Savory Vegetable Medley Jell O Mold Recipes

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

LEMON LIME VEGETABLE SALAD

Steps:

• In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
• When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

SAVORY JELL-O® MOLD

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Reserve 2-3/4 cups gelatin at room temperature. Refrigerate remaining gelatin 1 hour or until thickened.
• Stir carrots into thickened gelatin; pour into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm.
• Add 1 cup of the reserved gelatin to mayo in medium bowl; whisk until blended. Spoon over gelatin layer in mold. Refrigerate 30 min. or until gelatin is set but not firm. Stir zucchini and onions into remaining reserved gelatin; spoon over gelatin layers in mold.
• Refrigerate gelatin 3 hours or until firm. Unmold onto plate before serving.

SAVORY VEGETABLE MEDLEY JELL-O MOLD

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Refrigerate 1 hour or until thickened.
• Stir vegetables into gelatin; pour into 4-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold onto plate before serving.

SHIRLEY'S VEGETABLE MEDLEY JELLO SALAD

Steps:

• Cut veggies and nuts and shred, slice and chop as directed. Set aside.
• Make jello according to pkg. directions, and put in a jello mold or a glass dish, and put into refrigerator. Watch jello carefully.
• When jello starts to gel, add the veggies and walnuts, mixing carefully to distribute throughout jello.
• Let jello finish setting.
• Cut into slices or squares.
• Serve atop a lettuce leaf, or by itself with your favorite meal.