Had this at a Christmas potluck and I absolutely loved it!

Grape salad with blueberry pie filling

Creamy Blueberry Jello Salad

Ingredients
â¢2 small packages grape Jello
â¢2 cups boiling water
â¢1 can regular size blueberry pie filling
â¢1 small can unsweetened crushed pineapple, undrained
Topping: â¢1 small package cream cheese, softened
â¢1 cup sour cream
â¢1/2 cup sugar
â¢1 tsp. vanilla
â¢1/2 cup chopped walnuts

Directions

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9x13 inch dish. Cover and refrigerate until set.

For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with nuts. Refrigerate until ready to serve.

This recipe is called "Curried Chicken Coronet" from a Family Circle Cookbook from the 1970ties, & described as "A partylike rich chicken salad mousse delicately spiced with curry". Quite good actually.

2 lbs. chicken breasts
2 cups water
One medium onion sliced
Handful of celery tops
1-1/2 teaspoons salt
3 peppercorns
One envelope unflavored gelatin
3/4 cup chopped toasted almonds
1 teaspoon curry powder (I increase this to at least 2 or even 3 teaspoons for a more exotic flavor)
1/4 teaspoon pepper
1 cup mayonnaise
1 cup cream for whipping
1 can pineapple chunks, very well-drained

Combine chicken breasts, water, onion, celery tops, 1 teaspoon salt & peppercorns, simmer together for about 45 minutes. When done & cooled, cut the chicken in small pieces.

Strain the stock, measure out one cup, & dissolve the gelatin in the stock.

Beat egg yolks in bowl, then slowly stir in dissolved gelatin. Put in sauce pan & carefully cook till mixture slightly thickens, then remove from heat.

Stir in diced chicken, almonds, curry powder, 1/2 teaspoon salt and the pepper, blend well. Chill for about 30 minutes, then blend in mayonnaise.

Beat egg whites until stiff in large bowl, fold in chicken mixture until no streaks of white remain.

Beat cream til stiff, fold in chicken mixture, pour into a mold & chill until firm. Unmold, serve.

Not to be Debbie Downer kfca, your recipe sounds great. But folks should give it a second thought before trying it because it contains uncooked egg whites.

Most health agencies recommend against eating anything made with raw eggs because of the risk of salmonella. Back in the 1970s, when you say this recipe was written, salmonella in eggs wasn't a problem. Today it is, and young children, pregnant women, and senior citizens are especially at risk.

Pasteurized raw eggs and egg products can be purchased and used safely for recipes in which eggs are added but not fully cooked in the preparation.

Yes, I was thinking of that when I typed it out. And I thought someone would mention ...as you did. But I guess I'm the type that ignores health warnings (have never used sunscreen either) & have made this recipe , with no bad health results many times. In fact I even have a Chocolate Mousse recipe, again from the 1970ties, with six uncooked egg whites, that I make even more frequently. Reached age 76 in August. But do what you want.

BTW, I just checked & statistically, it's about one case of salmonella in every 20,000 eggs. And if you lived to age 85, you "might" run across that one. Live dangerously I say.

Lime-Cheese Jell-O Salad

Double this for Thanksgiving. This is sweet enough to stand as dessert, but of course, that spot is taken up by pumpkin pie.

Makes 5 to 6 servings

1 8.25-ounce can crushed pineapple in juice (do not drain)
3 tablespoons sugar
1 small 3-ounce package lime gelatin
1/2 cup water
1/2 cup pineapple juice
3/4 cup grated yellow cheese (medium or sharp cheddar or Colby)
1/2 cup whipping cream, whipped
1/2 cup finely chopped walnuts

In medium saucepan, cook pineapple, sugar and gelatin over medium-low heat, stirring just until gelatin is dissolved.
Stir in water and the 1/2 cup pineapple juice. Transfer to a bowl and place in refrigerator until it is partially set, about an hour and a half.

Fold in cheese, whipped cream and nuts, transfer to a serving bowl, cover and chill until firm. (Or, divide among individual dishes, such as dessert cups or small salad bowls, and refrigerate until set.)

(Self edited to remove intemperate remarks, sorry. I overreacted because of my own experience with a close friend)

"I guess I'm the type that ignores health warnings (have never used sunscreen either) "

I once had a close friend who had the same view as you regarding sunscreen. He died of melanoma before his 45th birthday.

Easily avoided risks are easily avoided. Your friends and family will appreciate your efforts, however small, to avoid unnecessary risks.

This post was edited by snidely on Tue, Sep 17, 13 at 18:58

APRICOT CREAM JELLO SALAD

2 small packages apricot Jell-O
1/2 cup sugar
1 1/2 cups boiling water
1 8-oz. cream cheese softened
2 small size baby food apricots
1 20-oz. crushed pineapple juice and all
1 9-oz. cool whip

Dissolve Jell-O and sugar in boiling water, add softened cream cheese, and stir into Jell-O, sugar and boiling water mixture until smooth, then mix in apricots and pineapple.

Chill until cool. When mixture is cool, fold in cool whip. Pour into dish or mold. Chill thoroughly before serving.

I like the old lime Jello, sour cream and pineapple salad.

Drain and save juice of smallest crushed pineapple can.
Mix one small lime Jello with hot water according to directions.
Using a whisk, stir in one cup of sour cream.
Pour pineapple juice in measuring cup, and add enough water to make 1 cup and stir into Jello. Chill until partially set either in individual molds or a larger mold that you have very lightly oiled. Fold in drained pineapple and let set completely. Serve on lettuce leaves.

