MINCEMEAT MOLDED SALAD
Another mincemeat enthusiast passed this recipe on to me some years ago, & I thought I'd share it with others who still enjoy the ol' fashioned jello salads! Preparation time does not include time to chill until set.
Provided by Sydney Mike
Categories Gelatin
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly oil 8-cup mold or pan of choice.
- Soften unflavored gelatine in cold water, then set aside.
- Dissolve cherry flavored gelatin in boiling water.
- Add unflavored gelatine mixture & stir until all is dissolved.
- Chill until the gelatin is of the consistency of unbeaten egg white.
- Stir in mincemeat, pineapple, apple & nuts.
- Pour into prepared mold or pan, then chill until firm.
CHERRY MINCEMEAT SALAD
Make and share this Cherry Mincemeat Salad recipe from Food.com.
Provided by ArtWork
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Breack mincemeat into small pieces and cover with 1 cup of water.
- Place over medium heat.
- boil one minute.
- cool.
- prepare gelatin, using 3 cups water.
- when gelatin is slightly thickened.
- add mincemeat mixture and nuts.
- return to refrigerator until set.
Nutrition Facts : Calories 200.6, Fat 9.6, SaturatedFat 0.9, Sodium 19.9, Carbohydrate 26.5, Fiber 1.3, Sugar 15.8, Protein 3.9
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
MOLDED CHEESE SALAD
A sparkling citrine gem for your table from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the salad dressing: Mix sugar, flour and salt together.
- Add water and blend.
- Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
- Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
- Remove from heat and add lemon juice; cool in the refrigerator.
- When ready to serve, thin with plain or whipped cream to desired consistency.
- For the Salad: Dissolve gelatin in boiling water and chill until it begins to thicken.
- Whip until fluffy; fold in next five salad ingredients.
- Spritz a ring mold with cooking spray (Pam), pour mixture in and chill until firm.
- Unmold onto lettuce leaves and fill center with salad dressing.
Nutrition Facts : Calories 429.3, Fat 27.4, SaturatedFat 11, Cholesterol 89.6, Sodium 297.2, Carbohydrate 42.6, Fiber 2.6, Sugar 32, Protein 7.5
TRADITIONAL MINCEMEAT
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
Provided by James Martin
Categories Treat
Time 20m
Yield Makes about 2kg (4 x 500ml jars)
Number Of Ingredients 9
Steps:
- Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium
MINCEMEAT & SHORTBREAD SQUARES
An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.
Provided by Good Food team
Time 1h5m
Yield Cuts into 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
- Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
- Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
QUICK-TO-MIX MINCEMEAT
Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?
Provided by Jane Hornby
Time 15m
Yield Makes 5 x 450g/1lb jars
Number Of Ingredients 11
Steps:
- Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.
Nutrition Facts : Calories 54 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
CORNED BEEF MOLDED SALAD
All I can say about this is that I really like it. I can't leave it alone. It is a strange mixture of things but if you like them all, you might like this.
Provided by Mimi in Maine
Categories < 4 Hours
Time 1h20m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve jello in boiling water.
- Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
- Chill till partially set.
- While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
- Add the eggs, celery, green pepper, onion, and salt. Chill till set.
Nutrition Facts : Calories 546.9, Fat 36, SaturatedFat 7.7, Cholesterol 246.3, Sodium 1559.6, Carbohydrate 39.9, Fiber 0.6, Sugar 26.3, Protein 17
MOLDED VEGETABLE SALAD
In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Add vinegars, salt and cold water; chill.
- When syrupy in consistency, fold in vegetables.
- Pour into any desired mold, either loaf or ring.
- Chill until firm and unmold on salad greens; serve with dressing of your choice.
- Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.
Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1
PINK MOLDED SALAD
Make and share this Pink Molded Salad recipe from Food.com.
Provided by Dienia B.
Categories Gelatin
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add water to liquid from pineapple to make 2 cups liquid.
- Combine with sugar and bring to a boil.
- Dissolve Jell-O and marshmallows in boiling liquid.
- Chill until partially set.
- Stir in pineapple and cottage cheese.
- Fold in Cool Whip or 1 cup cream whipped.
- Put in mold.
- Chill overnight.
Nutrition Facts : Calories 608.7, Fat 14.2, SaturatedFat 10, Cholesterol 17.9, Sodium 608.1, Carbohydrate 108.8, Fiber 1.3, Sugar 99.2, Protein 16.5
MOLDED FRUIT SALAD
A little like the grandmother of the ubiquitous "dump" salad, this made-from-scratch salad utilizes very few convenience foods. From the Western chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring pineapple juice to the boiling point; add to gelatin and salt.
- Stir until dissolved.
- Cool; when it begins to congeal, fold in cheese and whipped cream.
- Pour into a mold or into individual molds and chill until firm.
- Unmold onto leaf lettuce when ready to serve .
Nutrition Facts : Calories 486.6, Fat 34.3, SaturatedFat 16.3, Cholesterol 85.5, Sodium 230, Carbohydrate 42.8, Fiber 2.5, Sugar 34.8, Protein 7.3
EASY MINCEMEAT
Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too
Provided by Benjamina Ebuehi
Time 20m
Yield Makes 850g
Number Of Ingredients 11
Steps:
- Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
- Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.
Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium
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