Holiday Salad's

Subject: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:26 pm

Coca Cola Salad

INGREDIENTS:

1 package raspberry gelatin
1 package cherry gelatin
1 can seedless white cherries
1 large can crushed pineapple
1 cup pecans
1 8-ounce package cream cheese (frozen)
2 8-ounce Coca-Colas (partially frozen)

TO PREPARE:

Dissolve gelatin in juices (heated) from cherries and pineapple. Then add cokes, cherries, pineapple and nuts and pour into molds. Grate frozen cream cheese over top of molds (gives the appearance of snow). Place in refrigerator to congeal. The "frozen" cokes make congealing faster.

SERVES: 10

Unsaddledrainbo

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:26 pm

Cottage Cheese Jewel Capped Salad

2 envelopes unflavored gelatin

1/2 cup water

2 cups boiling water

1/2 cup lemon juice

Non-calorie sweetener

Few drops green food color

1-1/2 lbs cottage cheese (skin milk), sieved

Soften gelatin in water

Add boiling water

Stir well till dissolved,

Cool

Add lemon juice and sweetener

Tint 1/4 cup of mixture pale green

Pour into 1 quart mold

Chill until firm

Chill remaining mixture until thick

As unbeaten egg whites, blend in cottage cheese

Carefully pour cheese mixture over set layer in mold

Chill until firm 3 to 4 hours

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:26 pm

Cottage Cheese Rings

1 tbsp unflavored gelatin

2 cups (1lb) creamed cottage cheese

3/4 tsp salt

1 tsp sugar

1 tbsp lemon juice

1/2 cup heavy cream

Salad Greens

2 cups mixed fresh fruit

In small bowl, sprinkle gelatin over 1/4 cup cold water, let stand 5 minutes to soften

Place over boiling water, stir until gelatin is dissolved

Thoroughly combine cottage cheese, salt, sugar, lemon juice, and cream

Stir dissolved gelatin into cheese mixture, mixing well

Turn into 6 individual ring molds, 3-1/2 inches in diameter, or 1 quart ring mold

Refrigerate at least 1 hour, or until firm enough to hold shape

To unmold, with sharp knife, loosen edge all around, invert molds on salad greens

Fill centers with mixed fresh fruit

Makes 6 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:27 pm

Cranberry Mousse

1 pkg (6oz) strawberry gelatin

1 cup boiling water

1 can (20Oz) crushed pineapple, undrained

1 can (16oz) whole berry cranberry sauce

3 tbsp lemon juice

1 tsp grated lemon peel

1/2 tsp ground nutmeg

2 cups (16oz) sour cream

1/2 cup chopped pecans

In a large bowl, dissolve gelatin in boiling water

Drain pineapple, reserving the juice

Set pineapple aside

Add juice to gelatin

Stir in cranberry sauce, lemon juice, peel and nutmeg

Chill until mixture begins to thicken

Fold in sour cream, pineapple and pecans

Pour into a glass serving bowl or a 9 cup mold that has been coated with nonstick cooking spray

Chill for 2 hours or until set

Yield 16 to 20 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:27 pm

Cranberry-Banana Mold

1 (3oz) pkg raspberry flavored gelatin

1 cup boiling water

1 (16 oz) can whole cranberry sauce

2 bananas, sliced

1/2 cup chopped pecans

Dissolve gelatin in water. Add Cranberry sauce and stir until blended

Chill until partially thickened

Add sliced bananas and pecans

Spoon into molds

Chill until firm

Serve on greens

Makes 6 to 9 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:27 pm

Christmas Croutons

Decorate bowls of soup and sides of Salads with edible holiday cutouts.

Holiday themed cookie cutters

Sandwich bread

Press the cookie cutters into the bread.

And then toast the cutouts on a baking sheet in the oven

Accent the soup with the cutouts just before serving.

Or add to the side of a Salad

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:27 pm

Cranberry Fluff Mold

2 tbsp plain gelatin combined with

1/2 cup cold water allowed to stand until thick, then dissolved over simmering water

One 1-lb can whole cranberry sauce beaten well with a spoon

1/2 cup granulated sugar

1/2 tsp salt

1/4 cup lemon juice

1 cup canned cranberry juice cocktail

About 1/4 tsp red food coloring

1 pint (2 cups) whipping cream beaten until it clings to bowl (do not beat further) and refrigerate.

