Patriotic Salad
Source of Recipe
Better Homes and Garden
List of Ingredients
1 6-ounce package strawberry-flavored gelatin
1 10-ounce package frozen strawberries
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
3/4cup salad dressing or mayonnaise
1tablespoon lemon juice
1envelope unflavored gelatin
1 6-ounce package blackberry-flavored gelatin
2cups frozen blueberries
Recipe
1. Lightly oil an 11- to 12-cup mold; set aside.
2. Pour 2 cups boiling water over the strawberry-flavored gelatin;
stir until the gelatin is dissolved. Carefully stir in the frozen
strawberries. Chill until the mixture begins to thicken. To
quick-chill gelatin, place the bowl of gelatin over a bowl of ice
water; stir until partially set. Stir to evenly distribute the
strawberries and turn the mixture into the prepared mold.
Refrigerate.
3. In a small bowl beat cream cheese, sour cream, salad dressing or
mayonnaise, and lemon juice until the mixture is smooth.
4. In a small custard cup sprinkle the unflavored gelatin into 1/4 cup
cold water. Place the custard cup in a skillet with 1/2 inch of
boiling water. Stir the gelatin until dissolved. Stir the unflavored
gelatin mixture into the cream cheese mixture. Beat until well
blended. Carefully spoon the gelatin-cream cheese mixture over the
strawberry mixture. Spread the gelatin-cream cheese mixture evenly to
the edge of the mold. Refrigerate.
5. Pour 2 cups of boiling water over the blackberry-flavored gelatin
and stir until the gelatin is dissolved. Add 1/2 cup cold water and
the blueberries; stir. Chill until the mixture begins to thicken. Stir
again to distribute the blueberries. Spoon the mixture over the cream
cheese layer in the mold and spread evenly to the edge of the mold.
6. Refrigerate the gelatin mold until it is firm, overnight or several
hours. Unmold onto a serving dish.
7. To unmold gelatin, loosen the edges of the mixture from the sides
of the mold with the tip of a sharp knife or thin metal spatula. Set
the mold in warm (not hot) water to the depth of the gelatin contents.
Hold about 5 seconds. Tilt or shake the mold gently to loosen. Invert
the serving plate on top of the mold. Hold both together firmly and
invert. Shake the mold gently until the gelatin slips from the mold
onto the serving dish or plate. If the gelatin doesn’t release, repeat
the process. Makes 12 servings.
Tip: For a successful layered gelatin salad, add the second layer when
the first layer appears firm but is slightly sticky to the touch. At
this stage the gelatin will retain a fingerprint. If the first layer
is chilled too long, the second layer won’t adhere; it i´s not chilled
long enough, the layers run together.
|
Â
Â
Â
|
member logon
