Cranberry Fruit Jellied Case Study
Cranberry Fruit Jellied Salad
Ingredients:
1 6 ounce package cranberry or raspberry gelatin
2 cups boiling water
1 14 ounce can jellied cranberry sauce
1 8 ounce can crushed pineapple, well drained
1 tablespoon lemon juice
½ cup orange juice
½ cup chopped walnuts or nut of choice, optional
Directions:
Dissolve gelatin in boiling water. In another medium sized bowl, mash cranberry sauce and add to gelatin; also add crushed pineapple, orange, lemon juice and nuts, if using. Pour into a mold and refrigerate 2 hours or longer.
Invert onto a plate to unmold and serve.
Refrigerate left-overs. Lime Green Gelatin Salad
Ingredients:
1 3 ounce box of lime green gelatin, such as Jell-O®
1 cup hot water
1 8.25 ounce crushed pineapple, well drained
1 cup sweetened condensed soy milk from a carton
¼ cup mayonnaise
½ cup chopped pecans or nut of choice, optional
1 8 ounce container of dairy free cream cheese
1 8 ounce container of dairy free sour cream
1 teaspoon lemon juice
Directions:
Dissolve gelatin in hot water. Cool. Stir remaining ingredients into gelatin, mix well. Refrigerate until firm. Chicken Salad (easy)
Serves 2
Ingredients:
1 cup rotisserie chicken
3 tablespoons mayonnaise
½ teaspoon prepared yellow mustard
2 teaspoons sweet relish, drained
1 or 2 teaspoons finely chopped onion, optional
Directions:
Grind cooked chicken in a food processor. Add all ingredients in a medium sized bowl and mix well. Surround the chicken salad with a ring of lettuce or baby spinach. Decorate the center with green or ripe olives.
Guacamole
Ingredients:
3 ripe avocados
⅓ cup fresh diced tomato
¼ cup diced onion
2 clove garlic, minced
1 teaspoon lemon juice
¼ teaspoon sea salt dash black pepper leaves of 4 or 5 sprigs of cilantro, finely chopped
Directions:
Cut avocados in half and twist the two haves to remove the pit. Remove avocado flesh from its shell with a spoon and place in a bowl. Add remaining ingredients to avocado bowl and mash with an avocado or potato masher. Vegetables of choice may decorate the serving plate. Cobb Salad
Ingredients:
Any of vegetables on hand may be used to make a Cobb salad. Salads may be small, medium or large.
Some vegetables to use are celery, cut into sticks, avocados, carrot sticks, tomatoes, cut into wedges, cucumbers, small cooked shrimp, or cooked chicken cut in bite size pieces, red or green bell peppers cut into sticks also hard boiled eggs cut into quarters or other vegetables of your choice.
Arrange on a patter each vegetable separated from the others in a pleasing manner, such as in rows, across or diagonally.
Ingredients:
1 6 ounce package cranberry or raspberry gelatin
2 cups boiling water
1 14 ounce can jellied cranberry sauce
1 8 ounce can crushed pineapple, well drained
1 tablespoon lemon juice
½ cup orange juice
½ cup chopped walnuts or nut of choice, optional
Directions:
Dissolve gelatin in boiling water. In another medium sized bowl, mash cranberry sauce and add to gelatin; also add crushed pineapple, orange, lemon juice and nuts, if using. Pour into a mold and refrigerate 2 hours or longer.
Invert onto a plate to unmold and serve.
Refrigerate left-overs. Lime Green Gelatin Salad
Ingredients:
1 3 ounce box of lime green gelatin, such as Jell-O®
1 cup hot water
1 8.25 ounce crushed pineapple, well drained
1 cup sweetened condensed soy milk from a carton
¼ cup mayonnaise
½ cup chopped pecans or nut of choice, optional
1 8 ounce container of dairy free cream cheese
1 8 ounce container of dairy free sour cream
1 teaspoon lemon juice
Directions:
Dissolve gelatin in hot water. Cool. Stir remaining ingredients into gelatin, mix well. Refrigerate until firm. Chicken Salad (easy)
Serves 2
Ingredients:
1 cup rotisserie chicken
3 tablespoons mayonnaise
½ teaspoon prepared yellow mustard
2 teaspoons sweet relish, drained
1 or 2 teaspoons finely chopped onion, optional
Directions:
Grind cooked chicken in a food processor. Add all ingredients in a medium sized bowl and mix well. Surround the chicken salad with a ring of lettuce or baby spinach. Decorate the center with green or ripe olives.
Guacamole
Ingredients:
3 ripe avocados
⅓ cup fresh diced tomato
¼ cup diced onion
2 clove garlic, minced
1 teaspoon lemon juice
¼ teaspoon sea salt dash black pepper leaves of 4 or 5 sprigs of cilantro, finely chopped
Directions:
Cut avocados in half and twist the two haves to remove the pit. Remove avocado flesh from its shell with a spoon and place in a bowl. Add remaining ingredients to avocado bowl and mash with an avocado or potato masher. Vegetables of choice may decorate the serving plate. Cobb Salad
Ingredients:
Any of vegetables on hand may be used to make a Cobb salad. Salads may be small, medium or large.
Some vegetables to use are celery, cut into sticks, avocados, carrot sticks, tomatoes, cut into wedges, cucumbers, small cooked shrimp, or cooked chicken cut in bite size pieces, red or green bell peppers cut into sticks also hard boiled eggs cut into quarters or other vegetables of your choice.
Arrange on a patter each vegetable separated from the others in a pleasing manner, such as in rows, across or diagonally.