Notes --

 

******* MWS LP 3 - 18 ***

 

Lemon Breeze                      
1/4 c. white sugar                                        
1/3 c. butter
1/2 t. cinnamon
1 c. corn flake cereal crumbs plus 2 T. for topping
1/2 c. bottled lemon juice
1 1/2 t. unflavored gelatin
2 eggs, yolks & whites separated
3 T. white sugar
1 15 oz. can sweetened condensed milk
    Add 1/4 c. white sugar, butter and cinnamon into sauce pan. Over low heat, stir
constantly until mixture is syrupy and bubbles form around the edge. Remove from
heat. Add 1 c. corn flake crumbs and mix well. With back of tablespoon, press
remaining 3/4 c. of crumbs evenly and firmly in bottom and around sides of 9 inch
pie pan to form crust. Chill. In small sauce pan, combine lemon juice and gelatin.
 Place over low heat and stir until gelatin is  dissolved. Cool. Place egg whites in large
mixer  bowl. Beat until foamy. Gradually add the 3 T. of sugar. Beat until stiff and 
glossy. Set aside. Place egg yolks in small mixer bowl. Beat until thick and lemon
colored. Stir in condensed milk and gelatin. Gently fold condensed milk mixture into
egg white mixture. Spread evenly on crumb crust. Sprinkle top with reserved crumbs.
Refrigerate 2 hours or until firm. Cut into wedges to serve. Accompany with a fruit
sauce, if desired. Serves 6 to 8.

 

Neopolitan Jello
1 package lemon jello
1 pint boiling water
1 package strawberry or raspberry jello
1 pint boiling water
1 can Reddi-Whip
    In large bowl, add the lemon jello and 1 pint of boiling water. Stir until well
dissolved. Pour 1/3 of jello into a mold. Place jello mold and jello in bowl in
refrigerator. When well set, whip the jello in the bowl until very fluffy. Spoon onto
jello in the mold. Place jello mold in refrigerater. When well set. Dissolve the
strawberry or raspberry jello in 1 pint of boiling water. Place in refrigerator until
completely set. Spoon 1/3 of raspberry jello on top of lemon jello that is already in
the mold. Whip the remaining raspberry jello until fluffy. Spoon onto jello in mold.
Chill again until completely set. When ready to serve, remove jello from mold and 
slice. Serve with whipped cream. Serves 10 or more depending on thickness of slice.

 

Lemon Jello Fluff
1 box lemon jello
1 c. white sugar
1 1/4 c. boiling water
juice of 1 lemon
1 large can Reddi-Whip
Vanilla wafers or graham cracker crumbs, reserve some for top
    In medium bowl, combine the jello and sugar. Add the boiling water and stir until
jello and sugar are dissolved. Add the lemon juice. Chill until syrupy. Thoroughly whip
the jello. Fold in Reddi-whip. Place wafers or crumbs in bottom of dish. Spoon jello
over crumbs. Sprinkle broken vanilla wafers or graham cracker crumbs on top. Chill
again until serving time. Serves 6 or 8.

 

Bess's Tasty Jello Salad
1 box lime jello
1 box lemon jello
1 c. sweet pickles, drained, chopped fine
1 c. celery, chopped fine
1 c. nuts, chopped fine
1 c. crushed pineapple, drained
1 c. green olives, stuffed with pimento, chopped
    Prepare lime and lemon jello as package directs. Cover and chill for a few hours.
Stir jello to break up into chunks. Add rest of ingredients. Cover and chill until
serving time.

 

Apricot Salad
2 packages orange jello
1 can apricot halves, drained but reserve liquid
1 t. cornstarch
1 package Dream Whip, prepared as directed on package
    Prepare orange jello as package directs. Thicken apricot juice with cornstarch.
Allow both to cool until jelly is syrupy. Combine in serving bowl. Chill until completely
set. Spread Dream Whip over top. Chill.

