightly oiled 6-cup mold.
Chill until firm. Serve on lettuce leaves. Yield: 8 servings.

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SueA, CA (11:11:12 am) : Cranberry Salad (Eileen)

1 cup crushed pineapple
1/2 cup sugar
1 lb. cranberries, ground
1/2 bag marshmallows, ground
chopped up nuts

Mix well and let stand overnight. Before serving add 1 pint whipped cream.
from Eileen1s Recipes
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(12:19:51 am) : LEMON FLUFF (Ruth Reineke, 1974, in_Princeton United
Methodist Cookbook, Princeton, Minnesota)

1 box lemon Jello
1 14 oz. can evaporated milk [evaporated (skim for the 90's)]
2 c. boiling water 1/8 t. salt
1 lemon
1 & 1/2 cup sugar
Graham crackers

Mix grated lemon rind and lemon juice with Jello, water, sugar and salt and
chill in refrigerator until thick. Whip evaporated milk and add to Jello
mixture. Then whip together. Put graham crackers in plastic bag and roll
into crumbs with rolling pin [or use
food processor; I imagine Ruth has one by now]. Pat crumbs over 8 inch
square pan--generously cover, saving some crumbs for top of fluff. Pour
lemon mixture over crumbs and chill for at least one hour. Top with
reserved crumbs. Cut into squares and serve.
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Cheryl/Hawaii (1:19:23 pm) : Carrot Mold
from Joyce Nachimson

1 cup brown sugar
1 1/2 cups flour
1/2 tsp nutmeg
1 Tb. baking powder
1 tsp water
2 cups grated raw carrots
3/4 cup melted margarine
2 tsp lemon juice
1 tsp cinnamon

Combine brown sugar, carrots, lemon juice, flour, baking powder, cinnamon,
nutmeg and walnuts in mixing bowl. Add cooled melted margarine and mix until
smooth. Turn into well greased ring mold. Bake at 330 for 45-30 minutes.
Remove from mold and sprinkle with almonds if desired. Serves 6.

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SueA, CA (4:43:41 pm) :
From Farm Journal Cooking for Company

FROSTED CRANBERRY SALAD

1 (8 1/2 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
2 (3 oz.) pkgs. raspberry flavor gelatin
1 (8 oz.) pkg. cream cheese
2 tbisp. salad dressing (like Miracle Whip)
1 c. heavy cream, or 1 (2 oz.) pkg. dessert topping mix, whipped
1/2 c. coarsely chopped walnuts
1 peeled and chopped tart apple

Drain pineapple and cranberry sauce, reserving liquid; add enough water to
make 2 c. Iiquid. Bring to a boil. Dissolve gelatin in hot liquid. Chill
until partially set.

Beat softened cream cheese (room temperature) and salad dressing together
until fluffy. Gradually beat in gelatin; fold this mixture into the whipped
cream or topping mix. Set aside 1 c. of this mixture for topping. Add
drained fruits, nuts and apple to the remaining cheese mixture. Pour into a
12 x 71/z x 2" glass dish; refrigerate until surface sets, about 20 minutes.

Frost with the reserved topping. Refrigerate several hours, or freeze. If
frozen, remove salad to refrigerator I hour before serving. Makes 12
servings.

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SueA, CA (4:44:57 pm) : Cranberry Gelatin
Salad

Makes 12-16 servings

1 lb. fresh cranberries
2 cups ground apples
11/2 cups sugar
1 tsp. Iemon juice
6-oz. pkg. raspberry gelatin
1/2 cup chopped walnuts
1/2 cup chopped celery

1. Grind cranberries and apples separately in food grinder.
2. Combine cranberries, apples, sugar and lemon juice and let stand several
hours, stirring occasionally.
3. Prepare gelatin according to package directions. When cooled, but not
set, stir in fruit mixture, walnuts and celery.
4. Pour into serving dish and refrigerate until set.
Variation:

Omit apples. Add 1 cup sour cream along with walnuts and celery.

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SueA, CA (4:52:29 pm) : Creamy Horseradish Salad
2 (3-ounce) packages lime gelatin
2 (3-ounce) packages cream cheese, room temperature
2/3 cup sour cream
1 tablesppon prepared horseradish
1 tablespoon minced green onion
1 cup chopped celery
1/2 cup chopped green pepper
Lettuce
Watercress or parsley
Carrot Curls
Dissolve gelatine in 1 1/2 cups boiling water; stir in 1 1/2 cups cold
water. Chill until partially set; whip unitl fluffy. Beat cream cheese until
softened; beat in sour cream, horseradish and onion. Fold into gelatin;
shill until partially set. Fold in celery and green pepper. Turn into fancy
6-cup mold. Chill until firm. Unmold salad onto lettuce-lined plate. Garnish
with watercress and carrot curls.
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SueA, CA (6:24:25 pm) :
from WFIN recipe board
Spiced Cranberry Fruit Salad

