Homespun

May 30, 2001

Spring and Summer Gelatin Salads

Congealed salads offer a great variety for cool Spring and Summer meals after a busy workday or for entertaining. Congealed make-ahead dishes can serve as a main course, vegetable, fruit or dessert.

If you like to experiment and create your own congealed salads using unflavored gelatin, a general guideline to follow is that one envelope of unflavored gelatin will support two cups liquid. If you're adding solids, chopped fruit, vegetables or meat, then reduce the amount of liquid by one-fourth cup. If you're using flavored gelatin, just follow the instructions on the package for adding solids. Also, lemon juice, vinegar and other acids will make the mold softer and more fragile. One or two tablespoons of an acid per cup of liquid is about all you will want to add. Remember that you cannot use fresh pineapple in congealed salads because an enzyme in the pineapple prevents the gel from setting.

To unmold a congealed salad, first run the tip of a knife or narrow spatula around the inside of the mold. Then quickly dip the mold, up to the rim, in a sink of warm water, and invert onto the serving plate. Or invert the salad onto the plate and warm the mold with a hot towel and shake gently to release the mold.

GREEN SPRING SALAD

1 (3 oz.) package lime-flavored gelatin

1 1/3 cups boiling water

½ cup mayonnaise

1½ cups chopped cabbage

¼ cup chopped celery

2 tablespoons diced pimento

1 tablespoon chopped green pepper

¼ teaspoon salt

¼ teaspoon paprika

Lettuce

Dissolve gelatin in boiling water; chill until consistency of unbeaten egg white. Combine next seven ingredients; add to gelatin, stirring well. Pour into a lightly-oiled 1-quart mold; cover and chill until firm. Unmold on a lettuce-lined plate. Yield: 6 servings.

GRAPE SALAD MOLD

1 envelop unflavored gelatin

2 cups unsweetened white grape juice, divided

1½ cups green grapes, halved

Vegetable cooking spray

Lettuce leaves

Soften gelatin in 1 cup grape juice; let stand 30 minutes. Bring remaining grape juice to a boil; add gelatin mixture, stirring until dissolved. Chill until consistency of unbeaten egg white. Stir in the grapes. Coat five ½-cup molds with cooking spray; pour gelatin mixture into molds. Chill until firm. Unmold on lettuce leaves. Yield: 5 servings. (About 105 calories per serving.)

CHICKEN-PEA SALAD

1 envelope unflavored gelatin

3 tablespoons cold water

1 cup chicken broth

1 tablespoon lemon juice

1 teaspoon onion juice

1/8 teaspoon salt

1 cup finely chopped cooked chicken

½ cup canned English peas

2 tablespoons finely chopped celery

2 tablespoons diced pimento

Sprinkle gelatin over cold water; let stand 5 minutes. Bring chicken broth to boil; add to gelatin mixture, and stir until dissolved. Add lemon juice, onion juice, and salt; mix well. Chill until consistency of unbeaten egg white; stir in remaining ingredients. Pour into a lightly-oiled 7 x 3½ x 2-inch loaf pan; chill until firm. Yield: 4 to 6 servings.

FROSTED ORANGE SALAD

1 (6 oz.) package orange-flavored gelatin

1 envelope unflavored gelatin

1 cup boiling water

1 pint sherbet, softened

1 (20 oz.) can crushed pineapple, undrained

1 (11 oz.) can mandarin oranges, drained

½ cup orange juice

1 egg, beaten

½ cup sugar

1 tablespoon all-purpose flour

1 (1.25 oz.) envelope whipped topping mix

Dissolve gelatin in water in a large bowl. Gently stir in sherbet, pineapple, and oranges. Pour into a 12 x 8 x 2-inch dish; set aside. Combine orange juice, egg, sugar, and flour in a small saucepan; cook over medium heat, stirring constantly, until thickened. Allow to cool. Prepare topping mix according to package directions. Fold into cooked orange mixture; spread evenly over salad. Cover and chill overnight. Yield: 12 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
Continue to next week's article

Return to Homespun Homepage