Fruit Salads
The fruit salad gives the hostess a wonderful chance to be decorative. This is shy it
makes such a fine choice for party refreshments.
Color contrasts are very important in arranging a fruit salad, and remember,
combinations of fruit are limitless.
Fruit salads are a particular luncheon favorite. They are especially good with chicken.
toasted cheese or ham salad sandwiches. Plain fruit salads can be served as an accessory
to the main course, and very popular as afternoon snacks or simply desserts.
The shells of fruits like grapefruit, oranges, watermelons and pineapple make unique
containers for fruit salads - and an easy, inexpensive way to dress up you party menu.
To prevent discoloration of fruits like avocados, bananas, fresh pears, peaches, and
apples, dip the cut slices immediately into orange, grapefruit, lemon, lime or pineapple
juice.
There are many wonderful sweet dressings for fruit salads. Mayonnaise and salad
dressings are popular, and they can be flavored with fruit juices. However, French
dressings are being used more than ever as are cream cheese, yogurt and sour cream.
Nice garnishes for fruit salad are fresh mint leaves or watercress, balls or squares or
cream cheese, chopped of flaked nuts, or coconut shreds. Fruit garnishes also can be used.
Dark sweet cherries with the stems left on. melon balls, bunches of seedless grapes, and
fresh berries.
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Fruit Salads Recipes
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Frozen Fruit Salad #1
2 3-oz. pkgs. cream chease
1 cup mayonnaise
1 cup heavey cream, whipped
1/2 cup red maraschino cherries, quartered
1/2 cup green maraschino cherries, quartered
1 No.2 can (2 1/2 cups) crushed pineapple, drained
2 1/2 cups diced marshmallows, about 24
Combine cheese and mayonnaise, blend until smooth. Fold in whipped
cream, fruit and marshmallows. Pour into 1 quart refrigerator tray. Freeze firm. Serves 8
to 10 people.
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Frozen
Fruit Salad #2
1 tbsp. Knox gelatin
1/4 cup cold water
1 No. 1 can (2 cups) fruit cocktail
1/2 cup mayonnaise
1 cup heavy cream, whipped
1 3-oz. bottle maraschino cherries
Soften gelatin in clod water. Dissolve over hot water. Add fruit cocktail with its
syrup. Fold in the mayonnaise and whipped cream. Pour into refrigerator trays. Sot with
cherries. Freeze until firm. Serves 6.
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Frozen
Fruit Salad #3
1 pint cream
1/2 pint mint salad dressing (scant)
1 medium can pineapple cut fine
6 bananas
1 small bottle maraschino cherries
3/4 cup sugar
1 No. 2 can white cherries
3/4 cup almonds
Beat cream stiff. Add dressing and sugar. Mix will. Add fruit and nuts and
freeze.
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Tomato
Spice Layer Salad
1 pkg. Knox gelatin soak in 1/2 cup cold water
1 1/2 cups hot tomato juice
1 bay leaf
2 tbsp. lemon juice
1 tbsp. onion juice
1 tsp. sugar
Use one half of above for bottom layer and one half for top layer. When first layer
sets make the following:
1 large pkg. Philadelphia cream cheese
1/2 cup salad dressing
1/2 cup cream, whipped
1/2 cup diced celery
1/4 cup chopped pecans
1 tbsp. chopped green pepper
1 tsp. lemon juice
2 tbsp. gelatin which has been softened in 1/4 cup water
Third layer: remainder of tomato aspic.
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Tomato Aspic
2 tbsp. unflavored gelatin
1/4 cup cold water
4 cups tomato juice
1 bay leaf
1 small onion sliced
Few celery leaves
2 tsp. salt
2 tsp. sugar
4 whole cloves
1 tbsp. lemon juice or vinegar
Soften gelatin in clod water. Combine tomato juice with seasonings. Hear to boiling.
Simmer 10 minutes. Strain. Add softened gelatin; stir until dissolved: add lemon juice and
mold.
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Red
Raspberry Jello Salad
2 pkgs. raspberry jello
1/2 cup sugar
1/4 tsp.salt
Dissolve in 3 cups boiling water. Let cool. Add 2 to 3 pkgs. frozen
raspberries, stir until raspberries are partially thawed. Mold and chill until set. Top
with whipped cream.
