Mikes Gelatin Garden Salad Recipes

HOLIDAY GREEN GELATIN SALAD

Steps:

• In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
• Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

SEVEN LAYER GELATIN SALAD

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

LIME GELATIN SALAD II

Steps:

• In a medium saucepan, bring the water, sugar and lemon juice to a boil. Pour into a 9x13 inch dish with the lime flavored gelatin mix, allowing mix to dissolve. Stir in pineapple. Chill in the refrigerator 30 minutes, or until mixture begins to gel.
• Stir the Colby longhorn cheese, nuts and frozen whipped topping into the mixture. Chill in the refrigerator 3 to 4 hours, or until firm.

VEGETABLE GELATIN SALAD

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

JELL-O® GARDEN SALAD

Steps:

• Stir boiling water into combined dry gelatin and salt in large bowl at least 2 min. until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in vegetables. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

CRANBERRY GELATIN SALAD MOLD

Steps:

• In a saucepan, combine the cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled. , Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and zest. , Transfer to a bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold coated with cooking spray. Chill until firm, about 8 hours.

GARDEN SALAD

Steps:

• Clean and cut vegetables into small chunks and put in large bowl.
• Add seasonings, sugar and vinegar and stir well.
• Refrigerate at least 1 to 2 hours to blend the flavors.
• The salad makes its own"dressing" from the juices.

LEMON-LIME GELATIN GARDEN SALAD

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water, lime juice and vinegar.
• Refrigerate 1-1/2 hours or until thickened.
• Stir in vegetables; pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold just before serving.

JAMAICAN GARDEN SALAD

Steps:

• Place cabbage into bottom of serving bowl.
• Top with carrot.
• Next, the green pepper.
• Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
• Put the tomato wedges on the top of the salad.
• Serve with thousand island dressing.

LIME GELATIN SALAD

Steps:

• Dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until the mixture mounds slightly when dropped from a spoon. Fold in three-fourths of the whipped topping. Pour into a 13x9-in. dish. Refrigerate for 3-4 hours or until firm. Cut into squares; garnish with the remaining whipped topping.

MOM'S GELATIN FRUIT SALAD

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in sugar, orange juice and lemon juice; cook and stir 6-8 minutes or until sugar is dissolved., Transfer to a bowl; refrigerate, covered, until slightly thickened, about 1-1/2 hours. Fold in fruit. Pour into a 6-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm. If using a ring mold, unmold onto a serving plate.

GOLDEN GELATIN SALAD

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside. , In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

MIKE'S GELATIN GARDEN SALAD

Steps:

• Use microwave to heat water.
• In large mixing bowl, add both boxes dry Jello. Stir in hot water to completely dissolve Jello.
• Start preparing veggies/fruit/nuts, shred, chop, dice, whatever. About 2 cups works best and assures a bit of crunch in each bite.
• Then begin stirring into Jello mixture, one at a time, each of your prepared veggies/fruit/nuts.
• Blend in mayonnaise, blend in evaporated milk, and blend in cottage cheese.
• Add Lemon Pepper, give another real good stir so everything is well distributed.
• Can be poured into mold or attractive serving bowl if desired, or leave in mixing bowl. Return combined gelatin salad to fridge, thoroughly chill. Can be turned out onto plate or scooped.