Mincemeat Molded Salad Recipes

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Steps:

• Add water to liquid from pineapple to make 2 cups liquid.
• Combine with sugar and bring to a boil.
• Dissolve Jell-O and marshmallows in boiling liquid.
• Chill until partially set.
• Stir in pineapple and cottage cheese.
• Fold in Cool Whip or 1 cup cream whipped.
• Put in mold.
• Chill overnight.

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Steps:

• Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
• Blend in peaches; pour into 3-quart mold. Refrigerate until set.
• Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
• Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
• Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
• Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
• To serve, unmold on a platter, slice and serve on a bed of lettuce.

Steps:

• Dissolve jello in boiling water.
• Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
• Chill till partially set.
• While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
• Add the eggs, celery, green pepper, onion, and salt. Chill till set.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. , Meanwhile, in a small bowl, combine the oil, lime juice, soy sauce, molasses, jalapeno, garlic and ginger; stir into beef. Cook, uncovered, over medium heat for 2-3 minutes or until heated through. , On a large platter, layer salad greens, tomato, beef mixture and onions. Garnish with jalapeno and lime slices if desired.

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Steps:

• Dissolve gelatin in boiling water.
• Add vinegars, salt and cold water; chill.
• When syrupy in consistency, fold in vegetables.
• Pour into any desired mold, either loaf or ring.
• Chill until firm and unmold on salad greens; serve with dressing of your choice.
• Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

Steps:

• For the salad dressing: Mix sugar, flour and salt together.
• Add water and blend.
• Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
• Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
• Remove from heat and add lemon juice; cool in the refrigerator.
• When ready to serve, thin with plain or whipped cream to desired consistency.
• For the Salad: Dissolve gelatin in boiling water and chill until it begins to thicken.
• Whip until fluffy; fold in next five salad ingredients.
• Spritz a ring mold with cooking spray (Pam), pour mixture in and chill until firm.
• Unmold onto lettuce leaves and fill center with salad dressing.

Steps:

• Breack mincemeat into small pieces and cover with 1 cup of water.
• Place over medium heat.
• boil one minute.
• cool.
• prepare gelatin, using 3 cups water.
• when gelatin is slightly thickened.
• add mincemeat mixture and nuts.
• return to refrigerator until set.