The Rural Voice, 1983-07, Page 471
1
CRURAL LIVING
'/4 c. celery, diced
'/2 c. pineapple tidbits
Dissolve jello powder in boiling water.
Add cold water and vinegar. Cool until it
begins to thicken. Add mayonnaise and
salt. Whip until jelly is light and fluffy.
Fold in vegetables. Chill until firm. Serve
as side salad in lettuce cups.
HEAVENLY CHEESE MOULD
1 3 -oz. pkg. lemon flavored
gelatin
1 c. boiling water
3/4 c. syrup from pineapple
1 c. mayonnaise
11/2 c. (20 oz. can) drained
crushed pineapple
1 c. (1/4 Ib.) shredded Cracker
Barrel brand Cheddar cheese
Dissolve gelatin in boiling water; add
syrup. Gradually add to mayonnaise; mix
until well blended. Chill until slightly
thickened. Fold in pineapple and cheese;
pour into 1'/2 quart mold. Chill until firm;
unmold. Six to eight servings.
VEGETABLE SALAD
1 lemon or lime jello powder
1 level tsp. salt
1 c. chr pped green cabbage
'/z c. chopped celery
1/2 c. salad dressing
radishes, apple and walnut meats,
chopped, may be added
1 c. boiling water
'/: c. chopped carrots
Mix jello, salt and water together. Chill
until syrupy. Fold in vegetables. Lastly,
fold in salad dressing. Set in mold.
THREE LAYER JELLO
First Layer:
1 pkg. lime jello
1 3/4 c. hot water
1 c. drained, crushed pineapple
Second Layer:
1 lemon jello
1 c. hot water
1 c. pineapple juice
'/4 Ib. Philadelphia cream cheese (soft)
1/2 c. almonds, chopped
Third Layer:
1 raspberry jello
1 c. hot water
1 c. cold water
Mix ingredients of first layer and place
in large bowl and let set. Beat with beater
the ingredients in second layer. Add se-
cond layer and chill until firm before ad-
ding last layer.
Recipes, courtesy
St. Mathew's A.C.W.
Kingarf, Ont.
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THE RURAL VOICE, JULY 1983 PG. 45