AuthorRetroRuth
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From The Joys of Jell-O

Tested Recipe!

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Barbecue Salad
 3 oz lemon or lime gelatin
 1 cup boiling water
 8 oz tomato sauce
 1 ½ tbsp vinegar
 ½ tsp salt
 Dash of pepper
 Additional seasoningsFor extra flavor, add one or more of the following: onion juice, seasoning salt, celery salt, cayenne, Worcestershire sauce, tabasco sauce, prepared horseradish
Barbecue Salad Optional Additions (For serving with cubed gelatin)
 ¼ cup mayonnaise
 1 cup cottage cheese
 3 oz cream cheese
 1 cup diced celery
 ¼ cup thinly sliced stuffed olives
 1 cup diced raw or cooked vegetables
 1 cup diced cooked shrimp
 6 ½ oz drained canned crab meat
 7 oz drained canned tuna
Optional Shrimp Boat
 1 pound cooked shrimp
 Salad greens
Barbecue Cheese Cracker Pie
 1 cup cheese cracker crumbs
 ¼ cup melted butter

Barbecue Salad
1

Dissolve gelatin in boiling water. Add remaining ingredients. Pour into individual molds or 1-quart mold. Chill until firm. Unmold on crisp salad greens.
Yield: 2 1/2 cups, or 4 to 5 side salads, or 6 to 8 relish servings

Barbecue Cubes
2

Prepare Barbecue Salad, reducing water to 3/4 cup. Pour into 8-inch square pan; chill until firm. Cut into squares and serve on salad greens or with any combination of Barbecue Salad Additions.

Shrimp Boat
3

Prepare Barbecue Salad, doubling all ingredients; pour into a 1 1/2 quart ring mold and chill until firm. Unmold on salad greens and fill the center of the ring with 1 pound cooked shrimp.
Yield: 5 cups of gelatin, or 4 to 5 entree servings

Barbecue Cheese Cracker Pie
4

Prepare Barbecue Salad; chill until slightly thickened. Meanwhile, mix cheese cracker crumbs and melted butter; press firmly on bottom and sides of an 8-inch pie pan. Chill thoroughly. Then pour Barbecue Salad into crust; chill until firm. Serve as an appetizer with seafood, if desired.
Makes 6 to 8 servings

Ingredients

Barbecue Salad
 3 oz lemon or lime gelatin
 1 cup boiling water
 8 oz tomato sauce
 1 ½ tbsp vinegar
 ½ tsp salt
 Dash of pepper
 Additional seasoningsFor extra flavor, add one or more of the following: onion juice, seasoning salt, celery salt, cayenne, Worcestershire sauce, tabasco sauce, prepared horseradish
Barbecue Salad Optional Additions (For serving with cubed gelatin)
 ¼ cup mayonnaise
 1 cup cottage cheese
 3 oz cream cheese
 1 cup diced celery
 ¼ cup thinly sliced stuffed olives
 1 cup diced raw or cooked vegetables
 1 cup diced cooked shrimp
 6 ½ oz drained canned crab meat
 7 oz drained canned tuna
Optional Shrimp Boat
 1 pound cooked shrimp
 Salad greens
Barbecue Cheese Cracker Pie
 1 cup cheese cracker crumbs
 ¼ cup melted butter

Directions

Barbecue Salad
1

Dissolve gelatin in boiling water. Add remaining ingredients. Pour into individual molds or 1-quart mold. Chill until firm. Unmold on crisp salad greens.
Yield: 2 1/2 cups, or 4 to 5 side salads, or 6 to 8 relish servings

Barbecue Cubes
2

Prepare Barbecue Salad, reducing water to 3/4 cup. Pour into 8-inch square pan; chill until firm. Cut into squares and serve on salad greens or with any combination of Barbecue Salad Additions.

Shrimp Boat
3

Prepare Barbecue Salad, doubling all ingredients; pour into a 1 1/2 quart ring mold and chill until firm. Unmold on salad greens and fill the center of the ring with 1 pound cooked shrimp.
Yield: 5 cups of gelatin, or 4 to 5 entree servings

Barbecue Cheese Cracker Pie
4

Prepare Barbecue Salad; chill until slightly thickened. Meanwhile, mix cheese cracker crumbs and melted butter; press firmly on bottom and sides of an 8-inch pie pan. Chill thoroughly. Then pour Barbecue Salad into crust; chill until firm. Serve as an appetizer with seafood, if desired.
Makes 6 to 8 servings

Barbecue Gelatin Cheese Cracker Pie

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