Lime Buffet Mold Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well. , Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.

Steps:

• Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with lettuce and pineapple.

Steps:

• Dissolve jello in 1 cup boiling water.
• Add cream cheese; blend well.
• Add nuts, celery, and pineapple.
• In a seperate bowl, beat heavy cream until stiff peaks form.
• Fold jello mixture through cream.
• Place in jello mold and chill overnight.
• Unmold and serve sliced.

Steps:

• 1. Dissolve Jell-o in 1 cup boiling water. Add reserved juice from crushed pineapple. Chill until slightly thickened.
• 2. Beat until frothy, fold in pineapple, cottage cheese, horse radish. Add mayonnaise or whipping cream (whipped) and chopped walnuts.
• 3. Chill until firm. Double for a large mould.

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• 1. Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.2. In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.3. Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.4. Unmold onto a chilled plate. Garnish with lettuce and pineapple.

Steps:

• Stir together limequats and sugar in a bowl until limequats are thoroughly coated, then transfer to a 1 1/2-pint glass canning jar. Seal jar and let sit at room temperature 8 hours, turning jar upside down and shaking occasionally.