Post by Chris in NM on Jun 16, 2003 16:25:19 GMT -6
Frozen Fruit Salad
from Joys of Jell-O cookbook 1963
1 pkg. (3 oz.) Jell-O mixed fruit, strawberry or lemon gelatin
dash of salt
1 c. boiling water
1 can (8 3/4 oz.) pineapple tidbits
1/4 c. lemon juce
1/3 c. mayonnaise
1 c. whipping cream (OR 2 c. sour cream)
1 med. banana, diced
1/2 c. seeded halved grapes
1/4 c. dices maraschino cherries
1/4 c. chopped nuts
Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup: add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits. nuts and whipped cream into gelatin. Pour into 2 freezing trayss or a 9x5x3 inch loaft pan. Freeze until firm - at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 4 1/2 cups or 8 servings. NOTE: Other fruits that may be used in the Frozen Fruit Salad are: drained diced orance sections, drained canned crushed pineapple or drained canned fruit thingytail, using a total of about 2 c. fruit.
from Joys of Jell-O cookbook 1963
1 pkg. (3 oz.) Jell-O mixed fruit, strawberry or lemon gelatin
dash of salt
1 c. boiling water
1 can (8 3/4 oz.) pineapple tidbits
1/4 c. lemon juce
1/3 c. mayonnaise
1 c. whipping cream (OR 2 c. sour cream)
1 med. banana, diced
1/2 c. seeded halved grapes
1/4 c. dices maraschino cherries
1/4 c. chopped nuts
Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup: add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits. nuts and whipped cream into gelatin. Pour into 2 freezing trayss or a 9x5x3 inch loaft pan. Freeze until firm - at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 4 1/2 cups or 8 servings. NOTE: Other fruits that may be used in the Frozen Fruit Salad are: drained diced orance sections, drained canned crushed pineapple or drained canned fruit thingytail, using a total of about 2 c. fruit.