Marion from Allen got her recipe for Molded Picnic Salad from a woman at a church potluck dinner.
Shirley from Unionville says her Molded Peach Melba Salad is bursting with summer flavor.
Kate from Auburn sent in her recipe for Pineapple-Onion Gelatin Salad. It is a delicious salad to serve with ham.
1-3 oz pkg lemon flavor gelatin
1-8.5 oz can small young peas, drained
DIRECTIONS: In a large bowl, dissolve lemon gelatin in boiling water. Stir in cold water, mayonnaise, vinegar and salt. Chill until slightly thickened. Beat until fluffy. Fold in cabbage, peas, radishes, celery, green pepper and onion. Pour into a 6 cup mold. Chill until firm.
1-3 oz box peach flavored gelatin
1-15.25 oz can sliced peaches, drained
1-10 oz box frozen raspberries, thawed
1-3 oz box raspberry flavored gelatin
DIRECTIONS: In a medium bowl, pour 1 cup boiling water over peach gelatin, stir to dissolve. Add ginger ale and chill until slightly thickened. Lightly brush a 5 cup mold with vegetable oil. Spoon a 1 inch layer of peach gelatin into the mold. Arrange peach slices over top. Spoon remaining gelatin over peaches. Refrigerate for 1 hour. Process raspberries in a food processor until smooth. Press through a strainer to remove seeds. Add enough additional ginger ale to make 3/4 of a cup. Meanwhile, pour 1 cup of boiling water over raspberry gelatin, stirring to dissolve. Stir in raspberry mixture. Let stand for 20 minutes. Spoon over top of peach gelatin. Cover and refrigerate for at least 6 hours. Unmold salad by quickly dipping the mold, almost to the top, in warm water for a few seconds. Loosen edge of salad with the tip of a knife, until all sides are loose.
2 to 3 drops hot pepper sauce
1/2 c peeled, seeded and finely chopped cucumber
1/4 c finely chopped green pepper
1/4 c thinly sliced green onion
DIRECTIONS: In a medium sized saucepan, mix together gelatin, 1/2 cup tomato juice and chicken bouillon. Let gelatin soften for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat. Stir in remaining tomato juice, red wine vinegar, Worcestershire sauce, celery seed, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon. Stir in celery, cucumber, green pepper and green onion. Pour into a 4 cup mold. Cover and chill at least 3 hours until firm. Unmold onto a serving plate to serve.
It's been a long time since I've had a really good brownie. Would you please ask everyone to share their recipes?
Stop by Lynn's blog, Lynn's Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at email@example.com.