Best Aunt Helens Green Congealed Salad Recipes
HOLIDAY GREEN GELATIN SALAD
This salad has been a family favorite for over four generations, requested every Thanksgiving and Christmas. It is smooth and creamy with the crunch of pecans, and light green in color. It has a very unique flavor, and goes very quickly at our home. Any left over crushed pineapple and cottage cheese make a great snack for kids.
Provided by Ginger
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
- Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 28.7 g, Cholesterol 23.8 mg, Fat 30.9 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 6 g, Sodium 409.7 mg, Sugar 26.3 g
13 EASY CONGEALED SALADS MAKING A COMEBACK
Say u0022hellou0022 to the retro congealed salads your grandma used to make. They may not sound delicious, but they're light, sweet, and totally to die for!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
AUNT HELEN'S GREEN CONGEALED SALAD
Posted in response to a request. I rec'd this recipe from my aunt in 1971. Prep times are estimates; I don't recall how long it takes to chill the Jello "til thickened."
Provided by Impera_Magna
Categories Fruit
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jellow in boiling water; add vinegar; chill til thickened.
- Whip evaporated milk; fold into thickened jello together with remaining ingredients.
- Turn into buttered 8 cup mold and chill til firm.
Nutrition Facts : Calories 116, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.5, Sodium 157.4, Carbohydrate 11.6, Fiber 1, Sugar 7.4, Protein 4.7
ALTON BROWN MA MAE'S CONGEALED CHRISTMAS SALAD
Steps:
- Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.)
- Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.
- *Don't substitute with low-sugar or sugar-free. Neither will set properly.
SOUTHERN COOKED GREENS
Steps:
- In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS
In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
- Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 185 g, Fat 12 g, Fiber 4 g, Protein 5 g, Sodium 372 g
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