|Art of South Indian Cooking|
|by Patricia Marquardt|
While most Indian cookbooks feature the cuisine of Northern India, here is an introduction to the flavourful, and predominantly vegetarian, dishes...
1 - 10 of 536 for congealed salads
Combine Jell-O and hot water in a large bowl, stirring until dissolved. Pour in cold water; mix. Stir in pineapple and nuts. Refrigerate until ...
In a chilled ... pineapple, grapes and peaches. Divide into 6 individual 6 oz. salad molds; freeze. Unmold onto greens on chilled plates. Makes 6 servings.
Drain juice from oranges and pineapple. Mix together and chill.
Mix cherries and sugar in pan. Bring to a boil. Remove from heat. Dissolve unflavored gelatin and 1/2 cup cold water. Mix all ingredients. Pour into ...
Drain cherries; heat ... set until slightly congealed. Add cherries and nuts. Pour into salad mold; chill until ... crushed pineapple may be added. Serves 8.
Dissolve Jell-O and sugar in hot water. Dissolve Knox gelatine in 1 or 2 tablespoons of cold water. Mix all ingredients and chill in a 9 x 13 dish.
Use pineapple juice ... appropriate dish and congeal in the refrigerator ... top of the congealed salad. Sprinkle nuts ... flavors of Jello and pie filling.
Mix Jello and water. Let stand to congeal. Mix marshmallows and cream cheese thoroughly. Whip in Jello. Add rest of ingredients and chill thoroughly.
Dissolve Jello and sugar in boiling water. Drain peaches, measuring the syrup. Add water to syrup making 2 1/3 cups and add to gelatin. Add peaches ...
Mix and cook 2 or 3 minutes; set aside until cool. Add 2 cups cold buttermilk and 1 medium size Cool Whip. Let set in refrigerator until congealed.
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