Cinnamon Salad

This is a recipe from my college days with Sher Bates (Teschner). We had a lot of fun together putting together recipes and this is one of our favorites. This jello has a cinnamony tangy taste and is to be served with the main meal.

1/2 cup cinnamon candies
1 cup boiling water

Dissolve candy in water, add 1 pkg. lemon jello and let set. Then spread 1-8 oz. pkg. cream cheese, 1/2 cup chopped nuts, 1/2 cup celery, 1/2 cup salad dressing over 1/2 of set up jello. Blend together. Top with the rest of the cinnamon candy jello.

Orange Jello Supreme

Rick and Janeil Westwood invited us to a picnic once and served this Jello Salad. It is my personal favorite Jello/Dessert recipe, but you can also make it as a salad.

2-3 oz. pkg orange Jello
2 cups boiling water
1 6 oz. can frozen orange juice
1 can crushed pineapple
1 can mandarin oranges
1 large pkg instant vanilla pudding
Sweetened Whipped Cream

Drain pineapple, reserving juice. Mix frozen orange juice with 1 can of water. Add pineapple juice and enough water to make 2 cups, boil. Add Jello to boiling water and dissolve completely. Add orange juice mixture, pineapple and mandarine oranges. Pour in 9 x 13 pan and refrigerate until soft. Mix vanilla pudding according to directions. Pour over Jello mixture. Let set until firm and then cover with sweetened whipped cream.

Set Cranberry Salad

2 pkg. cherry Jello
1 can whole cranberries
2 oranges, peeled

Dissolve Jello in 1 1/2 cups boiling water. Stir in cranberries. Blend oranges in blender and add to other ingredients. Let set in fridge until ready to serve.

Rainbow Salad

6 3-oz. packages jello, lime, lemon, orange, strawberry, cherry, black raspberry
6 oz. plain yogurt

Prepare each flavor (two layers per flavor) as below:

Mix:
1 c. boiling water
1 pkg jello
stir until jello is dissolved.

Split Jello in half:
1/2 cup of jello/water mixture and mix with 1/3 cup of yogurt
1/2 cup of jello/water mixture and mix with 3 Tbs cold water. Set this mixture aside until the first layer is set.

In a 9 x 13 inch pan pour the first layer (lime jello) and let set in freezer for 15 minutes. Then pour the next layer of lime jello on top of the first layer. Set in freezer for 15 minutes. Continue with lemon, orange, strawberry, cherry and black raspberry jello in that order. Spread Cool Whip on the final layer.

Cabbage and Pineapple Jello

Dissolve:
2 pkg. lemon or lime jello in
2 cups water
1 Tbs. vinegar
Add:
1 can crushed pineapple
1 1/2 cup shredded cabbage
Whip:
1 to 2 cups cream
Fold in:
1/2 cup mayonnaise or salad dressing
Pour into glass cake pan to set.

Tomato Aspic Salad

1 large pkg. lemon jello
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves

Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)

Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.

Mandarin Orange Salad

1 pkg. orange jello
1 lb. cottage cheese
1 can mandarin oranges
1 pkg. whipped topping

Sprinkle jello powder in cottage cheese. Add oranges and fold in whipped topping.

Raspberry or Strawberry Delight

2 6 oz. pkg. raspberry or strawberry jello
2 cups boiling water
2 10 oz pkg. frozen raspberries or strawberries
2 cups applesauce

Dissolve gelatin in boiling water. Add raspberries, stirring until thawed. Stir in applesauce. Pour in pretty bowl. Chill until set. Top with Cool Whip.

Pretty Spring Salad

1 pkg. lemon jello
1 1/2 cups boiling water
1 cup cabbage, shredded
1/8 cup green pepper, chopped
1/8 cup green onion, chopped
1/8 cup radishes, chopped
1/2 cup salad dressing

Mix jello as directed; add vegetables and chill until firm on mold. Top with salad dressing.

Strawberry Jello Salad

Here is a family holiday tradition that we have never done without. Cherie called at Thanksgiving time to get this recipe so that she could continue the tradition. This is my mother's recipe (Joan Olsen) that she made at Christmas and Thanksgiving.

2 (3 oz) pkg. strawberry jello
1 1/2 c. boiling water
1 pkg. frozen strawberries (thawed)
1 small can crushed pineapple
1 c. mashed bananas
1/2 pint sout cream

Add all ingredients except sour cream to jello. Stir. Divide and let half set in
refeigerator. Leave other half at room temperature. When half is set, add sour cream
gently, top with other half of jello mixture. Let set in fridge 3 or 4 hours or until
well set. My mother sometimes added chopped walnuts to this salad.