Ready, Set, Serve

Southern Living, Mar 2005 by Perry, Mary Allen, Coward, La Juan, Stephens, Jean, Champagne, Gabrielle

These cool and colorful congealed salads taste so good, everyone will want the recipes.

Fresh, fun, and easy to make, congealed salads are back in style and better than ever. The next time you entertain, pull out that ring mold from the back of the cabinet or grab some festive glassware, and let these beauties shine.

Longtime luncheon favorites, these do-ahead side dishes are also terrific for casual suppers. The crisp, fruity flavor of Cranberry-Apple Salad tastes great with grilled pork or chicken. MARY ALLEN PERRY

RASPBERRY-TOMATO ASPIC

MAKES 10 SERVINGS

PREP: 15 MIN., COOK: 5 MIN.,

CHILL: 8 HRS.

1 2/3 cups tomato juice

2 tablespoons sugar

2 tablespoons finely chopped fresh mint

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

� bay leaf

1/8 teaspoon crushed dried rosemary

1 envelope unflavored gelatin

� cup cold water

1 (3-ounce) package raspberry- ' flavored gelatin

Garnishes: fresh mint sprigs, lemon slices

Chicken or Shrimp Salad

BRING tomato juice and next 6 ingredients to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Pour tomato juice mixture through a wire-mesh strainer into a large mixing bowl, discarding solids.

SPRINKLE unflavored gelatin over '/2 cup cold water; let stand 1 minute. Stir softened gelatin mixture into tomato juice mixture, stirring until gelatin dissolves.

PREPARE raspberry-flavored gelatin according to package directions; do not chill. Add to tomato juice mixture, stirring until combined. Pour mixture into 10 (6-ounce) punch cups; chill 8 hours or until firm. Garnish, if desired. Serve with Chicken or Shrimp Salad.

LA JUAN COWARD

JASPER, TEXAS

CHICKEN SALAD: Stir together 6 cups chopped cooked chicken; 1 � cups mayonnaise; 6 thinly sliced green onions; 3 celery ribs, diced; and salt and pepper to taste. Sprinkle with chopped pecans, if desired. Makes 10 servings. Prep: 15 min.

SHRIMP SALAD: Stir together 6 cups chopped cooked shrimp; 1 � cups mayonnaise; 6 thinly sliced green onions; 3 celery ribs, diced; 3 teaspoons grated lemon rind; � teaspoon ground red pepper; and salt and black pepper to taste. Makes 10 servings. Prep: 15 min.

LEMON-PINEAPPLE SALAD

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN., CHILL: 9 HRS.

2 (3-ounce) packages lemonflavored gelatin

2 cups boiling water

1 (21-ounce) can lemon pie filling

1 (8-ounce) container frozen whipped topping, thawed

1 (15-ounce) can crushed pineapple, undrained

2 teaspoons grated lemon rind

STIR together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved. Chill 1 hour or until consistency of unbeaten egg whites. Whisk in lemon pie filling and whipped topping until smooth. Fold in pineapple and lemon rind; spoon mixture into a lightly greased 2-quart mold or serving dish. Chill 8 hours or until firm.

JEAN STEPHENS

SHERMAN, WEST VIRGINIA

CRANBERRY-APPLE SALAD

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 5 MIN.,

CHILL: 8 HRS.

2 envelopes unflavored gelatin

� cup cold water

2 (16-ounce) cans whole-berry cranberry sauce

� cup sugar

1 large apple, peeled and diced

1 celery rib, diced

1 cup chopped pecans, toasted

SPRINKLE unflavored gelatin over '/4 cup cold water; let stand 1 minute. Stir together softened gelatin mixture, cranberry sauce, and sugar in a large saucepan, and cook over medium heat, stirring constantly, 5 minutes. Remove from heat, and stir in remaining ingredients. Spoon mixture into a lightly greased 5-cup mold. Cover and chill 8 hours or until firm.

GABRIELLE CHAMPAGNE

NEW ORLEANS, LOUISIANA