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HEAVEN WITH CHERRY & LEMON
1 (3 oz) pkg lemon jello
1 c boiling water
1 (3 oz) pkg cream cheese
1/3 c mayonnaise
1 c crushed pineapple, drained
1 tsp lemon peel
1tsp vanilla
1 c lemon crème sandwich cookies, coarsely crushed
1 c heavy cream, whipped
1 (3 oz) pkg cherry jello
another c boiling water
1 (21 oz) cancherry pie filling
1 T grenadine syrup
Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually blend in the jello, then the pineapple, lemon peel and vanilla. Stir in the crushed cookies and then the whipped cream. Pour into mold and let it set until firm. Dissolve cherry jello in your other cup of boiling water. Add grenadine syrup and pie filling. Let cool tp room temperature, then pour carefully over the lemon layer. Refrigerate until firm. Serves 12.
PEACH MANDARIN MOLD
3 envelopes unflavored gelatin
½ c. cold water
2 (15 oz) cans peaches in juice
2 T Grand Marnier
1 tsp. vanilla
12 oz. cream cheese
1/3 c. mayonnaise
2 cans (11 oz. each) mandarin orange pieces, drained and rinsed
1 c. heavy cream, whipped
Soften the gelatin in the water in a heat-proof bowl. Place in a pan of boiling water until gelatin is dissolved. Meanwhile, puree the peaches and their juice; blend in the Grand Marnier and vanilla. Thoroughly mix in the gelatin and chill until thick.
Beat the cream cheese and mayonnaise together and stir into the gelatin mixture. Then carefully mix in the oranges and then the cream. Pour into prepared mold and chill until firm.
SOUTHERN CHERRY & COKE SALAD
1 (6 oz.) pkg. cherry gelatin
1 (8 oz.) can crushed pineapple
1 (6 oz.) bottle maraschino cherries
1 (3 oz.) pkg. cream cheese
6 oz. cola
1/2 c. chopped pecans
Dissolve gelatin in heated pineapple and cherry juice. Stir in cream cheese until smooth. Chill until very thick. Add coke and nuts and pour into 1 qt. mold; chill until firm. Serves 6.
CIDER APPLE GELATIN
1 (3 oz) pkg. lemon gelatin
2 c. hot apple cider
a pinch of salt
2 tsp lemon juice
3/4 c chopped pecans
2 large, unpeeled apples, diced fine
Dissolve gelatin in hot cider; add salt and lemon juice. Chill until thick, then stir in pecans and diced apples. Chill until firm. Serve with Horseradish sauce. Serves 6.
HORSERADISH SAUCE:
3 T prepared horseradish
1 c. non-fat sour cream
Mix well.
ALMOND MILK & HONEY
2 envelopes unflavored gelatin
4 c. whole milk
2 T honey
2 tsp. almond extract
Put the gelatin in a large bowl and pour ½ cup cold milk over it to soften it. Bring the remaining 3 ½ cups milk to a boil. Pour over the gelatin; add the honey and stir well. Add the almond extract. Pour into a prepared mold (or fancy serving glasses) and refrigerate overnight.
Note: you can serve this "as is" (comfort food), drizzle a pretty sauce over it or - for a more spectacular show - add the cherry layer from HEAVEN WITH CHERRY & LEMON.
CRANBERRY PINKS
3 (3 oz) pkgs orange gelatin
½ c cold water
2 (16 oz)-cans whole berry cranberry sauce
2 T lemon juice
12 oz cream cheese, softened
1 ½ c mandarin orange pieces, drained
1 c heavy cream, whipped
Sprinkle the gelatin over cold water to soften. Heat gently until gelatin is dissolved. Mix it into the cranberry sauce and stir in the lemon juice. Chill until partially set. Beat the cream cheese until fluffy, then stir in the orange pieces. Add this to the cranberry mixture. Fold in the whipped cream; turn into individual heart molds and chill until firm. Makes 12 servings.
ORANGE CREAMSICLE SALAD
1 (6 oz) pkg orange gelatin
½ c cold water
1 c boiling water
1 (6 oz) can frozen orange juice concentrate
1 more c cold water
1 (15 oz) can peach slices, drained and cut small
1 (11 oz) can lychees, drained, rinsed and cut small
1 (3.75 oz) pkg instant French vanilla pudding mix
1 ¾ c milk
TOPPING:
1 (8 oz) carton peach yogurt
1 T peach brandy
1 c heavy cream, whipped
fresh orange slices
Sprinkle the gelatin over ½ cup cold water to soften. Add the boiling water and stir until dissolved. Add the frozen orange juice and 1 cup cold water. Stir in the fruit and chill mixture until slightly thickened. Combine instant pudding mix and milk. Beat 3 minutes; then chill until set. Fold pudding into the gelatin mixture. Pour into your mold and until firm. For TOPPING, combine the yogurt and the brandy; fold in the whipped cream
TOMATO & BLACK OLIVE MOUSSE
2 envelopes unflavored gelatin
1/2 c cold water
2 (8-oz) cans tomato sauce
2 T lemon juice
2 tsp tarragon vinegar
1 tsp Worcestershire sauce
1/4 c nonfat mayonnaise
1-2 green onions, minced
1 (6 oz net) can pitted black olives, coarsely chopped
1 c heavy cream, stiffly beaten
Soften the gelatin by sprinkling it over the cold water. Place over low heat, stirring, until gelatin dissolves. Remove from heat and blend in the tomato sauce, lemon juice, vinegar and Worcestershire sauce. Cool until slightly thickened. Blend in the mayonnaise, onion and olives; fold in the whipped cream. Turn into 6-cup mold, and chill until firm. Garnish with tomato wedges, lemon slices and olives. Makes 8 servings.
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