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Pear
Woldorf Salad
2 cups diced, pared pears of 1 cup pears and 1 cup red unpeeled apple
2 tbsp. lemon juice
1 tsp. sugar
1/2 cup mayonnaise
1 cup thinly sliced celery
1/2 cup broken walnuts or coconut
Lettuce
French dressing
Toss fruits with lemon juice, sugar and one tablespoon of mayonnaise. Just before
serving add celery, walnuts and rest of mayonnaise. Toss. Serve on lettuce with French
dressing.
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Friendship
Salad
1 pkg. lemon Jello
1 pkg. orange Jello
2 cups hot water
Juice from No. 2 can mandarin oranges
Juice from No. 2 can crushed pineapple
Enough water so that above juice and water equals 2 cups
Use drained pineapple and mandarin oranges
1/2 pkg. miniature marshmallows
1/4 cup sharp grated cheese
1 cup heavy cream whipped
1/2 cup mayonnaise
Combine both pkg. Jello with hot water to dissolve - add juices plus water
to make 2 cups. Chill until partially set. Fold in crushed pineapple, pour in 9 x 13 in.
pan. Arrange orange sections on top of Jello, sprinkle marshmallows evenly. Whip cram, add
salad dressing, and spread over top of oranges and marshmallow. Sprinkle grated cheese
over all. Let stand several hours.
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Frosted
Lime-Walnut
1 cup hot water
1 pkg. lime flavored gelatin
1 No. 2 can crushed pineapple, undrained
1 cup cottage cheese
1/2 cup finely dice celery
1 tbsp. chopped pimiento
1/2 cup chopped walnuts
1 3 0z. pkg. cream cheese
1 tsp. lemon juice
Dissolve gelatin in hot water. Chill, stirring occasionally until consistency of
unbeaten egg whites. Add pineapple, and next four ingredients. Pour into 8 x 8 x 2 in.
cake pan. Chill until firm. Frost with combined cream cheese, mayonnaise and lemon juice.
Cut into squares, arrange on greens, garnish with walnut halves. 6 servings.
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Yummy Salad
1 pkg. lemon Jell
1/2 cup crushed pineapple
1/4 of a small green pepper chopped fine
1 1/2 tbsp. sugar
1/2 small bottle maraschino cherries chopped
2 pkgs. Philadelphia cream cheese
3/4 cup mayonnaise
1/2 print cream, whipped
Dissolve Jello and sugar in 1 3/4 cup boiling water. When it cools and begins to
thicken, add fruit and cheese which has been creamed with the mayonnaise. Fold into Jello
mixture and chill.
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Peach
Party Loaf
2 pkgs. lemon Jello
1/4 tsp. salt
1 cup peach syrup
1 1/2 cup hot grapefruit juice
1 1/2 cup drained sliced peaches
2 tbsp. chopped pimento
1 1/4 cup cottage cheese
1/2 cup chopped celery
2 tbsp. chopped parsley
1 1/2 tsp. chopped onion
Dissolve Jello and the salt in hot syrup and fruit juices. Cool until slightly
thickened. Arrange peaches and pimento in the bottom of an oiled 9 x 9 x 3 loaf pan. put
on half the jello mixture. Chill until firm. Add the cottage cheese, celery, onion and
parsley to the remainder and blend. Pour over set peach part. Let set. Unmold on
platter of greens. Slice and serve. Makes 8 to 10 servings.
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Avocado
Salad
1 pkg. lime Jello
2 cups hot water
1 cup mashed avocado
1 pkg. cream cheese
1/2 cup mayonnaise
1/2 cup celery (cut fine)
1/2 cup green pepper chopped
1 1/2 tsp. onion juice
2 tbsp. lemon juice
Dissolve lime Jello in water - when cool add lemon juice. When nearly set add avocado,
cheese and mayonnaise. Cream thoroughly, add celery, green pepper and onion juice. Cut in
squares of mold.
