Category Archives: Gelatine Salads/Molds

Avocado-Beet Salad

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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.

Preparation:
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

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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.

Preparation:
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

Tuna Waldorf Salad

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2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
2 cups cold water
1 unpeeled apple, thinly sliced
1 cup chopped unpeeled apple
1/2 cup diced celery
1/2 cup broken pecans
Lettuce
2 6 1/2-or 7-ounce cans tuna, chilled, drained, and broken into large pieces
● ● ●
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1 tablespoons milk

Dissolve lime-flavored gelatin in boiling water. Stir in the cold water; chill till partially set. Spoon part of the mixture into a 5 1/2-cup ring mold. Arrange unpeeled apple slices in gelatin around bottom; chill. Fold chopped apple, celery, and pecans into remaining gelatin. Hold at room temperature till gelatin mold is almost set, then carefully spoon over top of first layer. Chill till firm. Unmold gelatin onto lettuce-lined place. Fill center of ring with chilled tuna pieces. Blend together mayonnaise or salad dressing, lemon juice, and milk. Drizzle some dressing over tuna. Pass remaining dressing with salad. Makes 6 servings.

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

Fruited Wine Mold

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3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rosé wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; str in 2 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour inot a large bowl; add wine. Chill until partially set, about 1 hour.

2. Fold in grapes, strawberries and orange. pour into a 7-cup mold. Chill about 4 hours or until firm.

3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING
Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/2 teaspoon ground ginger in a small bowl. Chill well.

Makes 8 servings at 81¢

Family Circle

Bean and Mushroom Salad

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2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained
Watercress

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Melon Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1 medium cantaloupe, very ripe
Artificial sweetener to equal 3 tablespoons sugar
1/3 cup nonfat dry milk
2 teaspoons lemon juice
1 teaspoon vanilla extract

Soften gelatin in cold water. Remove seeds from cantaloupe. Scoop out pulp and place in a small saucepan. Mash with fork (there should be about 2 cups). Add softened gelatin. Stir over low heat until gelatin is dissolved. Remove from heat. Add sweetener. Chill until mixture is slightly thickened. Combine milk, ice water, lemon juice, and vanilla in a small mixing bowl. Beat at high speed until mixture stands in peaks. Fold into thickened cantaloupe mixture. Spoon into a 1-quart mold. Chill until firm. Unmold to serve. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.

Apple Jelly Ring

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Cooking time: 15 mins.
Preparation time: 25 mins.
Main cooking utensils: large saucepan, 9-in. ring mold

For 8 servings you need:
8 dessert apples
2 1/2 cups water
juice of 2 lemons
grated ring of 2 lemons
1/4 cup sugar
2 packages lemon-flavored jello

Cheese balls:
3/4-1 cup cream cheese
1/2-3/4 cup blanched almonds

Decoration
slices dessert apple
squeeze lemon juice

1. Peel and core apples, cut into neat pieces, save few pieces of peel.

2. Put water, lemon juice, rind and sugar into pan, bring to boil.

3. Put pieces of apple into this syrup and poach very gently for 10 minutes.

4. Lift out the apples, and strain the syrup.

5. Measure and add enough water to give a good 3 1/2 cups.

6. Reheat, dissolve the lemon jellos in this liquid.

7. Pour very thin layer of jello into the mould, allow to set, arrange some of the apple pieces and thin strips of peel on this and cover with cold liquid jello. Leave to set.

8. Continue like this until mold is filled.

9. Split the almonds and brown for a minute under the broiler.

10. Mold cheese in balls and coat with the almonds.

TO SERVE: Dip mold in hot water for 30 seconds, turn out, and fill with cheese balls; decorate with apple slices dipped in lemon juice.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Madrilène-Cheese Salad

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cheese_salad

1 cup boiling water
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 envelope unflavored gelatin
1 cup tomato juice
1 teaspoon celery salt
1/4 teaspoon pepper
1 1/3 cups cottage cheese
1/4 cup plus 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
Lettuce leaves
Parsley sprigs

Combine water and broth mix; stir until dissolved. Sprinkle gelatin over broth mixture; stir until gelatin is dissolved. Add tomato juice, celery salt, and pepper; blend well. Chill until mixture is syrupy. Pour half the mixture into a 1-quart mold. Chill until firm.

Combine cottage cheese, water, lemon juice, and salt in a blender container. Process at low speed until mixture is smooth. Chill. Spoon cheese mixture over jelled mixture in mold. Pour remaining jelled mixture over cheese. Chill until firm. Unmold on lettuce leaves. Garnish with parsley. Divide evenly. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fruit and Cheese Mold

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fruit_cheese_mold

2 envelopes unflavored gelatin
3 cups orange-flavored dietetic soda
Artificial sweetener to equal 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 medium cantaloupe, seeded and cut in balls
2 cups small curd cottage cheese
2 tablespoons grated orange rind
2 small oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
Lettuce leaves

Sprinkle gelatin over soda in saucepan. Stir in sweetener, salt, and cloves. Stir over low heat until gelatin is dissolved. Remove from heat. Arrange cantaloupe balls in bottom of a 2-quart ring mold. pour 1 cup gelatin mixture over melon. Chill until set. Combine cottage cheese and orange rind wth remaining gelatin mixture in blender container; process until combined. Pour 1/2 mixture over set gelatin. Chill until firm. Arrange orange and grapefruit sections over set cheese layer; top with remaining gelatin-cheese mixture. Chill until firm. To serve, unmold and garnish with lettuce leaves. Divide evenly. Makes 6 servings. (Weight Watchers® Members: Supplement as required.)

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Molded Salmon Salad – Veal Molds

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molded_Salmon_salad

Veal Molds

1 pound boneless veal shoulder
1 1/2 cups cold water
2 teaspoons salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 carrots, scraped
3/4 cup chopped celery
1/4 cup chopped parsley
1/2 teaspoon grated onion
1 tablespoon vinegar
1/4 teaspoon savory
Lettuce

Cut the meat in 1-inch pieces. Put meat, the 1 1/2 cups water and salt in a saucepan. Simmer veal, covered, about 45 minutes or until tender.

Drain broth from meat and measure. If necessary, add enough water to make 1 cup liquid. Cool meat slightly. Soften gelatin in the 2 tablespoons water, then dissolve in the hot veal broth. Chill, stirring often, until mixture is slightly thickened.

Put meat and carrots through a food chopper, using the medium blade. Combine the celery, parsley, onion, vinegar and savory with the chopped meat mixture; mix well. Add the thickened gelatin and blend well. Divide gelatin mixture among 5 or 6 individual ring molds or use a 1-quart ring mold. Chill until firm.

Just before serving, unmold gelatin on crisp lettuce or other salad greens and fill centers with your favorite dressing. Makes 5 to 6 servings.

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