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Cooking in the Kitchen with Poppo

Recipe for: Gelatin Salad

(...or as we call it "Jello Salad")

*This one is Mom and Jan Tested!

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Recipe: Jello Salad

This gelatin concoction has always been a mainstay of summertime lunch and dinners at our house! If you've never had anything like it, you're bound to love it!

You will need:

4 quart bowl (plastic or glass) or 13 x 9 glass loaf pan

vegetable grater/shredder

2 cup measuring cup

Lime gelatin, regular or sugar free (I prefer Jello™ brand gelatin)

Cabbage

Carrots

Celery

Apple (preferably with a red skin, for color)

8oz can crushed pineapple

Walnuts (optional)

Directions:

Grate and set aside:

1 cup cabbage

1 cup carrots

Mince and set aside:

1/2 cup celery

1/2 cup unpeeled red apple

Chop and set aside 1/2 cup walnuts (optional).

Open and drain crushed pineapple. Reserve pineapple juice. You will add the juice to the cold water used to make the gelatin.

Make gelatin according to directions on the gelatin package. Using two packages of gelatin will make a thick salad. Be sure to use two cups of boiling water and two cups of cold water *for two packages of gelatin. If you prefer more gelatin (less "salad"), then use three packages of gelatin, using three cups of boiling water and three cups of cold water*.

*When adding cold water, pour pineapple juice into measuring cup first. Add enough cold water to measure a total of two cups of cold water for two packages of gelatin or a total of three cups of cold water for three packages of gelatin.

Once gelatin is made, immediately add ALL other ingredients. Stir well and refrigerate.

Chill until gelatin is firm. You will need to stir the gelatin salad occasionally to keep ingredients mixed evenly (that is, to prevent everything from settling to the bottom). You may want to set a timer for 15 or 20 minutes, stir when the timer buzzes, and then reset the timer. Continue until gelatin is completely firm (set).

The gelatin salad is very colorful! If you like even more color, add 1/4 cup halved maraschino cherries.

When the gelatin salad is made in a loaf pan, you can cut the salad into squares and serve on a bed of lettuce with a dollop of sour cream or yogurt with a Maraschino cherry on top.

My mom's gelatin salad makes a nice addition to a summer brunch or luncheon. It is also just sweet enough to be something cool to eat in the evening as a bedtime snack.

For those who are counting calories, use sugar-free gelatin and pineapple in light syrup.

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