Orange-Grape Salad
1 pkg. orange Jell-O
1 cup boiling water
3/4 cup cold water
2 Tbsp. lemon juice
1/4 tsp. salt
Few drops of mint extract
2 seedless oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1/2 seedless grapes, halved
Dissolve Jell-O in boiling water. Stir in cold water, lemon juice, salt and mint extract.
Chill until slightly thickened. Fold in orange and grapefruit sections and grape halves.
Pour into 1 large, or several individual molds and chill until firm. Serve on crisp salad
greens topped with cream or cottage cheese. Make 6 to 8 servings.
Pat Boone Salad
1 (20 oz.) can crushed pineapple
1 pkg. lemon Jell-O
2 (3 oz.) pkgs. cream cheese, broken small
1 (4 oz.) can pimiento, chopped
1/2 cup chopped celery
1/2 cup chopped pecans
1/8 tsp. salt
1 cup whipping cream, whipped
Drain juice from pineapple. Add water if necessary to make 2 cups. Heat to boiling.
Add Jell-O and stir until dissolved. Chill until it begins to thicken. Stir in all the
ingredients, except the cream. Fold the cream in last. Chill until firm. Serves 12.
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