An Under the Sea Party Beyond Mommying

Totally Scrumptious Seafoam Salad Recipe

Drain pears, reserving 3/4 cup of the syrup; coarsely chop pears and set aside. Dissolve jello in boiling water; add pear syrup and lime juice; measure 1 1/4 cups into an 8X4 loaf pan or a 4 cup gelatin mold- chill until set but not firm- about one hour. Meanwhile, slowly (to prevent lumps) blend remaining gelatin into the softened cream cheese.

Under the Sea Salad Retro Recipe SILVER FOODIE Recipe Jello

Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Measure 1-1/4 cups into a 1-quart mold. Chill until set, but not firm. Meanwhile, soften cheese until creamy. Gradually add remaining gelatin, blending until smooth. Add ginger.

Under the Sea Salad

Step 1. Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside. Step 2. Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray.

Vintage Cookbooks & Crafts Under the Sea Jello Salad

Under-The-Sea Salad Under The Sea Salad Pears and cream cheese lie beneath a clear sea-green layer after unmolding. 1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin 1/4 teaspoon salt 1 cup boiling water 1 can (1 lb.) pear halves 1 tablespoon lemon juice 2 packages (3 oz. each) cream cheese 1/8 teaspoon ginger Dissolve Jell-O Gelatin and salt.

Underthesea Jello salad recipe (1963) Click Americana

1. Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside. 2. Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2.

Under the Sea Salad Recipe Allrecipes

Drain pears, reserving ¾ cup syrup. Dice pears and set aside. Dissolve gelatin in boiling water; add reserved syrup and lemon juice. Pour 1¼ cups into an 8 X 4" loaf pan.

Underthesea Jello salad recipe (1963) Click Americana

Sea Veggie Salad. Serves 4. Ingredients: ½ cup arame (or any other favorite sea veggie) rehydrated by soaking in 1 cup of warm water for 10 minutes. ½ cup hijiki (or any other favorite sea veggie), rehydrated by soaking in 1 cup of water water for 10 minutes. 1 ¼ cup pea shoots, cut in half plus more for garnish. 3 tablespoons finely diced.

Salad with Seafood "Voice of the Sea" Recipe 2023 with Pictures Step by

All in all, the Under-the-Sea Salad was a smashing look at the more savory possibilities of gelatin. I think the key to these kinds of recipes is to play to gelatin's strengths instead of trying to mimic preexisting recipes. In this instance, you've got a combination of textures (clear and creamy), a logical combination of flavors (lime, pear.

Vintage UndertheSea Salad. Cream cheese under lime jello. Looks

Set aside to cool 2-3 minutes. Place pears in a small bowl and mash to a fine consistency using a fork, wood spoon or potato masher; set aside. Whip the cream to soft peaks; set aside. In a separate bowl, use a hand mixer or immersion blender to beat the cream cheese and milk until smooth. Add cooled Jell-O mixture and blend to combine.

An Under the Sea Party Beyond Mommying

Place cream cheese in blender. Cover. Blend at low speed until smooth and creamy. Very slowly add remaining gelatin and ginger. Blend at low speed until smooth, about 15 seconds. Chill until thickened. Fold in pears. Spoon over gelatin in pan. Chill until firm, about 2 hours. Unmold. Garnish with crisp salad greens, additional pears and grapes.

Underthesea salad A layered '80s Jello recipe Recipe Jello

Dissolve gelatin in boiling water; add reserved syrup and lemon juice. Pour 1-1/4 cups into a 8- by 4-inch loaf pan. Chill until set but not firm, about 1 hour. Meanwhile, soften cheese until creamy. Very slowly blend in remaining gelatin, beating until smooth. Add cinnamon and pears and spoon into pan.

Pin on Deserts

If you are using a blender: Add the jello mixture, pears, and cream cheese to your blender and blend until smooth. Meanwhile, in a large bowl or stand mixer, beat the cream on high speed until stiff peaks form. It should take about 1-2 minutes. Do not over beat. Fold the cream into the blended jello mixture.

Underthesea salad, Rainbow cake & more (1982) Click Americana

The base of Under-the-Sea Pear Salad is a single batch of lime Jell-O, to which a little salt and lemon juice are added. Instead of cold water, 3/4 cup of juice from the canned pears is used. I set aside about a half-cup of the liquid gelatin, thickened the rest over an ice water bath, put it in the mold to form the top layer, and put that in.

Sea salad stock image. Image of gourmet, health, meal 19130871

Dissolve Jell-O Gelatin and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Measure 1 1/4 cups into a 1-quart mold. Chill until set, but not firm. Meanwhile, soften cream cheese until creamy.

Kitchen Historic UndertheSea Salad (1931)

1/2 teaspoon salt. 1 cup pears (cut in cubes) 2 cups of liquid. Measure pear juice; add lemon juice. Add enough water to make two cups. Heat one cup of this liquid. Put in Jell-o and stir until melted. Add the remainder of juice. Pour 1/3 of clear Jell-o mixture into a pan and set aside to stiffen.

Kitchen Historic UndertheSea Salad (1931)

Dissolve Jell-O in boiling water. Add pear juice, salt and vinegar. Pour ½-inch into a loaf pan. Chill until firm. Chill remaining Jell-O until cold and syrupy.