Cucumber Lime Gelatin Recipes

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

LIME JELLO CUCUMBER SALAD

Steps:

• Dissolve jello in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.

GRANDMA'S PINEAPPLE CUCUMBER LIME JELLO SALAD

Steps:

• In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water). Add 2 cups cold water. Chill until slightly thickened - the consistency of egg whites, about 30 minutes.
• In a separate bowl mix cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jello. Pour into a jello mold and chill for several hours (about 6) until gelatin sets.
• To remove jello from its mold, fill up a basin half-way with hot water. Lower the jello mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The jello salad should just slide out.

CUCUMBER TERRINE

Steps:

• Boil the shrimp for 5 minutes, drain and immerse in cold water. Remove their shells, devein and slice them in half lengthwise. Put the salt, celery seed, pink peppercorns and 4 tablespoons of the lime juice in a bowl and add the Kirby cucumbers. Mix well and allow them to macerate for 2 hours. Strain.
• Juice the large cucumbers in a juice extractor, and scald 1/2 cup of the juice over high heat. Meanwhile, add the remaining 2 1/2 tablespoons lime juice and the chives to the cucumber juice that wasn't heated. Stir. Sprinkle the gelatin on top and allow to moisten. Add the heated juice and stir until dissolved, about 2 minutes.
• Spray the bottom and sides of a 9-by-3-by-3-inch terrine with nonstick vegetable coating. Make a line down the center of the terrine with the shrimp. Spread about a fifth of the sliced Kirbys on top of the shrimp. Cover this layer with some of the gelatin. Refrigerate until set, about 30 minutes. Spread another fifth of the cucumbers on top, cover with some more gelatin and refrigerate until set. Repeat with the remaining 3 layers. When set, unmold onto a serving plate and slice.

JELLIED CUCUMBER, HERB AND LIME SOUP

Steps:

• In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
• Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
• Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
• When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.

CUCUMBER LIME JELLO SALAD

Steps:

• Peel the cucumbers and cut into small cubes.
• Cut the cream cheese into small cubes.
• Put the cucmber and cream cheese cubes in a serving dish (I usually use a 9x13 glass baking dish).
• Dissolve the Jello mix in the boiling water.
• Stir in the cold water.
• Pour the Jello over the cucumber and cream cheese.
• Refrigerate until Jello is set (3-4 hours).

CREAMY JELLO CUCUMBER SALAD

Steps:

• Dissolve jello and salt in boiling.
• Add in vinegar and onion; chill until partially set.
• Transfer mixture to a fancy glass serving bowl or dish.
• In a small bowl whisk together sour cream and mayo; add to the partially chilled jello mixture; mix to combine.
• Fold in chopped cucumbers.
• Chill until firm (about 3-4 hours).