Sea Foam Salad Food

SEA FOAM SALAD

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

SEAFOAM SALAD

Steps:

• In a saucepan, heat 1 cup reserved pear juice to boiling.
• In a small bowl add lime jello; pour pear juice over jello; stir until dissolved; set aside.
• In a large bowl, beat cream cheese with milk until smooth; blend in jello mixture.
• Chill in refrigerator until partially thickened, about 20-30 minutes.
• In a small bowl, mash pears until smooth.
• Fold pears and Cool Whip into jello mixture.
• Pour into a mold.
• Chill until set, about 2-3 hours.
• Dip mold in warm water for approx 5 minutes.
• Invert onto serving platter.

SEAFOAM SALAD - DESSERT

Steps:

• Fold cottage cheese and cool whip together.
• Add dry jello and mix well.
• Add well-drained pineapple and refrigerate 20 to 30 minutes or overnight.
• Garnish with pineapple tidbits.

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

GREEN SEAFOAM SALAD

Steps:

• Drain pears and reserve juice. Put pears aside to puree. Heat pear juice to just boiling. Thoroughly dissolve lime Jell-O in hot juice & put in fridge to cool (about 10 minutes).
• Whip cream cheese with Miracle Whip (about 1 minute). Add cooled Jell-O & whip thoroughly till cream cheese seems dissolved or almost dissolved (takes several minutes). Add Cool Whip and beat till smooth (about 2 minutes.) Put in fridge to set about 1 hour.
• Meanwhile put pears in blender and puree. Add pureed pears to cooled mixture and beat 1 - 2 minutes more. Put in pretty container (clear glass bowl looks great!) Refrigerate an hour or more before serving.