Grated Apple Salad

This is an old-time jello salad, but try it if you like. You may just like it.

1 (6 oz.) pkg. cherry Jell-O
2 c. boiling water
2 c. apples, grated (2 lg. or 4 sm.)
1 1/2 c. orange juice

Dissolve Jell-O in boiling water. Add orange juice and set until partially thick. Fold in grated apples and set until firm.

Apricot Salad

This is actually for last month...

This is my grandma's recipe and I love it. You don't use actual Jello, but gelatin and apricot nectar so it has a stronger flavor and a different texture.

Heat in a medium saucepan:
1 (12 oz.) can apricot nectar
1/3 cup sugar
a few grains of salt

In a separate bowl, soften 1 package gelatin in 2 tablespoons lemon juice.

Add gelatin and lemon mixture to nectar and refrigerate until slightly thickened. Remove from refrigerator and put into an 8 X 8 pan (double the recipe for a 9 X 13 pan).

Fold in 2 sliced bananas, 1 can mandarin oranges (drained), and 1 can pineapple chunks (drained). (The pineapple chunks are optional -- my grandma never puts them in, but I like them.)

Chill until firm. Serve with whipped cream on top.

Lime Gelatin, Shrimp, and Grapefruit Salad

Okay, I would NEVER in a million years make this, but as I was reading through the Lion House Cookbook the other day I came across this recipe. It was too entertaining not to share.

1 large package lime gelatin
1 cup boiling water
6-8 ice cubes
2 T sliced olives
1 T sweet pickle relish
1/2 T minced onions
1 tsp prepared mustard
1 tsp vinegar
3/4 cup shrimp
1 1/2 cups grapefruit sections, drained
3 T chipped green peppers
1/4 cup heavy cream, whipped
1/4 cup mayo

Make up gelatin according to package directions, using boiling water and ice cubes for the ice cube method. Cool until syrupy. Add remaining ingredients except mayo and cream.

Pour into 1 1/2 quart mold or 8 individual molds. Chill until firm. Unmold or cut and serve on lettuce leaves. Top with a dollop of mayo or mayo fluffed with whipped cream, if desired.

Can you say YUCK?!?!

Strawberry Shortcake

Courtesy of Paula Deen

Ingredients:

1 large angel food cake

For the custard: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed

For the glaze: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons strawberry gelatin (recommended: Jell-O) 1 cup water 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish

Directions:

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Orange Sludge

This recipe is from The Domestic Art (Volume II); these cook books were created by a woman in Utah for her friends and family but they became so popular by word of mouth that she kept on printing and selling them.
I'm planning to bring this to the gathering this weekend.

Orange Sludge

Combine dry in a medium dish:
1 (3 oz.) box vanilla pudding
1 (3 oz.) orange jello
1 (3 oz.) tapioca pudding
Stir in 3 cups boiling water. Mix until smooth. Set in the refrigerator for an hour or two.

Add:
2 cans mandarin oranges, drained
About ½ container whipped topping
Stir and refrigerate several hours.

Aunt Julie's Family's Favorite Jello

1 large box peach jello
1 quart home bottled peaches
whipping cream

Make jello according to package directions, but DO NOT add the cold water. Instead, dump in a bottle of home bottled peaches with the juice. Chill until gelled and top with real whipped cream.

Strawberry-Banana Salad

1 package (6 oz) strawberry gelatin

1 cup boiling water

2 packages (10 ozs each) frozen sweetened sliced strawberries, partially frozen

1 can (20 oz) crushed pineapple, undrained

1 cup mashed firm bananas

2 cups sour cream

2 tsp. sugar

1/2 tsp. vanilla

In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple and bananas. Pour half of the mixture into a 13X9 dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside. Combine sour cream, sugar and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over the top. Chill until set.

Strawberry Pretzel Jello

This is a new favorite recipe of mine! Deliciously sweet and salty!

(Serves 10-12)

1 bag (9 oz.) pretzels (2 cups)
1 - 8oz. package soft cream cheese
1 - 8oz. tub cool whip
1 large package of strawberry jello
2 - 10oz. frozen strawberries (square boxes w/juice)
(I only found 2 16 oz strawberries in sugar boxes and used the whole thing)
3/4 cup butter
1 cup sugar
3 Tbsp. sugar

Jello: Dissolve jello w/2 cups boiling water. Add frozen strawberries and juice (break up berries if not defrosted). Leave in bowl in fridge to soft set.

Pretzel crust: Mix 2 cups (maybe a little more) pretzels coarsely crushed with 3/4 cup melted butter and 3 Tbsp. sugar. Spread on 9x13 pan. Bake at 400 degrees for 8 minutes. Let crust cool.

Cream cheese filling: Beat 1 cup sugar into cream cheese. When softened, stir in cool whip and spread on cooled crust.

Pour soft set jello over mixture. Refrigerate until set. Slice into squares with knife and serve.