Add dissolved gelatin to cranberry sauce

Then add sugar, salt, lemon juice, and cranberry juice cocktail a little at a time, to form a smooth mixture

Add red coloring

Beat well about 1 minute

Place bowl in refrigerator or a pan of ice water until mixture is of medium consistency, like a soft custard, not too firm

When cranberry mixture looks like soft custard, beat it with electric mixer about 2 minutes

Now add whipped cream, and fold over and over until no streaks appear

Pour into a well oiled 1-1/2 quart mold and spread evenly

Refrigerate at least 8 hours

To serve, loosen around edges and brush top with cold water

Brush a platter with cold water, and invert mold on platter

Garnish base of mold with lemon leaves or fresh or canned fruits, relishes

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:28 pm

Candlestick Salad

6 slices canned pineapple

3 bananas

6 maraschino cherries

1 green pepper

2 tablespoons lemon juice

Cut each banana in half crosswise and roll in lemon juice

The lemon juice prevents discoloration of the bananas

Fit a banana half into the hole of each pineapple slice and decorate the top with a cherry to imitate the flame

Cut the pepper in thin strips and place a curved strip at the side of the banana to represent the handle of the candlestick

Arrange on shredded lettuce on individual plates and serve with French dressing

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:28 pm

Cherry Waldorf Salad

1 pkg (4 serving size) Jell-O Cherry sugar free gelatin dessert

3/4 cup boiling water

1/2 cup cold water

Ice Cubes

1/2 cup Unpeeled diced apple

1 small banana, sliced

1/4 cup sliced celery

Dissolve gelatin dessert in boiling water

Combine cold water and ice cubes to make 1-1/4 cups.

Add to gelatin and stir until slightly thickened, Remove any unmelted ice

Fold in fruits and celery. Chill in individual dishes until set.

About 30 minutes.

Makes about 2-1/2 cups or 5 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:28 pm

Cranberry Mold Magnificent

1 (3-oz) pkg cherry flavored gelatin

1 cup boiling water

2/3 cup cold water

1 (10-oz) pkg, frozen cranberry-orange relish, thawed

1 envelope unflavored gelatin

1 cup Pure Orange Juice

1 cup Miracle Whip Salad Dressing

1 cup heavy cream, whipped

Dissolve cherry gelatin in boiling water; add cold water

Chill until partially set

Stir in cranberry relish

Pour into oiled 2 quart mold; chill until almost set

Soften unflavored gelatin in orange juice; stir over low heat until dissolved

Cool

Gradually add to salad dressing, mixing until blended

Fold in whipped cream

Pour over molded layer.

Chill until firm

Unmold

Garnish as desired

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:28 pm

Crown-Jewel Salad

1 envelope unflavored gelatin

3/4 cup cold water

3/4 cup Miracle Whip Salad Dressing

1- 3 oz package Cream Cheese

2- 3 oz packages lemon flavored gelatin

2 cups boiling water

1 1/2 cups ginger ale

1 cup seedless grapes

1 cup banana slices

1/2 cup maraschino cherries

Lettuce

Soften gelatin in cold water, stir over low heat until dissolved.

Gradually add salad dressing to softened cream cheese, mixing until well blended.

Stir in gelatin

Pour into 2 quart mold

Chill until firm

Dissolve lemon gelatin in boiling water, add ginger ale

Chill until slightly thickened.

Fold in grapes, banana slices and cherries,

Pour over molded gelatin layer.

Chill until firm

Unmold on lettuce

8 to 10 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:29 pm

Cranberry-Banana Mold Salad

1 (3oz) pkg raspberry-flavored gelatin

1 cup boiling water

1 (16oz) can whole cranberry sauce

2 bananas sliced

1/2 cup chopped pecans

Dissolve gelatin in water.

Add cranberry sauce and stir until blended.

Chill until partially thickened.

Add sliced bananas and pecans

Spoon into molds chill until firm

Serve on greens

Makes 6 to 9 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:29 pm

Quick Cranberry Salad

1 envelope gelatin	1/2 cup chopped celery
1 1/4 cups cold water	1 cup sugar
2 cups cranberries	1/4 cup chopped nuts
1/2 teaspoon salt

Cook the washed cranberries in one cup of the water for twenty minutes. Stir in the sugar and cook five minutes longer. Soften the gelatin in one-fourth cup of water, add to the hot cranberries and stir until the gelatin is dissolved. Strain and cool. When the mixture begins to thicken add the celery, nuts and salt, mix with a fork. Return to the refrigerator to become firm. This makes six individual salads, or one large one.

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:29 pm

Carrot & Red Cabbage Salad

1 cup sour cream

2 tsp olive oil

1 tsp lemon juice

1/2 tsp salt

2 cups finely shredded red cabbage

4 medium carrots, scraped and shredded

1/2 cup minced green olives

2 tbsp minced green onions

Blend sour cream, olive oil, lemon juice and salt.