 

Maude's Seven Up Fruit Salad
For salad:
2 packages lemon or lime jello
2 c. boiling water
2 cans of 7 Up
1 c. pineapple, drained, crushed
2 c. mini-marshmallows
3 bananas, sliced
    Add jello and boiling water to large bowl. Stir until jello has dissolved. Add
pineapple, mini-marshmallows and bananas. Pour into serving bowl or large cake pan.
Chill until set.
For topping:
1/2 c. white sugar
2 T. all-purpose unbleached flour
1 whole egg
1 c. pineapple juice
2 T. unsalted butter
1/2 pint of cream, whipped
chopped nuts for garnish, optional
    Add first 4 ingredients to a large pan. Bring to a boil. Cook until thick. Add butter
and stir. Let set until completely cold. Fold in whipped cream. Spread over jello.
Sprinkle nuts over the top. Serves 10 to 12.

 

Strawberry Jello with Angel Food Cake
2 packages strawberry jello
2 small or 1 large package of frozen strawberries
1 angel food cake, cut up into chunks
    Prepare jello in large bowl as per directions on package. After jello has become
syrupy, almost jelled, add strawberries and angel food cake chunks and stir. Pour into
ring mold. Allow to set completely. Serve cool. Serves 8 to 10.

 

Whipped Strawberry Delight, a wonderful mix of flavors
1 9 oz. can crushed pineapple
1 3 oz. package strawberry gelatin
1 c. boiling water
1 package whipped cream topping mix
1/2 c. low fat milk
2/3 c. chopped nuts
    Drain pineapple and reserve juice. Add enough water to juice to make 1 c. Dissolve
gelatin in boiling water. Stir in juice and water. Chill until thick and syrupy. Whip
topping mix with milk until soft peak form. Whip gelatin until fluffy. Beat in
whipped topping. Add pineapple and nuts. Turn into 5 c. mold that has been lightly
oiled. Chill until set.

 

**10
Cranberry Relish Salad
1 c. cranberries, chopped
2 c. white sugar
2 1/2 c. cold water
1 c. boiling water
1 package lemon gelatin
1 T. horseradish
1 1/2 c. celery, diced
    Over medium high heat, in large sauce pan, combine berries, sugar and cold water.
Heat 5 minutes. Add boiling water and gelatin. Stir until gelatin has dissolved. Cool.
Add rest of ingredients. Pour into shallow pan. Chill. Cut into 2 inch squares. Serve
on lettuce topped with salad dressing.

 

Sparkling Amber Salad
1 package lemon gelatin
3/4 c. boiling water
1 1/4 c. dry ginger ale
1/4 c. celery, chopped
1/2 c. seedless, white grapes, halved
2 slices canned pineapple, cut in cubes
salad greens for garnish
    In medium bowl, dissolve gelatin in water. Cover and chill just until gelatin starts to
thicken. Stir in ginger ale. Chill until thick but not set. Fold in celery, grapes and
pineapple. Pour into mold. Chill until firm. Arrange salad greens on serving platter.
Place mold upside down on greens and tap gently to release gelatin from mold.
Serves 6.

 

Spiced Cranberry Molds
1 envelope unflavored gelatin
1/4 c. cold water
3/4 c. orange juice
1 orange, peeled, sliced thin
1 pound can whole cranberry sauce
1/8 t. ground cloves
1/8 t. cinnamon
lettuce leaves for garnish
    Place gelatin in heat-proof cup. Add cold water. Let stand two minutes. Place cup in
pan of water and bring to a boil, stirring until gelatin dissolves. In medium bowl,
combine gelatin and orange juice. Chill until mixture begins to thicken. Fold in orange
slices, cranberry sauce and spices. Pour into mold and chill until firm. Arrange
lettuce leaves on serving plate. Place mold on lettuce upside down and tap gently until
gelatin falls onto lettuce. Serves 6.

 

Royal Fruit Salad
1 package lemon gelatin
2 c. hot water
1 c. canned sliced peaches, well drained
1 c. banana, sliced
lettuce leaves for garnish
    Dissolve gelatin with hot water in medium bowl. Stir in peaches and bananas. Pour
into mold. The peaches will sink to the bottom. The bananas will rise to the top. If you
would like, stir the gelatin to combine peaches and bananas and allow to chill until
well set. Arrange lettuce leaves on serving plate. Place mold upside down on lettuce
leaves. Tap gently on mold to release gelatin from mold. Serves 7.

