#orange jello with pecans and pineapple

[sixbucks]

I have to admit that some of those retro recipes people post as humor actually look kinda good to me.

[indynerdgirl]

In my family we don't serve the canned cranberry sauce, we make and serve cranberry jello salad, like this:

It's made with cranberry flavored jello (which is getting harder to find so some years we have to use raspberry), a can of whole-berry cranberry sauce, either pineapple tidbits or cut up orange slices (depends on what we have on hand), pecans, and a little bit of cinnamon. The recipe is from an old Jell-O add from the 80s.

And they look out so hard for the well being of the spiders AND the dolphins

[recipe-logged]

Sides

Ambrosia Salad

2 (15 oz) cans Fruit cocktail, drained

1 (15 oz) can Mandarin oranges, drained

1 (20 oz) can Pineapple tidbits, drained

2 (10 oz) jars Maraschino cherries, drained

2 cups Mini marshmallows

8 oz Sour cream

Optional: 1 cup Shredded coconut

1. In a large bowl, mix all ingredients

2. Cover and refrigerate for at least 1 hour before serving

Green Fluffy Salad

8 oz Small curd cottage cheese

1 (20 oz) can Pineapple tidbits, drained

1 (8 oz) can Pineapple tidbits, drained

2 (10 oz) jars Maraschino cherries, drained

2 (3 oz) boxes Lime jello

12 oz cool whip

1. In a large bowl, mix cottage cheese, pineapple, cherries and dry jello mix together, then fold in cool whip

2. Cover and refrigerate for at least 4 hours before serving

Pink Fluffy Salad

8 oz Small curd cottage cheese

1 (20 oz) can Pineapple tidbits, drained

1 (15 oz) can Fruit cocktail, drained

2 (10 oz) jars Maraschino cherries, drained

3 (3 oz) boxes Peach jello

2 cups Mini marshmallows

12 oz cool whip

Optional additions: 1 (15 oz) can Mandarin oranges, drained, 1 cup Chopped pecans

1. In a large bowl, mix cottage cheese, pineapple, fruit cocktail, cherries and dry jello together, then fold in cool whip

2. Cover and refrigerate for at least 4 hours before serving

Watergate Salad

1 cup Mini marshmallows

1 (3.4 oz) box Pistachio instant pudding

1 (20 oz) can Crushed pineapple in juice, UNdrained

1/2 cup Chopped pecans

1 1/2 cups Cool whip, thawed

1 (10 oz) jar Maraschino cherries, drained

1. In a large bowl, mix marshmallows, dry pudding mix, pineapple and pecans together, then fold in cool whip

2. Cover and refrigerate for at least 1 hour before serving

[easytobevegan]

Menu: A Huge Vegan Holiday Feast

It’s too late for Thanksgiving 2020, but if you’re looking for some last-minute recipe ideas for the Winter holidays, this post is for you! This menu is based on the foods typically served for Thanksgiving and Christmas dinner with my mom’s side of the family. There’s a lot of recipes listed, but there’s 12 of us and we are big leftover people, so feel free to omit and adjust as you please! I’m the only vegan in my family right now, but I love to try and make a couple plant-based foods for myself during the holidays, and my grandma is very open about making her sides vegan-friendly so I can enjoy them with everyone else. Obviously, things are going to be a bit different this year, what with the pandemic going on, but that doesn’t mean you can’t cook for yourself and whoever is residing in your residence with you! So, without further ado, here is the menu:

Vegan Turkey Roast from Nora Cooks

Vegan Holiday Seitan Ham from Sarah’s Vegan Kitchen

Vegan Cauliflower Mac and Cheese from Yup, It’s Vegan

Mashed Potatoes - My mom and grandma always put milk and butter in their mashed potatoes, but I personally like to leave them plain and eat them with kale sautéed with garlic and red pepper flakes. 

Vegan Sweet Potato Casserole from Real + Vibrant

Collards - Cook them in a simmering pot of either vegetable broth or water seasoned with vegan ham broth base. 

Stuffing - You can make it from scratch if you’d like, but in my house we just use Pepperidge Farm Herb Seasoned Classic Stuffing, replacing the chicken broth it calls for with vegetable broth. 

Deviled Potatoes (instead of deviled eggs) from Sarah’s Vegan Kitchen

Grapes and Orange slices - My grandma usually sets these out on a glass platter for us to snack on while the cooking is finishing up.

Simple Vegan Dinner Rolls from Minimalist Baker

Homemade Pecan Pie from Karo Syrup - My grandma has been using Karo dark corn syrup in her pecan pies for years. Replace the eggs with a vegan substitute, such as a flax egg mixture. 

