Styles Of Christmas :: Christmas Dinner Articles :: Christmas Dinner Molded Salads
Christmas Dinner Molded Salads
Before you fill your salad mold make sure you know it is the right size. Allways follow recipe directions for dissolving gelatins. Before adding solids allow the gelatin to thicken slightly. If you are in a hurry put it in the freezer if it then becomes too set, put it over a pan of very hot water to soften. To unmold place in a pan of very warm water as high as the contents in the mold. Then loosen the top with the tip of a knife. Place the serving plate on top of the Christmas mold and holding tightly turn upside down shaking gently. Repeat if necessary.
Crab Mold
Ingredients: 1 can cream of mushroom soup, 1 pkg. unflavored gelatin, dissolved in ¼ cup water, 8 oz. package of cream cheese, 1 cup mayonnaise, 1/2 cup finely chopped green onion, 1/2 cup finely chopped celery.
Heat soup, add gelatin and cream cheese. When all ingredients are melted, add remaining ingredients. Pour into 4-1/2 to 5-1/2 cup buttered mold cover tightly and refrigerate overnight.
Cherry Cola Salad
Ingredients: 1 package cherry jello, 3/4 cup hot water, 1 1/4 cups cola, 3 oz. Cream Cheese, 1 cup chopped pecans, 8oz. crushed canned pineapple, 1/2 cup chopped maraschino cherries.
Stir the jello into boiling water dissolving the jello, add the cola and set aside to cool when at room temperature blend the jello mixture with the cheese, add other ingredients cover tightly and refrigerate until firm or over night.
Veggie mold (6 servings)
Ingredients: 1 envelope plus 1 teaspoon unflavored gelatin, 1/4 cup cold water, 1/2 cup boiling water, 1/2 cup sugar, 3/4 teaspoon Kosher salt, 2 tablespoons vinegar, 1 cup lemon flavored yogurt, 3/4 cup shredded cabbage, 1/3 cup diced bell pepper, 1/2 cup finely chopped celery, 1/3 cup shredded carrot, 1/4 cup halved pimento stuffed green olives, 23 tablespoons minced green onion.
Generously oil a 4 cup mold. Soften gelatin in the cold water. Add boiling water and stir to disolve the gelatin. Add sugar, salt and vinegar. Stir until sugar is disolved. Stir the yogurt until creamy. With a wire whisk, blend yogurt into gelatin mixture. Cover and refrigerate unril slightly thickened. Stirin cabbage and rest of ingredients. Refrigerate covered tightly 4 hours or overnight.
Salmon Mousse
Ingredients: 1 envelope plain gelatin, 2 tablespoons lemon juice, 1 small sliced onion, 1/2 cup boiling water, 1 16 ounce canned salmon, 1 cup yogurt, 1/2 teaspoon paprika, 1 tablespoon minced fresh parsley.
Put the gelatin, lemon juice onion and water into a food proccessor. Blend for 1 minute. put the salmon, parsley and paprika in the processor and blend for a few seconds. Add the yogurt and blend for 30 seconds. Pour into greased 4 cup mold, cover tightly and refrigerate for at least 4 hours or overnight. When ready to serve unmold the mousse by inserting the bottom of the mold into hot water for less then a minute. Turn out onto a serving platter and garnish with sprigs of parsley.
Molded Cucumber Salad
1 box lime jello, 1 box lemon jello, 2 cups boiling water, 1 1/2 tablespoons balsamic vinegar, 2 tablespoons finely chopped green onion, 1 large cucumber peeled and finely chopped, 2 tablespoons horseradish, 1 cup mayonnaise, 1 cup yogurt.
Dissolve jello in boiling water. Add vinegar and refrigerate until mixture is slightly thickened. Stir in the green onion, cucumber and horseradish, folding in the mayonnaisse and yogurt. Pour into a 13x19-inch pan or 6 cup mold, cover tightly and chill until firm. At least 3 hoursto overnight. If you used a mold put the bottom of mold into hot water for one minute, and turn out onto a serving platter.
