Mincemeat Molded Salad Recipes

MINCEMEAT MOLDED SALAD

Steps:

• Lightly oil 8-cup mold or pan of choice.
• Soften unflavored gelatine in cold water, then set aside.
• Dissolve cherry flavored gelatin in boiling water.
• Add unflavored gelatine mixture & stir until all is dissolved.
• Chill until the gelatin is of the consistency of unbeaten egg white.
• Stir in mincemeat, pineapple, apple & nuts.
• Pour into prepared mold or pan, then chill until firm.

CORNED BEEF MOLDED SALAD

Steps:

• Dissolve jello in boiling water.
• Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
• Chill till partially set.
• While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
• Add the eggs, celery, green pepper, onion, and salt. Chill till set.

MOLDED VEGETABLE SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add vinegars, salt and cold water; chill.
• When syrupy in consistency, fold in vegetables.
• Pour into any desired mold, either loaf or ring.
• Chill until firm and unmold on salad greens; serve with dressing of your choice.
• Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

MOLDED LIME-PINEAPPLE SALAD

Steps:

• Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
• Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
• Stir in pineapple.
• Pour into 4 to 6 individual molds or one 4-cup mold.
• Chill until firm.
• Place 2 servings on lettuce and top each with mayonnaise.
• Can also serve as a dessert by topping with whipped topping.

MOLDED CRANBERRY SALAD

Steps:

• Dissolve gelatin in simmering water in large heatproof bowl.
• Stir in orange rind.
• Pour reserved pineapple juice into 2-cup measure.
• Add lemon juice and enough cold water to total 2 cups.
• Stir into gelatin mixture.
• Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
• Fold in cranberries, celery, walnuts and pineapple.
• Pour into lightly oiled 1-quart fluted ring mold or crown mold.
• Chill at least 25 hours or until very firm.
• When ready to serve, loosen edge of mold with thin knife.
• Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
• Cut in slim wedges to serve.