1. Jellied Potato Salad
2. Carrot and Apple Salad
3. Vegetable Salad Mold
4. Peach and Cheese Salad
5. Emerald Macedoine Salad
6. Jell-O Cabbage Relish
1. Jellied Potato Salad recipe
Dissolve 1 package Lemon Jell-O in 1-1/4 cups hot water. Add 3 tablespoons vinegar and dash of salt. To 2/3 cup of the Jell-O mixture, add 3 tablespoons water. Chill in 1-1/2 quart mold until slightly thickened. Arrange garnish of cucumber and radish slices in mixture. Chill until firm.
Chill rest of Jell-O until slightly thickened. Place in bowl of ice and water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in 3-1/2 cups well-seasoned potato salad and 1/4 cup finely-diced cucumber. Turn onto firm Jell-O in mold. Chill until firm. Unmold. Serves 8.
2. Carrot and Apple Salad recipe
Prepare Lemon Jell-O as directed on package; add dash of salt. Chill until slightly thickened. Fold in 1/3 cup finely-diced unpeeled red apple and 1/3 cup finely-diced raw carrot. Chill in molds. Serve on salad greens. Serves 5.
3. Vegetable Salad Mold recipe
Prepare Lemon Jell-O as directed on package. Chill until slightly thickened. Meanwhile, combine 1 cup diced tomato, 1/2 cup cooked Lima beans, 1/2 cup diced celery, 1/2 teaspoon grated onion, 2 tablespoons vinegar, 1 teaspoon salt, 1/4 teaspoon Worcestershire sauce. Let stand 1/2 hour to marinate. Fold into Jell-O. Chill until firm in 1-quart mold. Serve with tomato wedges and salad greens. Serves 6.
Prepare Raspberry Jell-O as directed on the package. Mold in shallow pan with 6 peach halves, rounded side up. Cut in squares. Serve with cream cheese ball rolled in nuts. Serves 6.
5. Emerald Macedoine Salad recipe
Dissolve 1 package Lime Jell-O and 1 teaspoon salt in 1 cup hot water. Add 3/4 cup cold water and 2 tablespoons vinegar. When slightly thickened, fold in 3/4 cup finely chopped celery, 1/2 cup sliced stuffed olives, 1/4 cup diced green pepper. Chill in molds. Serve on salad greens. Serves 5.
6. Jell-O Cabbage Relish recipe
Dissolve 1 package Lemon Jell-O, 1 teaspoon salt and dash of pepper in 1 cup hot water. Add 1 cup cold water, 1 teaspoon celery seed, and 2 tablespoons vinegar. Chill until slightly thickened. Add 1 teaspoon grated onion, 1-1/2 cups finely-shredded cabbage, 1/3 cup diced sweet pickle, and 1-1/2 tablespoons diced pimento. Turn into small molds. Chill until firm. Unmold. Serves 12.