Best Mincemeat Molded Salad Recipes

MINCEMEAT

Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories World Cuisine Recipes European UK and Ireland English

Time 50m

Yield 24

Number Of Ingredients 15

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

PEACH MELBA MOLDED SALAD

Peach Melba Molded Salad image

This is a very pretty layered salad. I have had this recipe for years and recently re-discovered it. It calls for regular Jello, but we now have sugar-free Jello, and should be fine to use instead.

Provided by Bren in LR

Categories Gelatin

Time 7h

Yield 14 serving(s)

Number Of Ingredients 12

Ingredients

2 (1 lb) cans sliced peaches
1/4 cup fresh lemon juice
2 (3 ounce) packages lemon gelatin
2 cups hot water
4 teaspoons milk
1/4 cup mayonnaise
6 ounces cream cheese, softened
1/4 cup finely chopped pecans
2 (10 ounce) packages frozen red raspberries, thawed
1/4 cup fresh lemon juice
2 (3 ounce) packages raspberry gelatin
2 cups hot water

Steps:

Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
Blend in peaches; pour into 3-quart mold. Refrigerate until set.
Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
To serve, unmold on a platter, slice and serve on a bed of lettuce.

Nutrition Facts : Calories 190.8, Fat 6.1, SaturatedFat 2.5, Cholesterol 13.6, Sodium 122.4, Carbohydrate 23.5, Fiber 3.8, Sugar 18.4, Protein 13.3

CORNED BEEF MOLDED SALAD

Corned Beef Molded Salad image

All I can say about this is that I really like it. I can't leave it alone. It is a strange mixture of things but if you like them all, you might like this.

Provided by Mimi in Maine

Categories < 4 Hours

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
3 1/2 cups boiling water
1/4 cup cider vinegar
2 cups mayonnaise
1 (12 ounce) can corned beef
6 eggs (hard cooked and finely chopped)
2 cups finely chopped celery
2 tablespoons green peppers (finely chopped)
2 tablespoons onions (finely chopped)
1 teaspoon salt

Steps:

Dissolve jello in boiling water.
Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
Chill till partially set.
While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
Add the eggs, celery, green pepper, onion, and salt. Chill till set.

Nutrition Facts : Calories 546.9, Fat 36, SaturatedFat 7.7, Cholesterol 246.3, Sodium 1559.6, Carbohydrate 39.9, Fiber 0.6, Sugar 26.3, Protein 17

MOLDED VEGETABLE SALAD

Molded Vegetable Salad image

In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) package lemon gelatin
1 cup water, boiling
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
3/4 cup water, cold
1 -2 cup vegetables (use any combination of vegetables of your choice or see suggested combinations below)

Steps:

Dissolve gelatin in boiling water.
Add vinegars, salt and cold water; chill.
When syrupy in consistency, fold in vegetables.
Pour into any desired mold, either loaf or ring.
Chill until firm and unmold on salad greens; serve with dressing of your choice.
Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1