Mandarin Molded Salad
Ingredients: 2-3 ounce packages orange flavored jello, 2 cups boiling water, 2 cups cold water, 2-11 ounce cans drained mandarin oranges, 2 ripe medium thinly sliced bananas, 1 cup heavy cream1/2 cup Miracle Whip salad dressing, 2 cups miniature marshmallows.
Dissolve the gelatin in boiling water, add cold water. Chill until nearly set. Fold in the mandarins and bananas. Pour into a 2 quart pan. Chill until firm. Then whip the cream and combine with the salad dressing and marshmallows. Spread over the gelatin. Cover tightly and refrigerate for several hours.
Shrimp Salad Mold
Ingredients: 1 tablespoon unflavored gelatin, 1/4 cup water, 1/2 cup mayonnaise, 1/2 cup tomato juice, 2 tablespoons lemon juice, 2 tablespoons minced parsley, 1/2 teaspoon Kosher salt, 1/8 teaspoon pepper, 1 1/2 cups canned shrimp, 1/2 cup heavy cream, whipped.
Soften gelatin in the cold water for 5 minutes.Boil some water pour in a mug and place the gelatin mixture above the hot water to dissolve the gelatin.Combine mayonnaise, tomato juice, lemon juice parsley salt and pepper. Stir in the dissolved gelatin, cover and chill in the refrigerator. When mixture is slightly thickened, whip the cream, add the shrimp and fold in the whipped cream. Pour into a oiled mold cover tightly and chill until firm or overnight.
Blueberry Mold
Ingredients: 1-3 ounce package lemon jello, 1 cup hot pineapple juice, 1 15 ounce can blueberries, drained but reserving 1 cup of the juice. 2 1/2 medium sized mashed bananas, 1/2 pint heavy cream whipped.
Dissolve gelatin in hot pineapple juice. Stir in juice from bluberries. Add the blueberries, and mashed bananas. Fold in the whipped cream. Pour into a 6 cup mold. Cover tightly and refrigerate overnight.
Cranberry Salad Mold
Ingredients: 2-3 ounce packages orange jello, 1 1/2 cups boiling water, 2 teaspoon grated orange rind, 1 16 ounce can jellied cranberry sauce, 1 small can 8 3/4 ounce drained crushed pineapple, 1/2 cup diced celery, 1/2 cup chopped nuts (walnuts, pecans).
Dissolve jello in boiling water. Add orange rind and cranberry sauce. Chill until thickened, stir in pineapple, celery and nuts. Pour into 1 1/2 quart mold. Cover tightly. Chill 4 hours or overnight. Makes 12 servings.
Molded Cranberry-Orange Salad
It is harder to find fresh cranberries at Christmas so just buy five or six packages on sale after Thanksgiving and freeze. They will keep for months, so if you love cranberries they are not just for the holidays!
Ingredients: 1-3 ounce package of lemon jello, 1 cup boiling water, 1 cup orange juice, 1-12 ounce package cranberries, 1 large orange cut up and seeded, 1 apple unpeeled and cut up, 1/2 cup walnuts or pecans,
3/4 cup sugar.
Dissolve jello in boiling water. Add orange juice and let stand until almost jelled. Meanwhile rinse cranberries, and whirl in food processor with the cut up orange until minced. In a medium bowl combine the cranberry orange relish with the apple nuts and sugar. Fold into the almost jelled mixture, pour into a 1 quart mold, cover tightly and refrigerate for up to two days.
Ingredients: 1 package lime jello, 1 1/2 cups boiling water, 2 tablespoons balsamic vinegar, 1/2 teaspoon onion juice, 1/4 tsp. dry mustard, 1/2 teaspoon kosher salt, 2/3 cup salad oil, 1 large cucumber, grated.
Dissolve gelatin in boiling water, add balsamic vinegar and seasonings, chill in refrigerator until mixture is thick and syrupy. Then add oil gradually, beating constantly. Fold in the cucumber and pour into mold. Cover tightly and refrigerate until firm.
