Apple Salad
2 (3 oz) pkgs lemon
gelatin
dash of salt
3 Tbsp sugar
4 cups water
Prepare gelatin according
to package instructions. Let set just until it starts to
thicken. Then add:
3 red unpeeled diced
apples
1 cup crushed pineapple
(8 ¼ oz drained – keep juice)
3 bananas
(sliced)
Topping:
In saucepan cook together:
½ cup pineapple juice
1 egg (beaten well)
½ cup sugar
2 Tbsp flour
Let this get cold. Then add 1 pkg
Dream Whip prepared as directed. Combine this with sauce and spread
on top of gelatin mixture. Sprinkle with nuts.
Cranberry / Apple Salad
2 cups cranberry juice
cocktail
dash of salt
1 cup chopped unpeeled
apples
1 pkg (3 oz) cherry
gelatin
½ cup chopped
celery
¼ cup nuts
(optional)
Heat 1 cup cranberry
juice cocktail to boiling. Dissolve gelatin in hot liquid; stir in
remaining 1 cup cranberry juice cocktail and salt. Chill until
thickened to consistency of egg whites. Add remaining ingredients to
gelatin. Pour into mold or 8-inch square pan. Chill until
set. Serves 6.
Apple Ham Salad
4 medium
apples
1 tbsp. lemon
juice
1 cup cold
water
2 cups diced, cooked
ham
1/2 cup sliced
celery
1/2 cup French
dressing
1/2 cup crumbled Bleu
Cheese
salad greens
Cut apples into 1/2"
cubes. Combine lemon juice and water then pour over apples and drain.
Combine apples, ham, celery and French dressing. Toss the mix and add
cheese. Serve on crisp salad greens. Serves 6.
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Lime Applesauce Mold
1 cup applesauce plus ¼
cup water
1 pkg (3-oz) lime
gelatin
1 tsp grated orange
peel
1 small bottle
7-UP
Heat applesauce and water
to boiling and add to lime gelatin. Stir in orange peel.
Slowly pour in the carbonated beverage, mixing carefully. Pour into
mold and chill until set. Serves four to six.
*Memo to meal planner:
Make a Rosy Applesauce Mold by substituting raspberry gelatin for the lime
and omitting the orange peel. Serve the Rosy Applesauce Mold with a
dressing made of sour cream, just enough maraschino cherry juice to give
it the right consistency and a few cherries cut up fine.
Apple Crab Meat Salad
1 can (6 ½ oz) crab
meat
¾ cup unpeeled, diced red
apples
¼ cup slivered, toasted
almonds
3 Tbsp
mayonnaise
3 Tbsp dairy sour
cream
salad greens
Flake crab meat.
Combine with apples and almonds. Combine mayonnaise and sour cream,
and add to crab mixture. Toss to mix. Serve on salad
greens. Makes two to three servings.
*Memo to meal planner:
Shrimp or lobster may be substituted for the crab meat. Serve with hot
rolls or hot muffins.
Cinnamon Apple Salad
½ cup red cinnamon
candies
½ cup sugar
2 cups water
6 medium apples pared and
cored
cottage cheese
Combine cinnamon candies,
sugar and water in 2-qt saucepan. Bring to a boil, stirring
constantly. Add apples and simmer, turning occasionally until
tender. Remove apples; place in glass dish. Continue cooking
sugar mixture until thick and syrupy. Remove from heat and pour over
apples. Chill. Stuff cavity of apples with cottage
cheese. Serve on lettuce. Makes six servings.
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