Here's my contribution. As a side note, gelatin salads are jokingly referred to as "lady food" in my family. It's a term which was used in all honesty by a former in-law which has stuck, because it's actually true!

ORANGE SHERBET GELATIN SALAD

2 3-oz. pkgs. orange gelatin*
1 c. boiling water
1 pint orange sherbet
1 can mandarin oranges, drained, cut in small pcs.
1 cup heavy cream, whipped, or Cool Whip

Dissolve gelatin in boiling water; add sherbet and mix well. When partially set, add oranges and fold in whipped cream. Pour into square pan or individual molds.

*Also good using lemon sherbet with crushed pineapple.

We really like this salad, and I've served it for company, and just for us.
Takes time, because of the roasting of the veggies.

Orzo With Roasted Vegetables
(Barefoot Contessa)

SERVES 6

* 1 small eggplant, peeled and 3/4 inch diced
* 1 red bell pepper, 1 inch diced
* 1 yellow bell pepper, 1 inch diced
* 1 red onion, peeled and 1 inch diced
* 2 garlic cloves, minced
* 1/3 cup olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon fresh ground black pepper
* 1/2 lb orzo pasta or rice-shaped pasta

For the dressing

* 1/3 cup fresh lemon juice (2 lemons)
* 1/3 cup olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon fresh ground black pepper

To assemble

* 4 scallions, minced (white and green parts)
* 1/4 cup pignolis, toasted (pine nuts)
* 3/4 lb good feta, 1/2 inch diced (not crumbled)
* 15 fresh basil leaves, cut into julienne

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.

This is my favorite Jello salad. It's almost more of a dessert but we eat it with our meal. Can't get much easier than this!

BLUEBERRY SALAD

1 large box raspberry Jello (or two small)
1-1/4 c. hot water
1 large can undrained crushed pineapple
1 can (16 iz,) blueberry pie filling

8 oz. cream cheese
1 c. sugar
8 oz. sour cream

Dissolve Jello in water. Add pineapple and pie filling. Pour into a bowl (I use a 9x13" pan) and chill until it sets up. Cream together the remaining ingredients and spread on top of jello mixture. Refrigerate.

Here's another's Jell-O salad. This is great to take to a covered dish, because it holds its shape.

Pear Lime Jell-O

1 lg. pkg. lime Jell-O
1 C boiling water
1 8-oz. pkg. cream cheese
1 lg. can Bartlett pears, drain and reserve juice
1 C grated apple
2 8-oz. containers Cool Whip
1/4 C powdered sugar

Dissolve lime Jell-O in boiling water; add cream cheese while still hot and stir to soften and melt the cream cheese. Stir in 3/4 C of the pear juice and refrigerate to set up slightly.

Mash drained pears with fork til smooth; add grated apple. Add powdered sugar to Cool Whip and stir to combine. Add mashed pear/apple mixture to Cool Whip and then add to partially jelled lime Jell-O. Mix thoroughly and pour into a 9x13" pan. Chill until set.

Big Potato Picnic Cake

1 cup vegetable shortening
2 cups white sugar
1 cup finely mashed potatoes
4 eggs, separated
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 cups fresh blueberries

Cream shortening and sugar together.

Add potatoes, while still warm. Add well beaten egg yolks. Mix together flour, baking powder and salt and add to potato mixture. Dredge blue berries in flour and add to mixture. Fold in stiffly beaten egg whites. Bake in well greased rectangular cake pan (12 x 8 x 2) at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer. Use half of recipe for 8 inch square cake pan and bake for only 30 minutes.

Sue

CRANBERRY RELISH

1 c. sugar (I used scant 3/4 c)
1 c. water
1 (12 oz.) bag cranberries
1 (3 oz.) pkg. raspberry gelatin
1/2 c. coarsely chopped walnuts
1 (about 8 oz.) can crushed pineapple, drained
1/2 c. diced celery

Dissolve sugar in water and bring to boil in large pot. Add berries. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in gelatin until completely dissolved. Cool completely. Add remaining ingredients. Refrigerate 24 hours. Serves 8 to 10. NOTE: The gelatin doesn't make the relish firm, but thickens it slightly.

This is my favorite Summer salad.

PINEAPPLE ORANGE CREAM SALAD

1 20 oz. can crushed pineapple
1 large pkg orange Jello
2 cups buttermilk
½ cup chopped pecans
8-12 oz Cool Whip

Heat pineapple to boiling. Add Jello and dissolve.
Cool until syrupy. Add buttermilk and pecans.
Fold in Cool Whip and chill.

* I use orange-pineapple Jello, and use more pecans.
You will want to use a LARGE bowl to mix this in.

Sue

Never liked this as a child but I so love TOMATO ASPIC now

{{!gwi}}

1 pk Gelatin, unflavored; (1 tb.)
1 3/4 c Tomato juice; divided
1/4 ts Salt
1/2 ts Sugar
1/2 ts Worcestershire sauce
1/8 ts Hot sauce
2 tb Lemon juice; fresh squeezed
Lettuce
Mayonnaise a dollop on top of serving will do ya

Preparation
Sprinkle gelatin in 1/4 cup tomato juice to soften.
Place over lowheat and stir until gelatin is dissolved.
Remove from heat and stirin remaining 1-1/2 cups tomato juice and next 5 ingredients.
Pour into an oiled 2-cup mold or individual molds.
Chill until firm.
Unmold on lettuce.
Garnish with mayonnaise, if desired.
Note: Either 1-1/2 cups cooked vegetables or 1 cup diced cookedchicken and 1/4 cup sliced olives make a delicious addition to theaspic.
Allow aspic to thicken slightly; then fold in vegetables orchicken and olives.
Pour into an oiled 1-quart mold or indivualmolds.
Chill until firm.

Wow...do these sound good...

thanks for posting...

patti