Rhubarb Whip – Paula Shomaker

1 pound rhubarb, cut in 1 inch pieces (4 cups)

½ cup sugar

¼ cup water

1 3 oz. pkg. strawberry Jell-O

½ cup cold water

½ cup whipping cream, whipped. 

Combine rhubarb, sugar, and water and bring to a boil. Cover and cook 8 to 10 minutes. Remove from heat. Add Jell-O and stir until it is dissolved. Add ½ cup cold water. Chill in refrigerator until partially set. Whip until fluffy. Fold in whipped cream, pour into sherbet glasses. Chill, garnish with fresh strawberries and additional whipped cream (if desired). Makes about 8, ½ cup servings.

Ribbon Salad – Pauline Simmons

Grandma Kenna loves to make this

7 different flavors of Jell –O of your choosing, use a variety of colors. 3 oz. pkgs

1 quart of plain yogurt

Dissolve Jell-O 1 pkg at a time in 1 ¾ cup boiling water. Divide Jell-O liquid into 2 equal parts. Pour first portion of Jell-O into 9 x 13” pan and place in refrigerator on a level shelf. Allow to set, until firm. Mean while, keep remaining Jell-O at room temperature. Add ½ cup yogurt to remaining Jell-O and mix with electric Mixer. Pour yogurt/Jell-O mixture over firm Jell-O layer and allow yogurt layer to set. Repeat process for each flavor of Jell-O. (Patience is a virtue).  Let set, preferably overnight. When set, cut into squares, and serve on beautiful plate, so that guests may enjoy all the color. 

Green Jell-O Salad

Dissolve and cool:

3 small pkgs lime Jell-O

3 cups hot water

Add: 

1 20oz can crushed pineapple, including juice

1 ½ cups cottage cheese 

1 can evaporated milk

1 cup walnuts, chopped

Pour in 9x13 pan and chill until firm. Top with frosting. 

Frosting:

1 pkg 8 oz. cream cheese, whipped

2 heaping Tlbs powdered sugar

Use small portion of evaporated milk to thin frosting. Sprinkle 2/3 small pkg coconut on the top. 

Cranberry Salad

1 can whole berry cranberry sauce

½ cup water

6 oz. cherry or cranberry Jell-O

1 large (15-20 oz.) can crushed pineapple – un-drained

2 cups chopped, grated red apples, un-peeled

Chopped nuts, if desired

miniature marshmallows if desired

Bring cranberry sauce and water to boil. Add Jell-O and stir until dissolved. Add pineapple and apple and chill. Makes 1 9 x 13” pan.

Raspberry Jell-O Salad

2 pkg  3 oz. raspberry Jell-O

2 cups hot water

1 cup crushed pineapple or 10 oz. can 

2 pkg 10 oz. frozen raspberries

2 ripe bananas, quartered and sliced

Dissolve Jell-o in hot water. Add remaining ingredients. Chill until set. Cut in squares to serve. Serve with a dollop of sour cream on each square. 

Cranberry Jell-O Salad - Paula Shomaker

Crush in blender:

2 oranges and rind

3 cups fresh cranberries

1. Dissolve:

3 oz. pkg lemon Jell-O
2 cups boiling water

1. Chill until partially set

1. Add and chill again:

crushed cranberries

oranges

2 cups sugar

2 cups well drained crushed pineapple

1 cup chopped nuts

1. When Jell-O is set, serve. 

Yield: 12 servings

7-Up Jell-O Salad – Paula Shomaker

2 small pgk lemon Jell-O

2 cups hot water, add 1 can 7-Up

Chill until partially set.

Add: 

1 can crushed pineapple (small)

1 can drained fruit cocktail

3 large bananas, diced

1 cup miniature marshmallows

Cook:

½ cup sugar

2 Tlb flour

2 Tlb butter

1 beaten egg

Cook until thick. When cold, mix with a cup of whipped cream. Spread on the set salad. Grate cheese on top.

Special Pineapple Salad

2 pkg lemon Jell-O

2 ½ cups boiling water

1 large can crushed pineapple, drained

1 cup whipped cream, whipped

½ cup sugar

Pinch of salt

2/3 cup shredded cheddar cheese

2 diced bananas

2/3 cup diced celery

Dissolve Jell-O in boiling water, add sugar and salt. After cooling, add everything else but whipped cream. When partially set, fold in whipped cream and put into mold. Serve on lettuce leaves. This would be good with your Easter dinner. 

Raspberry Jell-O – Kenna Christensen

1 pkg raspberry Jell-O

1 pkg frozen raspberries

1 lb. carton cottage cheese

8 oz. Cool whip 

Mix dry Jell-O with the rest of the ingredients. Chill.

Cranberry Pineapple Mold – Kenna Christensen

2 (14 oz.) cans pineapples chunks

1 pkg raspberry flavored Jell-O

2 cups liquid (syrup from pineapple and water)

1/8 tea salt

½ cup sugar

½ pound uncooked cranberries, chopped if food chopper

1 cup diced apple

Drain pineapple. Dissolve gelatin in 1 cup hot liquid, add remaining liquid, salt, and sugar, stir. When gelatin begins to thicken add fruit, pour into ring mold. Chill, Un-mold and fill with grapes or ivy leaves if desired. Whipped cream on the top