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Molded
Grape Supreme
1 envelope gelatin
1/4 cup cold water
1 cup boiling water
1/3 cup sugar
Dash of salt
1 6 oz. can frozen grape concentrate
3 tbsp. lemon juice
3/4 cup halved seedless grapes
2 sliced bananas
1/4 cup chopped nuts
Sprinkle gelatin over water. Add boiling water, sugar and salt, stir until dissolved.
Stir in grape juice. Chill until syrupy, and fruits and nuts. Can be served plain, with
whipped cream or custard sauce.
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Ice Cream
Salad
1 pkg. lime Jello
1 pkg. lemon Jello
1 pint vanilla ice cream
1 small can crushed pineapple
1 can fruit cocktail
Drain the juice from fruit and add enough hat water to make 3 cups liquid. Heat and add
to Jello. Stir and let stand until it congeals. Whip well and add ice cream, one
tablespoon at a time, Beating will into Jello mixture. Whip the fruit in carefully and
mold. Store in refrigerator.
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Fruit Salad
1 can cubed pineapple or fruit cocktail
1 banana
1/2 cup tinny marshmallows
Drain the fruit and thicken the juice with corn starch, Chill, pour over fruit and
serve on lettuce.
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Cranberry
Salad #1
1 8 oz. pkg. cream cheese
3/4 cup mayonnaise
1 cup heavy cream, whipped
1 can cubed jellied cranberry sauce
1 large can crushed pineapple
1/2 cup chopped ripe olives
1/2 cup celery cut fine
1 pkg. lemon Jello
Heat crushed pineapple, add pkg. of lemon Jello. Cool until syrupy. Blend cream cheese
and mayonnaise together. Fold in whipped cream and other ingredients. Place in Mold and
refrigerate overnight.
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Cranberry
Salad #2
1 lb. cranberries ground
1 cup sugar
3/4 lb. marshmallows
1 cup drained crushed pineapple
1 pint whipping cream
Combine ground cranberries and sugar, let stand 2 hour. Whip cream, add the
marshmallows which have been cut in small pieces. Add the cranberry mixture and pineapple
to whipped cream. Mold and let stand in refrigerator over night. This makes a large salad
and will keep for several days.
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Orange Salad
2 pkgs. orange jello dissolved in c cups hot water. Let cool, add 1 pint orange sherbet
and 1 can mandarin oranges (drained) and 1/2 cup pecans (cup up), Put in mold
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Working
Girls Fruit Salad
This is called working girls salad because the first part is the old fashioned frozen
fruit salad which can be molded 3 days ahead. Then the jello added the morning the salad
is to be used in a very few minutes.
Mix together one 3 oz. pkg. cream cheese and 1 cup salad dressing. Add this to 1/2 pint
cream whipped. Fold in 1 cup drained crushed pineapple or pineapple tidbits (not chunks)
and 2 cups miniature marshmallows. At this point mix in small bottle drained maraschino
cherries, Or leave out and put one or half on top of mold when served. Put this mixture in
molds or tray and freeze.
When thoroughly firm pour a layer of strawberry Jello over, mixture as usual. You can
vary the Jello layer color to suit your color scheme.
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Frozen Salad
18 marshmallows
1 cup crushed pineapple
Put marshmallow and pineapple in top of double bolder and heat until marshmallow are
melted. Let stand and cool slightly.
1 cup canned peaches
1 cup white grapes
1 cup red grapes
3 bananas
6 quartered marshmallows
Mix in large bowl. Whip 1/2 cup cream and add 1/2 cup salad dressing. Mix with fruit
and melted marshmallows. Freeze
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Cottage
Cheese Salad
Dissolve 1 pkg. lime Jell in boiling water, pineapple juice and 1 tsp. lemon juice to
make 1 cup. Cool and whip
Whip 1 cup cream and combine with whipped Jell. Mix 1 cup drained shredded pineapple
with 1 cup cottage cheese. Add to cream - jell mix. Add a "spec" of onion juice.
