Ugly Duckling Jello Salad Food

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UGLY DUCKLING JELLO SALAD



Ugly Duckling Jello Salad image

It's not the prettiest jello salad, but it's the tastiest! The cream cheese, pecans and the celery are the secrets. A friend's mother gave me her recipe. We only have this at Christmas!

Provided by joyt3595

Categories     Gelatin

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (6 ounce) package lime Jell-O gelatin
1 (4 ounce) package cream cheese
1 (8 ounce) carton cottage cheese
2 cups boiling water
1 (12 ounce) can crushed pineapple, drained (reserve liquid)
1/2 cup finely chopped pecans
1/2 cup finely chopped celery
1 (6 ounce) bottle maraschino cherries, diced (reserve juice)
1 (8 ounce) container sour cream

Steps:

  • Dissolve Jello in the boiling water.
  • Stir in reserved pineapple juice.
  • Chill until syrupy.
  • Mix in softened cream cheese, stirring well.
  • Fold in the softened cottage cheese, crushed pineapple, minced pecans, and minced celery.
  • Transfer this mixture to a 9" x 13" glass dish.
  • Refrigerate until Jello sets and chilled.
  • Spread Icing on top of Jello.
  • Icing Instructions:.
  • Add chopped cherries and cherry juice to sour cream.
  • Stir mixture well.
  • "Ice"the Jello.

Nutrition Facts : Calories 334.5, Fat 17.6, SaturatedFat 8.3, Cholesterol 33.3, Sodium 288.1, Carbohydrate 38.5, Fiber 1.8, Sugar 33.2, Protein 8.4

THE YUMMIEST TASTIEST RASPBERRY JELLO SALAD



The Yummiest Tastiest Raspberry Jello Salad image

My husband's Aunt Kathy made this for one of our family meals and I was so impressed that I begged for the recipe! This is not your average jello salad-it's much much better! Not only does it taste wonderful but it is pretty. Appropriate for every day but beautiful enough for a holiday meal.

Provided by QueenJellyBean

Categories     Potluck

Time 17m

Yield 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) can crushed pineapple
1 (6 ounce) box raspberry Jell-O gelatin
1 cup cold water
1 (21 ounce) can raspberry pie filling
1 (8 ounce) package cream cheese, slightly softened
1 cup sour cream
1/2 cup powdered sugar

Steps:

  • Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
  • Pour over jello and stir until dissolved.
  • Add cold water and pie filling. Stir well.
  • Chill until set in a 9 x 12 dish.
  • Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
  • Spread on jello.
  • Sprinkle with chopped walnuts and or fresh raspberries.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 186.5, Fat 10.3, SaturatedFat 5.9, Cholesterol 30.8, Sodium 143, Carbohydrate 22.1, Fiber 0.1, Sugar 21.1, Protein 2.7

MELLOW YELLOW JELLO SALAD



Mellow Yellow Jello Salad image

This is a different jello salad for you. I get tired of the same ones we always have, so when my friend gave me this one I tried it. It's a really nice, and very pretty salad. We loved it! Needs chilling time.

Provided by MizzNezz

Categories     Gelatin

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

2 cans crushed pineapple, drained
1 (6 ounce) box lemon Jell-O gelatin
2 cups 7-Up soda
2 cups pineapple juice
4 tablespoons flour
4 tablespoons butter
2 eggs
2 cups whipped topping

Steps:

  • Mix the pineapple, jello, and 7up.
  • Pour into a 9x13 dish.
  • Put into refrigerator to set.
  • In saucepan, mix juice, flour, butter and eggs.
  • Cook and stir, on med, bring to a boil.
  • Boil for 1 minute.
  • Allow to cool, while jello sets.
  • Mix the cooled cooked mixture with the whipped topping.
  • Spread over the jello.

Nutrition Facts : Calories 173.8, Fat 7, SaturatedFat 4.1, Cholesterol 53, Sodium 122.5, Carbohydrate 25.6, Fiber 0.1, Sugar 20.9, Protein 3

UGLY PASTA SALAD



Ugly Pasta Salad image

I think it's the fact the hominy picks up the brown color of the balsamic vinegar that makes this salad so ugly, but it's oh so tasty! The balsamic vinaigrette is very tangy and very garlicky, so if you suspect it could be too strong for you, adjust the amount of garlic and vinegar. I often substitute other cheeses for the pricey fresh mozzarella. I use regular mozzarella and monterey jack frequently. This is based on a recipe from Mollie Katzen's Vegetable Heaven.

Provided by hudelei

Categories     Pasta Shells

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can hominy, rinsed and drained
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
4 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 lb fresh mozzarella cheese, cut into small cubes
1 lb medium-sized pasta shells
1/4 cup freshly grated parmesan cheese (optional)
fresh ground black pepper

Steps:

  • Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
  • Add chickpeas, hominy and mozzarella cubes and stir to combine.
  • Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks-- it will still tasty).
  • Cook the pasta shells according to package directions.
  • Drain and rinse in cold water.
  • Add pasta to the marinated ingredients, stirring to combine.
  • Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
  • Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
  • I sometimes add olives, grape tomatoes, scallions, etc.

Nutrition Facts : Calories 602.6, Fat 17.8, SaturatedFat 6.3, Cholesterol 29.9, Sodium 993.2, Carbohydrate 86.1, Fiber 7.4, Sugar 5.3, Protein 23

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