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  Added: Apr 10, 2006  •  Visited (356)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lime-Gelatin Salad
What You Need:
  • 1 medium-sized firm ripe cucumber
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 packages lime-flavored gelatin
  • 1 quart boiling water
  • 2 eight-ounce packages cream cheese, cut into ½-inch bits and softened
  • 2 tablespoons strained fresh lime juice
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon Tabasco sauce
  • 1 cup finely chopped celery
  • ¼ cup finely chopped onions
  • ¼ cup finely cut fresh dill

  • How To Cook:
    1. With a small sharp knife, peel the cucumber and slice it lengthwise in half. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Then cut the cucumber into ¼-inch dice.

    2. Place the dice in a fine sieve set over a bowl, add the salt and toss the cucumber about with a spoon to coat the dice evenly. Set aside to drain for at least 30 minutes, then pat the cucumber dice dry with paper towels.

    3. Meanwhile, with a pastry brush, spread the vegetable oil evenly inside a 6-cup ring mold or eight individual 6-ounce molds. Invert the mold or molds on paper towels to allow the excess oil to drain off.

    4. Place the powdered gelatin in a heatproof bowl, pour in the boiling water and mix well. Put the cream cheese in a large bowl, and with an electric mixer, beat it until it is light and fluffy.

    5. Beating the mixture constantly, pour in the gelatin in a slow thin stream and, when it is thoroughly incorporated, add the lime juice, Worcestershire sauce and Tabasco.

    6. Set the bowl in a larger bowl half filled with crushed ice or ice cubes and cold water. Stir with a metal spoon until the gelatin mixture thickens enough to flow sluggishly off the spoon. Stir in the cucumber dice, the celery, onions and dill.

    7. Pour the gelatin mixture into the oiled mold or molds, cover with plastic wrap and refrigerate for 4 hours, or until it is firm to the touch. To unmold the salad, run a thin knife around the sides of the mold and dip the bottom briefly into hot water.

    8. Place an inverted serving plate on top of the mold and grasping plate and mold together firmly, turn them over. Rap the plate on a table and the gelatin salad should slide out easily. Refrigerate unfil ready to serve.
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fruits » Lime
    Main Ingredient » Condiments » Gelatin
    Main Ingredient » Dairy » Cream Cheese
    Dish » Salads


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