Chill
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Viking Salad
1 pkg. lime Jello
Dissolved in 1 1/2 cup boiling water. Add 2 tbsp. lemon juice and 2 tbsp. pineapple
juice
1 cup shredded pineapple
1 cup shredded cabbage
1/2 cup marshmallows
1/3 cup chopped nuts
2 tbsp. pimiento cut fine
1/4 tsp. salt
Cool Jello and add other ingredients. Pour into mold and let set.
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Love-Apple
Salad
1 pkg. lemon jello
1 cup hot water
1 cup pineapple juice
1 tbsp. lemon juice
1/4 tsp. salt
6 to 8 tomatoes
1 cup dry cottage cheese
Dissolve gelatin in hot water. Add fruit juice and salt. Chill until partly set. Beat
until foamy. Add cheese/ Blend will. Chill until set. Place tomatoes on plate, cut into
wedges not quite through. Sprinkle with salt. Fill with gelatin mixture. Garnish with
lettuce, pimento and parsley. Serves 6 to 8.
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Fruit
Soufflé Salad
1 pkg. lime or lemon Jello
1 cup hot water
1/2 cup cold water
2 tbsp. lemon juice
1/2 cup mayonnaise
1/4 tsp. salt
1 cup diced peeled apples
1/4 cup chopped walnuts
1 cup tokay grapes - seeded and halved
Dissolve Jello in hot water. Add cold water, mayonnaise, lemon juice and salt. Blend
with rotary beater. Pour in freezing tray and quick chill freezing unit 20 degrees of
until firm 1 inch from edge. Turn into bowl and whip until fluffy. Fold in grapes, walnuts
and apples. Mold. Serves 4 to 6.
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Twenty-Four
Hour Salad
4 egg yolks
1 lemon
1/2 cup milk
1 lb. marshmallows
1 lb. grapes, or white cherries
1 No. 2 1/2 can pineapple cubes
1 cup nut meats
1 cup whipping cream
Beat yolks in top of double boiler. Add the lemon juice and milk. Cook until thick.
Cool . Add cut up marshmallows and the fruit. Let stand over night. In the morning fold in
the whipped cream and allow to stand several more hours. Serve on lettuce. Service 12.
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Apricot
Pineapple Salad
2 pkg. orange Jello
2 cups boiling water
1 cup juice from large can crushed or wedges pineapple
1 large can apricots
12 marshmallows, cut fine and added to Jello while warm
Dressing: 1 cup apricot juice, 1/2 cup sugar, 2 tbsp. flour, 1 egg, 2 tbsp. butter,
Mix, cook until thickened, cool, all 1 cup cream whipped, and spread over Jello when set.
Grate a layer of American cheese over this.
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Thanksgiving
Salad
1 envelope unflavored gelatin
1/4 cup cold water
1 No.2 can crushed pineapple
1 pkg. orange flavored gelatin
2 cups canned applesauce
1 pound can whole cranberry sauce
1/4 cup sugar
1 tbsp. grated orange rind
2 cups diced celery
1 pound carton cottage cheese
1/2 pint sour cream
Soak unflavored gelatin in 1/4 cup cold water for fine minutes. Drain pineapple. Add
enough water to syrup to make 1 1/2 cups. Heat. Pour over orange flavored gelatin. Add
unflavored gelatin. Stir until both are dissolved. Cool. Combine pineapple, applesauce,
cranberry sauce, sugar and orange rind. Mix until will blended. Add celery. Add gelatin to
fruits. Mix will. Pour into large ring mold. Chill until firm. Unmold on salad greens.
Combine cottage cheese and sour cream and place in center of ring mold.
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Applesauce
Ring
Combine 2 cups hot water and 1 cup of cinnamon candies and simmer until dissolved. Add
2 pkg. raspberry Jello, Stir well. Add 4 cups apple sauce. Pour in 2 quart mold, chill.
Serve with fruit dressing and cottage cheese .
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Apple
Sause Salad
Dissolve 1 pkg. of lemon gelatin in 3/4 cup hot water, Cool, then add 1 cup apple
sauce. Chill until well thickened, chopped nutmeats. Add to gelatin mixture and pour into
individual molds. Chill.
