Specialty salads are family favorites

Angie from Hillsdale says her best vacation dinner memories always include her grandmother’s fruit salad recipe for the molded raspberry ring.

Lisa de Morenci sent in her recipe for molded shrimp and cottage cheese that has been in her family for generations.

Thelma from Pinconning prepares her pineapple and cheese salad at least once during the holidays.

Molded Raspberry Ring

3-3 oz raspberry gelatin

3 tsp hot water

2-10 oz frozen raspberries, thawed

1 whole orange with zest and pulp, grated

2 assorted melon balls, fresh or frozen

DIRECTIONS: Dissolve gelatin in hot water. Drain the raspberries, reserving the juice. Place the berries in a large measuring cup. Add enough juice so that the berries with juice equal 2 cups. Put aside. Measure the remaining raspberry juice and add cold water to make 1 1/4 cups. Add to gelatin mixture. Add the whole grated orange, the raspberries with the juice and the melon balls. Pour mixture into a 2 quart ring mold. Refrigerate until firm. Stir the mixture just before it hardens to distribute the fruit more evenly. Unmold onto a large dish.

Moulded Shrimps & Cottage Cheese

2-3 oz of lime flavored gelatin

3 tsp boiling water

3 cups large cottage cheese curds, drained

1/4 c prepared horseradish

2 tablespoons of mayonnaise

1 tsp lemon juice

1 tsp finely chopped onion

1 1/2 cups cooked and cleaned shrimp

DIRECTIONS: In a large mixing bowl, dissolve lime gelatin in boiling water. Refrigerate until partially set. Using an electric mixer, beat gelatin until fluffy. Stir in cottage cheese, horseradish, mayonnaise, lemon juice, onion and shrimp. Pour mixture into a 6-cup ring mold. Refrigerate until firm. Unmould and fill the center with more chilled shrimp if desired.

Pineapple-Cheese Salad

2-3 oz unflavored gelatin

1/2 cup cold water

1 to 20 oz of crushed pineapple, do not drain

3 tablespoons of lemon juice

1 cup whipping cream, whipped

1/2 cup of sugar

1 cup of grated cheddar cheese

1/2 cup chopped walnuts

DIRECTIONS: In a small bowl, soften the gelatin in cold water. Put aside. Put the crushed pineapple with the juice in a saucepan and heat. Add the softened gelatin and stir until dissolved. Add the lemon juice and sugar, stirring until the sugar dissolves. Refrigerate until the mixture is partially set. Stir in the whipped cream, cheddar and walnuts. Pour into individual molds or a larger pan and refrigerate until set. To serve, unmould and decorate with walnut halves.

From a reader:

Dear Lynn,

I am excited about the holidays this year and need some delicious cookie recipes.

Marjorie de Jesup

Stop by Lynn’s blog, Lynn’s Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at [email protected]


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