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Category Archives: salads

Egg Jigglers

Wednesday, April 28, 2010

2 1/2 cups boiling water2 (8-serving size) packages Jell-O, any flavor, or    substitute 4 (4-serving size) package Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool for 30 minutes at room temperature. Meanwhile,  using paper towel dipped in vegetable oil, lightly wipe insides of both sides of egg [...]

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Easter Bunny Salad

Sunday, April 25, 2010

6 salad platesIce cream scoop or tablespoonCan openerSmall knifeCutting boardSmall spoon You’ll need:6 lettuce leaves, rinsed with water and drained1 (16 ounce) carton cottage cheese2 (16 ounce) cans pear halves, drained3 slices American cheese, cut in half6 green olives with pimento, cut in half3 maraschino cherries, cut in half Place a lettuce leaf on each [...]

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Lemon-Lime Jell-O Salad

Friday, April 23, 2010

1 small box lime Jell-O1 small box lemon Jell-O1 small can crushed pineapple, NOT drained 1/2 package miniature marshmallows 3 ounces cream cheese Mix lemon Jell-O with 1 cup boiling water and stir for 5 minutes until well dissolved. Gradually add 3/4 cup water to softened cream cheese, add all to lemon Jell-O. Add crushed [...]

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Lime Cream Salad

Thursday, April 22, 2010

12 servings 1 cup hot water1 (3 ounce) box lime gelatin2 (3 ounce) packages cream cheese1/2 cup vegetable oil1 (7 ounce) jar Marshmallow Creme1 cup whipping cream, whipped1 (20 ounce) can crushed pineapple, drained well Place water and gelatin in blender. Cover and process until gelatin is dissolved. Place container in refrigerator until mixture is [...]

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Easter Egg Salad

Thursday, April 22, 2010

1 small box gelatin (any flavor)1 teaspoon lemon juice 1/2 cup finely chopped celery and carrots 12 egg shells LettuceMayonnaise Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir. Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the [...]

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Dazzling Easter Eggs

Wednesday, April 21, 2010

8 eggs1 small box gelatin (any flavor)1 cup boiling water1/2 cup milk Using a skewer or cake tester, make 1/2-inch hole in one end of each egg shell. Shake eggs out, reserving one egg. Rinse shells thoroughly with cold water and place in an egg carton. Beat reserved egg slightly; blend in gelatin. Add boiling [...]

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Minted Pea Salad

Tuesday, April 20, 2010

1/2 cup mayonnaise1/4 cup sour cream1/4 cup minced fresh mint3/4 teaspoon salt1/4 teaspoon Dijon mustardDash pepper3 cups frozen peas, thawed1 small onion, finely chopped In a bowl, combine the first six ingredients; mix well. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour. Yields 4 to 6 servings.

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Lemon Marshmallow Fluff

Tuesday, April 20, 2010

1 (3 ounce) box lemon Jell-O1 small box lemon pudding 1 (8 ounce) container Cool Whip 1 (20 ounce) can crushed pineapple, undrained 2 cups colored miniature marshmallows Prepare Jell-O per directions on box.. Let gel slightly. Add dry pudding, blending well. Add pineapple with juice. Fold in Cool Whip and marshmallows.

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Peach Jell-O Salad

Tuesday, April 20, 2010

2 small boxes peach gelatin 1 1/2 cups boiling water 1 (20 ounce) can crushed pineapple 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container sour cream 1 cup chopped pecans Dissolve gelatin in boiling water. Stir in remaining ingredients. Pour into 13 x 9-inch pan. Chill.

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Pink Easter Salad

Tuesday, April 20, 2010

1 (20 ounce) can crushed pineapple, drained 1 (21 ounce) can cherry pie filling 1 (14 ounce) can sweetened condensed milk 1 1/2 cups toasted almonds 2 1/2 cups non-dairy whipped topping Mix all ingredients together and chill before serving. Makes 10 to 12 servings.

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