Blueberry Jell-O Salad - First, make grape jello using agar agar powder instead of gelatin, which has bone marrow and tendons in it. Once set, mix in blueberry pie filling and crushed pineapple. Next, cover blueberry jello mix in a vegan cream cheese topping (8 oz. vegan cream cheese, 1/2 cup sugar, 1 tsp. vanilla extract, 1 cup vegan sour cream) and let it set in the fridge for a few hours before serving. I suggest skipping the walnuts, the texture is a bit weird (in my opinion). 

Chocolate Pudding Mini Pies - Purchase ready-to-go mini graham pie crusts and instant chocolate pudding mix. Make sure to check ingredients. Make the pudding and place in the pie crusts. Top with whipped cream (this recipe from Minimalist Baker is good) and let everything set up in the fridge before eating.

[aconstantmonologue]

Oh! Midwesterner here! I’ve never had the versions of the first two, but I’ve had similar! Although they sound kinda odd they are pretty good! I have had the Watergate salad, in may family we call it green stuff, it’s really light and fluffy, really good, and it is possible to eat a whole bowl. If you want it to be smooth take out the pecans it’s just as good. And for a little extra add marishino cherries! There is also a similar dish (idk the actual name) called pink stuff! Made with either cherry or strawberry jello!! The first two are weird but try the jello!

Addition: TRY AMBROSIA IT SLAPSSSS (basically marshmallows, oranges, pineapples and it’s fantastic)

[kunwiginjanu]

Fruit salad 2.

You can cook Fruit salad 2 using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Fruit salad 2

You need of cottage cheese.

Prepare of cool whip.

It's of lime jello.

It's of drain pineapple crushed.

It's of drain mix fruit.

Prepare of drain mandarin oranges.

It's of chopped pecan.

Fruit salad 2 step by step

Mix all ingredients and refrigerate for hour enjoy.

[tigerine]

Cranberry Sparkle

This recipe is a blend of my Nana’s original Cranberry Sparkle recipe and my mom’s “Cranberry Goo” recipe. It is the best of both worlds, in my opinion. 

Ingredients 1 bag fresh cranberries 1/2 c light brown sugar

1 6oz package of raspberry Jello 1 c boiling water 1/2 c juice from pineapple and mandarin oranges

1/2 a 20 oz can of crushed pineapple, juice reserved (Dole is best) (this ends up being about a cup) about 10 oz of mandarin oranges, juice reserved (again, use Dole) 1/3 c pecans, finely chopped 1/2 c celery very finely chopped

Directions First. Put 1 bag fresh cranberries in a saucepan over med-high heat with 1/2 c light brown sugar. Watch as it comes to a boil and stir frequently. It is done when the cranberries have popped and split, and you can see clumps of cranberry juice sticking together-- it should look like jelly/jam. Pour it into a heat-safe container and set aside to cool, then refrigerate. 

Second. Put Jello in a heat-safe bowl. Add the boiling water and stir to dissolve. Once dissolved, fold in the cranberry mixture, the mandarin orange sections and add the 1/2 cup juice. Refrigerate until thickened. 

Add pineapple, pecans, and celery, and stir to combine. Refrigerate until firm. This may be made up to one day ahead. 

[christopherrobinmiller]

My Favorite Cranberry Salad 2 large boxes Black Cherry Jello 2 cups raw cranberries 1.5 cups shredded raw apple 1 cup sugar 1 large can crushed pineapple 1 whole orange (peel and all) 0.5 cup chopped pecans 0.5 cup chopped walnuts 2 cups boiling water Grind raw cranberries and whole orange with peel in food processor. Pour into a large bowl. Add shredded apple (using a cheese grater), crushed pineapple and chopped nuts In another bowl, dissolve Jello and sugar in 2 cups boiling water. Pour ground fruit and nuts into Jello. Either cover bowl and refrigerate or pour into a mold, cover and refrigerate.

[veronica-rich]

Well, one hates to assume; that’s why I asked first. Here we go, then:

6 ounces packaged raspberry jello (you can use cranberry though)

1-1/2 cups boiling hot water

1 apple, chopped and diced

1 small can crushed pineapple

1 can whole cranberry sauce

8 or 12 ounce tub whipped cream (like Cool-Whip, not the kind from an aerosol can)

1/2 cup walnuts or pecans, chopped (optional)

Dissolve jello in the boiling water in a large bowl with a lid (the bowl you make all this in is the bowl you will store it in - you won’t be pouring into another container). Stir in the cranberry sauce and pineapple, then add the small-diced apple and nuts and stir all until well blended.

Tip: I put the nuts in a ziplock bag and use the full can of sauce to pound it to break up the pieces, before opening the can.

Finally, stir in the whipped cream until it’s all pink and there’s no white showing. Put the lid on and refrigerate at least 4 hours, or overnight for better results. (When you spoon it out later to serve, most of the whipped cream will have settled in the upper layer, and that’s normal.)

