Tag Archives: gotta love some fancy jell-o molds

Autumn Fruit Salad Mold

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.

Upside-Down Pineapple Mold


1 20-ounce can pineapple slices
1 3 -ounce package lemon-flavored gelatin
6 or 7 whole maraschino cherries
2 cups finely chopped fresh rhubarb
1/3 cup sugar
2 teaspoons lemon juice
1 3 -ounce package strawberry flavoured gelatin


Drain pineapple, reserving syrup. Add water to syrup to make 1 1/2 cups liquid, heat to boiling. Stir in lemon-flavored gelatin till dissolved. Chill till partially set; pour 1/2 cup in bottom of a 6 cup ring mold. Arranged pineapple slices over gelatin, placing a cherry in center of each slice. Pour in remaining lemon gelatin. Chill till almost set.

Meanwhile, in saucepan combine rhubarb, sugar, and 1/2 cup water. Cover and cook about 5 minutes or just until rhubarb is tender. Drain rhubarb thoroughly, reserving syrup. Add enough water to rhubarb syrup to make 1 1/2 cups liquid. Heat liquid to boiling. Stir in lemon juice and strawberry-flavored gelatin till dissolved. Chill till partially set; fold in reserved rhubarb. Pour ove lemon-pineapple layer in mold. Chill till firm. Unmold onto salad greens. If desired, place a bowl of cottage cheese in the center of the unmolded salad ring; trim with parsley.

Makes 10 to 12 servings.

Minted Pear Salad


1 14-ounce can or jar mint-flavored pear halves
1 3-ounce package lime-flavored gelatin
1 8-ounce carton plain yogurt


Drain pears, reserving 1/2 cup of the syrup. Dissolve lime-flavored gelatin in 1 cup boiling water; stir in reserved pear syrup. Chill till partially set. Add yogurt; beat till smooth. Chop pear halves; fold into gelatin. Pour into 9x5x3-inch loaf pan. Chill till firm. Cut in rectangles to serve. Makes 6 servings.

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