Category Archives: Gelatine Salads/Molds

Lemon-Nut Vegetable Mold

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This salad has great versatility. Raw broccoli and/or cauliflower may be substituted for the celery and cucumber.

For 4 servings you will need:
1 pkg. (3 oz.) lemon flavored gelatin
1 cup boiling water
3/4 cup cold water
2 Tbsp. tarragon-flavored wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. onion salt
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup thinly-sliced celery
1/2 cup diced, peeled, cucumber
1/4 cup finely-diced radishes
1/4 cup cooked peas
Crisp Lettuce

Sour Cream Dressing
Mix 1/2 tsp. salt, 1 1/2 tsp. sugar, dash red pepper, 1 1/2 tsp. lemon juice, 1 Tbsp. cider vinegar, and 1/2 cup sour cream.

Preparation:

1. Put gelatin in medium bowl. Add boiling water and stir until gelatin is dissolved. Stir in cold water, wine vinegar, lemon juice, salt and onion salt.

2. Chill until mixture mounds slightly when dropped from spoon.

3. Fold in nuts, celery, cucumber, radishes and peas.

4. Turn into 1-quart mold. Chill for 2 hours or until firm.

5. Turn out on lettuce-lined plate or platter.

6. Serve dressing alongside.

©MCMLXXXV My Great Receipes® All Rights Reserved. Printed in Holland.

Gazpacho Salad Mold

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2 envelopes unflavored gelatine
1 can (1 pt, 2ox) tomato juice
1/3 cup red wine vinegar
1 teaspoon salt
Tabasco
2 small tomatoes, peeled and diced (1 cup)
1 medium cucumber, pared and diced (1 cup)
1/2 medium green pepper, diced (1/2 cup)
1/4 cup finely chopped red onion
1 tablespoon chopped chives
2 large ripe avocados
Lemon Juice
1/3 cup bottled oil-and-vinegar dressing
Watercress

1. In medium saucepan, sprinkle gelatine over 3/4 cup tomato juice, to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

2. Stir in remaining tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white – about 15 minutes.

3. Fold in tomato, cucumber, green pepper, onion, and chives until well combined. Pour into fluted, 1 1/2 quart mold that has been rinsed in cold water.

4. Refrigerate until firm, at least 6 hours.

5. To unmold: Run small spatula around edge of mold; invert over serving platter; place a hot, damp dishcloth over inverted mold, and shake gently to release. Refrigerate.

6. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad, and pour dressing over them. Garnish with watercress.

Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Sweet-Sour Chicken Mold

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2 packages sour cream sauce mix
2 3-ounce packages lemon-flavored gelatin
2 cups boiling water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon dried dillweed
1 medium green pepper, seeded and quartered
1 medium cucumber, peeled, quartered and seeded
1 small carrot, sliced
2 5-ounce cans boned chicken, drained and cut up
Assorted fresh vegetables

Prepare sauce mix according to package directions (including letting stand 10 minutes). Dissolve lemon-flavored gelatin in boiling water; add sour cream sauce, cold water, lemon juice, and dillweed. Beat till blended. Chill till partially set. Place green pepper, cucumber and carrot in blender container; cover with cold water. Cover; blend just until coarsely chopped. Drain well; stir chopped vegetables and chicken into gelatin mixture. Turn into 7 1/2 cup ring mold. Chill till firm. Unmold, fill center with fresh vegetables. Makes 8 servings.

Tuna-Noodle Salad

In medium saucepan combine one 3-ounce package lemon flavored gelatin, 1 envelope regular chicken noodle soup mix, and 1/2 cup frozen peas. Stir in 1 3/4 cups water. Cover and simmer 3 minutes. Stir in 2 tablespoons lemon juice. Chill till partially set. Fold in on 6 1/2 or 7-ounce can tuna, drained and flaked, and 1/3 cup chopped celery. Turn into four 3/4 cup individual molds or one 3-cup mold. Chill till firm. Unmold onto lettuce-lined serving plates. Serve with mayonnaise or salad dressing. Makes 4 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Apple-Cranberry Salad

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2 cups (1/2 lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry-juice cocktail
2 envelopes unflavored gelatine
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

1. Wash and drain cranberries; remove stems.

2. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling: reduce heat; simmer, covered, 10 minutes.

3. Meanwhile, sprinkle gelatine over 1/4 cup cold water, and let stand 5 minutes.

4 Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid.

5. In saucepan, bring cranberry liquid to boiling. Add gelatine, stirring until dissolved.

6. Remove from heat. Add grapefruit juice to make 4 cups.

7. Refrigerate in large bowl, 50 to 6 minutes, until consistency of unbeaten egg white.

8. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is frim.

9. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently.

10. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in the U.S.A.

Spring Salad Ring

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2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1/4 cup water
1 large cucumber
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 15 1/4 ounce can crushed pineapple
2 tablespoons finely chopped onion
1/2 teaspoon grated lemon peel

Dissolve lime-flavored gelatine in the 1 3/4 cups boiling water; stir in the lemon juice. For clear gelatin layer, measure 3/4 cup of the gelatine mixture and to it add the 1/4 cup water; pour into a 6-cup ring mold. Chill till almost set.

Meanwhile, prepare pineapple-cucumber gelatin layer. Peel cucumber; halve and scrape out seeds. Grate cucumber or put through food chopper, using fine blade; drain. Measure 1/2 cup drained grated cucumber. Blend softened cream cheese and mayonnaise or salad dressing. Stir in undrained crushed pineapple, the grated cucumber, finely chopped onion, and grated lemon peel; mix well. Stir in remaining gelatin mixture. Chill till partially set. Pour over set gelatin mold. Chill till firm. Unmold onto salad greens. Trim with green grapes, if desired. Makes 8 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Perfection Salad

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2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Autumn Fruit Salad Mold

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2 envelopes unflavored gelatine
1/4 cup sugar
1/4 teaspoon salt
1 2/3 cups boiling water
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups rose wine
5 drops red food color
3/4 cup diced orange sections
3/4 cup diced unpared red apple
1/2 cup slivered pitted dates
1/4 cup diced grapefruit sections
1/4 cup thinly sliced celery
Salad greens

1. Combine gelatine, sugar, and salt in large bowl. Add water; stir until gelatine mixture is dissolved. Stir in lemon peel, lemon juice and wine. Add food color, a drop at a time; mix well.

2. Refrigerate about 1 hour, or just until mixture mounds slightly when dropped from spoon.

3. Meanwhile, lightly toss fruit and celery until well mixed. Stir in gelatine mixture.

4. Turn into 5 1/2 cup ring mold. Refrigerate until firm – about 2 hours.

5. To serve: run spatula around edge of mold; carefully unmold fruit ring onto salad greens.

Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.