Easter Salad's

Subject: ~~Easter Salad's~~ Wed Nov 12, 2008 1:30 am

Jeweled Salad Egg

1 (1-lb 15 oz) can apricots

1 (1-lb 15 oz) can sliced pineapple

2 (3 oz) pkgs orange flavor gelatin

2 cup boiling water

1 cup orange juice

1 tbsp lemon juice

1/2 cup chopped nuts

Fluffy Fruit Dressing (recipe below)

Emerald Grass (recipe below)

Drain apricots and pineapple,

Combine fruit syrups and

Reserve 1 cup for the dressing (below)

Dice Fruit

Dissolve gelatin in boiling water

Add orange and lemon juices

Chill until mixture begins to thicken

Fold in fruits and nuts

Pour into light oiled 1-1/2 quart melon mold

Or a heat resistant 6 cup glass bowl

Chill salad until firm

Unmold onto shallow platter

Decorate with Fluffy Fruit Dressing piped through a cake decorator tube and surround with Emerald Grass

Makes 8 to 10 servings

Fluffy Fruit Dressing

1/4 cup sugar

2 tbsp cornstarch

1 cup reserved pineapple and apricot juice

1 egg, slightly beaten

2 tbsp butter

1 cup heavy cream, stiffly whipped

Combine sugar and cornstarch in a 1 quart saucepan

Gradually stir in reserved pineapple and apricot juice, egg and butter

Cook over medium heat, stirring constantly, until mixture is thickened

Cool well

Beat cornstarch mixture until smooth

Fold into whipped cream

Makes 3-1/2 cups

Emerald Grass

2 (3oz) pkgs lime flavor gelatin

2 cups boiling water

1 cup cold water

Dissolve gelatin in boiling water

Stir in cold water

Pour into a 8x8x2 cake pan

Chill until firm,

Then put through a ricer or flake with a fork

Subject: Re: ~~Easter Salad's~~ Wed Nov 12, 2008 1:30 am

Pineapple Cheese Salad

1 (3oz) pkg lime flavor gelatin

1 cup boiling water

1 cup evaporated milk

1 cup cottage cheese

1 (1-lb 4-1/2 oz) can crushed pineapple, well drained

1/2 cup mayonnaise

1/4 cup chopped celery

1/4 cup chopped nuts (optional)

Dissolve gelatin in water, stir in remaining ingredients and pour into 1-1/2 quart mold

Chill until firm

Makes 8 servings

Subject: Re: ~~Easter Salad's~~ Wed Nov 12, 2008 1:30 am

Bunny Salads

8 canned pear halves

8 Crisp lettuce leaves

32 arrange sections

8 maraschino cherries

For each salad

Place pear half, cut side down, on lettuce leaf

Add 2 orange sections for each ear

Cut cherry into 6 slivers; use to make eyes, nose, mouth, and centers for ears

Serve with mayonnaise if desired

Makes 8 servings

Subject: Re: ~~Easter Salad's~~ Wed Nov 12, 2008 1:31 am

Sherbet and Watermelon Boat

1 pint lemon sherbet

1 pint lime or raspberry sherbet

1/2 small ripe watermelon (6lb), well chilled and halved lengthwise

Fresh mint leaves

Using a #24 ice cream scoop, scoop out 8 lemon and 8 lime sherbet balls

Freeze sherbet balls, placed on cookie sheet, lined with waxed paper, until firm

Meanwhile, cut out and reserve watermelon, leaving a shell 1 inch thick all around

Remove seeds and excess liquid from shell

Refrigerate shell and watermelon until serving

Cut reserved watermelon into bite-sized chunks

Make a single layer of chunks in bottom of shell

Just before serving, top with sherbet balls and rest of watermelon chunks

Garnish with mint leaves

Makes 8 servings

Subject: Re: ~~Easter Salad's~~ Wed Nov 12, 2008 1:31 am

Frozen Pineapple Cheese Salad

1 can (6 ounces) evaporated milk

2 tablespoons lemon juice

1 package (3 ounces) cream cheese

1/4 cup mayonnaise

3/4 cup chopped dates

1 can (8-1/2 ounces) crushed pineapple

Chill evaporated milk in refrigerator tray.

When soft ice crystals form around edges of tray (about 2 minutes)

Add lemon juice.

Whip very stiff (about 2 minutes longer)

Mash cheese; blend in mayonnaise.

Fold cheese mixture, chopped dates and drained pineapple into whipped milk.

Spoon into refrigerator tray.

Freeze until firm (about 3 hours)

Cut into cubes

Serve on pineapple slices

Crisp watercress or lettuce with or without salad dressing, as desired

Makes 6 to 8 servings

Subject: Re: ~~Easter Salad's~~ Wed Nov 12, 2008 1:31 am

Frozen Fruit Medley

1 package (3 ounces) strawberry or lemon flavor gelatin

Dash of salt

1 cup boiling water

1 can (81/4 ounces) pineapple tidbits

1/4 cup lemon juice

1/3 cup mayonnaise

1 medium banana, diced

1/2 cup quartered green grapes

1/4 cup chopped nuts

2 cups (1 pint) thawed frozen whipped topping

Dissolve gelatin and salt in boiling water; drain pineapple, measuring syrup.

Add water, if necessary, to syrup to make 1/2 cup.

Stir syrup and lemon juice into gelatin.

Blend in mayonnaise.

Chill until very thick.

Then blend fruits, nuts and whipped topping into gelatin mixture.

Pour into a 9 x 5 inch loaf pan.

Freeze overnight or until firm.

Unmold and let stand at room temperature for about 30 minutes.

Cut in slices.

Serve as dessert or salad, Garnish with additional strawberry halves and whipped topping, if desired.

Makes about 5 cups or 8 servings

~~Easter Salad's~~

Easter Salad's