1 can (11 oz) Mandarin orange segments, drained, reserve 1/2 cup syrup
3 (2 1/2 inch) cinnamon sticks
6 whole cloves
1/4 teaspoon salt
1 quart cranberry-apple juice
2 (3 oz) boxes raspberry gelatin
1 (3 oz) box lemon gelatin
1/4 cup fresh lemon juice
1 cup coarsely chopped, pared apple
1 small banana, cut in 1/4 inch slices
1/2 cup sliced celery
1/3 cup broken pecans
1/3 cup mayonnaise
2/3 cup sour cream
Waverly wafers

Combine Mandarin syrup, cinnamon sticks, cloves, and salt in saucepan. Add 2
cups cranberry-apple juice. Cover and simmer for 10 minutes. Strain.
IMMEDIATELY add geletin to syrup. Stir until gelatin is dissolved. Add
remaining cranberry-apple juice and lemon juice. Measure 2 cups. Chill until
mixture begins to thicken. Pour into 1 1/2 quart mold. Chill until set but
not firm. Chill remaining gelatin until quite thick. Stir in fruits, celery,
and nuts. Gently pour into mold. Chill overnight. Unmold. Serve with
combined mayonnaise, sour cream, and wafers.
Special thanks to Mom for providing this recipe.

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SueA, CA (6:31:20 pm) : Cinnamon Apple Mold
1/2 cup red hot cinnamon candies
1/4 cup sugar
1 (6 ounce) pkg cherry gelatin
2 cups apples, peeled and diced
1 cup orange, peeled and diced
1/2 cup walnuts or pecanc, chopped coarsely
In a medium suacepan, bring red hots, sugar and 2 cups water to a boil.
Place gelatin in a large bowl. Pour boiling mixture of gelatin and stir to
dissolve. Stir in 2 cups cold water. Chill until partially set. Stir in
apple, orange, and nuts. Pour into a 6 cup mold. Refrigerate until firm. May
be made 2 days before serving. Cover with plastic wrap. Serves 12 to 14.
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SueA, CA (7:01:39 pm) : Cranberry Mold

4 cups fresh cranberries
3 1/2 cups boiling water
3/4 cup honey
3/4 cup cold water
3 envelopes unflavored gelatin
1 cup chopped pecans
1 cup unsweetened pineapple chunks
1 cup green seedless grapes
lettuce leaves

In a large saucepan cook cranberries in boiling water until berries burst.
Stir in honey.

Pour water into a small bowl and sprinkle gelatin on top. Set aside for
several minutes to soften, then add to hot cranberry mixture. Cool. Add
pecans, pineapple, and grapes.

Turn into an 8-cup mold and chill for several hours until firm. To serve,
invert onto a platter lined with crisp lettuce leaves.

6 to 8 servings
from Rodales Natural Food Cookbook
I've also replaced honey with undiluted apple juice concentrate

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Mysti,NM (8:50:03 pm) : Apple-Cranberry Ginger Salad

2 1/2 cups cubed red apples (2 to 3 medium)
1/2 cup chopped celery
1/4 cup sweetened dried cranberries
1/4 cup fat-free or lite mayonnaise
1 tablespoon orange juice
1 teaspoon grated gingerroot
6 large lettuce or spinach leaves, if desired

In large bowl, combine apples, celery and cranberries; mix well.

In small bowl, combine mayonnaise, orange juice and gingerroot; blend well.
Add dressing to salad; stir to coat. Serve on 6 lettuce-lined plates.

6 servings

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Mysti,NM (8:51:40 pm) : Strawberry Delight

1 package 3 oz. Red Jello
1 package 4 oz. cream cheese
1 1/2 cups sugar
1 large evaporated milk (chilled)
1 package frozen strawberries

1. Mix jello with 1 cup hot water
2. Mix cream cheese and sugar until smooth
3. Whip chilleded milk
Combine 1-2-3
Place a Graham Cracker crust in a (9"x13") pan.
Pour over Graham Cracker Crust.
Sprinkle a few crumbs on top.
Chill
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Mysti,NM (8:55:53 pm) : Frog in a Jungle Salad

Who's this guy peeking out of the pond?
He looks good enough to eat!