Ingredients: 1 3 ounce lemon jello, 1 cup boiling water, 3/4 cup apple juice, 1 large unpeeled apple cored and diced,1/2 cup finely sliced celery, 1/2 cup raisins 1/4 cup yogurt, 1/4 cup cottage cheese, 1/4 cup chopped walnuts.
Dissolve jello in water, Add apple juice and chill until syrupy. Fold in remaining ingredients and pour into a 1 quart mold. Cover tightly and refrigerate up to 24 hours.
Tomato Aspic With Russian Dressing
Ingredients For Aspic: 1 1/2 cups boiling water, 1-3 ounce package lemon jello, 8 ounces tomato sauce, 1 1/2 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, 2 tablespoons minced green onions, 1/4 teaspoon hot sauce, dash of allspice, 2 cups diced celery.
Ingredients For Russian Dressing: Combine 1 cup Mayonnaise, 3 Tablespoons Chili sauce, 1 teaspoon finely chopped pimientos, 1 tablespoon minced chives. Cover and refrigerate until serving.
To make the Aspic pour boiling water over the jello in a large bowl, stirring the mixture until the jello is dissolved. Stir in tomato sauce, vinegar, hot sauce, and allspice. Chill covered in refrigerator until slightly thickened but not firm. Stir in the green onions and celery. Pour into six individual molds or into a four cup mold that has been lightly oiled. Chill covered tightly until firm. Unmold and serve with Russian dressing.
Ingredients: 1 25 ounce can drained peaches, 1-3 ounce package orange jello, 1-3 ounce package lemon jello, 1 1/2 cups boiling water, 12 ounces gingerale, 2/3 cup medium chopped walnuts.
Dissolve the gelatin in the boiling water. Add ginger ale. Chill until slightly thickened. In a 1 1/2 quart mold overlap all but 1/2 cup of the drained peaches and set aside. When jello mixture is thickened beat until fluffy. Chop the reserved peaches combine with the walnuts and fold into the gelatin. Spoon over the peaches in the mold. Cover tightly and refrigerate up to 24 hours.
Raspberry Molded Salad with Yogurt Topping
Ingredients For Molded Salad: 1 10 ounce package frozen (thawed) raspberries,
1 package 3 ounce lemon-flavored gelatin, ¼ cup sherry, 5 ounces evaporated
milk, ½ cup chopped walnuts.
Ingredients For Topping: Combine 1 cup plain yogurt, 2
teaspoons honey, 2 teaspoons lemon juice until well blended. Cover tightly and
refrigerate, spoon over molded salad when serving.
Drain thawed raspberries, reserving liquid. Add water to liquid
making one cup. In sauce pan heat liquid to boiling; remove from heat and add
gelatin, stirring until dissolved. Add sherry, and then chill in refrigerator
until thick and syrupy.
Meanwhile, pour evaporated milk into a small bowl and set in
freezer until ice crystals form around edges. With electric beater beat on low
until soft peaks form. Then fold in the thickened gelatin mixture, raspberries
and walnuts, Turn into a one quart mold. Cover tightly and refrigerate until
firm.
Cinnamon Applesauce Mold (serves 6)
Ingredients: 1 tablespoon gelatin, 2 tablespoons cold water, 2 1/2 cups applesauce, 1/4 cup granulated sugar,
4 tablespoons red cinnamon candies, 1/4 teaspoon dried nutmeg, 1 tablespoon lemon juice.
Up to 24 hours before serving: soften gelatin in cold water for about 5 minutes. Bring applesauce to
boiling and remove from heat. Add sftened gelatin mixture, stirring until it is disolved. Add sugar, red hots and nutmeg,
stirring until candies are dissolved. add lemon juice. Pour into a large ring mold, cover tightly and refrigerate until firm.
Related Products
Read the next
Christmas Dinner article on
Christmas Dinner Side Dish Recipes
