Today's Paper Obits Best of Northwest Arkansas TED TALLEY: Soothing sounds of silence Our Town Today's Photos Crime Puzzles
ADVERTISEMENT
ADVERTISEMENT
story.lead_photo.caption

Carrot Gelatin Salad

Ingredients

1 (6 ounce) package lemon flavored Jell-O® mix

1 (20 ounce) can crushed pineapple, drained with juice reserved

4 large carrots, shredded

Directions

1. In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.

2. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Apricot-Orange Gelatin Salad

Ingredients

1 (15 ounce) can apricot halves, drained with juice reserved

2 (8 ounce) cans crushed pineapple, drained with juice reserved

2 (6 ounce) packages orange flavored Jell-O® mix

2 cups hot water

1/2 cup chopped walnuts

1 cup miniature marshmallows

1 cup white sugar

1 egg, beaten

3 tablespoons all-purpose flour

2 tablespoons butter

1 cup heavy cream

1/2 cup shredded Colby longhorn cheese

Directions

1. Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.

2. In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.

3. To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.

4. In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.

5. Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.

Lemon Lime Vegetable Salad

Ingredients

1 (3 ounce) package lemon flavored Jell-O® mix

1 (3 ounce) package lime flavored Jell-O® mix

4 cups boiling water

1 tablespoon apple cider vinegar

2 stalks celery, finely chopped

1/2 cup chopped pimento-stuffed green olives

2 carrots, peeled and grated

Directions

1. In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.

2. When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

NAN Dining Guide Spotlight on 11/25/2018

Print Headline: Desserts that jiggle

Sponsor Content

Comments

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT