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Post by Linda on Sept 23, 2002 9:36:42 GMT -6
These are re-posted recipes that were accidently deleted recently.
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Post by Linda on Sept 23, 2002 9:37:25 GMT -6
Strawberry Pie
1 3oz. pkg. sugar free cook and serve vanilla pudding 2 c. w a t e r 1 3oz. pkg. sugar free strawberry jello 4 c. sliced strawberries (1 lb. box of fresh strawberries=4 cups)
In a medium saucepan add water and pudding mix. Mix well and then heat to a boil. Remove from heat and immediately add the Jell-O and stir until dissolved. Set aside and let it cool to room temperature. Place sliced strawberries into the bottom of a deep dish pie plate. Pour cooled pudding mixture over strawberries and refrigerate until chilled. carnation037
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Post by Linda on Sept 23, 2002 9:39:00 GMT -6
Cranberry Jello Salad Sharon West Serves 6 salad:cranberry:jello: 1 large pkg raspberry jello 2 cup boiling water 1 16oz can crushed pineapple, dr 1 can whole cranberry sauce 1/2 cup chopped walnuts 1/3 cup port wine 1 oz pkg cream cheese milk Dissolve jello in boiling water. Mix all together and let set up. Cream 1 pkg cream cheese with enough milke to spread easily. Top the jello and sprinkle with chopped walnuts. Recipe Box www.recipebox.com/
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Post by Linda on Sept 23, 2002 9:39:47 GMT -6
Creamy Jello Salad
1 pkg diet or regular lemon jello 1 can mixed fruit 1 cup buttermilk
Drain fruit, add juice to 1 cup measure. Add water to equal 1 cup, bring to boil, add and dissolve jello. Stir in buttermilk and drained fruit. Pour into four 6 ounce custard cups or 3 cup mold or 8 x 4" loaf pan. Chill until set. Serves 4.
Very easy and looks like you spent a lot of time!
sue50219
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Post by Linda on Sept 23, 2002 9:40:36 GMT -6
Applesauce Jello
1 3oz. pkg. Jello, you pick the flavor 1/2 c. boiling water 1 c. applesauce 1/2 c. 7-Up or any lemon-lime soft drink or ginger ale Dissolve Jello in boiling water. Add applesauce and 7-Up. Chill. Cool dessert with a twist. carnation037
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Post by Linda on Sept 23, 2002 9:41:12 GMT -6
Strawberry Divinity
Strawberry Divinity
3 c. granulated sugar 3/4 c. light corn syrup 3/4 c.water 2 egg whites 3oz. pkg. strawberry flavored gelatin (do not use sugar-free)
Lightly butter 9" square pan. Combine sugar, syrup, and water in a heavy 3 art. saucepan. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil. Cook to hardball stage (252°). Meanwhile beat egg whites with electric mixer until stiff but not dry. Beat in gelatin. When syrup is 252°, pour in a thin stream over egg whites, beating constantly. Beat as long as possible. Use a wooden spoon if mixture becomes to stiff for mixer. Turn into buttered pan. Cool until firm. Cut into 36 pieces. Makes 2 pounds.
Variation: You can choose your own flavors for this too. carnation037
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Post by Linda on Sept 23, 2002 9:41:41 GMT -6
Cranberry Mold Salad
2 c. cranberries, fresh or canned 1 c. sugar 1 c. water 1 tsp. lemon juice 1 sm. pkg. raspberry Jello 15 lg. marshmallows 1 c. chopped nuts 1 c. chopped celery 1 c. grated apple
Mix cranberries, sugar, water and lemon juice in large pan over medium heat. Cook until cranberries pop. Stir in Jello and marshmallows until they dissolve. remove from heat and cool. Stir in remaining ingredients. Pour into large mold and chill or use 8 small molds. Janie
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Post by Linda on Sept 23, 2002 9:42:14 GMT -6
Cranberry Mold Salad #2
2 lemon gelatin 2 c. cranberries 1 seedless orange 2 c. sugar 1 c. diced celery 1 c. nutmeats
Grind 2 cups of cranberries and 1 orange (also the rind). Cover with 2 cups sugar; let stand. Dissolve 2 packages of lemon Jell-O in 3 cups water. Let this stand to syrup stage. Add berries, sugar and orange mixture plus 1 cup diced celery and 1 cup walnuts.
