Category Archives: Gelatine Salads/Molds

Pineapple Mint Freeze

1 20-ounce can crushed pineapple (juice pack)
1 envelope unflavored gelatin
1/2 cup mint-flavored apple jelly
Dash salt
1 cup whipping cream

Drain pineapple, reserving juice. In saucepan soften gelatin in reserved juice. Add jelly and salt; heat and stir till gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill till mixture is partially set.

Whip cream just to soft peaks; fold into partially thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into 8x4x2-inch loaf dish. Cover and freeze till firm. Let stand at room temperature 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint, if desired. Makes 8 servings.


1 21-ounce can strawberry pie filling
1 pint vanilla ice cream, softened
1 tablespoon lemon juice
3 medium bananas, chopped
1/4 cup coarsely chopped toasted almonds

Stir together pie filling, softened ice cream, and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. to serve, let stand at room temperature 10 minutes. Unmold onto lettuce-lined plates. Makes 8 servings.

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

Tangy Tomato Aspic

1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
Dash cloves
2 cups diced celery
Mayonnaise or salad dressing

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.

Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.

Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.

Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.

Cream Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Beef in Aspic

Cooking time: few mins. only
Preparation time: 15 mins.
Main utensils: quart casserole, spring form pan or mold

For 4-6 people you need:

1 1/2 tablespoons gelatin
2 1/2 cups water
1/2 teaspoon Worcestershire sauce
1/2 lb. cooked carrots, sliced
sprigs of parsley
8 slices cold roast beef
1/2 teaspoon chopped thyme

sprigs parsley

1. Soak the gelatin in 1/4 cup of the water. Then dissolve it in remaining hot water.

2. Flavor the gelatin with Worcestershire sauce.

3. Spoon a 1/4-inch layer of gelatin in base of casserole. All to set.

4. Pour 3 tablespoons of remaining gelatin onto saucer.

5. Dip each carrot slice in this gelatin and arrange a border on base of casserole.

6. Dip a few parsley sprigs in gelatin and place in center of garnish. Allow to set.

7. Pour 3/4-inch layer of gelatin on garnish and allow to set.

8 Season sliced beef, add thyme.

9 Cut into small pieces and dip in the reserved gelatin.

10. Place some of the beef in casserole, allow to set, continue like this until all the gelatin etc. has been used.

TO SERVE: Allow to set, turn out and serve garnished with parsley and with a green salad.

TO STORE: In the refrigerator.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Cherry-Olive Salad

1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.

Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.

Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Fruited Gelatin Whip

1 package (3 oz.) cherry-flavored gelatin
1 cup sliced bananas
1 cup chopped, pitted sweet red cherries

Dissolve the gelatin in water according to package directions. Pour about 1/2 cup of the dissolved gelatin mixture into a 5-cup mold. Arrange several slices of bananas in the gelatin; chill over ice until firm.

Meanwhile, chill the remaining gelatin and fold in 1/4 cup each of the sliced banana and chopped cherries. Turn mixture into the mold; chill until firm. Place bowl of the remaining slightly thickened gelatin over a bowl of ice cubes and water; whip with a rotary beater until beater leaves tracks in the whipped mixture. Fold in remaining cherries and bananas; turn into the mold on top of other two gelatin layers. Chill until firm.

Unmold the gelatin onto a serving plate. Garnish, if desired, with tiny clusters of seedless grapes and additional sliced bananas and whole cherries. Makes about 6 servings.

Published by –COOKINDEX– Divions of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Frozen Fruit Salad

1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.

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

Puding Lechie (Lychee Pudding)

10 servings

You will need
2 agar-agars
1 cup sugar
2 1/2 cups water from canned lychee
little food coloring (red)
3 cups water
vanilla extract

Prepare the (B) ingredients
4 1/2 cups water
1 1/2 agar-agars
4 egg yolks
15 tablespoons sweet milk
1 1/4 cups sugar
vanilla extract

Mix the aga-agar [sic], sugar, water of lychee and 3 cups water very well. Bring to a boil. Add food coloring and lychee. Moisten a cake mold, then pour the mixture into it. Let it cool.

Mix the water, sugar and agar-agar well, and add the egg yolks. Bring to a boil. Add the milk a little at a time. Pour (B) into a mold and cool.

Usually this pudding is eaten with ice and orange or strawberry syrup.

Shufunotomo Co., Ltd., Tokyo, 1973

Zucchini-Tomato Molds

Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream


1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Avocado-Beet Salad

Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.

© MCMLXXXIV My Great Recipes, All Rights Reserved. Printed in Holland.

Guacamole Mold

Preparation time: 20 min.
Chilling time: 2 hrs. to overnight

Serve this mold as a salad, cut into serving sized pieces and arranged on lettuce or as an appetizer in a ring mold accompanied by salty, crispy whole wheat crackers.

For 4 salad servings or 8 appetizer servings you will need:

1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
1 large avocado, peeled and pitted
1 1/2 Tbsp. lemon juice
1/2 cup sour cream
3/4 tsp. salt
3/4 tsp. chili powder
1/8 tsp. hot pepper sauce
Lettuce leaves and lemon wedge, optional
Crackers, optional

Tips: For larger servings than 8, make the recipe twice as most blenders or food processors cannot handle larger amounts.

1. Place the cold water and gelatin into blender or food processor with steel blade in place. Mix until gelatin is throughly moistened. Let stand 2 to 3 min.

2. Add the boiling water and process 10 seconds. Add avocado, lemon juice, sour cream, salt, chili powder and hot pepper sauce. Process until smooth and creamy.

3. Brush small ring mold lightly with vegetable oil. Pour in mixture. Cover and chill until set, 2 hrs. to overnight.

4. To unmold, dip quickly in warm water. Slide butter knife in on one edge to release vacuum. Place serving platter over mold and invert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or with crackers as an appetizer.

For 8 servings:
Double the ingredients and pour in a 4-cup ring mold.

© MCMLXXXIV My Great Recipes, All Rights Reserved. Printed in Holland