 

Molded Cranberry Salads
1 envelope unflavored gelatin
1/4 c. cold water
1 pound can jellied cranberry sauce
1 c. cabbage, finely shredded
1/4 c. celery, chopped
1/2 c. carrots, shredded
1 T. horseradish
lettuce leaves for garnish
    Place gelatin in small heat-proof cup. Add cold water. Let stand 2 minutes. Place
cup in pan of boiling water and heat until gelatin is dissolved. In medium bowl, crush
cranberry sauce with a fork. Add dissolved gelatin and blend thoroughly. Mix in
cabbage, celery, carrots and horseradish. Place in molds and chill until firm. When
ready to serve: Place 1 lettuce leaf each of single serving plates. Remove cranberry
salad from molds and place one on top of each lettuce leaf. Serves 6.

 

Mint Mist
1 20 oz. can crushed pineapple, drained but reserve juice
1 package unflavored gelatin
1/3 c. mint-flavored apple jelly
1 c. heavy creamed, whipped
    In medium pan, add gelatin and 1/2 c. pineapple juice. Dissolve gelatin over low
heat, stirring constantly. Remove from heat. Add jelly. Stir until jelly has melted. Add
pineapple and remainder of juice. Stir well. Place in bowl and cover. Refrigerate
until thick and syrupy. Fold cream into gelatin mixture. Pour into gelatin mold. Chill
until fully set. Serves 8 to 10.

 

Blueberry Lime Imperial
1 1/2 c. reconstituted frozen limeade
1 3 oz. package lime gelatin
1 c. heavy cream
1 c. blueberries, rinsed, drained
    In medium saucepan, bring 1 c. limeade to a boil. Add gelatin. Stir to dissolve. Stir
in remaining limeade. Chill until thick and syrupy, about 2 1/2 hours. Whip heavy
cream with electric mixer until light and fluffy. Separately, beat limeade mixture
until light and fluffy. Fold in cream and blueberries. Turn into lightly sprayed 5 c.
mold. Chill several hours, until set. Serves 5 to 10.

 

Rich and Creamy Molded Fruit Medley
2 3 oz. packages lemon gelatin
2 c. boiling water
1 c. cold water
1 9 oz. can crushed pineapple, drained but reserve juice
1/3 c. lemon juice
1/4 c. white sugar
2 T. cornstarch
4 eggs, whites only
1 c. heavy cream, whipped
1 30 oz. can fruit cocktail, drained
1/2 package marshmallows
    Dissolve gelatin in boiling water. Stir in cold water. Chill until thick and syrupy.
Meanwhile, combine pineapple juice, lemon juice, fructose and cornstarch in medium
sauce pan. Cook over medium heat until mixture thickens, stirring constantly. Stir
some of the hot mixture into the eggs. Then gradually stir egg mixture into hot
mixture. Cook and stir for 1 minute. Remove from heat and let cool. Whip syrupy
gelatin until light and fluffy. Fold in cooled custard and cream. Fold in pineapple,
marshmallows and fruit cocktail. Spoon into lightly oiled 10 c. mold. Chill until set.

 

Russian Cream Mold
1 3 oz. package lemon gelatin
1 c. boiling water
1 c. low fat sour cream
1 1 pound can sliced peaches, drained and diced
1/3. flaked coconut
1 c. strawberries, sliced
    Dissolve gelatin in boiling water. Chill until thick and syrupy. Add sour cream. Beat
with electric mixer until well blended. Fold in peaches, coconut and strawberries.
Pour into mold. Chill until set. Serves 10 to 12.

 

Pineapple Bavarian Cream
1 T. unflavored gelatin
1/4 c. cold water
1 small can shredded pineapple
boiling water
1/2 c. white sugar
2 T. lemon juice
1/2 c. whipped cream
    In small bowl, mix gelatin and cold water. Let stand until water is absorbed. Drain
syrup from pineapple. Reserve syrup and add enough water to make 1 1/2 c. Heat
pineapple syrup and water to boiling. Add sugar and pour into gelatin mixture. Stir
until gelatin is dissolved. Add lemon juice. Cover and set in refrigerator until mixture
begins to stiffen. Whip cream. Add pineapple and whipped cream to gelatin mixture.
Beat until gelatin begins to stiffen. Turn into mold. Refrigerate until fully set.