Combine cabbage, carrots, olives and onion.

Pour sour cream mixture over vegetables and toss lightly.

Chill

Serves 6 to 8

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:29 pm

Double Cheese Pear Salad

1 cup cottage cheese

1/2 cup natural sharp cheddar cheese

2 tablespoon chopped green pepper

1/4 cup Miracle Whip Salad Dressing

6 Bartlett pear halves, drained

Lettuce

Combine cheese, green pepper and salad dressing, Mix lightly

Fill center of pears with mixture

Serve on lettuce

Garnish with grapes and mint, if desired

6 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:29 pm

Fresh Cranberry Gelled Mold

4 cups (1lb) fresh cranberries

2 cups sugar

Dash Salt

Wash cranberries, drain and remove stems

Turn into 3-1/2 quart saucepan

Add 2 cups water bring to boiling point over high heat

Reduce heat, simmer, covered 20 minutes

Press cranberries and liquid through food mill or colander, then strain, to remove seeds

Bring cranberry puree to boiling point boil, uncovered, 3 minutes

Add sugar and salt, boil 2 minutes

Pour into a 3 cup mold

Refrigerate for 5 hours or until firm

To unmold, carefully loosen edge of mold with a sharp knife

Turn out onto serving dish

Makes 8 to 10 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:30 pm

Hot Spinach & Artichoke Salad

1 tbsp olive oil

1 (10oz) pkg rinsed, stemmed and dried spinach

1 (8oz) jar marinated artichoke hearts

1 red onion, thinly sliced

1 cup crumbled mozzarella cheese

Preheat oven to 300 degrees

Drizzle olive oil on a jelly roll baking sheet

Generously layer spinach leaves on the prepared sheet

Arrange artichokes and onions over the spinach and drizzle the marinade from the jar over the entire salad

Sprinkle with cheese

Bake for about 10 minutes, until spinach is wilted but not crisp

Serves 4

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:30 pm

Jellied Waldorf Salad

1 regular size package Jell-O Lemon Gelatin

1/4 tsp salt

1 cup boiling water

1 cup cold water

2 tsp vinegar

1 cup diced red apples

1/4 cup chopped walnuts

3/4 cup diced celery, seasoned with 1/4 tsp salt

Dissolve Jell-O and salt in boiling water

Add cold water and vinegar

Chill until slightly thickened

Then fold in rest of ingredients

Pour into Mold

Chill until firm

Unmold on crisp lettuce

Serve with mayonnaise and balls of cream cheese, if desired

Makes 6 servings

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:30 pm

Olive Wreath Mold

1 (3oz) pkg lime flavor gelatin

1 cup boiling water

2/3 cup cold water

2 tbsp lemon juice

1 cup heavy cream, whipped

1/3 cup sliced stuffed olives

1 (8oz) can crushed pineapple, drained

1/2 cup shredded American cheese

1/2 pimiento, chopped

1/2 cup finely chopped celery

1/2 cup chopped walnuts

1/2 tsp salt

24 sliced of stuffed olives

Dissolve gelatin in boiling water

Add cold water and lemon juice

Chill until syrupy

Stir in whipped cream

Fold in the 1/3 cup sliced olives, pineapple, cheese, pimiento, celery, walnuts, salt

Arrange the 24 olive slices in a circle around the bottom of an oiled 9" ring mold

Pour mixture into mold

Chill until firm

Makes 8 servings

Turn out onto bed of lettuce

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:31 pm

Poinsettia Salad

Arrange 4 sections of grapefruit on crisp lettuce leaves

Over this arrange pimiento cut to resemble leaves of the popular Christmas flower

Serve with a whipped cream or boiled salad dressing

Poinsettia Salad

8 medium firm tomatoes, peeled

One 8 oz pkg cream cheese, at room temperature

2 tbsp dairy sour cream

1 tbsp chopped chives fresh or frozen

2 tbsp mayonnaise

3 drops Tabasco pepper sauce

Paprika

Lettuce, washed, dried and chilled

Cut tomatoes in eighths, cutting about 2/3 way through without severing sections

Pull open to represent petals of flower

Chill

Beat cream cheese until smooth and fluffy

Add other ingredients except paprika and lettuce

Place a scoop of cream cheese in center of each tomato, dividing cheese mixture equally

Garnish with small amount of mayonnaise dusted with paprika

Place on whole lettuce leaf or shredded lettuce

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:31 pm

Poinsettia Buffet Log (Molded)

