Cranberry Salad

Contributor: Pat Stevens
2002 Cowley Cookbook

1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine

Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.

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Pretzel Salad

Contributor: Alta (Dolly) Yates
2002 Cowley Cookbook

2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts

Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2" glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.

Using mixer at medium speed, beat cream cheese and 1/4 cup sugar.  Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.

Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.

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Zippity Lemon Jello

Contributor: Jody Bridges
2002 Cowley Cookbook

1 package lemon jello
1 cup boiling water
1 cup crushed pineapple (drain and save juice)
1 cup sprite
2 cups miniature marshmallows
2 bananas sliced (or substitute 1 can mandarin oranges)
1/2 cup sugar
2 T cornstarch
saved pineapple juice and enough water or Sprite to make one cup
1 beaten egg
1 cup Cool Whip

Dissolve jello with boiling water, stirring continually. When dissolved, add Sprite. Stir well. Chill to partial set. Add crushed pineapple, marshmallows and sliced bananas. Chill until firmly set.

Topping:

In small saucepan, mix sugar and cornstarch together. Gradually add pineapple juice mixture, stirring until smooth. Add the beaten egg and cook until thick, stirring constantly.  When thick, cool completely.  When cooled, add Cool Whip and top the entire firmly set jello.

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Lemon Salad

Contributor: Esther Stubbs
2002 Cowley Cookbook

Boil together:

1 (20 oz) can crushed pineapple
2 cups water
1 cup sugar
2 small packages lemon jello

Add 1 cup cold water and set.

Whip 2 cups cream.  Add 2 cups shredded Velveeta and top with nuts.

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Orange Sherbet Salad

Contributor: Jan Ellis
2002 Cowley Cookbook

1 large package orange jello
2 cups boiling water
1 pink orange sherbet
2 cans mandarin oranges
1 can crushed pineapple

Combine all ingredients in order given. Pour into 9x12" pan.  Place in fridge until set.

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Crab Salad

Contributor:  Ruth Eyre
CC Original

3 oz lemon jello
1 cup diced celery
1 T chopped pimento
1 tsp onion juice
1 1/2 tsp cups boiling water
3 T vinegar
1/2 tsp salt
1 cup flaked crab meat
1 cup mayonnaise
6 stuffed olives

Add water to jello and when cool, add mayonnaise, onion, vinegar and salt.  When nearly set add other ingredients.  Garnish with olives.

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Cheese Ball Salad

Contributor:  Ruth Eyre
CC Original

6 oz strawberry jello
2 pkg frozen strawberries
8 oz cream cheese
1/2 cup chopped nuts
2 T coffee cream

Mix jello according to directions.  Add frozen strawberries, chill to thick.  Mix ream with cheese and form small balls.  Roll in chopped nuts.  Put small amount of jello in pan, place balls in, then pour rest of jello around.  Let set.  (Can use mold and make layers)

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Circus Peanut Salad

Contributor:  Alta Smith
CC Original

6 oz pkg orange jello
30 circus peanuts
1 can crushed pineapple
2 cups hot water
1 envelope Dream Whip

Dissolve jello in hot water.  Cut peanuts into this and dissolve.  Drain pineapple and add liquid to cold water; add to first mixture.  Allow to partially set.  Add whipped Dream Whip and crushed pineapple.  Let set.

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Cara's Lemon Jello Salad

Contributor:  Ruth Eyre
CC Original

6 oz lemon jello
2 cups hot water
2 cups 7-Up
3 bananas
2 cups crushed pineapple
2 cups miniature marshmallows

Dissolve jello in hot water.  Add 7-Up and chill until syrupy.  Add fruit to jello and chill until firm.  Then top with the following:

1/2 cup pineapple juice
2 T butter
2 T flour
1/2 cup sugar
1 beaten egg
1/2 cup Cool Whip

Mix flour and sugar and add to melted butter and juice in saucepan.  Add well-beaten egg and cook until thick.  Cool and add to whipped cream.  Spread on top of jello and sprinkle with 3/4 cup grated cheese.


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Lime Delight

Contributor:  Mable Cox
CC Original

1 pkg lime jello
2 cups finely cut cabbage
1 cup crushed pineapple
1 apple
1 cup Miracle Whip
1 cup Cool Whip

Refrigerate until set.

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Patriotic Salad

Contributor:  Ruth Eyre
CC Original

Blue Layer:

1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries

Sprinkle gelatin over cold water in 1 quart saucepan.  Let sit to soften, add salt and sugar.  Heat to dissolve gelatin.  Add lemon juice.  Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid.  Stir into gelatin mixture until ice is melted; add berries.  Pour into 8x8x2" pan and chill until set.

