Over a Cup of Coffee: 2 salads in 1
Slow cooker or barbecue — it’s the way to escape the kitchen heat during these hot days. To go along with the meat, our family members enjoy corn on the cob and a variety of salads, including potato, pasta and lettuce. We like a cool gelatin salad, too, which is a great way to get our fruit.
This week’s column features two gelatin salads. (They’re a great addition to a picnic but you can serve them anytime.)
The first recipe is really “Two Salads In One.” The recipe is designed so that you put an orange gelatin in a ring. When it has set up, you unmold the gelatin, put the ring on a plate and fill it with the “Ambrosia Fruit Salad.” However, you can make either salad to serve on its own!
To make the “Orange Gelatin Ring,” you will need: 2 packages (3 ounces each) of orange-flavored gelatin, 2 cups of boiling water or boiling fruit juice, 1 pint of orange sherbet and 1 can (11 ounces) mandarin oranges, drained.
Dissolve the gelatin on the boiling water or juice. Immediately add the sherbet. Stir until melted. Add the oranges. Pour into a 1 1/2-quart ring mold and chill until firm. Unmold, putting the ring on a plate, and fill it with the “Ambrosia Fruit Salad”
To make the “Ambrosia Fruit Salad” you will need: 1 can (11 ounces) mandarin oranges (drained), 1 can (13 ounces) pineapple chunks (drained), 1 cup flaked coconut, 1 cup commercial sour cream or 1/2 cup whipping cream (whipped) or 1/2 cup whipped topping and 1 cup miniature marshmallows.
Mix all of the ingredients. Chill several hours or overnight. Pour the salad into the “Orange Gelatin Ring” or serve it by itself.
This second recipe may have been featured in a column previously. It has buttermilk in its ingredients, but if you don’t like buttermilk, don’t let that stop you from making the recipe. You can’t even tell it’s in the ingredients.
To make “Buttermilk Salad” you will need: 1 flat can of crushed pineapple, a large box (6 ounces) of strawberry gelatin, 2 1/2 cups buttermilk, 8 ounces whipped topping and 3/4 cup of chopped nuts (walnuts, almonds or pecans).
In a medium saucepan, combine the undrained pineapple and the gelatin. Heat and stir until the gelatin is dissolved. Cool about 15 or 20 minutes and then stir in the buttermilk.
When the mixture is completely cool, add the whipped topping and nuts. Pour into a mold, if you wish, or into a bowl. I used a glass-baking dish, but I’m not sure just what size. Chill until firm. Unmold or serve from another dish.
I made this salad for a family dinner, and our grandson Jaycee said he really liked it.
The “Two Salads In One” probably came from an old Betty Crocker cookbook. I’m not sure where I got the other one.
Do you have recipes for summer recipes that won’t heat up the kitchen? If you have recipes that you’d like to share with readers, please call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626. Stay cool!
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