Grate peeled carrots to make 1 1/2 cups.
Chop celery to make 1 1/2 cups; add drained pineapple, raisins and some nuts.
Add to lemon and lime jello, made as usual, only add drained pineapple juice to cold water.
Set jello until slightly firm, then add carrots and rest of ingredients.
Mix pineapple juice plus 2 Tbsp. vinegar or 2 Tbsp. (scant) lemon juice plus 1/2 water after boiling water stirred into lemon Jello.
Then add above ingredients soon.
Dissolve orange jello in 1 cup hot water.
Add juice of pineapple and 1 cup carrots.
Chill until firm.
Dissolve lemon jello in 1 cup hot water; let cool.
Add yogurt or buttermilk. Pour over other mixture and chill.
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.
Dissolve orange jello in hot water according to package directions. Stir in carrot. Set bowl in refrigerator to chill. Meanwhile, dissolve lemon jello with 1 cup hot water. Stir in cold water. Stir in pineapple and set on counter to cool.
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.
Follow directions on jello box. When jello is beginning to set, add carrot, marshmallows and walnuts.
Completely dissolve jello in boiling water.
Stir in raisins. Combine juice and enough ice cubes to measure 1 1/4 cups.
Add to jello; stir until slightly thickened.
Remove any unmelted ice. Stir in carrot.
Spoon into individual dishes or small serving bowl.
Chill until firm, about 2 hours.
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.
Drain pineapple juice; heat and mix with jello.
Add other ingredients.
Chill until firm.
Dissolve jello in boiling water.
After jello mixture cools add carrots and pineapple.
Refrigerate to jell.
br>For carrot and cumin salad, peel and shred the carrot and turnip
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.
Stir jello into cold water, then add to hot water; stir very well.
Add dressing.
Chill until very syrupy, then add vegetables.
Pour into 1 quart or individual molds.
Unmold onto bed of greens.
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
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).