Over a Cup of Coffee: Salads made with gelatin
This week’s column features two salads I have made as part of holiday dinners. Of course, they would be good anytime — even as desserts. The “Buttermilk Salad” may not sound very appetizing to readers who don’t like buttermilk. However, because of the pineapple and strawberry flavors, you can’t taste the buttermilk. It’s there to give the salad a creamy texture. This salad is one of my grandson Jaycee’s favorites.
• Large (6-ounce) box strawberry gelatin
• Flat can crushed pineapple and juice
• 2 1/2 cups buttermilk
• 8-ounce carton whipped topping
• 3/4 cup chopped nuts
In a medium saucepan, combine the undrained pineapple and gelatin. Heat and stir until the gelatin is dissolved. Cool about 15 or 20 minutes, then stir in the buttermilk. After the mixture has completely cooled, stir in the whipped topping and nuts. I pour the mixture into a 9-by-13-inch glass casserole dish, but you can also use an 8-cup mold or other bowl. Chill until firm. You may garnish with fresh strawberries or other fruit.
Strawberries and Cream Salad
• 2 small packages strawberry gelatin
• 2 cups boiling water
• 1 (10-ounce) package frozen strawberries
• 1 can crushed pineapple
• 2 bananas, sliced or crushed
• 2 cups sour cream
In a large bowl, combine the strawberry gelatin and boiling water; stir until dissolved. Add the frozen strawberries and stir until the strawberries are thawed. Add bananas and undrained pineapple. Pour into a 9-by-13-inch casserole dish and refrigerate until set up. Top with sour cream.
Do you have recipes you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
So much for the models that predicted a cool, wet summer for us here in western Colorado — at least I think it’s hot this July. Ranchers are probably relieved that it’s been a good haying season, and after the cool spring, it’s nice to have a “normal” summer, but it is indeed hot.