Mix jello with 1 cup boiling water.
Add frozen strawberries and stir until separated.
Add drained crushed pineapple and nuts. Put 1/2 mixture in bowl and set in refrigerator 10 to 15 minutes (until slightly gelled).
Remove from refrigerator and spread with sour cream.
Pour remaining jello on top and return to refrigerator.
(Should remaining jello gel, place bowl in warm water and stir until slightly thin.)
Melt marshmallows and jello in boiling water.
Cool and add rest of ingredients.
Set.
nto desired baking dish or jello mold.
Cover with lid
Dissolve jello in boiling water.
Beat in salad dressing with mixer.
Stir in cottage cheese and add salt.
Chill until thick and syrupy.
Fold in peas, radishes, green peppers and onion. Pour into lightly oiled mold.
Chill until set.
Dissolve jello in water and let set.
Mix together cream cheese and salad dressing.
Add jello, whipping cream and well-drained pineapple.
Fold in nut meats.
Pour into a jello mold.
Let set up completely.
Serves 8 to 12 people.
Combine orange jello and sugar; stir in 2 cups orange juice and lemon peel.
Heat until jello is well dissolved.
Remove from heat.
Cool to room temperature.
Stir in buttermilk.
Chill until partially set; fold in fruit.
Pour into a 6 1/2 cup mold and chill until firm.
Combine sour cream and 1/4 cup orange juice. Cover and keep chilled.
At serving time unmold salad into a plate of lettuce.
Serve with sour cream dressing if desired.
Boil fruit salad with salt.
Dissolve jello in hot fruit salad.
Let mixture begin to set.
Mash cream cheese and enough of the whipped cream to make smooth.
Fold cream cheese and remainder of whipped cream into gelatin mixture.
Mold and congeal.
Dissolve
jello
in boiling water.
Chill until mixture begins to thicken
and
is
firm
to touch (1 to 1 1/2 hours). Whip jello until fluffy.
Fold in remaining ingredients.
Pour into mold or baking dish.
Dissolve jello in boiling water.
While hot, beat cheese into boiling mixture with egg beater until foamy. When cool, add pineapple, celery and nuts.
Add whipping cream and sugar.
Pour into salad mold. Serves 8.
Dissolve jello in 1 cup boiling water.
Then dissolve red hot candies in 1/2 cup boiling water and add to jello mixture.
Add remaining ingredients; stir well.
Refrigerate until set.
Dissolve jello in water.
Add berries and stir until thawed. Add pineapple, then bananas.
Pour half the mixture into an 8 x 8 x 2-inch pan.
Chill until firm.
Spread on sour cream.
Add remaining mixture.
Refrigerate.
For best results, make day before serving.
For Christmas, color sour cream green and have red and green salad.
Dissolve jello in water.
Add cranberry sauce and whip to dissolve. Cool.
Add apples, celery and nuts.
Chill.
May be served in squares on lettuce, top with salad dressing if desired.
Mix pineapple, water, vanilla, sugar and jello.
Bring to a boil and cool until thick.
Add cheese, nuts and Cool Whip. Refrigerate until set.
Makes a nice molded salad.
Dissolve salt and sugar with jello and boiling water.
Stir cream and mayo into cooled jello.
Add mashed cottage cheese and all other ingredients.
May add pimento or small amount of red pepper for color.
If doubling recipe, use less mayonnaise.
Combine vinegar and salad dressing mix.
Add to potatoes and bacon and chill for 1 hour.
Dissolve jello in boiling water.
Add cold water.
Blend in mayonnaise and chill until thickened.
Add potato mixture and pour into 6-cup mold or metal bowl.
Chill until firm, about 4 hours.
Unmold and garnish with scallion leaves and vegetable flowers, if desired.
Drain pineapple; add water to make 3/4 cup and heat to boiling.
Add to jello.
Add pineapple and Mandarin oranges. Chill until jelly-like.
Add orange juice to Dream Whip and beat until thick.
Fold into jello and fruit.
Fold in nuts and marshmallows.
If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs.
Can also be molded.
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).
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 jello in water and add lemon juice.
Then add relish and pineapple.
Chill until slightly firm and add celery, apple and nuts.
Pour into 9 x 13-inch pan.
Will serve 12.
May be made a day ahead.