You are here: Home / Summer Jell-O Salads On summer days, I still occasionally crave shredded carrots and crushed pineapple embedded in orange jello made with ginger ale. Don’t sneer; it is delightful and refreshing. Megan McArdle Take a minute and follow that link. If you love food, and appreciate the history of food and recipes in the United States–as Mr. Big Food
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Here we go! “Serve with salad dressing.”—Mrs. George Crittenden, Gourmet of the Delta (1958) QUICK GINGER ALE SALAD 3-oz package lemon jello¾ C boiling water1½ C ginger ale¼ C nuts, chopped½ C celery, diced1 C pineapple, crushed, drained, or 5 slices, drained, cut up¾ C grapefruit sections, seeded, cut into smaller pieces if desired Dissolve
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More Summer Jell-O Salad recipes! GINGER ALE JUMBLE Serves 6 1 ½ tsp unflavored gelatin2 Tbsp orange juice1 Tbsp lemon juice2 Tbsp sugar½ C pale dry ginger ale¼ C drained crushed canned pineapple½ C diced canned pears¼ C halved strawberries1/3 C chopped nuts1/3 C mayonnaise or salad dressing½ C heavy cream, whipped Soak gelatin in
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More Summer Jell-O Salads! From The Carr House, Woltboro, New Hampshire, Adventures in Good Cooking (Famous Recipes) and the Art of Carving in the Home: A Duncan Hines Book (1939) “Serve on lettuce with mayonnaise in which whipped cream has been added.” THE CARR HOUSE GINGER ALE ASPIC SALAD 1 Tbsp Knox gelatin, soaked in
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We’ll take a short break from the jell-o & ginger ale recipes and look at some classics. Oh! If anyone makes some of these, how about sending me a photo of it? I can post it and Mr. Big Food would love to include it in the recipe. Thanks! More Summer Jell-O Salads! CARROT PINEAPPLE
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More Summer Jell-O Salads “Serve on lettuce with mayonnaise.”—Cookery, the Tried and True, by “Grannie Lu” CARROT SALAD V 1 package lemon jello, dissolved in boiling water, “or use Foundation recipe of Knox gelatin”1 can crushed pineapple4 medium carrots, scraped, grated, “raw carrots”“A little” salt Mix together pineapple and carrots, add jello or gelatin mixture,
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Looks a bit different than the others. More Summer Jell-O Salads From Mrs. W.E. Martin, Kosciusko, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972) CARROT SALAD III Serves 6 to 8 6-oz package lemon gelatin, dissolved in 2 C boiling water, cooled8 oz cream
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What is a refrigerator try? A glass or enamel dish that looks as if it’s the size of a small loaf pan or an 8″ x 8″ corning ware. Summer Jell-O Salad recipes. Check them out! From Mrs. Ben Walker, Gourmet of the Delta (1958) FROZEN RASPBERRY SALAD 1 Tbsp plain gelatin, soaked in top
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Summer Jell-O Salad recipes “A lovely salad to serve with cold sliced chicken, lamb, or ham” “Unmold and serve on salad greens with mayonnaise.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) TART THREE FRUIT SALAD Makes 6 to 8 servings 11 oz can mandarin orange sections, drained, cut into small pieces16 oz can grapefruit sections,
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Cherries + Coke. Not cherry coke. Easily halved. From Gourmet of the Delta (1958) CHERRY COKE SALAD Serves 16 2 3-oz packages cherry jelloNo. 2 can (2½ C, 20 oz) crushed pineapple, drained, liquid reservedNo. 303 can (1¾ C, 14 to 18 oz) black cherries, drained, quartered, liquid reserved2 12-oz bottles Coca-Cola1 C pecans, choppedWater
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PEACH, GRAPE AND GINGER ALE MOLD 3 oz package orange flavored jell-o, dissolved in 1 C boiling water1 C ginger ale, mixed with 1 Tbsp lemon juice and ½ tsp grated orange rindFresh peaches, peeled, slicedGreen seedless grapesCrisp lettuceFresh strawberries, washed, hulledCream Mayonnaise Dressing Stir ginger ale mixture into gelatin mixture. Pour a little of
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Summer Jell-O Salad recipes LIME GRAPE GELATIN MOLDS WITH DRESSING Yield: 4 servings 3-oz package lime jell-o, prepared according to package directions substituting ¼ C lime juice, preferably freshly squeezed, for an equal part of the cold water, chilled until partially set1 C small seedless grapeLettuce, parsley, or watercressDressing When jell-o is partially set, fold
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I’ll bet this looks pretty. More Summer Jell-O Salad recipes. “Turn out on greens. Serve with mayonnaise or salad dressing.” —America’s Favorite Recipes from Better Homes and Gardens (1966) GINGERY CITRUS MOLD Makes 4 to 5 servings 1 small grapefruit, peeled, sectioned, all white membranes removed, sections diced1 medium orange, peeled, sectioned, all white membranes
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“A shimmering mold of jellied fruit salad will tempt the most languid summer appetite.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 7: 500 Delicious Salad Recipes (1953) SPARKLING FRUIT MOLD AND VARIATIONS Serves 8 3 oz package lime jell-o2 C boiling water1 orange, pared to leave no white skin, cubed1 C canned pineapple cubes,
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How easy can you get? Summer Jell-O Salad recipes PINEAPPLE DELIGHT I 1 package cream cheese, softened to room temperatureSmall box lime jell-o, prepared according to package directionsSmall can pineapple chunks, drained1 C chopped pecans Pour prepared jell-o into cream cheese, blend in pineapple and nuts, and chill until firm.
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This looks like fun! Maybe for a weekend get-together as you have to stuff the apricot halves. I can see a couple of people drinking coffee and putting this together on a Saturday morning, and then enjoying it early in the even with a nice adult beverage. (You know who you are.) More Summer Jell-O
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A use for jellied cranberry sauce I approve of! More Summer Jell-O Salads “Cut into squares and serve on lettuce leaves.”—Gloria Taydach, Stillwater, Oklahoma, Keyes Gateway Presents Culinary Classics FROSTED CRANBERRY SALAD 13½-oz can crushed pineapple, drained, syrup or juice reserved and combined with enough water to make 1 C liquid6-oz package lemon jell-o14 oz
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More Summer Jell-O Salads GINGER FRUIT MOLDS Serves 10 Pineapple juice (from drained pineapple tidbits, below), plus enough water to make 1 ¼ C liquid2 3-oz packages lemon jell-o1 ½ C ginger ale8 oz can pineapple tidbits, drained (juice reserved for liquid, above)½ C chopped pecans1 banana, sliced, coated lightly with lemon juice1 can seedless
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“This is especially good with pork.”—Mrs. Walter Sprott, Gourmet of the Delta (1958) GINGER ALE SALAD 2 Tbsp plain gelatin, dissolved in ½ C cold water½ C boiling water¼ C lemon juice3 Tbsp sugar1½ C ginger ale2/3 C cherries, “white,” pitted if necessary, drained if canned1 banana, sliced thin1 orange, peeled, seeded, sectioned1/3 C nuts,
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SPARKLING HONEYDEW MOLD Makes 8 to 10 servings 2 envelopes (2 Tbsp) unflavored gelatin, softened in ½ C cold water, 1 ¾ C boiling water added, stirred until gelatin dissolves6-oz can (¾ C) frozen lemonade concentrate, thawed7 oz (1 C scant) ginger ale2 Tbsp maraschino cherry juice½ medium honeydew melon, cut into ½-inch cubes (2
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