Recipes from our hearth

Dissolve 2 pkg. jello with 2 cups boiling water. Stir until jello is thoroughly dissolved. Then add the fruit juices and water (to make 2 cups.) Add 2 Tbsp. sugar to take care of the acid of oranges, put jello in refrigerator until it starts to jell. Then add the fruits. Spoon the jello into individual molds. Makes 12 or more molds. Return to refrigerator till firm. Serve as a dessert or salad. Mrs. Henry Crotts ORANGE PINEAPPLE CONGEALED SALAD 3 oz. pkg. orange pineapple jello #303 can crushed pineapple 3 bananas = diced carrot - grated cup minature marshmallows cup chopped nuts Drain pineapple good, save syrup (will be 1 cup). Mix jello with 2 cups hot water and 2 cups cold. Add ingredients, chill till firm. Topping: Cook in double boiler: 2 Tbsp. margarine = cup sugar 1 cup pineapple juice 1 egg beaten Cook until thick - let cool. Whip envelope of Dream Whip, fold into cold flour mixture. Spread on firm jello. Mrs. B. H. Fisnel LEMON-ORANGE SALAD 1 pkg. orange jello 1 cup boiling water 1 11 oz. can Mandarin oranges (if you use juice, omit orange juice ) 3/4 cup orange juice 1 cup grated carrots Mix jello with water and add juice. When this starts to congeal add oranges and carrots. This is bottom layer. pkg. lemon jello 3 oz. cream cheese can crushed pineapple (#2 can) 1 Tbsp. milk 1 cup boiling water Drain pineapple. Dissolve jello in boiling water, add pineapple juice. When it starts to congeal, mix cheese with milk, add pineapple. Stir into jello mixture. Put on top of first mixture. Mavis Nance LIME SALAD 1 pkg. Lime Jello 1 cup crushed pineapple 1 dozen marshmallows (small) 1 cup chopped nuts 1 1/2 cups boiling water 3 Tbsps. mayonnaise 3/4 cup pineapple juice 1 cup whipped cream 1 3 oz. pkg. cream cheese Dissolve Jello and marshmallow in boiling water. Add pineapple juice. Place in refrigerator, until slightly thickened. Add 1 pkg. cream cheese, pineapple, nuts, and mayonnaise. When almost congealed fold in whipped cream. Return to refrigerator until congealed. Sara Kimel MANDARIN ORANGE SALAD 3 cups water 2 3 oz. pkgs. orange gelatine 1 11 oz. can mandarin orange slices 1 20 oz. can crushed pineapple 1 bag of small marshmallows 1 pint sour cream i tsp. sugar 1 Tbsp. mayonnaise 3 American cheese slices (grated) Bring water to a boil. Add gelatine and stir until dissolved. Add orange slices, pineapple and marshmallows. Remove from heat and let stand until marshmallows have melted. Pour into dish and refrigerate. When ready to serve, mix sugar and mayonnaise with sour cream. Cover top of gelatine mixture with sour cream topping. Sprinkle with grated cheese. Mrs. Barbara Davis PINEAPPLE SALAD 1 small box lime jello 1 #2 can crushed pineapple 2 Tbsps. mayonnaise 1 3 0z. pkg. cream cheese 1 cup broken pecans 10 large marshmallows Drain juice from pineapple. Add enough water to make 2 cups. Heat to boiling point, pour over jello. Add broken cheese and marshmallows. Add mayonnaise, pineapple, pecans and beat well. Pour in 6 x 12 dish, let set overnight in refrigerator. Mrs. Ida Cash MERRY CHRISTMAS SALAD pkg. lime jello cup boiling water #2 can crushed pineapple cup small curd cottage cheese cup finely sliced celery Tbsp. chopped pimiento = cup chopped nuts Mix jello with boiling water, let cool, have rest of ingredients readyto stir in jello, when it starts to jell. Decorations: Jellied Cranberry Sauce, 6 Diamond Walnuts halves, and Maraschino cherries. Mrs. Everett Duggins RECEPTION SALAD 1 small pkg. lemon jello 3/4 cup boiling water 1 small can crushed pineapple small package cream cheese