Dot Lukes Hawaiian Jellied Salad Recipes

Steps:

• Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
• Refrigerate 4 hours to overnight.

Steps:

• 1. Drain and reserve the juice of the canned fruit.
• 2. Dissolve gelatin in cup of boiling water.
• 3. Add juice from drained fruits.
• 4. Add fruit to mixture; stir and pour into flat glass casserole dish.
• 5. Cover the top with marshmallows.
• 6. Refrigerate the salad to congeal.
• 7. Fold mayonnaise into the whipped cream and spread over the top of the marshmallows.
• 8. Sprinkle the grated cheese over the top of the salad.
• 9. Refrigerate until serving.

Steps:

• Coat a 10 cup mold with vegetable spray.
• Dissolve gelatin in hot pineapple juice in a 2 cup measure. Add lime juice, orange juice, and enough water to equal 2 cups of liquid. Pour gelatin into a bowl, stir well, cover and chill until nearly firm.
• Lightly whisk chilled gelatin mixture. Fold in pineapple chunks, orange slices, cream cheese, whipped cream, mayonnaise, mini marshmallows and pecans. Pour into prepared mold and chill 3 to 4 hours or til firm.
• To release, dip bottom of mold in bowl of hot water for a few seconds. Invert a plate on top of mold, then turn plate and mold over. Salad should unmold easily. Arrange lettuce on individual salad plates and place slice of jellied salad on top.
• Fruited Mayonnaise: 2 large eggs 1/4 cup sugar 1/4 cup pineapple juice 1/4 cup orange juice 1 tsp. orange zest 2 Tbsp. white vinegar 3 Tbsp. water 1/2 cup heavy cream, whipped
• Whisk eggs in a bowl til lightened. Gradually whisk in sugar and set aside. Mix pineapple juice, orange juice, orange zest, vinegar and water in top of double boiler. Bring about 1 inch of water to a simmer in bottom of double boiler. Set top of double boiler on bottom and cook, stirring with wooden spoon til heated through. Add small amount of hot liquid to eggs and whisk briskly to temper. Return egg mixture to hot juice and continue to cook, stirring til mixture thickens and coats back of spoon, about 2 minutes more. Remove mayonnaise to another nonreactive container and allow to cool for 5 minutes. Place plastic wrap on surface of mayonnaise and refrigerate. Fold in whipped cream just before serving. Store mayonnaise in covered container in refrigerator. Leftover mayonnaise may deflate slightly. This mayonnaise is light and fruity, and the addition of whipped cream at the end makes it soft and cloudlike.

Steps:

• After draining the fruits, pat them with paper towels to get more moisture off.
• Stir together sour cream and Cool Whip. Add remaining ingredients and stir gently to combine.
• Chill at least 4 hours.

Steps:

• 1. In your "4-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 3 packets of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissolved. Then pour in the 2 cans of sweetened condensed milk, stir well, adding a little more hot water to make a total of 4 cups of milk mixture. Set aside.
• 2. There is no need to prep the glass dish as the jello will not stick to it.
• 3. In your "2-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 1 packet of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissovled. Then pour in 1 large box of Blue Raz Jello Gelatin, stirring until completely dissolved. Let cool, then pour into chilled 9 x 13 glass dish and return to the refrigerator for 15 minutes or until set.
• 4. Next, wash, rinse and dry your "2-Cup" pyrex glass well, measure out 1 cup of the milk mixture, make sure that it is cool, then pour slowly over the blue jello. Return to the refrigerator for 20 minutes or until set.
• 5. With each new step of your layers be sure to wash, rinse and dry the pyrex glass very well.
• 6. Alternate jello and milk mixture making sure that with each layer it is cool and you return it to the refrigerator for 20 minutes or until it is set before pouring on the next layer.
• 7. So your next jello layer is Lime, then milk mixture. Then Lemon, then milk mixture. Then Orange, then milk mixture. And the last and top layer is Strawberry. Return to the refrigerator for an hour or until it is completely set.
• 8. NOTE: If during the process your milk mixture starts to gel or thicken, microwave it on the lowest power for 15 to 20 seconds, just to warm it. Give it a stir to be sure that it is thinned out.

Steps:

• In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
• When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.