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For the next couple of weeks I'm going to do salad recipes. I don't know about you but during the winter months I tend to make the standard lettuce/veggies salad, apple salad, canned fruits with whipped cream or whipped topping, cabbage salads or cottage cheese with fruit. Heaven forbid should I make potato salad at that time of the year. I get the remark, "This is a summer salad and we're in the dead of winter!" So, I rarely make potato salad in the winter months unless it's a German potato salad that is served warm.

Today it's gelatin salads and they can be made anytime of the year. I laughed (sort of) when one of our grandchildren asked if they had jell-o when I was little. What a bummer, seeing as gelatin was developed in the late 1890's. I answered yes, and let it go at that.

If you don't like gelatin plain or with added fruit or veggies, you're missing out on some good stuff. If the sugar content is not suitable for your diet, you can substitute sugar-free gelatin in the recipe in most cases.

This is an appropriate salad to make for Flag Day, which is June 14th.

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RED, WHITE AND BLUE SALAD

1-3 oz. pkg. strawberry gelatin

1 envelope unflavored gelatin (Knox)

1 c. sugar

1 c. whipping cream

2 c. sour cream

1 t. vanilla

1-3 oz. pkg. raspberry or black cherry gelatin

1-15 oz. can blueberries, packed in water or syrup

Note: This salad takes time to prepare, since each layer must set until firm before the next layer is added. Dissolve the strawberry gelatin in 2 c. boiling water; pour into a 3 qt. glass bowl. Refrigerate until firm. Dissolve unflavored gelatin in 1/2 c. cold water; set aside. Over low heat, dissolve sugar in whipping cream, stirring constantly until mixture almost boils. DON'T let it come to a boil or it will curdle. Remove from heat; stir in unflavored gelatin mixture. Cool. Fold in sour cream and vanilla; pour over first layer. Refrigerate until firm. Dissolve raspberry or black cherry gelatin in 1 c. boiling water; cool. Add berries and juice. Pour over second layer, refrigerate until firm.

Makes 10 servings.

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You will need a 6-cup ring mold for this citrus-flavored salad or you can make it in a bowl if you don't have a mold.

GOLDEN GLOW GELATIN

2-8 oz. cans crushed pineapple, well drained, save the juice

30 large marshmallows

1-6 oz. pkg. lemon gelatin

2 c. boiling water

1-3 oz. pkg. cream cheese, softened, cut in small cubes

1 c. cold water

1-1/2 c. cold water

Leaf lettuce and lemon or orange sliced for garnish

In a saucepan, combine pineapple juice and marshmallows; cook and stir over low heat until marshmallows are melted, stirring occasionally. Remove from heat. Dissolve gelatin in boiling water. Add cream cheese; stir unil mixture is completely blended. (I use a wire whisk) Stir in cold water and marshmallow mixture. Chill until partially set. Fold in carrots and pineapple. Pour into a 6-c. mold coated lightly with non-stick cooking spray. Refrigerate until firm. Unmold onto lettuce-lined serving plate. Garnish with lemon or orange slices.

Makes 12-14 servings.

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MOUNTAIN DEW SALAD

1-6 oz pkg. lemon gelatin

2 c. boiling water

2 c. Mt. Dew (not 2 cans)

1-20 oz. can lemon pie filling

2 medium bananas, cut into 1/2-inch slices

1-8 oz. can crushed pineapple, well drained

1 c. whipped topping

2 c. mini-marshmallows

In a large bowl dissolve gelatine in boiling water (making sure gelatin is completely dissolved); stir in Mt. Dew. Refrigerate gelatin until it is the consistency of egg whites. With a wire whisk or rubber scraper, fold in pie filling and whipped topping until combined. Gently fold in bananas, pineapple and mallows. Refrigerate until firm.

Makes 10-12 servings.

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SUGAR-FREE CHERRY WALDORF SALAD

1-1/4 c. apple juice, divided

1-4 serving size cherry flavor sugar-free gelatin

Ice cubes

1/2 c. peeled, finely chopped apple

1 small banana, sliced

1/4 c. thinly diced celery

In a medium saucepan bring 3/4 c. apple juice to a boil. Add gelatin to apple juice, stirring to completely dissolve gelatin. Combine rest of apple juice and enough ice cubes to measure 1-1/4 cups. Add to gelatin; stir until slightly thicken (like egg whites). Remove any unmelted ice. Stir in fruit and celery. Spoon into individual dishes or a medium bowl. Chill until firm, about 2 hours.

Makes 5 servings.

TFD: Laughter is a tranquilizer with no side effects. That is until you laugh so hard your stomach hurts! Been there, done that!

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