Lime Jell O And Carrots Recipes

LIME JELLO CABBAGE SALAD

Steps:

• Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
• Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
• In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
• Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
• Cut into 9 square servings and and enjoy!

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

PERFECTION SALAD- GRANDMA'S VERSION

Steps:

• 1. Combine the 2 packages of lime Jell-O with 4 cups of hot water in a large bowl, stirring until dissolved. Stir in cold water. Immediately add vegetables and well drained pineapple. Pour mixture into a mold or serving dish. Refrigerate until mixture has set (about 2 or 3 hours).
• 2. Prepare the lemon Jell-O package following directions on package. Pour over the first mixture after it has set. Refrigerate the salad for several hours more or overnight. Unmold by dipping into hot water for 10 seconds.
• 3. OPTIONAL: Serve with a sauce made of 1 cup mayonnaise or Miracle Whip thinned with 1-2 tablespoons milk, and sweetened with 1-2 tablespoons sugar. mix well until sugar is dissolved. Adjust amounts of milk and sugar to your taste. Spoon over salad as it is served.

LEMON LIME VEGETABLE SALAD

Steps:

• In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
• When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

LIME COTTAGE CHEESE SALAD

Steps:

• Dissolve the 2 packs of lime jello in the boiled water.
• Once the jello crystals have disolved, add the rest of the ingredients and stir until combined.
• Refrigerate until firm.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

CARROT GELATIN SALAD

Steps:

• In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
• When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

LIME JELL-O AND CARROTS

Steps:

• In medium to large bowl mix Lime Jell-O per package directions. Go a little scant on the water due to moisture in Carrots and Grapes. Place in 9" by 13" cake pan or Glass casserole dish.
• Rinse,pare and shred Carrots. Rinse Seedless Grape (Red or White), then quarter. Add Carrots and Grapes to Jell-O and stir.
• Refrigerate until Jell-O sets. When it starts to get a little wobbly stir to bring ingredient from bottom. Allow to cool and set.
• To serve slice into squares. Add Cool Whip or a dab of Ice Cream if you wish.
• If you encounter any reluctance with the youngsters, press a single M & M to the center of the square and suggest with "Authority" that they eat their way to the center to retrieve. THIS PLOY WORKS -- SOMETIMES. If you use Orange Jell-O they may not even notice the Carrots.
• Note: If for toddlers omit the nuts and maybe chop the grapes finer. Peace!
• Hint: I've had times when the Jell-O just doesn't set up and firm. In this case I salvage by adding an additional box of Jell-O using 1/2 to 1/3 the recommended water. Using very hat water I disolve well and stir and completely incorporate into the failed batch. It works.