Grandmothers Orange Salad Recipes

GRANDMA'S ORANGE SALAD

Steps:

• 1. First drain juice off of the pineapple chunks and Mandarin oranges in a strainer to make sure all excess juice is drained.
• 2. Then in a large mixing bowl gently combine all ingredients by hand with wooden spoon (if you use a mixer the fruit will break and you don't want this).
• 3. Depending on how you want to serve this is what you do next. If you want to portion this out put it in your desired dishes. If this is for a gathering or pot luck kinda setting, leave in bowl but cover. Either way put it in the refrigerator for at least one hour.
• 4. This is perfect for making the night before something. And the ideal light dessert that makes you think your eating something you shouldn't.
• 5. This definitely has a shelf life though. It really only lasts a few days before it starts to get runny. So eat up!

CRANBERRY ORANGE NUT SALAD (GRANDMA'S)

Steps:

• Wash, then grind the cranberries.
• Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
• Chop the celery.
• Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
• Refrigerate covered, overnight if possible (it is really not as good if you don't).
• The next day:.
• Chop the nuts.
• Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
• Add cranberry mixture from previous day & nuts.
• If you are using wine, add the rest of it now.
• Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
• Refrigerate covered (minimum of 2 hours or so) or until set.
• I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
• And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.

GRANDMOTHER'S ORANGE SALAD

Steps:

• Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.