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Grapefruit
& Prune Salad
24 cooked prunes
3 large grapefruit separated into segments
1/4 cup Roquefort cheese
1/4 cup mayonnaise
Dash of garlic salt
Pit prunes and fill with the cheese and mayonnaise mixture. Arrange prunes and
grapefruit sections on shredded lettuce. Serve French dressing with this salad. Serves 6
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Orange Salad
1 pkg. orange Jello
1 cup hot water
1 can crushed pineapple
1 can mandarin oranges
Serve with whipped cream and salad dressing.
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Apple-Cheese
Salad
1 cup hot water
2/3 cup (6 oz) cinnamon candies
1 pkg. lemon jello
1 1/2 cups strained apple sauce
1 8 oz. pkg. cream cheese
1/2 cup nuts finely cut
1/2 cup celery finely cut
1/2 cup Miracle Whip
Pour hot water over candies. Stir until they dissolve. Add the Jello and stir. Add the
apple sauce. Pour half the mixture into an oiled mold. Set in a cool place to firm. Blend
the room temperature cream cheese, celery, nuts and mayonnaise. Spread on the firm salad.
Pour on the remaining apple mixture and chill. This a special Christmas salad. To fill a 5
1/2 cup star mild, make 1 1/2 times the apple mixture and 1 recipe of the filling.
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Bing
Cherry Mold
1 pkg. cherry Jello
2 cups juice from small can Bing cherries ($0.25)
Juice from small bottle stuffed olives
($0.10)Juice of 2 lemons
Heat the liquid, dissolve Jello, and add in the usual manner the olives sliced, whole
cherries and 1/2 cup cashews or pistachios.
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Cranberry
Salad #1
1 quart cranberries
3 1/2 cups water
2 cups sugar
2 tbsp. gelatin
2 cups green grapes
1 cup nut meats
Cook and strain. Let come to a boil and add 2 cups sugar and 2 tbsp. gelatin while hot,
Cool and add 2 cups green grapes, 1 cup nut meats. Serve with fruit salad dressing.
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Cherry
Polka-Dot Mold
2 pkgs. cherry flavored gelatin
2 cup hot water
1 3/4 cups cold water
3 tbsp. lemon juice
1 8 oz. pkg. cram cheese
1 1/2 cups cantaloupe, honeydew or watermelon balls
2/3 cup pecan halves
1/2 cup sliced stuffed green olives
Dissolved gelatin in hot water. Add cold water and lemon juice. Pour 1 cup gelatin
mixture into 6 1/2 cup ring mold, chill till partially set.Shape cream cheese in small
balls, about 30. Alternate 9 cheese balls with 9 melon balls in bottom of mold. Place
enough pecan halves in gelatin around the outer edge of mold to make ring. Chill until
firm. Meanwhile chill remaining gelatin till partially set; add remaining cheese and melon
balls, pecan halves and the olives slices. Pour over first mixture and chill till firm.
Unmold and garnish with mint. Makes 8 to 10 servings.
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Cranberry
Salad #2
3 pkgs. raspberry Jello, dissolved in 3 pints hot water
1 1/2 cups sugar added to Jello and water while still hot - stir well
3 cups raw cranberries ground
1/2 cup celery cut fine
1 1/2 cups raw apple diced
Pinch of salt
Add fruit to Jello when partially set. Serves 15 to 20
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Somerset
Salad
2 tbsp. gelatin
1/4 cup cold water
1 cup boiling water
1/4 cup orange juice
1/2 cup sugar
1 cup canned white cherries
3 tbsp. lemon juice
1 cup canned pears
1 cup pineapple cubs
1/2 cup chopped blanched almonds
1/4 cup grenadine
1/2 cup whipped cream
1/4 cup mayonnaise
1/4 tsp. salt
1/8 tsp. paprika
Soak gelatin in cold water. Dissolve in boiling water. Add fruit juices and when
beginning to set add fruit. Fold in whipped cream and mayonnaise. Pour in ring mold and
serve with mayonnaise in which you have added one cup chopped strawberries and 1/2 cup
whipped cream
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Pineapple-Lime
Salad
1 pkg. lime Jello dissolved in 1/2 cup boiling water
1/2 cup diced celery
2 tbsp. green pepper chopped
1 tbsp. chopped onion
1 cup crushed pineapple including juice
1/2 pint cream - whipped
1/2 cup salad dressing
Mix together - chill in ring mold.
