New Summer Salads

I was paging through my cookbook from Grandma's church in tiny Halma, Minnesota (pop. 64) and came up with a few interesting possibilities for this summer!  As a Minnesotan Lutheran, I feel it it my duty to become more familiar with the different uses of Jello in potluck food.  Watch for these at a picnic potluck near you!

SEA FOAM SALAD

Recipe from Eidsvold Millennium Cookbook

Salad Ingredients:

1 (#1) can pears

1 pkg lime Jello

8 oz cream cheese

1 cup whipping cream, whipped

1 Tbsp cream

Honey Dressing:

1/2 cup mayonnaise

1/4 cup honey

1/2 tsp celery seed

1/4 tsp paprika

1 Tbsp lemon juice

*Drain pears, reserving liquid.  Heat 1 cup pear juice and pour over lime Jello.  Mash cream cheese with 1 Tbsp cream and add to hot Jello.  Cool  Which thick, add mashed pears and fold in whipped cream.  Set until firm.  It can be garnished with just mayonnaise or the honey dressing.  Serves 8.

BRIDAL SHOWER SALAD

Recipe from Eidsvold Millennium Cookbook

Ingredients:

1 large container large curd cottage cheese (1 1/2 lbs)

1 - 6 oz pkg Cherry Jello

2 cups mini marshmallows

1 can crushed pineapple, well drained

1 jar maraschino cherries, drained and chopped

1/2 cup sour cream

1 container Cool Whip

Mix all ingredients together.  The Jello is sprinkled in.  DO NOT MIX WITH WATER. Chill at least 5 hours.

7-UP SALAD

Recipe from Eidsvold Millennium Cookbook

1 package lime Jello

1 cup hot applesauce

1 bottle 7-Up

Dissolve lime Jello in hot applesauce.  Add the 7-Up and refrigerate

VEGETABLE SALAD

Recipe from Eidsvold Millennium Cookbook

Ingredients:

I pkg lemon Jello

1 pkg lime Jello

1 envelope Knox gelatin

1 cup boiling water

1 cup Cool whip

1/2 cup salad dressing

1 cup cottage cheese

2 med carrots, grated

1 green pepper, diced

Dissolve the lemon Jello, lime Jello and Knox gelatin in the boiling water.  let set until the Jello is jelly like.  Add the rest of the ingredients and mix.  Pour into mold and chill until set.  Keeps 10 days in refrigerator   

MACARONI SALAD FOR 300

(who doesn't need this recipe?)

Recipe from Eidsvold Millennium Cookbook

2 bunches celery

1 quart salad olives with pimento

1 1/2 cup chopped onion

2 lbs grated carrots

9 dozen hard boiled eggs

24- 5 oz boxes macaroni

2 1/2 gal Standby salad dressing

2/3 cup mustard

3 cups sugar

Salt and Pepper to taste

Two days before you are to serve this, you can dice real fine the celery, olives and onion.  Grate carrots.  Store in separate containers in refrigerator.  One day before, cook and peel eggs.  Cup up and refrigerate.  Cook macaroni; rinse in cold water and refrigerate.  The day it is to be served, combine salad dressing, sugar, salt and pepper.  Add celery, olives, onion and carrots, mixing well.  Stir in macaroni and eggs.  Cubed meat and/or cheese may be added if you like.  Cheese should be added just before serving.  Makes 300 servings.