Mom’s recipe also calls for a small orange peeled and chopped (add when you put in the chopped apple), but I’ve never used it. Still, you can if you want.

Why do I have like four boxes of cranberry jello?

[kissnovel46-blog]

Frozen Cherry Fruit Salad

A few basic ingredients: cherry pie filling, crushed pineapple, sweetened condensed milk and Cool Whip make up the base for this old school frozen delight! From there, make it your own with easy add-ins.

Frozen Cherry Fruit Salad

I live on the Gulf Coast, and down here, the humidity is as important as the temperature. Maybe even more so! We've been under 100+ degree heat advisories here for awhile now because of that heat index. In June. Already. I pray we don't see a hurricane this year, well, ever again in my lifetime really, that knocks out power for long. Gotta have that air conditioning down here!

When the weather heats up like this, cooling foods are a steady in my house. Watermelon, cucumbers, grapes, cantaloupe, strawberries are consumed regularly around here! Of course, although they may mostly be relegated to those family gatherings more so these days, we have our icebox and freezer desserts too. This cherry salad is one of those that has been around for years.

In it's refrigerated form, you've probably seen it around the net referred to as a "fluff," but the most classic version that I know was always frozen. Old school, it was made with four basic ingredients: cherry pie filling, crushed pineapple, sweetened condensed milk and Cool Whip, though nuts and marshmallows are typically added.

Southern Style Hissy Fit Warning Now, first things first. This fruit salad has been around a long time. Longer than me even I think! It's a holiday favorite all over, but in the south, it's a summertime potluck favorite as well. Lots of folks love this fruit salad. Lots of folks still make it.

If you, however, happen to take issue with using any of the above ingredients, well.. then don't make it, it's as simple as that! But... certainly please refrain from lecturing the rest of us about it too. While you can substitute homemade pie filling, homemade sweetened condensed milk, and stabilize some homemade whipped cream, that really takes away from the simplicity of this old school fruit salad. If this recipe is really not for you, then feel free to move on along, nothing to see here! tucking away soapbox

These days, those basic ingredients been expanded quite a bit, often made with a cream cheese and/or pudding base and a wide variety of fruit - mandarin oranges, jarred maraschino cherries, peaches, canned cherries in syrup, strawberries, blueberries, cranberries and even bananas. Typically a nondairy topping (like Cool Whip) is used, sometimes jello, cottage cheese, sour cream and even coconut are included.

Crushed pineapple has always been a traditional ingredient in this fruit salad though you really do want the pineapple to be dry, so as not to mush up the salad. Drain it early on, using a mesh strainer and then use folded layers of paper towels to press out any additional excess juices. Some people prefer to use chunks or tidbits instead.

Refrigerate it in a bowl or dish for a spoonable soft serve style from the refrigerator, or freeze it in a single container - a 9 x 13 inch pan or loaf pans, where you can slice it or cut into squares to serve. Little individual dessert cups, or muffin tins and paper cups are common and what I used here. I froze half in cups, and did the other half in a square pan.

If you do freeze it, like most freezer desserts, you'll want to give it a little time at room temperature to soften a bit before serving, just to make it easier to eat. About 15 minutes is usually good.

For more of my favorite fruit salads, check out my collection on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

Recipe: Frozen Cherry Salad

©From the Kitchen of Deep South Dish Prep time: 10 min Inactive time: 8 hours Yield: About 8 servings

Total time: 8 hour 10 min

Ingredients

1 (20 ounce) can crushed pineapple, well drained

1 (21 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk (not evaporated milk)

1/2 cup minced pecans

1/2 cup mini marshmallows

1 (8 ounce) carton Cool Whip

Stemmed maraschino cherries, for garnish, optional

Instructions

Drain the pineapple well, reserving the juice for another use if desired; set aside. Mix together the cherry pie filling, condensed milk and pineapple. Add the pecans and marshmallows, then fold in the whipped topping until well blended.

Transfer to a serving bowl for soft serve and refrigerate for at least four hours. If freezing, line cupcake pans with 24 paper or silicone liners, or transfer into loaf pans or a 9 x 13 inch pan. If frozen, let rest for 15 minutes before serving.

Cook's Notes: Give the crushed pineapple plenty of time to drain - you want it very dry. Place into a mesh strainer and use layers of paper towels to press out all of the moisture. When serving as a refrigerator "fluff," this fruit salad is very versatile. Add in a variety of canned fruits or fruit cocktail, softened cream cheese, pudding mix (reserve pineapple juice and dissolve dry pudding in the juice), double up on the Cool Whip, exchange the crushed pineapple for tidbits, add chopped maraschino cherries. Make it your own!

Source: http://deepsouthdish.com

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