disgusting, I know, but.....I need a jello "salad" recipe....
I need to bring a salad to an event for DH's family. I despise making salads, and I begged to bring something else, but to no avail. And the salads I like they don't like (two examples--a lovely salad of red leaf lettuce, craisins, sunflowers seeds, and a lovely blue cheese with raspberry vinaigrette went uneaten..... And last night I made Alice Waters cilantro cole slaw (fabulous!) but DH said it would not go over well with his family).
So here's what they will eat: jello "salad." I put salad in quotes bc they like the sweet ones.... So if anyone can suggest a jello salad for DH's family (believe me, I won't be eating this @#$#$%), I'd be grateful.
Please, no recipes for green jello with chopped veggies in it and a layer of Miracle Whip on top. That will trigger my gag reflex.
The salads you make sound great, and would certainly be my preference. However.....if you have to make a jello salad there's one that my mother in law makes that's pretty hard to resist - Strawberry Pretzel Jello Salad. Really. The recipe below is directly from jellorecipes.net
Crunchy Pretzel Jello Salad
2 cups crushed pretzels
3 tablespoons sugar
2 ½ cups boiling water
6 oz pack strawberry jello
8 oz cream cheese, softened
2 cups mini marshmallows
¾ cup melted butter
8 oz dessert topping
10 oz frozen strawberries
½ cup powdered sugar
Preheat the oven to 350 degrees F.
Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes.
Set this aside to cool.
Cream the powdered sugar with the cream cheese, and then fold in the marshmallows and dessert topping. Spread this over the pretzel crust.
Mix the jello in boiling water, adding the strawberry juice. Stir in the strawberries. When the mixture has thickened a bit, pour it over the cream cheese layer. Refrigerate until set.
Yeah, the Pretzel Salad is the ONLY jell-o type of recipe I still have in my "keepers" file...though haven't made it in years and years...it was very popular when I first was married, late 70's and into early 80's. It was always presented at any family picnic on spouse's side. And I did like it! The pretzel crust provides a bit of salt and then there's all that sweet stuff....heh! My recipe does not use marshmallows though, no big deal. hee hee, brings back memories! ♥
True confessions: I LOVE strawberry pretzel "salad" but wanted to make a version without jello or cool whip, using fresh ingredients and less sugar. I used unflavored gelatin to set a mixture of fresh strawberry puree, organic lemonade, fresh strawberries, and a little raw sugar. The cream cheese mixture was just cream cheese and fresh whipped cream flavored with a bit of vanilla and sweetened with a bit of raw sugar. The crust was just pretzels and butter. It was so delicious, and only faintly sweet, and the texture and flavor of the fresh strawberries really came out. Thumbs up.
Good for you! I think there's a lot of room out there to re-engineer recipes to include fewer processed ingredients and still have the same (or better) taste and texture. (still not ready to let go of the green bean casserole at Thanksgiving, but everything else is up for grabs)
As you are not keen on the 'traditional' chopped veggies in lime jello salad that my Mom (among many others!) considered to be THE salad, maybe you should investigate a more sophisticated approach. Check out Julia Child's aspic technique.
Aspics are cool, refreshing, with intense flavours and much less dependent on sweetness and additions courtesy of Mr Kraft.
I like tomato gelee particularly when made the old-fashioned way, with a sort of chicken consomme and fresh tomatoes. But you can do it with V8 as well...just don't use tomatoe juice from a can and lemon jello or you are back where you started!
Heeehee -- you beat me to it.
Go to Google Images and do a search on "gelee de madere" -- Madeira Jelly is a first cousin to an aspic, and frequently used for savoury dishes.
Some of the images returned are actually quite pretty, and might go over well.
This one in particular is attractive and could do nicely as a vegetable salad (if you can't find Madeira jelly, I think you could do it with clear chicken broth and Knox)
Sorry you do not like Jello Salad, I was raised with it and happen to like it. Not sure if because my grandmother made it and she is no longer with us and make it and eat it out of memory or just really like it.
Here is the recipe my grandmother made every week...my you get over your fears of Jello Salad ;)
Lime Jello Salad
1 small package of lime jello
1 large pkg cream cheese
1 pkg Dream whip
1 C nuts
1 large can crushed pineapple
¾ C celery finely chopped
Heat pineapple, add jello, set aside to cool
Beat the softened cream cheese, set aside
Beat the dream ship as directed and add to the cream cheese; mix together well. Add the jello with pineapple, nuts and celery. Pour into mold and chill for several hours
My Grandmother used to make this jello salad too, especially at the holidays. In all actuality its not that bad, albeit I'd prefer AW any day but we all can't be foodies. I don't remember grandma's recipe using celery, and she always used pecans for the nuts.
This was a family favorite for years. We used to make it during the holidays, summer or winter. It's sweet but we always served it with the meal, not as dessert. It really is good, unless you are totally grossed out by jello!
Strawberry Jello Mold
2 large boxes strawberry Jello
2 1/2 cups boiling water
2 16-oz packages frozen sliced sweetened strawberries, do not thaw
4 bananas mashed
1 large can crushed pineapple, drained
2 cups sour cream
This is made in a Bundt pan. If you have a plastic one use that, otherwise lightly oil a standard Bundt pan.
In a large bowl dissolve Jello in boiling water. Add frozen strawberries and stir to separate the berries and thaw the blocks. Add the mashed bananas and pineapple. Fill the Bundt pan with half the mixture and refrigerate for 10-20 minutes until set, leave the rest of the mix out at room temperature so it will not set. Spoon the sour cream over the set Jello and then top with the remaining jello mixture. Cover with plastic wrap and chill until set. Best made overnight.
Turn mold out onto a platter. A round serving platter with a lip that is just larger than the mold works best. You may need to dip pan in hot water to unmold. If using a plastic Bundt pan it will pop right out!
Slice mold into wedges to serve, like a cake.