Congeal Salad Recipes

CONGEALED SALAD RECIPE

Steps:

• In a bowl, add boiling water and gelatin. Mix it and then add crushed ice to the gelatin mixture.
• Put the cream cheese in a bowl and beat it until smooth.
• Then, fold the cream cheese into the jelly.
• Lastly, add cottage cheese, apple, banana, pineapple, and walnuts to the gelatin and cheese mixture. Mix it properly.
• Pour it into a dish and put it into the refrigerator. Freeze until set and then serve.

ALTON BROWN MA MAE'S CONGEALED CHRISTMAS SALAD

Steps:

• Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.)
• Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.
• *Don't substitute with low-sugar or sugar-free. Neither will set properly.

CONGEAL SALAD

Steps:

• Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed.
• Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well.
• Pour into mold or dish and refrigerate until completely set.

LUBY'S FROSTED LIME CONGEAL RECIPE - (3.8/5)

Steps:

• Put gelatins in a bowl and add boiling water, stirring until dissolved. In a separate container, whisk together mayonnaise and milk until smooth. Pour into gelatin. Fill a larger bowl half-full with ice and put the bowl with gelatin on top of the ice. Push down on smaller bowl until the sides are surrounded by ice. Can place in refrigerator until thickened. Stir occasionally to check thickness. When mixture is half-set, add cottage cheese, pecans, and pineapple. Pour into large mold like a Bundt pan. Let set in refrigerator overnight.

CONGEALED CHICKEN SALAD

Steps:

• In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
• In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
• Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

AUNT HELEN'S GREEN CONGEALED SALAD

Steps:

• Dissolve jellow in boiling water; add vinegar; chill til thickened.
• Whip evaporated milk; fold into thickened jello together with remaining ingredients.
• Turn into buttered 8 cup mold and chill til firm.

CRANBERRY CONGEALED SALAD

Steps:

• Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
• Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
• Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
• After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
• Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
• Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

CONGEALED ASPARAGUS SALAD

Steps:

• Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
• Heat undiluted soup to boiling and add gelatin mixture.
• Stir to thorougly dissolve gelatin.
• Cool to room temperature.
• Mix mayonnaise and cream cheese and add to soup mixture.
• Add onion, olives, asparagus tips and toasted pecans.
• Pour into serving dish and chill until set.
• Serve on lettuce leaf.
• NOTE: Cooking time refers to chilling time.