Horseradish Jell O Mold Food

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HORSERADISH JELL-O MOLD



Horseradish Jell-O Mold image

This is not to strong and gets gobbled up every time. Very good with ham, corned beef, and pork or beef roasts.

Provided by Li Li

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (3 ounce) package jello lemon gelatin
1/2 teaspoon salt
1 cup boiling water
1 tablespoon vinegar
1 dash white pepper
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon grated onion

Steps:

  • Dissolve Jell-O and salt in boiling water.
  • Add vinegar and pepper.
  • Chill until it's only slightly thickened, (check every 15 minuites).
  • Combine horseradish, sour cream, and onion in a bowl.
  • Add to Jell-O.
  • Blend well with spoon.
  • Place in lightly greased mold, (spray mold lightly with Pam or canola oil)
  • Chill until firm.
  • You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.

Nutrition Facts : Calories 141.5, Fat 8.1, SaturatedFat 5, Cholesterol 16.9, Sodium 312.3, Carbohydrate 15.6, Fiber 0.3, Sugar 13.1, Protein 2.4

LIME HORSERADISH SALAD



Lime Horseradish Salad image

This recipe was received by a friend and I've used it for so many occasions. The horseradish gives it a particularly pleasant change from so many of the other salads. Try it; I think you'll like it.

Provided by Judikins

Categories     < 15 Mins

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple
2 (1/3 ounce) packages lime Jell-O gelatin
3 tablespoons horseradish (more or less depending on your taste)
16 ounces small curd cottage cheese
1 cup milk
1 cup chopped walnuts (pecans can be used)
1 cup mayonnaise
1/2 cup finely chopped celery (optional)

Steps:

  • Drain pineapple, reserving the juice.
  • Add enough water to the juice to make 2 cups liquid.
  • Place Jello in saucepan with the liquid.
  • Heat until it is dissolved; do not boil.
  • Set aside.
  • Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
  • Pour Jello into this mixture and blend well.
  • Pour into a 9"x13" Pyrex dish.
  • Refrigerate until set.
  • Recipe can be halved and placed in an 8"x8" dish.

Nutrition Facts : Calories 227.5, Fat 15.4, SaturatedFat 3.1, Cholesterol 13.6, Sodium 320.8, Carbohydrate 17.1, Fiber 1.2, Sugar 10, Protein 7.4

HORSERADISH SALAD



Horseradish Salad image

This is a wonderful jello salad to serve with roast beef. The two seem to go together so well.

Provided by Marsha Gardner

Categories     Gelatin Salads

Number Of Ingredients 10

1 small lemon jello
1 small lime jello
2 c boiling water
1 large can crushed pineapple, drained
8 oz cottage cheese
1 c mayonnaise
1 can(s) sweetened condensed milk
2 heaping tablespoons horseradish
3 Tbsp freshly squeezed lemon juice
1/4 tsp salt

Steps:

  • 1. Dissolve lemon and lime jello in boiling water; cool and aside. Add drained crushed pineapple.
  • 2. Blend together cottage cheese and mayonnaise and add Jello and sweetened condensed milk, horseradish, lemon juice and salt.
  • 3. Stir together and pour into a large jello mold or individual molds. Chill until firm. Unmold and serve.

MOLDED JELL-O SALAD



Molded Jell-O Salad image

Provided by Doris "DeeDee" Dennison Sears

Categories     Salad     Vegetable     Side     Mayonnaise     Spring     Chill     Cottage Cheese     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 7

1 package lime or lemon Jell-O, dissolved with 1 cup hot water
3/4 cup cold water
1/4 cup mayonnaise
1 bottlecapful of vinegar
1 cup cottage cheese
1 cup (total) chopped celery, onions, carrots (if you add too much the Jell-O will be too watery to gel)
Ripe olives or parsley

Steps:

  • In a bowl, combine the dissolved Jell-O, cold water, mayonnaise, and vinegar and mix thoroughly. Transfer to the freezer or refrigerator and allow it to chill well. When it begins to get firm, remove it from the freezer or refrigerator and beat with an electric beater until fluffy. Add cottage cheese and chopped vegetables. Before you put the mixture into a mold, decorate the bottom of the mold with olives or parsley so that when you unmold it there will be a pretty design on top.
  • Another variation is to forego the vinegar and add fruit with the cottage cheese. Just be sure that the salad is firm (overnight in the refrigerator or a few hours in the freezer), otherwise it will be messy when you unmold it.

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