Orange Salads

Orange Sherbet Salad

2 1 lb. cans of crushed pineapple
2 3 Oz. packages orange gelatin
1 pint of orange sherbet
1/2 cup of broken pecans

Drain pineapple saving the syrup, adding enough water to make 2 cups. Add the gelatin to the juice mixture, heating to nearly a boil, stirring well. Remove from heat and stir in sherbet until dissolved, then add pecans. Chill until set in 13x9 pan or a bit smaller. Serves 8-10.

Mandarin Orange Salad

2 3 Oz. packages of orange gelatin
1 6 Oz. can of frozen orange juice
1 11 Oz. can of mandarin oranges (drained)
1 9 Oz. can of crushed pineapple (drained)

Dissolve gelatin in 2 cups hot water (including juice from the mandarin oranges). Stir in frozen orange juice. Cool until syrupy, then add pineapple and oranges. Then pour into 13x9 pan or a bit smaller. Serves 8

Granny's Jello Salad for Turkey Dinner

1 3 oz package of orange gelatin
1 3 oz. package of lemon gelatin
1 9 Oz. can of crushed pineapple (drained)
1 can of white cherries (drained)
1 cup of red Tokay seeded grapes
1 cup of marshmallows
1/2 cup of chopped nuts

Dissolve gelatin according to package directions, substituting cherry and pineapple juices for the cold liquids to be added. Whip gelatin mixture, cool until syrupy, then fold in 1 small cool whip, along with pineapple, cherries, grapes, marshmallows, and nuts. Pour into mold or pan. Serves 8-10.

Aunt Lucille's Apricot Molded Salad

2 pkg. (3 oz.) orange gelatin
2 c. hot water

Mix and let thicken. Drain large can of apricots and 1 small can of crushed pineapple. Add apricots and pineapple to the gelatin solution when jelled.

1 3/4 c. fruit juice (from apricots and pineapple)
1 egg
3 T. flour
1/2 c. sugar
2 T. butter (add after pudding mixture is cooked)

Bring all ingredients to a boil, stirring constantly until thick. Cool and then add to gelatin mixture. Pour into mold. Chill until set to serve.