Best Red Hot Mama Salad Recipes

RED HOT FLUFF

Steps:

• Combine drained pineapple and Red Hot candies in a bowl; cover, and refrigerate overnight.
• The next day, stir in mini marshmallows and whipped topping.
• Chill until ready to serve.

RED HOT MAMA SALAD

Steps:

• Combine water and red hot candies in a medium sized sauce pan.
• Boil on high heat until candy is melted.
• Remove from heat.
• Add jello and applesauce.
• Mix well.
• In a medium bowl, beat together cream cheese and mayonnaise.
• Fold in celery and nuts with spoon.
• In a square 9X9 dish, place cream cheese mixture and spread evenly.
• Pour red hot applesauce mixture over the cream cheese.
• Refrigerate until red hot applesauce mixture has set, approximately 4 hours.

HEY MOM, I WANT SOME RED HOT FRUIT SALAD!

Steps:

• Combine yoghurt, red-hot candies & raisins. Refrigerate for at least 2 hrs, stirring at 30 min intervals.
• Prepare & combine the remaining fruit ingredients in a bowl when nearly ready to serve. Add the bananas last.
• Add the yoghurt, red-hots & raisin mix to the fruit. Stir well & refrigerate till ready to serve, but is best if served soon after mixing.
• NOTES: A variety of fresh seasonal or canned fruits can be used w/equal success. The above was just what I had on hand. - Refrigeration time is important as it softens the candy & releases the cinnamon flavor & color. They will fully dissolve w/longer refrigeration time. Add chopped pecans or walnuts as an option & enjoy!
• CAUTION: You will want to eat this sauce w/a spoon & forget about the fruit! Pls try to resist this temptation. Your family will love you for it.

RED HOT APPLESAUCE SALAD

Steps:

• Dissolve red hots in boiling water.
• Add jello and applesauce, stirring well.
• Serve on a lettuce leaf.
• Goes especially good with pork.

RED HOT JELLO SALAD

Steps:

• In a medium saucepan bring the water to a boil.
• Stir red-hots in simmering water until dissolved.
• Remove from heat.
• Add jello mix and stir until dissolved.
• Stir in cold applesauce.
• Pour mixture into a serving dish and chill until set.

RED-HOT GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

RED HOT SALAD

Steps:

• Soak red hots in 1/2 cup water overnight.
• Dissolve jello in 1 cup boiling water.
• Add red hots and water mixture.
• Chill until partly set.
• Stir in apples, celery and nuts.
• Chill until firm.

CINNAMON JELLO (RED HOTS SALAD)

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.