Ginger Ale Jell O Mold Food

GINGERED LIME GELATIN

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

LAYERED PEAR-CREAM CHEESE MOLD

Steps:

• Drain pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
• Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
• Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

CRANBERRY FRUIT MOLD

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

GINGER ALE JELL-O

Steps:

• Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
• Add cold ginger ale. Refrigerate until partially set.
• Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
• Dressing:.
• Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
• To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.

GINGER-ALE JELL-O MOLD

Steps:

• Jell-O:.
• Mix gelatin and water and cool. Add the ginger-ale, pineapple, bananas and marshmallows. Cover and refrigerate until firm.
• Topping:.
• In a small saucepan blend the juice, flour and egg and cook until thickened. Cool slightly, about 20 minutes. Whip the cream cheese and add the cooled mixture. Fold in the Dream Whip and frost the Jell-O. Cover and return to the fridge.
• Note:I do not like this made with Cool Whip -- it doesn't taste like the 'old' Jell-O I ate as a child.

GINGER ALE FRUIT SALAD MOLD

Steps:

• Dissolve gelatin in 1 cup of heated ginger ale; set aside to cool.
• Add 1 cup cold ginger ale.
• Chill until partially set; stir in diced fruit, chopped pecans and candied ginger.
• Pour into a 1-quart mold.
• Chill until firm; unmold on lettuce leaves.
• Top with a dollop of mayonnaise.

GINGER ALE FRUIT JELLO SALAD

Steps:

• In a large bowl, combine dry gelatin and boiling water.
• Mix well to dissolve gelatin.
• Stir in ginger ale.
• Add peaches and mix to combine.
• Pour mixture into an 8x8 dish.
• Refrigerate until firm.
• Cut and serve.

GINGER PINEAPPLE JELLO MOLD

Steps:

• Drain pineapple, reserving juice in a measuring cup.
• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Add ginger ale to the reserved pineapple juice making about 1 to 1 1/4 cup of liquid. Stir the ground ginger into this liquid.
• Stir the reserved pineapple juice, ginger ale & ginger into the jello.
• Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Stir in pineapple (& blueberries if doing summer variation!). Pour into a 5-cup mold.
• Refrigerate 4 hours or until firm. Unmold.

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

HOLIDAY FRUIT AND NUT MOLD

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
• Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.

HOMEMADE GINGER ALE

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

SPARKLING FRUIT MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in ginger ale. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in grapes and oranges.
• Pour into 6-cup mold sprayed with cooking spray. Cover.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.