Tupperware *Jel-Ring Mold*

[Ravish40]

Cranberry Salad

3 c. fresh cranberries
3 c. water
1 1/2 c. sugar
1 tsp. baking soda
1 pkg. (6 ounce) cherry-flavored gelatin
1 1/2 c. miniature marshmallows
1c. chopped apple (unpeeled)
3/4 c. chopped celery
1/2 c. chopped walnuts

Rinse cranberries in a double colander; remove any stems and faulty berries. Place cranberries, water, sugar and baking soda in a 2 1/2 qt. saucepan. Cook over medium heat stirring frequently for about 5-7 minutes or until mixture is hot and sugar is dissolved. Remove from heat.
While mixture is hot, stir in gelatin and miniature marshmallows until dissolved and melted. Cool slightly; stir in apple, celery and walnuts.
Pour into a Jel-Ring Mold and seal or pour into your desired container. Refrigerate for 6-8 hours or until firm. Unmold and serve. Refrigerate left-over salad.

[Ravish40]

Cranberry Nut Gelatin Salad

1 pkg. raspberry gelatin
1/2 lb. cranberries
1 orange
1 apple
1 c. sugar
1/4 tsp. salt
Nuts

Prepare gelatin according to package directions. Chop all cranberries, apple, orange and nuts and add to the gelatin mixture. Stir in the sugar and salt until dissolved. Pour into the Tupperware (tm) Jel-Ring Mold and let sit at room temp for 15 minutes, then place seal on top and put into your refrigerator. Chill until firm.

[Ravish40]

Pineapple Gelatin Salad

1 (20 ounce) can crushed pineapple
1 (3 ounce) pkg. lime gelatin
1/2 pint lite cream
1 (8 ounce) pkg. cream cheese

Bring pineapple to boil. Add lime gelatin and stir until dissolved, let cool in pot. Put 1/2 pint cream and block of cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pot. Pour into Jel-Ring mold and chill overnight. Remove seal to unmold and serve.

[Ravish40]

Sunset Salad

1 pkg. orange Jello
1 c. boiling water
1 (8 ounce) can crushed pineapple in juice
1/2 tsp. salt
1 Tbsp. lemon juice
1 c. grated carrot

Dissolve Jello in 1 cup of boiling water. Add pineapple with juice, lemon juice and carrot. Pour into Jel-Ring mold and Chill until set. Garnish if desired.

[Ravish40]

Strawberry Pecan Gelatin Mold

2 (3 ounce) pkg. strawberry flavored gelatin
2 c. boiling water
2 c. strawberries and juice
1 1/2 c. crushed pineapple and juice
1 pkg. mini marshmallows
1 (3 oz) pkg. cream cheese, softened
1/2 c. chopped pecans

Dissolve gelatin in 2 c. boiling water. Add strawberries and juice and crushed pineapple with juice. Cover with the marshmallows. Pour into the Jel-Ring Mold and refrigerate until set. Make whipped topping according to directions and add softened cream cheese to this, mixing well. Spread topping over firm gelatin and sprinkle chopped pecans on top.

[Ravish40]

Crab and Salmon Ring With Pomegranate Seeds Recipe

Ingredients

4 pomegranates
2 packages (2 tablespoons) unflavored gelatin
6 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 pound salmon fillet, cooked and flaked, all bones removed
1 pound cooked crabmeat, picked over, all cartilage removed
1 cup finely ground blanched almonds
2-1/4 cups milk
Salt and white pepper to taste
Radishes and tender beet greens for garnish, if desired


Instructions
Working with one at a time, break each pomegranate open in a bowl of cold water and remove the seeds from the honeycomb interior (they should float to the top of the water). In a sieve rinse and drain the seeds. Set aside. Repeat with remaining pomegranates.

In a small heat-proof bowl combine the gelatin with the white wine and lemon juice and let soften for 10 minutes. Set the bowl of gelatin in a pan of hot water and let stand, stirring occasionally, until completely dissolved.

In a food processor combine the salmon, crab, and almonds and puree until smooth. With the motor running add the milk in a stream and continue to puree just until combined well. Transfer to a bowl, stir in the gelatin, 3 tablespoons of the pomegranate seeds, and salt and pepper to taste. Reserve the remaining pomegranate seeds for garnish.

Rinse a 6-1/2-cup ring mold with cold water. Do not dry. Pour the fish mousse into the mold, smoothing the top, cover with plastic wrap, and chill for 3 hours or overnight.

To serve: Dip the mold up to its rim in hot water for 30 seconds. Run a thin knife inside the mold to loosen the mousse and cover mold with an inverted plate. Invert mousse onto plate and garnish with the reserved pomegranate seeds, radishes, and beet greens.