6 cups boiling water
2 6 oz. packages lime gelatin
1 6 oz. package lemon gelatin
4 1/2 cups cold water
1 cup shredded lettuce
4 fresh California Bartlett pears, cored and halved
1 8 oz. package light cream cheese, (Neufchatel), softened
1/2 cup low calorie mayonnaise
2 plums, divided
1 marshmallows, cut in quarters horizontally
1 fresh California peach
2 brown coated candies
6 to 7 yellow coated candies

1. Refrigerate a 13x9x2-inch baking dish until chilled.
2. In large bowl, pour boiling water over lime and lemon gelatin mixes. Stir
about 2 minutes to dissolve. Add cold water and refrigerate until syrupy. In
chilled baking dish, add 2 cups of prepared gelatin and lettuce. Arrange 6
pear halves in "pond." Cut the remaining pear into pieces and fill in gaps
or "holes."
3. In medium bowl, beat cheese and mayonnaise until smooth. Cover the pears
with cheese mixture. Slowly pour remaining gelatin around "frog" being
careful not to splash gelatin on the cheese covering. Leave some of the
frog's face above the gelatin "water." Refrigerate several hours or until
gelatin is firm.
4. With a toothpick make a light outline indicating where the eyes and mouth
will be. Cut 1 plum in half; flatten the rounded side slightly by cutting
off a small piece. Place a plum half for each eye. Top each plum half with 1
marshmallow slice (eat the other two). Thinly slice peach and remaining plum
and form the mouth as shown in the photograph. Refrigerate until ready to
serve.
5. Just before serving, put the brown candies on the marshmallows for the
eyes. Use yellow candies to make frog freckles.

Serves 12
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Mysti,NM (9:00:41 pm) : Very easy for children to make.
Very Good too

Family Jello Salad

1 large box jello (any flavor)
1 16 oz can or larger crushed pineapple
1 large container or smaller cottage cheese
1 large tub of cool whip

Mix jello and pineapple until jello is disolved.
Stir in cottage cheese and then cool whip
Chill till set.
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Peggy, WA (9:05:10 pm) : Subject: JELLO POPCORN

This is the easiest way to make flavorful and colorful popcorn balls.

On low heat, heat till clear

1. small pkg any Jello (except sugar-free)
1 c. sugar
1 c. corn syrup (Karo)

When it is clear pour over largest bowl off popcorn you have. Shape into
balls. It's easy and flavorful and kids go crazy over it.
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(9:08:35 pm) : Popcorn Balls

1. Bring to boil and boil for a minute:
1 cup corn syrup
1/2 cup sugar

2. Add one small package of Jello
3. Pour over a heaping cooking sheet full of popcorn, mold into balls.
Buttering your hands before molding makes it easier to hold the hot
ingredients.
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Peggy, WA (9:15:05 pm) : Cranberry Cream Cheese Mold

Prep Time:25 mins.
Ready In:4 hrs. 25
mins.
Skill: Challenge Me
Serves:12

1 1/2 cups boiling water
1 pkg.(8-serving size) JELL-O Brand Cranberry Flavor Gelatin
Dessert or JELL-O Brand Cranberry Flavor Sugar Free Low Calorie
Gelatin Dessert or any red flavor*
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple chopped
1 cup whole berry cranberry sauce(optional)
1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese or
PHILADELPHIA BRAND Neufchatel Cheese* softened

Or use two pkg.(4-serving size)can be substituted for 1 pkg.(8-serving
size).

STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup
gelatin at room temperature. Pour remaining gelatin into medium bowl.
Refrigerate about 1 1/2 hours or until thickened (spoon drawn through
leaves a definite impression).

STIR apple and cranberry sauce into thickened gelatin. Spoon into 6-cup
mold. Refrigerate about 30 minutes or until set but not firm (should stick
to finger when touched and should mound).

STIR reserved 1 cup gelatin gradually into cream cheese in medium bowl with
wire whisk until smooth. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Store leftover gelatin mold in refrigerator.

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Debbie, WI (9:34:53 pm) : Here's a recipe Sharon gave me:

Orange Jello Salad
Recipe By: Sharon, WI
1 Large Box Orange Jello
2 Cups Cool Whip -- Thawed
2 Cups Water -- Boiling
1 Pint Orange Sherbet
1 Can Mandarin Oranges, drained

Mix jello and boiling water until jello is dissolved. Add frozen sherbert
and stir until dissolved. Add Cool Whip, stir until dissolved. Add oranges
and put in bundt pan or bowl. Chill overnight for best results.
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Debbie, WI (9:55:57 pm) : Dazzling Jello Mold (Grace Redovich-my good friend
who is new to the net)

1 sm pkg red Jello (orange for Thanksgiving)
2 sm pkg green Jello
1 1/2 cups pineapple juice (or orange juice)
2 cups Cool Whip, thawed
1/2 cup Miracle Whip salad dressing

1) Dissolve red jello in 1 cup boiling water. Add 1/2 cup cold water. Pour
into 8-inch square pan. Refrigerate until firm. Cube.

2) Do the same with one green jello.

3) Boil 1 cup pineapple juice. Add other green jello and stir. Add remaining
1/2 cup cold juice. Refrigerate until slightly thickened, about 1 1/2 hours.

4) Blend in Cool Whip and Miracle Whip. Fold in Jello cubes. Pour into
Jello-ring and refrigerate overnight.
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