Old Fashioned Sea Foam Salad Recipes

Steps:

• 1. Drain pear juice in a saucepan. Set the pears aside. Bring the liquid to a boil over high heat add the jello and stir until jello is dissolved.
• 2. With an immersion blender add the cream cheese and pears blend well.
• 3. Beat the heavy cream until stiff peaks fold into the jello mixture. Spray a bundt pan with cooking spray. Pour jello mixture into the bundt pan and place in refrigerator for several hours or overnight. Dip the pan in hot water for a few seconds to loosen the mold and turn upside down to unmold.

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Steps:

• 1. Dissolve jello in hot water. Add cold water and let cool in refrigerator until it thickens to a stiff syrup. (Really watch the jello to be sure that it doesn't set up. Mine turned to a syrup consistency in around an hour or maybe a little over an hour.)
• 2. In a separate bowl, add pineapple, cottage cheese, mayonnaise, and Eagle Brand milk, and nuts and mix together with electric mixer.
• 3. As soon as the jello begins to thicken, whip it well, and then add the other ingredients to the jello and mix well. Lightly grease (with spray) an 11X13 glass baking dish and pour in the jello mixture. Let set up at least 24 hours before serving. Cut into squares like brownies.
• 4. This gets even better as it sits a couple of days and the flavors meld. Ahh, the memories.

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Butter or oil an 8 inch square baking pan; set aside.
• Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
• Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
• Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
• Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.