Yield: 6 to 8 servings

[Ravish40]

Triple Orange Gelatin Delight

6 oz. pkg. orange jello
2 c. boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained

Dissolve orange gelatin in boiling water. Add orange sherbet, stir until melted. Add mandarin orange slices. Pour into the Jel-Ring mold and refrigerate until set. Unmold onto a serving plate and garnish with orange slices or fruit slices of your choice.

[Ravish40]

Pear Salad

1 (16 ounce) can pears
3 ounce pkg. lime jello
8 ounce cream cheese, softened
8 ounce Cool Whip

Strain pears and bring pear juice to a boil. Using saucy silicone spatula, stir in the lime jello until dissolved. Combine pears, cream cheese and 4 Tbsp. jello mixture in the blender and blend until smooth. Add remaining jello mixture and blend again. Pour into a bowl and refrigerate for 1 hour. Remove from refrigerator and fold in the Cool Whip using the saucy silicone spatula. Pour into the Tupperware Jel-Ring Mold and seal. Refrigerate for 6 hours. Unmold onto a serving plate lined with some lettuce leaves.

[Ravish40]

Blueberry Banana Salad

1 can blueberry pie filling
6 ounce pkg. raspberry gelatin
1/2 c. chopped nuts
8 ounce Cool Whip
1-2 bananas

Prepare gelatin as directed on package. Put in refrigerator until almost jelled. Remove and stir in the blueberry pie filling. Pour into the Jel-Ring mold and chill until set. Slice bananas and put on gelatin, then sprinkle chopped nuts over the bananas and add the Cool Whip on top.

[Ravish40]

Dreamy Pineapple Gelatin Mold

1 sm. pkg. lemon gelatin
1 sm. pkg. lime gelatin
2 c. boiling water
1 (8 ounce) pkg. cream cheese
12 oz. crushed pineapple and juice
1 pkg. dream whip

Dissolve gelatins in boiling water. Mix in cream cheese on low speed. Add pineapple and let stand until it starts to jell. Beat dream whip, fold into gelatin mixture. Pour into the Tupperware Jel-Ring Mold, seal and refrigerate until firm.

[Ravish40]

24 hour Gelatin Salad

1 box strawberry gelatin
1 tbsp. sugar
1 pkg. (3 ounce) cream cheese
1 pt. whipped cream
1 c. crushed pineapple
1 c. pecans, chopped

Dissolve strawberry gelatin in 1 c. boiling water. Add sugar & cream cheese, beat until melted. Add whipped cream, pineapple and pecans. Pour mixture into the Jel-Ring mold and refrigerate until firm. Unmold onto a serving plate.

[Ravish40]

Beet Gelatin Salad

1 pkg. lemon gelatin
1 can beets, mashed
3 tbsp. wine vinegar
salt and pepper to taste

Dissolve gelatin as directed less 1/2 cup of water. Use juice from beets, add salt, pepper and vinegar. Pour into Jel-Ring mold and refrigerate until set. Unmold on a serving plate. Serve Chilled.

[Ravish40]

Orange Pineapple Gelatin Salad

2 (3 ounce) boxes orange gelatin
2 c. boiling water
1 sm. can frozen orange juice, undiluted
1 sm. can mandarin oranges, drained
1 (15 ounce) can crushed pineapple, undrained

Mix first 3 ingredients together until mixture starts to jell, then add the last 2 ingredients. Mix all together and pour into the Tupperware Jel-Ring Mold, seal. Refrigerate until firm.

[Ravish40]

Spring Gelatin Salad

3 oz. pkg. orange gelatin
1/4 c. sugar
1 1/2 c. boiling water
8 ounce cream cheese, softened
1/2 c. orange juice
2 Tbsp. lemon juice
1 c. shredded carrots
1 c. finely chopped celery

Dissolve gelatin and sugar in boiling water. Add orange juice and cream cheese, stir until dissolved and blended. Add remaining ingredients. Pour into the Jel-Ring mold and refrigerate until firm. (about 6 hours).

[Ravish40]

Jel-Ring Fruit Gelatin Salad

2 c. boiling water
1 pkg. (8 ounce) strawberry flavored gelatin
1 1/2 c. ginger ale
2 c. halved green and/or red seedless grapes
1 can (11 ounce) madarin orange segments (drain juice)

Bring water to a full boil and stir into gelatin using the Tupperware Thatsa Bowl (tm). Stir for 2 minutes until it is dissolved. Stir in cold gingerale. Refrigerate for 1 1/2 hours until the gelatin has become solid. Rinse the grapes and drain the manadarin oranges. Stir the fruit into the gelatin mixture and spoon into the Jel-Ring (tm) mold. Refrigerate for 4-5 hours until firm. Unmold onto a serving plate.