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Fresh
Fruit Salad
1 pineapple
1 lb. black cherries
1 lb. green grapes
Philadelphia Cream Cheese
Walnuts
Honeydew melon balls
8 fresh apricots ( peaches if desired)
Few strawberries for color
Slices of cantaloupe
Cut pineapple in strips 3 in. long. (use 2 or 3 to a serving) Fill apricots which have
been cut in halves and peeled with a mixture of cream cheese and nuts. Pit and stuff
cherries, us honeydew melon cut with a ball cutter (4 to a serving). About a dozen grapes,
6 stuffed cherries and 4 to 5 strawberries, and 1 slice cantaloupe to a serving. Serve on
lettuce and top with a spicy French dressing, adding 2 tbsp. of chutney sauce. 8 servings.
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Pear
and Pecan Salad
Fruit, cream cheese and are one of the most luscious fool combinations in the world!
8 pear halves
Curly endive
1 3-oz. pkg. cream cheese
milk
40 pecan halves
French dressing
For each serving place two pear halves on curly endive. Fill the centers with cream
cheese slightly softened with milk and forced through a pastry tube. Garnish each pear
half with five pecan halves. (maraschino cherries or strawberries may be used in place of
nuts)
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Peach Salad
Peach halves filled with a mixture of cream cheese and nuts served on lettuce leaf make
an easy salad. Honey dressing is nice on this.
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Prune Salad
2 pkg. lemon Jello
2 cups prunes, cooked and cut up
1 cup prune juice
3 cups water. plus juice and rind of 1 orange
Prepare and put in ring mold
Dressing for middle of mold.
1/2 cup cream whipped
1/3 cup diced celery;
1 banana diced;
1/2 cup chopped pecans
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Cheese-Fruit
Salad
1 tbsp. Knox gelatin
1/2 cup Roquefort cheese
1 small pkg. cream cheese
1 cup cream, whipped
1/4 tsp. salt
Onion juice to taste
Paprika as desired
Combine cheese and whipped cream, add gelatin which has been dissolved as per
instructions, pour in ring mild. when set, unmold and fill center with fruits in season
which have been marinated if French dressing and lemon juice, and garnish with water
cress.
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Black
Cherry Salad
1 tbsp. gelatin
1 No. 2 1/2 can black cherries
1/2 cup boiling cherry juice
1/2 cup blanched almonds
1 cup chuck pineapple
Dissolved gelatin in the boiling cherry juice which has been drained from the canned
cherries. Add remainder of the juice and pour over pitted cherries. Add almonds and
pineapple. Cool. Serves 8.
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Coke Salad
1 can No. 2 pitted Bing cherries
1 can No. 2 crushed pineapple
Dissolve 2 pkg. cherry Jello in heated liquid from 2 cans of fruit. Add 2 cups Coke or
enough to make 4 cups of liquid in all. Add fruit. Add 1/2 cup nutmeats if desired. Mold
and chill. Serve with 1/2 cup cream whipped with 1 small pkg. Philadelphia Cream Cheese.
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Pineapple
& Cheese Salad
1 envelope Knox gelatin
1 pound can shredded pineapple
1/2 cup sugar
1 cup grated New York cheese
1 cup cream whipped
juice of 1/2 lemon
Soak gelatin in cold water. Heat the pineapple, sugar and lemon juice to boiling and
dissolved gelatin in it. When mixture begins to set add the cheese and whipped cream.
Serve with mayonnaise to which whipped cream has been added. Cucumber diced added to
dressing is a variation. Serves 12
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Cottage
Cheese-Horseradish Salad
1 pkg. lemon Jell
1 pkg. lime Jell
1 small can crushed pineapple
1 cup mayonnaise
1 carton cottage cheese
2 tbsp. horseradish
1/2 cup chopped walnuts
1 cup cream whipped
Dissolve Jello in 2 cups hot water. When cool add 1 small can crushed pineapple. Chill
until partially set. Add 1 cup mayonnaise, 1 carton cottage cheese, 2 tbsp. horseradish,
1/2 cup chopped walnuts and 1 cup cream that has been whipped. Chill until firm.
