Food court 11-12

This column is the second in a series of side dishes for the holiday dinners. This week will be salads.

Seven Up Salad

2 packages (small size) lemon Jell-O

2 cups boiling water

2 cups 7-Up

1 can crushed pineapple (save the juice)

1 cup mini marshmallows

2 large bananas

1/2 cup sugar

2 tablespoons flour

2 eggs, beaten

1 cup pineapple juice

2 cups Cool Whip

Pecan halves

Dissolve Jell-O in boiling water. Add 7- Up. Set partially. Add pineapple, sliced bananas and marshmallows. For topping: Combine sugar, flour, eggs and pineapple juice. Cook until thick; then cool. Fold in Cool Whip then spread on top of set Jell-O and then top with pecan halves.

Cherry Cola Mold

1 8-ounce package cream cheese, softened

1/4 cup mayonnaise

1 3-ounce package each cherry and strawberry Jell-O

1 cup boiling water

1 can (1 pound, 1 ounce) pitted dark sweet cherries

1 13 1/2-ounce can pineapple tidbits

1 7-ounce bottle cola beverage

1 cup chopped nuts

Blend cream cheese and mayonnaise until smooth. Dissolve Jell-O in boiling water. Stir into cheese mixture, blending well. Drain cherries and pineapple, measuring 1 1/2 cups syrup. Then add syrup and cola beverage to Jell-O. Chill until very thick. Fold in cherries, pineapple and nuts. Pour into a 1 1/2-quart mold. Chill until firm. Unmold.

Apple Fluff

1 3-ounce package Jell-O — orange, lime or lemon

1 cup boiling water

2/3 cup cold water

1 1/2 cups or 1 15-ounce can of applesauce

1 teaspoon grated lemon rind

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

Dissolve Jell-O in boiling water. Add cold water. Chill until very thick. Then whip until fluffy. Fold in applesauce, lemon rind and spices. Spoon into individual molds or in an 8-inch square pan. Serve with Cool Whip.

Waldorf Salad

2 cups diced unpeeled apples

1 cup diced celery

1/2 cup coarsely chopped nuts

1/2 cup salad dressing or mayonnaise

Crisp greens

Combine apple, celery, nuts and salad dressing. Toss and serve on greens. I also add mini marshmallows.

Purple Lady Salad

1 6-ounce package raspberry Jell-O

2 cups boiling water

1 20-ounce can crushed pineapple undrained

1 16-ounce can blueberries undrained

1 cup chopped nuts

1 8-ounce carton Cool Whip, thawed

In large bowl dissolve Jell-O in boiling water. Stir in pineapple and blueberries. Refrigerate until slightly thickened. Stir in nuts and Cool Whip until blended. Refrigerate until firm.

Raspberry Salad

1 cup crushed pineapple

1 cup mandarin oranges

1 cup frozen raspberries

1 cup coconut

1 cup sour cream

Mix well and chill overnight.

Cinnamon Applesauce Salad

2 packages lemon Jell-O

1/2 cup red cinnamon candies

3 cups boiling water

2 cups unsweetened applesauce

1 tablespoon lemon juice

1/2 cup broken walnuts

2 3-ounce packages cream cheese, softened

1/2 cup milk or light cream

2 tablespoons salad dressing

Dissolve Jell-O and candy in boiling water. Stir in applesauce, lemon juice and a dash salt. Chill until partially set. Add nuts. Pour into 8-by-8-by-2-inch pan. Blend remaining ingredients. Spoon atop and swirl through salad to marble. Chill until firm.

South Pacific Salad

3 cups fresh or canned pineapple chunks

2 cups cold cooked rice

1/2 cup chopped celery

1/3 cup raisin

1/4 cup sour cream

1/4 cup miracle whip

1 teaspoon salt

1/2 teaspoon ginger

Combine pineapple, rice, celery and raisins. Toss lightly. Stir together remaining ingredients. Pour over rice mixture and toss. Cover and chill. Serve in a bowl lined with crisp salad greens.

Holiday Salad

1 15-ounce can whole cranberry sauce

1 15-ounce can crushed pineapple, drained

2 15-ounce cans fruit cocktail, drained

1 8-ounce carton sour cream

Combine all ingredients and freeze in the cranberry can and another can of equal size. When ready to serve, cut upper end of the can and push salad out Slice and serve on lettuce leaf.

Heavenly Florida Ambrosia

1 cup heavy cream

1/2 cup sour cream

1 cup small marshmallows

2 cups freshly sliced orange sections

1 cup freshly sliced grapefruit sections

1 cup flaked coconut

Whip cream and fold in sour cream. Fold in fruit sections. Add marshmallows and coconut. Chill overnight. Serve over lettuce.

Cranberry Salad

2 3-ounce packages cranberry flavor Jell-O

2 cups boiling water

1 16-ounce can whole berry cranberry sauce

1 20-ounce can crushed pineapple in juice

1 6-ounce can frozen orange juice concentrate, undiluted, thawed

1/2 cup pecans

Dissolve Jell-O in boiling water. Stir in remaining ingredients until well mixed. Refrigerate until set.

Christmas Salad

1 package lime Jell-O

1 cup boiling water

1 package cream cheese

2 tablespoons cream

Pinch of salt

1/2 pint whipped cream whipped

2 tablespoons cherries, chopped

1/2 cup pecans, chopped

1 tablespoon green pepper, chopped

1/2 cup crushed pineapple, drained

Mix Jell-O and boiling water. Let chill. Add remaining ingredients and fold. Refrigerate until firm.

Watergate Salad

1 3 1/2-ounce box instant pistachio pudding

1 can (1 pound, 4 ounces) crushed pineapple

1/2 cups miniature marshmallows

1/2 cup chopped nuts

4 1/2 ounces Cool Whip, thawed

Combine dry pudding mix with crushed pineapple and juice. Stir in Cool Whip, marshmallows and nuts. Place in serving bowl and refrigerate several hours or overnight.

Snow Salad

1/2 cup milk

30 large marshmallows

1 9-ounce carton Cool Whip

Bananas

1 large can mandarin oranges

1 16-ounce can crushed pineapple

Melt marshmallows into milk. Let cool. Add cool whip and beat. Add drained oranges, pineapple and bananas. Chill.

I hope you’ll try some of these — some are old and some are new ones. If you need to reach me, you can e-mail me at: judyd2313@verizon.net or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.