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Thanksgiving Cranberry Salad
1 lb. cranberries 1 c. sugar 1 lb. miniature marshmallows 1 can drained, crushed pineapple 2 c. cream, whipped 1/2 c. chopped nuts
Grind cranberries, add sugar. Mix well and let sit for 1/2 hour. Add the rest of the ingredients. Mix well, keep in refrigerator.
------- Cranberry Relish Salad
1 (6 oz.) pkg. raspberry Jello 1 (12 oz.) pkg. fresh or frozen cranberries 2 c. sugar 2 oranges 1/4 to 1/2 c. chopped walnuts
In a 2 to 2 1/2 quart decorative bowl prepare Jello as per package directions and place in refrigerator until partially set. Wash and sort cranberries. Wash oranges, quarter, and remove seeds (if any). Grind cranberries and "whole" oranges. Mix ground fruit with sugar and nutmeats. Add to jello when it is ready. Stir well. Jane
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Post by Linda on Sept 23, 2002 9:43:33 GMT -6
PIZZA PAN JELLO CAKE
1 pkg. strawberry Jello 2 firm bananas, sliced diagonally 1 box Jiffy golden cake mix
Prepare cake mix according to package directions. Pour into greased and floured pizza pan with edge. Bake approximately 10 minutes at 350 degrees. Cool. Prepare Jello, using 1 1/2 cups water. Let set until thick, but not firm. Lay sliced bananas on cake in circular pattern working inward. Cover with thickened Jello and refrigerate. Serve with whipped cream if desired. Jane
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Post by Linda on Sept 23, 2002 9:44:20 GMT -6
RHUBARB DESSERT
4 c. rhubarb 1 c. sugar 1 (3 oz.) box strawberry Jello 1 c. water 1 yellow or white cake mix
Put 4 cups rhubarb on the bottom of a 9 x 13 inch dish. Sprinkle with 1 cup sugar. Next, sprinkle with 1 box strawberry Jello. On the top, sprinkle 1 yellow or white cake mix. Over this pour 1 cup of water. Bake 45 minutes at 350 degrees. Delicious served with whipped cream or ice cream. Jane
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Post by Linda on Sept 23, 2002 9:45:00 GMT -6
STRAWBERRY LAYER DESSERT
1 (10 oz.) frozen sliced strawberries 1 (3 oz.) pkg. strawberry Jello 1 c. hot water 1 c. whipped cream or Cool Whip 1 (10") tube angel cake Fresh strawberries for garnish
Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries. Jane
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Post by Linda on Sept 23, 2002 9:45:53 GMT -6
LEMON JELLO SALAD
1 pkg. lemon Jello 3 bananas 1 (11 oz.) can crushed pineapple
Set Jello, slice bananas on top. Drain pineapple, add water to juice to make one cup. Cook together: 1/2 c. sugar 1 egg yolk 2 tbsp. butter 1 c. nuts
Cook until thick, let cool, add crushed pineapple. Spread over bananas, top with Cool Whip and nuts. Jane
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Post by Linda on Sept 23, 2002 9:46:29 GMT -6
UNDER SEA SALAD
1 pkg. lime Jello 1/2 tsp. salt 1 tbsp. vanilla 2 small cakes Philadelphia cream cheese 1/2 tbsp. ginger 1 c. canned pears
Dissolve Jello in 1 1/2 cups hot water and 1/2 cup pear juice. Add salt and vinegar. Pour 1/2 mixture in pan and let set. Utilizing the rest of the Jello as it congeals, whip until it thickens and is fluffy. Work cheese and ginger into the mix with whipped Jello and fork in pears last. Fold on "sea". Sue
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Post by Linda on Sept 23, 2002 9:47:20 GMT -6
ORANGE JELLO SALAD
2 sm. pkg. orange Jello 2 c. boiling water 1 lg. can crushed pineapple, syrup drained and reserved 1 c. chopped nuts 2 1/2 pt. whipping cream, not whipped
Mix Jello with 2 cups boiling water. Cool and add pineapple and cream and nuts. Pour into 9 x 13 dish. Chill. Serve on lettuce with this dressing:
DRESSING Juice of 1 orange Juice of 1 lemon Reserved pineapple juice 1 c. sugar 3 tbsp. flour