White Layer:

1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana

Sprinkle gelatin over pineapple juice in 2 quart pan to soften.  Add salt and sugar.  Heat to dissolve gelatin.  In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid.  Add to gelatin mixture and stir until ice is melted.  Chill about 15-30 minutes to syrupy.  Fold in and stir Cool Whip.  Add pineapple and banana.  Layer over already set blue layer

Red Layer:

1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water

Dissolve jello in 1 cup boiling water.  Stir in frozen strawberries until melted.  Add 3/4 cup cold water.  Chill to syrupy and use for top layer.  Chill whole salad.

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Pineapple Cheese Salad

Contributor:  Genevieve Mann
CC Original

1 box lemon jello
1 cup hot water
16 oz pineapple
1/4 cup sugar
1 cup Cool Whip
1/2 tsp salt
juice from 1 lemon
1 cup cubed American cheese
1/2 cup chopped nuts

Dissolve jello and chill until partially set.  Fold remaining ingredients into Cool Whip.  Add to jello, then chill.

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Frosted Salad

Contributor:  Anna Lisa Welch
CC Original

2 small pkg lemon jello
2 cups boiling water
2 cups 7-Up
1 medium can pineapple, drained (save juice)
1-2 bananas

Grind and mash fruit.  Dissolve jello in water and cool.  Add 7-Up and chill, then add fruit.  Top and chill.

Topping:

1/2 cup sugar
2 T flour
1 cup pineapple juice
1 slightly beaten egg
1 cup whipped cream

Combine sugar, flour and stir in pineapple and egg.  Cook over low heat to boiling, stirring constantly.  Boil about 3 minutes or until thick.  Remove and add butter.  Cool and fold in whipped cream.

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Butter-Mint Jello Salad

Contributor:  Reva Bennion
CC Original

"Something different and delicious."

Two 20 oz cans crushed pineapple
2-3 oz pkg lime gelatin
2 1/2 cups miniature marshmallows
1 small package Cool Whip
8 oz pkg butter mints, crushed
whipped topping (optional)

In medium size saucepan over medium heat, bring pineapple juice to boil.  Remove from heat, add gelatin; stir and let cool.  Stir in marshmallows.  Refrigerate until slightly gelled.  Fold in Cool Whip along with crushed mints.  Spread in 9 x 13 x 2" pan.  Garnish with whipped cream if desired.

Note:  This cool refreshing treat came to me from Lincoln, Nebraska.  Cindy, a daughter-in-law who has collected a lot of yummy recipes.

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Coke Salad

Contributor:  Dorothy Christensen
CC Original

Heat juice from one can bing cherries and 1 can crushed pineapple (small cans).  Add and dissolve and 1 package cherry jello then add 1 package cream cheese and 1 bottle of Coke.  Finally, add walnuts (according to taste) and fruit.  Chill

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Orange Jello Salad

Contributor:  Ann Bridges
CC Original

Boil 1 cup water and 3/4 cup water.  Add 1 large package orange jello and dissolve.  Add 2 cups water and let partially set.  Add:

1 cup grated mild cheese
1 cup crushed pineapple, drained
1 cup whipped cream

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Pistachio Pudding Jello Salad

Contributor:  Beth Sibbett
CC Original

Drain juice from 1 can fruit cocktail and 1 can mandarin oranges and set the juice aside.

Put drained fruit into salad bowl.  Put into 1 can crushed pineapple (small can).  Add 1/2 cup coconut, 1 cup small marshmallows and 1/2 pint whipped cream (Cook Whip or Dreamwhip works well).  Add your favorite chopped nuts (optional).

Mix 1 cup fruit juice with 1 large package pistachio pudding.  Stir into the salad.

Note:  The original recipe calls for 1 package lemon chiffon pie filling instead, but we find we really like pistachio better.  Also, the coconut and marshmallows are optional according to taste.


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Lime Jello Salad

Contributor:  Ann Bridges
CC Original

"Great on summer afternoons."

Boil, cool and let half set:

1 large package lime jello
2 cups liquid

Add:

1 cup drained crushed pineapple
1 cup Miracle Whip
1 cup cottage cheese
1 cup nuts
1 cup evaporated milk

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Pineapple-Ana Jello

Contributor:  Peggy Rasmussen
CC Original

"The things you learn from your kids!  My daughter Ronda introduced me to this cool and delicious salad."

Combine:

3 small packages lemon jello
3 cups boiling water
1 cup pineapple chunks (small)
3 sliced bananas

Chill.  Then top with:

1 cup pineapple juice
1 egg
1 T flour

Boil all together and let cool.  Fold in one cup Dream Whip.

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Yum-Yum Salad

Contributor:  Ann Bridges
CC Original

"Great anytime!"

Soak 1 T plain gelatin in 1/4 cup cold water for 10 minutes.  Meanwhile, combine:

1 cup crushed pineapple
4 T sugar
juice of 1/2 lemon

Heat well.  Add gelatin mixture to this mixture while still hot.  Place in refrigerator until about half firm, about an hour.  Remove and add:

1/2 cup sweetened whipped cream
1/2 cup grated cheese

Return to fridge until firmly set.


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