equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Mix jello with boiling water.
Add ginger ale and lemon juice. Place in 1 1/2-quart glass container and refrigerate until just slightly thickened.
Remove glass container from the refrigerator and fold in the remaining ingredients.
Return to the refrigerator until thoroughly thickened.
Place a few maraschino cherries on top for decorations, if desired.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
Dissolve jello in hot water.
Add cold water and lemon juice. Chill jello and stir in the remaining ingredients.
Pour boiling water over jello and mix until dissolved.
Add applesauce and red hots.
Cook over medium heat until candies are dissolved.
Pour into ring mold.
Chill until set.
Unmold onto plate and fill center with whipped cream, cottage cheese or Waldorf Salad.
Dissolve jello and salt in boiling water.
Add cold water and lemon juice.
Chill until thickened.
Fold in apples, celery and nuts.
Pour into a 5-cup mold.
Chill overnight.
Unmold.
Serve with salad greens and mayonnaise, thinned with cream or honey. Yields 5 cups or 10 servings.
Dissolve jello in boiling water.
Add cold water and lemon juice and chill until thickened.
Fold in apples, celery and nuts. Pour in a 9 x 13-inch pan and chill several hours until firm.
Combine diced apples, celery, nut meats and mayonnaise. Prepare lime jello according to directions on package.
When slightly thickened, fold in mixture and turn into 1-quart mold or individual molds.
Serve on lettuce leaves.
Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water.
Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes).
Add the diced apples, celery, and nuts.
Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin).
In bowl, put 1/4 cup jello and 1/2 cup boiling water.
Stir until dissolved.
Put in refrigerator.
In bowl, put balance of jello and 1 cup of boiling water; stir until dissolved.
Add 1 1/2 cups cold water; put in refrigerator.
Bring 3/4 cup of the apple juice to a boil in medium saucepan. Completely dissolve jello in boiling apple juice.
Combine the remaining 1/2 cup apple juice and ice cubes to measure 1 1/4 cups. Add to jello; stir until slightly thickened.
Remove unmelted ice.
Stir in fruit and celery.
Chill until firm, about 2 hours.
Place opened
can of milk in freezer until crystallized (about 30 minutes).
Add
1
cup of boiling water to jello and put in the refrigerator
for\t30 minutes.
Add lemon juice to frozen milk and
whip
for
5 minutes.\tCombine jello and milk and whip again. Add nuts, apple and celery.
Put in mold.
Prepare jello following package directions using 2 cups boiling water and 1 cup cold.
Prepare pudding following package directions.
In mixing bowl combine slightly set jello and slightly cooled pudding.
Beat mixture about 2 minutes.
Mix in fruit of choice.
Chill in refrigerator until set or overnight. Serves 10 to 12.
Combine boiling water and jello.
Stir until dissolved.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into a 4-cup mold or 8-inch square dish.
Chill until firm.
Dissolve jello in boiling water.
Stir in oranges with syrup, pineapple with syrup, apple, banana and nuts.
Pour into 5 individual (1 cup) molds or 8 x 10-inch mold.
Chill until firm. Makes 6 to 8 servings.
Dissolve jello in water; add 3/4 cup of cold water and chill until thickens.
Pour in mold until thick; top with cream.
Combine candies and 2 cups water in a saucepan.
Heat and stir until candy dissolves.
Add jello to mixture and dissolve.
Add 2 cups cold water and chill until slightly thickened.
Add the remaining ingredients and refrigerate several hours until set.
Dissolve jello in boiling water.
Add cold water and lemon juice; chill until thickened.
Stir in apple, celery, raisins and nuts.
Pour into a 2 1/2 or 3-cup mold.
Chill until firm, about 3 hours.
Unmold.