[Ravish40]

Wreath Shaped Cheese Ring

2 (8 ounce) pkgs. cream cheese, softened
1/2 c. parmesan cheese, grated
1/4 c. onions, chopped
1/2 c. miracle whip
10 slices cooked & crumbled bacon pieces
parsley flakes

In the Tupperware Thatsa Bowl mix together the cream cheese and miracle whip using the Saucy Silicone Spatula. Add in the parmesan cheese, onion and crumbled bacon pieces. Blend. Take mixture and press into the Tupperware Jel-Ring Mold to make a wreath shape. Sprinkle parsley on top. Seal. Refrigerate for 12 hours until set. Unmold onto a serving plate. Serve with crackers or appetizer breads.

[Ravish40]

Gelatin Fruit Salad

1 Tbsp. unflavored gelatin
2 Tbsp. cold water
1 1/2 c. orange juice
12 large marshmallows
1/2 c. lemon juice
2 c. heavy cream
1 can fruit cocktail, drained

Soften gelatin in cold water. Heat 1/2 c. orange juice and marshmallows in top of double boiler over hot water until marshmallows are melted. Add softened gelatin. Stir until dissolved. Add remaining orange and lemon juice. Coo. Whip cream and add gelatin mixture gradually. Fill the Tupperware Jel-Ring mold with fruit cocktail and pour gelatin mixture over fruit. Seal and chill in the refrigerator for 6 hours until set.

[Ravish40]

Black Walnut Salad

1 pkg. lemon jello
1 c. crushed pineapple
9 large marshmallows
8 ounce cream cheese
1 c. water plus pineapple juice from crushed pineapples
chopped walnuts
1 c. Cool Whip

Heat jello and water in saucepan; add marshmallows and cheese, stirring until all melted. Let sit until cooled for 5-10 minutes. Add remaining ingredients. Stir and pour into the Tupperware Jel-Ring Mold. Seal and refrigerate for 6 hours until set. Unmold onto a serving plate.

[Ravish40]

Strawberry Pineapple Salad Mold

8 ounce cream cheese, softened
2 (3 ounce) pkgs. strawberry jello
2/3 c. sugar
2 c. hot water
1 c. chopped nuts
16 oz. can crushed pineapples, drained
16 oz. container Cool Whip

Dissolve jello in hot water with sugar. Add cream cheese, stir until blended. Chill until partly set. Add nuts, pineapple and Cool Whip and beat with a hand beater. Pour into the Tupperware Jel-Ring Mold and chill for a few hours until set. Unmold onto a serving plate.

[Ravish40]

Cherry Coke Gelatin Salad

1 c. canned pitted cherries, drained
3/4 c. sugar
1/2 c. water
6 oz. box cherry jello mix
1 c. chopped nuts (optional)
1 c. crushed pineapple, drained
1 bottle (12 ounce) Coke Soda

Combine cherries, sugar and water; bring to a boil and boil for one minute. Stir in the gelatin mix using the saucy silicone spatula, add chopped nuts (optional) and crushed pineapples. Mix together, stir in coke soda. Pour into the Tupperware Jel-Ring mold and seal. Refrigerate for 6 hours. Unmold onto a serving plate.

[Ravish40]

Raspberry Cream Gelatin Salad

3 oz. pkg. raspberry gelatin
1 c. whipping cream, whipped
10 oz. frozen, thawed, drained raspberries

Dissolve gelatin as directed on package, using 1 c. boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat gelatin until foamy. Fold together whipped gelatin, whipped cream and drained berries. Pour into Jel-Ring mold and refrigerate until firm.

[Ravish40]

Waldorf Gelatin Mold

1 pkg. (3 ounce) Lemon Flavored Gelatin
1/2 tsp. salt
1 c. boiling water
3/4 c. cold water
2 tsp. vinegar
3/4 c. finely diced celery
1 c. diced red apples
1/4 c. chopped walnuts
1/4 c. mayonnaise (optional)

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in celery, apples, walnuts and mayonnaise. Spoon into individual molds or a 1 quart mold. Chill until firm. Unmold and serve with cream cheese or whipped topping.

[Ravish40]

Vanilla Bavarian Cream Dessert

1 envelope unflavored gelatin
1/4 c. cold water
2 egg yolks
1/2 c. sugar
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
2 egg whites
1 c. whipping cream

In the Tupperware Thatsa Bowl soften gelatin in water. Beat in another bowl egg yolks; add 1/4 c. sugar and salt. Gradually add in milk; cook over hot water or in a double boiler, stirring constantly, until thick. Add gelatin, stir until dissolved. Add vanilla. Chill until slightly thickened. Beat egg whites until stiff; gradually add remaining 1/4 c. sugar, beating constantly. Whip cream slightly stiff; fold into gelatin mixture with egg whites. Pour into the Tupperware Jel-Ring Mold, seal and chill until firm. Serves 4-6.