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Spiced
Peach Cranberry Rings
1 large can peach halves
1 tsp. whole cloves
1 3 inch stick cinnamon
1/4 cup cider or salad vinegar
p pkg. lemon Jello
1 cup fresh cranberries
1/2 orange, unpeeled, seeded
Drain peaches Measure syrup; add enough water to make 2 cups. Stir in spices and
vinegar; simmer 10 minutes. Add peaches; simmer 5 minutes. Remove peaches; place cut side
up in 1-quart ring mold. Strain syrup; add to Jello; stir until dissolved. Pour 1/2 the
mixture over peaches; chill until firm. Meanwhile, put cranberries and orange through fine
blade or food chopper; add to remaining peach syrup; cool. Pour over firm peach layer,
chill until firm. Unmold in center of ring. 8 to 10 servings.
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Party
Peach Salad
1 large can sliced peaches
1 tsp. whole cloves
1 3-inch stick cinnamon
1/2 cup apple cider or salad vinegar
1 pkg. lemon Jello
1 cup cream whipped
Drain peaches. Measure syrup; add water to make 1 3/4 cups. Combine with spices and
vinegar. Simmer 15 minutes; strain; add to Jello and stir until dissolved. Chill until
slightly thickened; whip cream. Fold in peaches and cream. Pour into milds; chill until
firm. Unmold on lettuce; garnish with sprigs of watercress and maraschino cherries. Serves
8 to 10.
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Pear Salad
1 large can pears
1 pkg. lime Jello
1 small can crushed pineapple
1/2 cup pecan pieces
2 3-oz. pkg. Philadelphia Cream Cheese
1/2 cup cream
One large can pears. Heat one cup pear juice, add one pkg. lime Jello, stir until
dissolved. Cool until slightly thickened. Fold in one small can crushed pineapple, the
pears diced, one half cup pecan pieces and two 3-oz. pkg. Philadelphia Cream Cheese beaten
smooth with one half cup cream. Place in mold and refrigerate.
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Pineapple-Rhubarb
Mold
1 No. 2 can pineapple tidbits
2 cups 1-inch slices of fresh rhubarb
1 pkg. strawberry Jello
1/2 cup water
1/3 cup sugar
2 teaspoons lemon juice
Drain pineapple, reserving syrup. Combine rhubarb, sugar, and water; cover and cook
just till tender, about 5 minutes. Drain thoroughly reserving syrup. Combine pineapple and
rhubarb syrups; add water to make 1 3/4 cups; heat to boiling, and add to Jello and stir
to dissolve. Add lemon juice. Cool. Chill until partially set. Fold in rhubarb and
pineapple; pour into 1-quart mild. Chill until set. Unmold on greens. Garnish with
pineapple. Makes 6 to 8 servings.
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Geisha
Girls Salad
1 large can chuck pineapple
1 can Mandarin oranges
1 cup shredded coconut
1 cup marshmallow bits
1 cup cultured sour cream
Maraschino cherries
Green grapes
Lettuce leaves
One large can chuck pineapple, 1 can Mandarin oranges. Thoroughly drain fruit; toss
together. Add 1 cup shredded coconut, 1 cup marshmallow bits, 1 cup cultured sour cream.
Mix together and refrigerate 12 hours. When ready to serve decorate with Maraschino
cherries and lettuce leaves. When in season green grapes are a delicious additions.
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Frozen
Strawberry Salad
1 pkg. strawberry Jello
1 1/2 cups hot water
1 pkg. frozen strawberries
1 pkg. Philadelphia Cream Cheese
1/3 cup finely chopped nuts
Dissolve Jello in hot water, add frozen berries, chill until partially set. Make small
balls of cream cheese and roll in nuts and place in Jello mixture. Chill until firm. Serve
with the following dressing.
12 soft marshmallows cut in small pieces, 1 cup cream and 1 pkg. Philadelphia Cream
Cheese blended together, Pour over marshmallows, let set at room temperature a couple of
hours to blend. Store in refrigerator until used.
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