2 packages lemon Jell-O
1 cup miniature marshmallows
2 1/2 to 3 1/2 cups pears, drained and mashed fine
2 1/2 cups crushed pineapple, drained
1 cup heavy cream
1/2 cup mayonnaise
crushed nuts
Heat juice from pears and pineapple and pour over Jell-O. Use water if needed. Add marshmallows, pears and pineapple. Whip cream and mix with mayonnaise. Use whipped cream on top of salad. Garnish with crushed nuts.
3 ounce package lime Jell-O
1 cup boiling water
1 cup pineapple juice
2 drops oil of peppermint
1 cup crushed pineapple
1 cup white cabbage, finely shredded
dash of salt
shredded lettuce
Dissolve Jell-O in boiling water. Let cool; then add pineapple juice and oil of peppermint. Place in refrigerator and let cool until Jell-O is beginning to thicken. Add crushed pineapple, cabbage and salt. Turn into a previously wet 5 cup and ring mold and chill until firm. Unmold and garnish with shredded lettuce. Makes 6 servings.
1 package lime Jell-O
1 cup boiling water
2 1/2 cups crushed pineapple
1 tablespoon lemon juice
1 cup white seedless grapes
1/2 cup celery, finely chopped
1/2 cup mild American cheese, cut into 1/4″ cubes
1/2 pint whipping cream
Dissolve Jell-O in water. Add about 3/4 cup of juice from pineapple and lemon juice. Chill into the consistency of unbeaten egg white. Add pineapple, grapes and celery. Add cheese. Mix thoroughly, then fold in stiffly beaten whipped cream. Turning to 4 to 6 cup mold. Chill until firm. Unmold on serving plate. Surround with curly endive, if desired. Garnish with small bunches of grapes. Makes 6 to 8 servings.
12 large marshmallows
1 tablespoon pineapple juice
1/8 teaspoon green food color
1/8 teaspoon peppermint extract
1 cup crushed pineapple
1/4 cup salad dressing
1/4 cup whipped cream
Melt marshmallows in pineapple juice over low heat. Add food color and peppermint extract. Let cool. At pineapple, salad dressing and whipped cream. Cover and freeze until firm. Makes 4 servings.
6 ounces cream cheese
1 teaspoon salt
2 tablespoons mayonnaise
3 tablespoons lemon juice
1/2 cup crushed pineapple, drained
1/2 cup maraschino cherries, coarsely chopped
1/2 cup pecans, coarsely chopped
2 cups ripe bananas, diced
1/2 cup marshmallows, diced
1 cup whipped cream
Mash cheese. Blend with salt, mayonnaise and lemon juice. Mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Fold in whipped cream. Freeze until firm. Makes 8 to 10 servings of Iced Pineapple and Fruit Salad.
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup pale dry ginger ale
1/4 cup crushed pineapple, drained
1/3 cup diced pears
1/4 cup halved strawberries
1/3 cup chopped nuts
1/3 cup mayonnaise
1/2 cup heavy cream, whipped
Soak gelatin and orange juice for five minutes; add lemon juice. Place over boiling water and stir until gelatin is dissolved. Add sugar and ginger ale. Stir until sugar is dissolved. Add fruits and nuts. Mix thoroughly. Fold in mayonnaise and whipped cream. Pour mixture into small freezing tray. Freeze until mixture is firm. Recipe makes six servings of Frozen Ginger Ale Jumble.
3 ounces cream cheese
1/4 cup mayonnaise
1 tablespoon lemon juice
2/3 cup whipping cream, chilled
1/2 cup sugar
pinch of salt
1/2 cup seedless raisins, plumped*
1/4 cup candied cherries, sliced
3/4 cup crushed pineapple
endive or watercress
Soften cheese and blend thoroughly with mayonnaise and lemon juice. Pour whipping cream into a cold bowl and beat until stiff. Fold in salad dressing mixture, but only until just mixed. Then fold in remaining ingredients except greens. Mix lightly but thoroughly. Turn into wax paper lined refrigerator tray and freeze until firm (at least four hours). Cut into thick slices, remove paper, place on endive and serve plain. They also serve with additional mayonnaise on top. Recipe makes 6 to 8 servings of Frozen Fruit Salad.
To Plump Raisins: wash raisins and turn into a colander. Cover colander in place over boiling water and let steam for five minutes. Let cool.
20 ounces fruit cocktail
9 ounces crushed pineapple
20 ounces apricot halves
3 ounces lemon Jell-O
2 bananas, sliced
juice of 1 lemon
1/4 teaspoon salt
1/2 cup heavy cream, whipped
1/2 cup mayonnaise
Drain juice from fruits reserving 2 cups. Heat 2 cups of reserve juice and add to the Jell-O. Place Jell-O in a bowl, cover and refrigerate until chilled and Jell-O become syrupy. combined grapefruits, bananas, lemon juice and grind. Stir into Jell-O. Add salt to whipped cream; blend in mayonnaise. Pour into 2 refrigerator trays. Freeze at least 3 hours. Then cut into small squares. Pressed fork tines into squares to make a socket and insert perky pieces of lettuce. Serve in lettuce cups. Recipe makes 8 servings of Pineapple Frozen Salad Supreme.
15 ounces condensed milk
juice of 2 lemons
8 1/4 ounces crushed pineapple, drained
22 ounces cherry pie filling
2 cups prepared whipped topping mix such as Cool Whip
Combine first four ingredients and mix together thoroughly. Fold in prepared whipped topping. Pour into a 13 x 9 x 2 inch pan. Cover and freeze. Cut into squares to serve. Recipe makes 10 to 12 servings of Frozen Pineapple Cherry Salad.
1 cup heavy cream, whipped
1/4 cup mayonnaise
1 teaspoon unflavored gelatin
3 tablespoons syrup from pineapple
1 cup crushed pineapple in syrup
1/2 cup ripe olives, chopped
1/2 cup celery, chopped
1/2 teaspoon prepared horseradish
salt
salad greens
Fold mayonnaise into extreme. Soften gelatin in cold syrup and heat over hot water, in a double boiler, until dissolved. Cool slightly and fold into cream mixture. Fold in pineapple, olives, celery, horseradish and salt to taste. Pour into refrigerator tray and freeze. Stir occasionally during freezing. When firm cut into squares and serve on salad greens. Recipe serves 8.