Jelled Agar Agar Sunshine Salad Food

JELLED AGAR-AGAR SUNSHINE SALAD

Steps:

• Bring 1 cup of water to a boil in a small saucepan. Stir in agar-agar. Lower heat and boil gently for 5 minutes, stirring occasionally.
• While it is cooking, prepare carrots, cabbage and pecans. Mix carrots, cabbage and pecans in a 2-quart casserole.
• When agar-agar has cooked 5 minutes, remove from heat and stir in pineapple and pineapple juice.
• Pour agar-agar mixture over vegetables and stir well.
• Let set, then serve.

SUNSHINE SALAD

Steps:

• Drain pineapple, reserving juice; set aside.
• Dissolve Jello in 2 c hot water.
• Add 2 c cold water.
• Pour into 9 x 13 inch pan.
• When almost congealed, add one can of drained crushed pineapple.
• Add sliced bananas and miniature marshmallows; chill.
• In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
• Cook until thick enough to spread; cool.
• Then add cream cheese and whip together.
• Spread on congealed Jello.
• Top with Cool Whip.
• Sprinkled with flaked coconut if desired.

FRANKIE'S SUNSHINE JELLO SALAD

Steps:

• Prepare Jello according to package directions.
• Stir in carrots and pineapple.
• Pour into 9 X 13 inch pan or other mold.
• Chill over night. Keep leftovers chilled.

TROPICAL SUNSHINE GELATIN SALAD

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.

SUNSHINE SALAD

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

COCONUT MILK AND PALM SUGAR JELLY (AGAR AGAR SANTAN)

Steps:

• Combine 1 Tablespoon of Agar powder, the sugar, water and pandan leaf in a saucepan. Boil it and then reduce the heat a bit and stir till the sugar has completely dissolved. Pour 3/5 of this mix into a tin or jelly moulds.
• Put it in the freezer for 15 minutes or till it's set.
• Meanwhile, for ten minutes, leave the heat on very low and keep the remaining mix that's in the saucepan warm, stirring once in a while.
• After about 10 minutes, bring it back to a boil, add the coconut cream, pinch of salt, and remaining 1/2 tablespoon of Agar powder and mix it well till everything is combined, about 5 minutes (constantly stir the sides too).
• Pour this mix over the set layer of agar which you prepared earlier on and leave it in the fridge to set, or freezer if you want it to set faster.