Lime Buffet Mold Recipes

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

BLUEBERRY LIME MOLD

Steps:

• In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
• When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.

LIME BUFFET MOLD

Steps:

• 1. Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.2. In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.3. Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.4. Unmold onto a chilled plate. Garnish with lettuce and pineapple.

PACIFIC LIME MOULD

Steps:

• 1. Dissolve Jell-o in 1 cup boiling water. Add reserved juice from crushed pineapple. Chill until slightly thickened.
• 2. Beat until frothy, fold in pineapple, cottage cheese, horse radish. Add mayonnaise or whipping cream (whipped) and chopped walnuts.
• 3. Chill until firm. Double for a large mould.

LIME BUFFET MOLD

Steps:

• Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with lettuce and pineapple.

SEAFOAM LIME MOLD

Steps:

• Melt gelatin in hot water.
• Add cold water and lemon juice.
• Chill until slightly firm.
• Add pineapple, marshmallows, cherries, and pecans, mix well.
• Pour into ring mold and chill until firm.
• Dip mold in hot water for a few seconds.
• Unmold onto a platter decorated with a bed of lettuce, if desired.
• Or, just spoon into dessert dishes and enjoy!