Prepare gelatin (choose a flavor to make an interesting combination with the foods you are going to add) according to the directions on the package, adding the lemon juice or vinegar for sharpness.
Use 1 3/4 cups liquid instead of the 2 cups called for in the directions.
Chill.
When partially set (about the consistency of cold egg whites), add the food to make the salad. Pour into 6 or 8 individual molds and chill.
Heat pineapple.
Dissolve gelatin in hot pineapple.
Add buttermilk.
Place in refrigerator until mixture begins to thicken.
Fold in 8 oz. of whipped topping.
Toasted pecans can be added if desired.
Pour the mixture into a mold that has been sprayed with PAM and refrigerate until firm.
(Peach and apricot gelatin make the prettiest salads.)
Dissolve gelatin in hot water.
Pour into an 8 x 8 x 2-inch dish.
Chill until firm.
Fill each pear half with a mixture of cottage cheese, mayonnaise and chopped almonds.
Place on bed of lettuce and shredded gelatin (made by forcing firm gelatin through a ricer).
Make bunny's ears, mouth and tail with almonds.
Make eyes by dipping knife end into paprika.
Garnish with small carrot shaped from cheese and sprig of parsley.
Serve with mayonnaise. Makes 6.
Step 1:
Dissolve cherry gelatin in 4 cups boiling water. Pour into 9 x 13-inch pan or mold.
Refrigerate until firm.
Slice
olives
from pits.
Combine vinegar, sugar, salt and bring to
a
boil.\tRemove\tfrom
heat and add to gelatin. Moisten in\twater and stir to dissolve.
Pour hot mixture over beaten eggs,
stirring
briskly.
Add
horseradish,
mustard, onion salt, lemon juice, carrots, fresh fruit and olives. Stir to blend.
Cool until thick but not firm.\tAdd mayonnaise and stir.
Pour into individual molds.
Chill until firm and serve on salad greens.
Add boiling water to gelatin; stir until dissolved.
Chill until the mixture begins to set, then fold in the mayonnaise and any additions you may wish to make.
Drain strawberries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid. Dissolve strawberry flavored gelatin and salt in boiling water. Add reserved syrup and lemon juice. Beat in mayonnaise or salad dressing. Chill until partially set. Whip with electric mixer until fluffy.
Fold in strawberries and nuts. Pour into 4 to 6 individual molds. Chill until firm.
Unmold atop slices of pineapple and place on lettuce. Serve with additional mayonnaise or salad dressing, if desired.
Makes 4 to 6 servings.
br>Meanwhile, for the espresso gelatin, combine liqueur, 1 cup water
he pan to support the gelatin layers while they set.
Prepare 3 gelatins following directions on the box (use 3 different bowls). Refrigerate until firm.
When firm, cut them in small squares(bit size) and put them together in a big bowl.
Dissolve unflavored gelatin following pack directions.
Blend unflavored gelatin, sweetened condensed milk and table cream.
Stir in gelatin squares and carefully mix.
Refrigerate until firm.
small bowl dissolve raspberry gelatin in 1 cup boiling water
ork to stir in the gelatin, then microwave on high for
Spray a 4-cup gelatin mold or a 9-inch
Stir flavored gelatin into 1 cup boiling water until sugar is dissolved.
In large bowl, sprinkle gelatin over cold juice and let stand 1 minute.
Add hot juice and flavored gelatin mix into cold juice mixture and stir until gelatin is completely dissolved.
Pour into 13x9x2-inch pan and refrigerate until firm (3-4 hours).
Cut into squares to serve.
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup. Add enough water to the juice to measure 1 cup; stir into gelatin mixture. Stir in pineapple and blueberries. Place bananas in a 13-in. x 9-in. x 2-in. dish. Pour gelatin mixture over bananas. Cover and refrigerate until firm.
In a small mixing bowl, beat cream cheese, sour cream and sugar until smooth. Spread over gelatin. Cover and refrigerate until serving. Sprinkle with walnuts.
rom heat. Sprinkle with the gelatin; stir briskly to dissolve. Cool
eat.
Meanwhile, sprinkle the gelatin over 1/2 cup cold
Place eight 3/4-cup ramekins on a tray. Place gelatin mix in a medium heatproof bowl. Add 2 cups boiling water; stir to dissolve. Add 2 cups cold water. Cool to room temperature.
Divide melon equally among prepared ramekins. Top with gelatin mixture. Refrigerate for 2-3 hours or until set.
To unmold, briefly dip each ramekin in warm water. Turn out gelatin onto serving plates. Serve with ice cream.
Prepare gelatin according to speed-set package directions. Pour into six 3/4-cup serving glasses.
Pour custard slowly over gelatin. Refrigerate about 4 hours or until gelatin is set.
Just before serving, top custard with strawberry halves.
or the night before. Sprinkle gelatin over 1/2 cup cold