Kaleidoscope Mold Recipes

KALEIDOSCOPE MOLD

Steps:

• Add 1-1/4 cups boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to gelatin in each bowl; mix well.
• Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different gelatin flavors alternately into 8-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold before serving.

KALEIDOSCOPE SALAD

Steps:

• Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
• Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

KALEIDOSCOPE JELL-O MOLD

Steps:

• Stir 1 cup of the boiling water into dry raspberry gelatin in medium bowl; stir 2 minutes until gelatin is completely dissolved. Add 1/2 cup cold water; pour into 8-inch. square pan and refrigerate for 2 hours or until set. Repeat with the dry blue gelatin, pouring into a separate 8-inch square pan to chill.
• Prepare the lemon gelatins after the raspberry and blue gelatins have chilled for 1 hour. To prepare, stir remaining 2 cups boiling water to both packages of dry lemon gelatin in a medium bowl, stirring 2 minutes until gelatin is completely dissolved. Add remaining 1 cup cold water. Refrigerate 1 hour or until slightly thickened.
• Remove the set raspberry and blue gelatins from the refrigerator; cut into 1-inch. squares. Pour the slightly thickened lemon gelatin into 9x5-inch loaf pan sprayed lightly with cooking spray. Add gelatin cubes; stir gently to distribute gelatin cubes. Refrigerate 4 hours or until set. Unmold onto white or clear platter. Store leftover gelatin in refrigerator.