Dissolve plain gelatin in cold water.
Add to boiling water. Add rest of ingredients, down to whipped topping.
Fold in whipped topping.
Spread in shallow pan.
Allow to set at least 4 hours. Heat V-8 juice to just under boiling.
Add lemon Jell-O and dash of allspice.
Cool; pour over jellied salad and allow to set.
Serves 18.
Mix cottage cheese and evaporated milk.
Add horseradish and salad dressing to mixture.
Refrigerate jello until partially set. Fold into the first mixture.
Chop cherries and nuts; add to mixture.
Pour into mold; chill until firm.
Unmold on lettuce lined plate.
Serves about 10.
0 minutes.
Spread over salad and chill.
*prep time
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
Dissolve candies in the boiling water; add lemon gelatin and lemon juice.
Stir to dissolve gelatin and cool to room temperature.
Add cranberry sauce (if jellied cranberry sauce is used, beat with a rotary beater).
Pour 1/2 of the cranberry gelatin mixture into a 9-inch square pan.
Set aside remaining cranberry gelatin mixture at room temperature; cover.
Chill mixture in the pan until firm, about 2 1/2 hours.
Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth.
Dissolve both packages of gelatin in 1 cup of boiling water.
Add cranberry mixture and pecans to gelatin.
Put half of mixture in an 8-inch square pan and chill in fridge until firm, 30 to 35 minutes.
Spread sour cream and sugar over top of mixture.
Pour other half of gelatin mixture over sour cream and refrigerate until firm.
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.
Crush sauce with fork; dissolve gelatin in hot water.
Add gelatin to cranberry sauce and stir until smooth.
Place in refrigerator for approximately 1 hour until partially jellied.
Add remaining ingredients and refrigerate until set.
Stir cranberries until spreadable.
Put 1 layer jellied cranberries, l layer Cool Whip and 1 layer crumbled crackers. Alternate until cranberries and Cool Whip are gone.
Mix jellied cranberry sauce and 1 cup boiling water in mixer until smooth.
Dissolve both packages of gelatin in 1 cup boiling water.
Mix cranberry sauce and gelatin.
Add pecans.
Put half of mixture in an 8-inch square pan and chill in freezer until firm, about half hour.
Leave other at room temperature.
Spread sour cream over top of chilled gelatin.
Add other half of gelatin over sour cream.
Refrigerate until firm.
Serves 12.
Crush saltine crackers.
Set aside.
Stir jellied cranberry sauce to eliminate chunks.
Layer in pan or bowl; first, crushed crackers followed by spoons of Cool Whip around on that and sprinkle with more cracker crumbs.
Spread spoonfuls of the cranberry sauce around on top of that.
Keep repeating this, whip cream, cracker crumbs and cranberry sauce.
Sprinkle top with miniature marshmallows.
Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.
ater. Immediately beat in the jellied cranberry sauce.
Chill slightly
Mix jellied cranberries and 1 cup hot water in blender or mixer until liquid and smooth.
Dissolve both packages of gelatin in 1 cup of boiling water.
Add cranberry mixture and pecans to gelatin.
Put half of the mixture in an 8-inch square pan and chill until firm.
Spread sour cream over top of chilled mixture. Add second half of gelatin over sour cream and refrigerate until firm.
Cut jellied cranberry sauce into 1/2-
br>Place spinach in a salad bowl (note: I usually can
Section orange over bowl to catch juice.
Slice banana diagonally and dip in reserved orange juice.
Place salad greens in large salad bowl.
Arrange orange sections, banana, chicken, the cranberry cubes, raisins, and peanuts atop salad greens.
Chill To make dressing, combine mayonnaise or salad dressing, yogurt and curry; chill.
Pass dressing with salad.
hicken is resting, combine the salad greens, cranberries, and orange segments
Dissolve jello and salt in boiling water.
Break up jellied cranberry sauce with fork; add to gelatin mixture.
Chill until very thick before folding in apples.
Peel apples and finely grate.
Fold apples into mixture.
Pour into an 8 x 8-inch pan. Chill until firm.
Serves 6.
Mix jellied cranberries and 1 cup hot water with mixer or in blender until liquid and smooth.
Dissolve both packages Jell-O in 1 cup boiling water.
Add cranberry mixture and pecans to gelatin. Pour half the mixture in an 8-inch square pan and chill in freezer until firm (30 to 35 minutes).
Spread sour cream over top of chilled mixture.
Add second half of gelatin mixture over sour cream and refrigerate until firm.
Cut in squares and serve on lettuce.