In old-time homes, Christmas dinner was incomplete without the presence of a variety of jellied salads.
While the Jello with fruit cocktail salad isn’t as popular as in gramdma’s day, some families still adhere to this part of the traditional holiday meal.
This week’s recipes have been served over the years in the Christmas dinners prepared by my family.
It is noticeable that when I remove the recipe card from the box, all bear the designation of “Mom’s” as part of the salad’s name — a reminder of the dishes that greeted our family around her Christmas table.
• • •
Lime Jello Salad
1 pkg. lime Jello powder
1 cup boiling water
1/2 cup cold water
1/2 cup mayonnaise
1 cup diced apples
1/4 cup diced walnuts
3/4 cup finely diced celery
Dissolve the Jello in the boiling water and stir steadily until no powder remains.
Add the cold water and the mayonnaise and beat with an egg beater until any lumps are removed. Place in refrigerator and let set until Jello detaches from side of bowl.
Stir in apples, walnuts and celery and stir with vigour until all ingredients are covered and then smooth the top of the mixture.
Store in refrigerator until firmly set.
• • •
24 Hour Salad
2 eggs
1/4 cup sugar
1/4 cup flour
1/4 cup pineapple or fruit cocktail juice
1 cup or more whipping cream, whipped
64 coloured mini marshmallows
1-20 oz. can cubed pineapple or fruit cocktail, drained
1/4 cup finely chopped walnuts, optional
1/4 cup halved red maraschino cherries
Beat the eggs slightly in a medium-sized saucepan. Add the sugar, flour and liquid and cook slowly until the mixture thickens. Stir frequently so the mixture does not burn.
Transfer to a large bowl and cool.
Fold in the whipped cream, marshmallows, fruit, walnuts and cherries.
Refrigerate for 24 hours. Before serving garnish with chopped red and green cherries. May be served as a dessert rather than a salad.
• • •
Tomato Juice Vegetable Salad
2 cups tomato juice
salt, pepper and onion powder to taste
1 1/2 tbsps. white vinegar
1 pkg. Knox Gelatin
1/2 cup tomato juice
1 cup finely diced celery
1 cup drained tiny peas
Heat the 2 cups tomato juice, seasonings and vinegar in a large saucepan.
Dissolve the gelatine in the 1/2 cup of tomato juice and add to the hot juice.
Bring mixture to a boil, stirring constantly.
When thickened, pour into a serving bowl. Cool slightly then add celery and drained peas and mix thoroughly. Let set in refrigerator.
Alternate: pour mixture into large ice cube containers, refrigerate to set but do not freeze. To serve, place lettuce leaves on small plates and place cubes of salad mixture on the lettuce. Serve as an appetizer before the main course.
Joyce Walter can be reached at [email protected]
