Aunt Effies Jell O Salad Food

AUNT DEBBY'S RED JELLO SALAD

Steps:

• 1. Dissolve raspberry Jello in 1 cup boiling water.
• 2. Add pie filling. Pour into 9 x 9 x 2 inch pan.
• 3. Dissolve lemon Jello in 1 cup boiling water.
• 4. Add pineapple to lemon Jello.
• 5. Beat cream cheese and Mayonnaise together. Fold in whipped cream.
• 6. Add cream cheese mixture to lemon Jello.
• 7. Layer this mixture on top of the raspberry Jello mixture.
• 8. Chill and serve.

AUNT EFFIE'S JELL-O SALAD

Steps:

• 1. Drain pineapple and mix with cottage cheese.
• 2. Mix Cool Whip and Jell-O.
• 3. Add Cool Whip mixture to cottage cheese mixture. Chill and serve.

JELL-O® GARDEN SALAD

Steps:

• Stir boiling water into combined dry gelatin and salt in large bowl at least 2 min. until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in vegetables. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

SIMPLE JELLO SALAD

Steps:

• Empty whipped topping into a medium sized bowl.
• Sprinkle Jell-O over the top and fold in so it is well blended.
• Add cottage cheese and pineapple and fold into Jell-O mixture.
• Chill for about 4 hours so that the jello softens and slightly sets up.
• Serve.

AUNT EFFIE'S OYSTER STEW

Steps:

• Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
• Stir the butter into the potato cubes and cook an additional 5 minutes.
• Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
• Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.