Dissolve the jello in the hot water.
Add the marshmallows and stir until dissolved. Cool until almost jelled. Add the cabbage, pineapple (with juice) and nuts.
Mix the salad dressing in the Cool Whip or Dream Whip. Add this to the first mixture.
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Combine vegetables and pour oil over them.
Let stand while you heat vinegar, water, sugar, mustard seed, salt and celery seed.
When mixture boils, add jello and stir until dissolved. Cool.
Pour over vegetables.
Keeps for 2 weeks in refrigerator.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer salad.
Dissolve jello in boiling water.
Add vinegar, salt and cayenne pepper.
Chill.
When slightly thickened, stir in cabbage, apples and olives.
Chill until firm.
Serve on lettuce with mayonnaise.
Serves 8.
Mix lime jello, hot water, cold water, mayonnaise and vinegar all together.
Let cool (thicken slightly) and whip.
Finely chop cabbage, green pepper, green onions, radishes and celery.
Add to whipped jello.
Slice stuffed olives and put in bottom of jello mold.
Pour jello mixture over top and put in refrigerator.
Mix jello with water and vinegar.
Let cool.
Spread vegetables over 13 x 9-inch casserole dish.
Sprinkle with sugar and chopped chili.
Pour jello over salad after jello is cool. Refrigerate until set.
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
Cut veggies and nuts and shred, slice and chop as directed. Set aside.
Make jello according to pkg. directions, and put in a jello mold or a glass dish, and put into refrigerator. Watch jello carefully.
When jello starts to gel, add the veggies and walnuts, mixing carefully to distribute throughout jello.
Let jello finish setting.
Cut into slices or squares.
Serve atop a lettuce leaf, or by itself with your favorite meal.
Dissolve jello in boiling water.
Blend in mayonnaise.
Add cold water, vinegar and salt.
Chill until partially set.
Beat until fluffy.
Add remaining ingredients. Pour into 1-quart mold. Chill until set.
Serves 6 to 8.
Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well.
Add cold water.
Put in refrigerator to set.
When mixture is near set, fold in Cool Whip and nuts.
Put in a 9 x 13-inch pan.
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
Grate cabbage, carrots and diced celery.
Mix together.
Place in individual molds filling halfway.
Pour Jell-O over this.
The Jell-O should be seasoned with vinegar, salt and pepper per double pack.
Chill and serve on lettuce.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix together first 5 ingredients, pouring salad oil over all to coat.
Then add salt, mustard seed and celery seed.
Add boiling water to gelatin and stir until dissolved.
Add lemon juice, sugar, salt and pineapple juice.
Chill until gelatin begins to set.
Combine cabbage with pineapple and fold into gelatin mixture.
Put in 4-cup mold which has been rinsed in cold water.
Chill until firm.