Sawdust Salad Recipes

SAWDUST SALAD

Steps:

• In a large bowl, combine the lemon and orange gelatin powders and add the boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm.
• While the gelatin mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let before spreading over the congealed gelatin mixture.
• Toss the sliced bananas with the lemon juice to prevent browning of the fruit. Drain the fruit and layer the sliced bananas over the custard mixture.
• Mix the whipped topping mix as directed on the packages and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut. Chill for several hours before serving.

SAWDUST SALAD

Steps:

• 1st Step: Dissolve the lemon and orange Jello in 2 C.
• of boiling water, then add the drained pineapple and mini-marshmallows.
• Mix together well, pour into a 13x9 serving dish, and chill until firm.
• 2nd Step: Add enough pineapple juice to the reserved juice that was drained from the crushed pineapple, to equal 2 C.
• In a medium, heavy saucepan combine this juice with the sugar, beaten eggs, and the flour.
• Whisk together until combined and cook over medium heat, stirring constantly, until thickened.
• ***Caution:this mixture scorches easily.
• Let cool and spread over the congealed Jello mixture.
• 3rd Step: Toss the sliced bananas in a small amount of lemon juice and spread the slices evenly over the custard layer.
• 4th Step: Mix the Dream Whip according to the package directions, then beat in the cream cheese until smooth.
• Spread this mixture over the top of the sliced bananas and sprinkle with toasted coconut.
• Chill for several hours before serving.

SAWDUST SALAD

Steps:

• Prepare 11"x7" serving dish by spraying lightly with Pam.
• TOP LAYER:.
• Dissolve gelatin in small medium mixing bowl in boiling water.
• Add cold water and chill until syrupy.
• MIDDLE LAYER:.
• Add bananas, nuts and drained pineapple to chilled gelatin mixture and pour into serving dish.
• Sprinkle marshmallows over top of mixture and gently push them down into gelatin.
• Refrigerate until congealed.
• THIRD LAYER:.
• Mix flour and sugar in saucepan.
• Add reserved pineapple juice, egg and lemon juice.
• Begin cooking over medium heat, stirring constantly to prevent sticking.
• Continue cooking until the mixture becomes so thick that it will follow the spoon around the pan like a paste, and becomes transparent.
• Remove from heat and add butter.
• Chill thoroughly.
• TOP LAYER:.
• Fold whipped topping into cooled cooked mixture.
• Spread over the congealed salad and sprinkle with grated cheese to yield the sawdust appearance.
• NOTE: Cooking time refers primarily to chilling time.

SAWDUST (JELLO) SALAD RECIPE - (4/5)

Steps:

• 1. 1sm box lemon jello & 1small box orange jello 1 1/2 cups hot water & 2 cups cold water (dissolve jello in hot) Drain 1 large can crushed pineapple(reserve 1 cup juice) Chill jello until it begin to thicken. Add to jello 4 sliced bananas (to jello-add drained crushed pineapples before bananas. Add 1 cup mini marshmallows after bananas-push into jello. 2. Mix 1 cup reserved pineapple juice 1/2 cup sugar 2 Tbs flour 1 well beaten egg Cook together unitl thick, cool, then spread over jello mixture 3. 1 pkg dream whip-prepared, add to dream whip, 8 oz pkg cream cheese and blend with mixture, spread over custard layer

SAWDUST SALAD

Steps:

• In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are dissolved, then stir in drained pineapple and marshmallows. Refrigerate until firm.
• While gelatin mixture is chilling, whisk together pineapple juice, sugar, eggs, and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let cool before spreading over the set gelatin mixture.
• Toss sliced bananas with lemon juice to prevent browning. Drain, then layer sliced bananas over custard mixture.
• Prepare whipped topping mix according to package directions, then beat in cream cheese until smooth. Spread mixture over bananas. Sprinkle with toasted coconut.
• Chill salad for 2 to 4 hours before serving.