Monday, December 27, 2010

Red and Green Jellied Salads

I usually make these two jellied salads for Christmas.  The green one is called Colleen Vegetable Mold and is taken from Jean Pare's Company's Coming Salads.  The recipe for the red one is from my mother-in-law and it is to die for.

Ingredients - Green Salad
1 small pkg lime gelatin
1 c boiling water
1 c crushed pineapple with juice
1/4 c salad dressing
1 c cottage cheese
1/2 c chopped celery
1/2 c shredded carrot

Dissolve gelatin in boiling water.

Add pineapple and cool slightly.

Stir in salad dressing until all lumps dissolved.  I found if you cool the mixture too much, the salad dressing does not dissolve and remains lumpy.

Stir in cottage cheese.

Add celery and carrots. 

Chill until set.  I serve this salad in a bowl and spoon it out instead of putting it in a mold.

Ingredients - Red Salad

1 small pkg cherry gelatin
1 small pkg raspberry gelatin
1 1/2 c boiling water, separated
1 c cranberry sauce
1 c crushed pineapple with juice
1 10 oz pkg raspberries, thawed  or 1 c fresh
1 c whipping cream
125 gm pkg cream cheese
1/2 c sugar

1st layer:  Dissolve cherry gelatin in 3/4 c boiling water.  Add pineapple and cranberry sauce.

Pour into 9x9 cake pan and chill until set. 

2nd layer:  Beat together whipping cream, cream cheese and sugar until firm and fluffy.

 Spread onto first layer and chill again.

3rd layer:  Dissolve raspberry gelatin in 3/4 c boiling water.  Mix in raspberries.  Chill until mixture has thickened but not set.

 Carefully spread on cream layer.  Chill until set.  Cut into squares.

Enjoy them both!  They are favorites around here.  :)

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