Ninth Street House Congealed Spinach Salad With Crabmeat Dressing Recipes

Steps:

• In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
• Add 1 cup cold water.
• Stir in the vinegar, mayonnaise and salt.
• Refrigerate until the edges begin to become firm.
• Beat until fluffy.
• Squeeze liquid from spinach.
• Add celery, onion, spinach and cottage cheese to gelatin mixture.
• Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
• Spoon spinach mixture into the mold.
• Cover with plastic wrap and chill over night.
• Serve cold on a lettuce lined plate.

Steps:

• Mix dry ingredients in saucepan; add eggs, 1/3 of milk, and 1/3 of vinegar. Cook until thick. Add remaining milk and vinegar; continue cooking until thick. Add margarine and vanilla. Pour over marshmallows, nuts, and fruit in large bowl. Let stand for 24 hours. Before serving, whip cream and toss with salad.

Steps:

• Dressing: Thoroughly mix all Dressing ingredients. Chill several hours to blend flavors. Salad: Wash and drain spinach and tear it into bite-sized pieces. Arrange in large bowl. Top with orange slices, strawberries, and almonds. Drizzle Dressing over Salad. Variation For Poppy Seed Dressing: Thoroughly mix all ingredients. Chill and drizzle over Salad.

Steps:

• Combine crab meat, tomato, cucumber and onion in medium bowl.
• Combine salad dressing (or mayo), sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
• Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

Steps:

• Blend together cream cheese, mayonnaise, and sugar. Add pineapple, cranberry sauce, and walnuts. Whip whipping cream until stiff. Fold into cranberry mixture. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch pan. Freeze 6 hours, then unmold and serve.

Steps:

• Dissolve gelatin in 3 cups boiling water; add 1/2 cup cold water and vinegar, then all other ingredients, and pour into 9x13-inch pan that has been coated with mayonnaise. Refrigerate until congealed. Cut into squares, garnish with tomato wedges, and serve with Crabmeat Dressing. Crabmeat Dressing: Mix all ingredients except crabmeat. Fold in crabmeat, and spoon over squares of Congealed Spinach Salad.