Seaside Gelatin Salad Recipes

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Steps:

• In a bowl, dissolve gelatin with boiling water.
• Drain the pineapple, reserving the juice and set pineapple to the side.
• Add enough water to the pineapple juice to equal 1 cup then stir this into the gelatin.
• Add orange juice concentrate to gelatin.
• Chill mixture until partially set.
• Fold in the pineapple and mandarin oranges.
• Pour into a 4 cup mold or pretty glass bowl.
• Chill until fully set before serving.

Steps:

• Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
• Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
• Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
• Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

Steps:

• Cook macaroni in boiling, salted water until tender. Drain.
• Add Catalina dressing while still hot and toss. Chill.
• Drain and flake salmon.
• Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
• Chill at least 2 hours to marry the flavors.
• Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.

Steps:

• In a bowl, dissolve on package of gelatin in 3/4 cup boiling water.
• Add 3/4 cup cold water; stir.
• Pour carefully into 13x9 inch dish coated with nonstick cooking spray. Refrigerate until almost set, about 40 minutes.
• In a bowl, dissolve another package of gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and 1/2 cup evaporated milk.
• Stir. Spoon over first layer.
• Refrigerate until almost set, about 40 minutes.
• Repeat 5 times, alternating plain gelatin with creamy gelatin, refrigerating 40 minutes between layers.
• Just before serving, spread top with whipped topping.
• Garnish with mint and fresh fruit if desired.

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

Steps:

• Drain pineapple, reserving 1/2 cup; set aside.
• In a saucepan, bring water to a boil; remove from heat. Add gelatin and marshmallows; stir until dissolved.
• Chill until partially set.
• Toss bananas with lemon juice; fold bananas and pineapple into gelatin.
• Pour into an 8" square dish.
• Chill until firm.
• Combine the sugar, flour and salt in saucepan. Stir in egg and reserved pineapple juice; cook and stir over low heat until thickened.
• Remove from heat; stir in butter. Cool.
• Fold in whipped cream; spread over firmed gelatin and sprinkle with pecans
• Chill overnight.

Steps:

• Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
• Mix with tuna, egg, onion, celery, green pepper and olives.
• With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
• Cover and chill until serving time.
• Garnish with salad greens.