1-1/2 lb ham, poultry, or seafood cut into small pieces

1/3 cup fine chopped stuffed green olives

3/4 cup fresh green onion and stems cut fine

3/4 tsp hot sauce

1/2 tsp Worcestershire sauce

1-1/2 tsp prepared mustard

3/4 cup soft cream cheese to bind all ingredients

2 cups (1 lb) soft yellow cheese spread

Another 1 cup cream cheese to which a little green coloring has been added

Mix all ingredients in a large bowl

Except green cream cheese

Mix well and on a sheet of wax paper form a roll that measure about 12 inches long

Wrap tightly in wax paper, and store in refrigerator on a flat pan of dish 1 hour longer

When log is firm enough to handle, place it on a stiff cardboard covered with foil or wax paper that has been cut a little smaller than log

Now spread entire surface top with soft yellow cheese

Chill log again until yellow cheese is firm

Then spread entire top part only with green cream cheese

If green cheese appears too stiff, add a very little milk or cream

With form mark surface to simulate a log

Place in refrigerator until firm at least 2 hours

Then slice off piece from each end to expose filling, and decorate top with cream cheese or pimento poinsettias

Log can be made days a head, but decorate on day of use.

Poinsettia Decorations for Yuletide Log

1/2 lb cream cheese (1 cup)

Red, yellow, green food coloring

To 1/2 cup cream cheese add red coloring

Mix well with a spoon, add a little milk if necessary

Use to pipe poinsettia leaves on top of log

Pimento Poinsettia Decoration

Cut canned pimento to simulated poinsettiaUse grated egg yolk or grated carrot for center of flowers

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:31 pm

Individual
Pineapple Bird-of-Paradise Salads Tahiti

Cut pineapple into 2 or 4 equal parts, depending on size

With a sharp knife, remove center in one piece, leaving a 1/2 inch wall

Insert heads, Cut removed pineapple into 1 inch pieces

Combine them with cut up cooked breast of chicken, a few slices maraschino cherries, cut in rings, and enough whipped-cream mayonnaise to moisten

For whipped-cream mayonnaise, add 1/2 cup whipped cream to 1 cup mayonnaise and blend well

Place 1 spoonful dressing on top just before serving or pipe a scroll of stiff whipped cream with star cookie tube

This makes an attractive light luncheon or supper dish

Serve finger sandwiches or hot rolls separately

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:32 pm

Individual Pineapple Birds of Paradise Cocktail

Cut pineapple into 2 to 4 equal parts, depending on size, etc.

Combine cut up pineapple with sliced fresh strawberries

Fill birds attractively

Insert heads

Just before serving Cover top with Fruit salad dressing

Makes a delicious and attractive first course for special dinner or luncheon parties or maybe served as a fruit dessert

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:32 pm

Pineapple Bird of Paradise Centerpiece

Place an attractive fresh pineapple on a cutting board and slice off about 1/3 from one side

With sharp knife remove center of pineapple, leaving a 1/2 inch wall.

Sketch and cut out pattern of Bird's head and neck on stiff cardboard

Place it over a slice of Idaho Potato cut about 1/4 inch thick, and with a small sharp knife cut around carefully

Place them in cold water in a flat pan and hold down with another pan to prevent them from curling

Keep in refrigerator at least 1 hour (or may be made a day in advance).

Shortly before using, remove from water and brush with lemon juice, then place in a small amount of yellow-colored water

Dry slightly on a towel

Tint nose and top of head with undiluted red coloring, using a tiny brush

Then dilute red coloring with a drop of water and paint a few feathers on side of neck

Cut opening on front part of pineapple, and insert neck

If necessary, trim lower part of neck very slightly to fit into opening, and hold in place with a wood pin

Bird may be filled with cut out pineapple and other fruits or with a dressing, and used as centerpiece of a Salad or Hor d'Oeuvres Platter

Subject: Re: ~~Holiday Salad's~~ Tue Nov 11, 2008 5:32 pm

Red Cabbage, Cranberry and Apple Slaw

5 cups thinly sliced red cabbage

1/2 cup dried cranberries

1/3 cup rice vinegar

1/3 cup sugar

2 tablespoons white wine vinegar

2 teaspoons olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/4 cups thinly sliced Granny Smith Apples

1/4 cup chopped pecans toasted

Combine cabbage and cranberries in a large bowl

Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk, drizzle over cabbage mixture, tossing gently to coat

Cover and chill 2 hours

Add apple, and toss well to combine

Sprinkle with pecans

8 - 1 cup servings

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~~Holiday Salad's~~

Holiday Salad's