Combine dressing ingredients and cook in top of double boiler until thick. Stir in some Miracle Whip salad dressing and pass along with the salad. Sue
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Post by Linda on Sept 23, 2002 9:48:18 GMT -6
LIME COTTAGE CHEESE SALAD
1 c. Cottage cheese 1 (3 oz.) pkg. lime Jello 1 1/2 c. hot water 1/2 c. mayonnaise 1/2 c. whipping cream 3/4 c. chopped nuts 3/4 c. crushed pineapple 2 tbsp. sugar
Dissolve Jello and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jello and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry. Sue
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Post by Linda on Sept 23, 2002 9:49:02 GMT -6
STRAWBERRY PRETZEL SALAD
2 c. crushed pretzels 3/4 c. melted margarine 2 tbsp. sugar 8 oz. cream cheese 4 oz. Cool Whip 1 c. sugar 2 c. boiling water 1 lg. strawberry Jello 2 (10 oz.) pkg. frozen strawberries
Mix crushed pretzels, melted margarine and 2 tablespoons of sugar together, put into 9 x 13-inch pan. Bake 8-10 minutes. Cool completely. Mix cream cheese, Cool Whip and sugar together until spreadable. Spread over pretzel mixture, let set for 3 hours. Dissolve Jello in boiling water, add strawberries, pour over cheese mixture. Chill until set.
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Post by Linda on Sept 23, 2002 9:49:31 GMT -6
CUCUMBER SALAD
1 pkg. lime Jello 1 c. salad dressing 1 c. diced celery 1 sm. onion, diced 3/4 c. boiling water 1 c. cottage cheese 1 med. cucumber, diced
Dissolve Jello in boiling water. Let cool. When starts to set add remaining ingredients, mixing well. Chill until firm. You may add a little shredded carrot or thinly sliced radish for color.
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Post by Linda on Sept 23, 2002 9:50:14 GMT -6
CHERRY SALAD
1 lg. strawberry Jello 3 c. boiling water
Mix together and let cool.
Add: 1 can cherry pie filling 3 c. diced celery 3 c. diced apples Walnuts (optional)
Mix together and refrigerate. Sue
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Post by Linda on Sept 23, 2002 9:50:52 GMT -6
ORANGE MOSS SALAD
1 (3 oz.) pkg. orange or lemon Jello 1 1/2 c. hot water 1 c. orange juice 26 lg. marshmallows 1 c. cream 2 bananas, sliced 1 (11 oz.) can mandarin oranges, drained
Dissolve Jello in hot water; set aside to cool. Heat orange juice and marshmallows in double boiler until marshmallows are melted. Let stand until cool. Whip cream. When Jello begins to thicken, beat in orange mixture and whipped cream. Add sliced bananas and mandarin oranges. Mix well. Chill. Jane
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Post by Linda on Sept 23, 2002 9:51:25 GMT -6
RASPBERRY JELLO SALAD
1 (6 oz.) raspberry Jello 1/2 c. sugar 2 1/2 c. boiling water 2 (10 oz.) pkgs. frozen raspberries 2 tsp. vanilla Pinch of salt 2 c. graham cracker crumbs 1 pt. whipping cream 2 tbsp. butter 1 (8 oz.) cream cheese 3/4 c. powdered sugar 2 tbsp. lemon juice 2 tbsp. sugar
Dissolve Jello in boiling water. Add sugar, frozen raspberries and lemon juice. Chill until it starts to thicken. Whip cream and blend in cream cheese, powdered sugar, vanilla and salt. Mix crumbs with sugar and butter. Line bottom of bowl with 1/3 crumb mixture, then 1/2 raspberry mixture, then 1/2 cream mixture. Repeat, ending with crumbs. Jane
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Post by Linda on Sept 23, 2002 9:52:12 GMT -6
FROZEN LIME SLUSH
3 (3 oz.) pkgs. lime Jello 13 c. boiling water 4 c. sugar 2 (46 oz.) cans pineapple juice 16 oz. bottle Real lemon juice 2 qts. ginger ale
Dissolve Jello in 9 cups boiling water. Dissolve sugar in remaining 4 cups. Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart) and freeze. Allow some time to thaw before serving, until slushy. Just before serving, add ginger ale. Add 1 bottle to each pail. Mary