I love to serve this especially on Easter as it looks so spring-like in color.

Pimiento Jell-O Salad

2 small or 1 large pkg lemon-flavored Jell-O, regular or sugar-free
3 c. water, divided
2 tbsp white vinegar
Dash salt
2 small or 1 large jar diced pimientos
1 c. milk
1 c. Miracle Whip
1 1/2 c. grated cheese

Bring 1 1/2 c. water to boiling. Dissolve Jell-O in the hot water and stir in vinegar and salt. When granules are completely dissolved, stir in 1 1/2 c. cold water. Place in refrigerator until thick but not set, usually around 15 to 20 minutes.

Remove from refrigerator and beat in the milk and Miracle Whip until thoroughly blended. Stir in cheese (any yellow cheese, preferably Sharp Cheddar or Colby Cheddar, but even Velveeta will do) and pimientos. Return to refrigerator until completely set.

Serve with saltines or snack crackers as an appetizer or serve as a side dish.

This one has been around for years. I make it often and plop it onto a pretty lettuce leaf as individual side for dinner, or we enjoy it as dessert later, especially if there is a chocolate cookie or brownie to eat with it.

Orange Buttermilk Jello Salad
2 3oz pkgs orange jello ( sugar free works fine)
1 20 can crushed pineapple
Heat pineapple, juice and all, to boiling. Remove from heat. Add jello and stir till dissolved. Cool to room temperature.

Then add:
2 cups buttermilk
2 cups coolwhip
Combine well. Chill till set
Any flavor of jello is good. I sometimes add some cut up mandarin orange pieces to it.

Always just called this Pink Salad

1 smallest pkg of each of the following

Crushed pineapple (drained)

Any red jello

cottage cheese

cool whip

Mix cottage cheese and dry jello together. Add pineapple, fold in cool whip.

Refrigerate.

Even better next day.

For more, just use the bigger sizes of each

This is similar to the one sheilajoyce posted, but a bit different.

Best Jell-O Salad in The World!

1 3.25-ounce package lime Jell-O
1 3.25-ounce package lemon Jell-O
2 cups of hot water
1 20-ounce can crushed pineapple with juice
1 cup evaporated milk
1 10-ounce package cottage cheese
1 cup mayonnaise
2 tablespoons prepared horseradish
1/2 cup chopped nuts, optional

Dissolve both Jell-Os in hot water; add remaining ingredients. Stir well, chill until set. Serve over lettuce leaves

Makes 12 servings

This is the recipe I use, close to my mothers.

Of course I have to have mine with a dollop of mayo.

Last time I put crab meat in with some scallions; really really good.
Tomato Aspic

4 cups tomato juice (whole can V-8)

1 package unflavored gelatin

lemon jello (1 large or 2 small packages)

2 Tbsp. lemon juice

Tabasco (several shakes according to your taste)

1 tsp. Worcestershire sauce

ü tsp. salt

dash of pepper

In a saucepan, pour in tomato juice and package of unflavored gelatin. Dissolve gelatin, then heat. Add lemon jello to hot mixture and stir. Add lemon juice, Tabasco, Worcestershire sauce, salt and pepper. Pour into mold and chill until mixture begins to thicken.

Add some of the following ingredients (chopped) to suit your taste:

Avocado

Green Stuffed Olives

Cauliflower

Green Onion

Celery

Green Pepper

Cucumber

Shrimp (canned)

Chill to set. Unmold before serving.

I got this recipe many years ago from a long gone bulletin board. (Do you remember the old forerunners of the forums?) A quote from the submitter: âÂÂI wanted to send you this recipe, it's a special one from our family. We have had this every holiday for as long as I can remember.

My Mother got this recipe back in the early 50's from a chef at the Montecito Country Club and we have always had it. It's funny but my cousins all make it too and I was so surprised to find that out.

My Mother has served this dish every Christmas and Thanksgiving for over 50 years. It's just as popular today with family and friends as it was years ago.âÂÂ

Ione's Country Club Salad

1 Small Package Lemon Jell-O
1 1/4 Cup Boiling Water
1 Can Fruit Cocktail (Reserve the Juice)
2 - 3 oz. Packages Cream Cheese
1/2 Pint Whipping Cream (Whipped)
2 Bananas
1 Cup Miniature Marshmallows

Add water and cocktail fruit juice to lemon gelatin. Refrigerate until it becomes the consistency of egg whites. Beat in softened cream cheese to pea size.

Add fruit cocktail, marshmallows and sliced bananas and fold in whipped cream. Use a 9x13 inch Pyrex dish or a mold. Refrigerate 2-3 hours until firm.

STRAWBERRY NUT CONGEALED SALAD
serves 10

2 3-oz. pkgs. strawberry flavored gelatin
1 c. boiling water
1 16-oz. frozen whole strawberries, thawed and halved
1 20-oz. can crushed pineapple, drained
1 c. chopped pecans
3 medium bananas, sliced
1 8-oz. container sour cream
1/2 c. mayo
1 1/2 t. grated orange rind

Combine gelatin and boiling water in a large bowl, stir for 2 minutes or until gelatin dissolves. Stir in berries, pinapple, bananas and nuts. Set mixture aside.

Spoon half of mixture into a lightly greased 11x7x1 1/2-inch glass dish. Refrigerate until almost set. Set remaining strawberry mixture aside, do not refrigerate. Combine sour cream, mayo and orange rind together. Spread over the congealed strawberry mixture and top with remaining mixture. Cover and chill for 8 hours. Cut into squares to serve.