Muffin tins are the key to making these individual gelatin salads. Once chilled, they're easy to embellish with mayonnaise, sour cream or whipped cream. Maraschino cherries with stems give the look of wire hangers.
This salad is among my favorites for special dinners. I love to cook and experiment with recipes, and I came up with this one after trying different combinations of fruits. The tangy taste is nice and refreshing.
-Sunnye Tiedemann, Bartlesville, Oklahoma
This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season.
-Mrs. Daniel Leaman, Lancaster, Pennsylvania
No matter where I take this attractive salad, I'm asked to share the recipe. With its red and green layers, it dresses up any holiday buffet. I'm a retired teacher who loves to cook-especially dishes I can make ahead, like this one.
We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad.
I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside.
I ended up with the dough on both hands that just wouldn't let loose—I can still see my mother's big grin when she came in and spotted me!
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to!
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners.
Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover.
-Pauline Albert, Catasauqua, Pennsylvania