Festive salads brighten meals with gelatin base creations
Aunt Ruth's recipe box outlines vibrant holiday salads using flavored and unflavored gelatins, fruit such as cranberries pineapple and oranges, vegetables like celery and cabbage, plus add-ins like coconut or cheese. Detailed steps describe layering lemon and cherry gels with cottage cheese fruit, mold chilling, and serving on lettuce with garnish for six to eight servings.
Strawberry Pineapple Gelatin Cheese Mold
Dissolve gelatin in hot water then blend with softened cream cheese until thickening. Fold in drained pineapple and cheddar cheese, then fold in whipped cream. Chill in a large pan or mold until set. Yield sixteen to twenty servings.
4-H Clubs Shine at Drama Festival Winners Named
Riverside True Blue Roberts Ribbon Reapers and Sunnyside Shamrocks led the county drama festival with top performances. The winning show earns a spot at the Western District Talent Explosion on March 22.
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Tropical Raspberry Mold Dessert Molded Salad
Thaw raspberries and drain reserving syrup set aside one half cup berries for dressing Drain pineapple reserving syrup Dissolve gelatin in boiling water Add pineapple syrup to reserved raspberry syrup to make one half cup Stir into gelatin Chill until partially set Fold in raspberries pineapple mandarin oranges and coconut Turn into oiled four cup mold Chill until firm Unmold on lettuce lined plate Serve with Raspberry Cream Dressing Yield six servings Raspberry Cream Blend one cup dairy sour cream with two tablespoons sugar Stir in reserved half cup raspberries yields about one and a half cups dressing
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