Skip to main content

Red, White 'n' Blue Salad Recipe

By

Ingredients

  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Whipped topping and additional berries, optional

Directions

  • In a large bowl, dissolve berry blue gelatin in 1 cup boiling water;
  • stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving
  • bowl. Refrigerate until firm, about 1 hour.

  • Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup
  • cold water; let stand for 1 minute. Add the cream and sugar; cook
  • and stir over low heat until gelatin and sugar are completely
  • dissolved. cool to room temperature. Whisk in sour cream and
  • vanilla. Spoon over the blue layer. Refrigerate until firm.

  • In a large bowl, dissolve raspberry gelatin in remaining hot water;
  • stir in remaining cold water. Add raspberries. Spoon over cream
  • layer. Chill until set. Garnish with whipped topping and additional
  • berries if desired. Yield: 14-16 servings.

Comments

Post a Comment

Popular posts from this blog

Preacher Cake

By
  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...
Post a Comment
Read more

Chop Suey Retro 60's Style

By
Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...
Post a Comment
Read more

CREAMED CHICKEN AND BISCUITS CASSEROLE

By
  INGREDIENTS 1 small  onion 1  1 ⁄ 2 teaspoons  butter 2 lbs chopped cooked chicken breasts or 2 lbs  boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup  mayonnaise 1 cup  milk 1 ⁄ 2 1/2 cup sauteed  red bell peppers  or 1/2 cup jarred roasted red pepper 1  1 ⁄ 2 cups shredded  mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...
Post a Comment
Read more