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Post by Linda on Sept 23, 2002 9:52:53 GMT -6
ZUCCHINI JAM
6 c. zucchini, shredded 1/2 c. lemon juice 1 can pineapple, crushed 6 c. sugar 6 oz. Jello
Peel and cook zucchini until clear, stirring often. If too wet, drain. Add all other ingredients except Jello. Bring mixture to a boil. Boil hard for 6 minutes. Remove from heat. Add Jello and dissolve well. Pour into jars and seal. Mary
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Post by Linda on Sept 23, 2002 9:54:15 GMT -6
RHUBARB JAM
6 c. rhubarb, cut fine 6 c. sugar 1 pkg. strawberry jello
Cut rhubarb real fine. Mix with sugar in a large pan. Let stand 2 hours. stir well and set on high heat; boil rapidly, stirring occasionally for 7 minutes. Remove from heat; let stand 2-3 minutes. Stir in Jello. Put in hot jars and seal. Mary
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Post by Linda on Sept 23, 2002 9:54:49 GMT -6
RHUBARB - STRAWBERRY JAM
5 c. diced rhubarb 1 c. sliced strawberries 3 c. sugar 1 (3 oz.) pkg. strawberry Jello
Put sugar in rhubarb and let stand for several hours or overnight. Add strawberries and boil for 5 minutes. Remove from burner and add Jello. Stir until dissolved. Beat slightly with mixer. Pour into jars and seal. Mary
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Post by Linda on Sept 23, 2002 9:55:22 GMT -6
APRICOT ZUCCHINI JAM
6 c. peeled, ground zucchini 1 c. crushed pineapple, drained 1/2 c. lemon juice 1 pkg. pectin 3 c. sugar 1 (3 oz.) pkg. apricot Jello
Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal. Mary
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Post by Linda on Sept 23, 2002 9:55:52 GMT -6
FIG STRAWBERRY PRESERVES
3 c. mashed figs 1 (6 oz.) pkg. strawberry Jello) 3 c. sugar
Thoroughly mix gelatin, figs and sugar in large pan. Bring to a boil on medium heat and boil 3 minutes, stirring occasionally. Boil longer if thicker preserves is desired. Pour quickly into glasses, cover with paraffin. If darker preserves are wanted, do not peel figs. If lighter preserves, peel figs. Mary
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Post by Linda on Sept 23, 2002 9:56:39 GMT -6
ZUCCHINI MARMALADE
6 c. sugar 6 c. peeled and grated zucchini 1 (20 oz.) can crushed pineapple 1 lb. box apricot or peach
Combine sugar, zucchini, and pineapple in large saucepan, bring to boil and boil for 20 minutes. Turn off the heat and add Jello. Pour into jars and seal. Yield 4 pints. Mary
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Post by Linda on Sept 23, 2002 9:57:11 GMT -6
TOMATO JAM
6 c. ground green tomatoes 4 c. sugar 1 (6 oz.) pkg. raspberry Jello
Add sugar to tomatoes and boil for 20 minutes. Stir in Jello and mix well. Pour into sterilized jars and seal. This is like raspberry jam when done. NOTE: You can also use strawberry or blackberry Jello. Mary
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Post by Linda on Sept 23, 2002 9:57:43 GMT -6
PLUM JAM
6 c. plums, ground 7 c. sugar 2 (3 oz.) pkg. raspberry jello 1 pkg. frozen raspberries (more if desired)
Boil plums, sugar and raspberries 20 minutes. Add jello until dissolved. Bottle and seal. Mary
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Post by Linda on Sept 23, 2002 9:58:21 GMT -6
BLACKBERRY SYRUP
6 c. mashed peaches 6 c. sugar 1 pkg. frozen blackberries, mashed 1 c. crushed pineapple, with juice 1 (8 oz.) jar maraschino cherries, chopped (optional)
Cook these ingredients 20 minutes, then add: 2 (6 oz.) pkgs. blackberry jello
Bring to a good boil. Fill pint jars; seal. Mary
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