Seaside Gelatin Salad Food

SEASIDE GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until set. In a bowl, combine the cracker crumbs, butter and sugar; cover and refrigerate. Just before serving, sprinkle cracker mixture over half of the gelatin to form a beach. Decorate as desired.

SUNSHINE GELATIN SALAD

Steps:

• In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

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.

LIME GELATIN SALAD II

Steps:

• In a medium saucepan, bring the water, sugar and lemon juice to a boil. Pour into a 9x13 inch dish with the lime flavored gelatin mix, allowing mix to dissolve. Stir in pineapple. Chill in the refrigerator 30 minutes, or until mixture begins to gel.
• Stir the Colby longhorn cheese, nuts and frozen whipped topping into the mixture. Chill in the refrigerator 3 to 4 hours, or until firm.

UNDER-THE-SEA SALAD

Steps:

• Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
• Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
• Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
• Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.

SEASIDE SALAD

Steps:

• Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
• Mix with tuna, egg, onion, celery, green pepper and olives.
• With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
• Cover and chill until serving time.
• Garnish with salad greens.