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REC: Tea Garden Salad

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Joined: Dec 21, 2005


Posted to Thread #22 at 6:34 pm on May 23, 2007

This is my mom's favorite summer jello salad, she also recommends it for a lunch when "reducing". This is how she wrote the recipe, so apologies for the non-standard format:

Tea Garden Salad

1 pkg Orange Gelatin dissolved in 1 c. Hot Freshly made Black Tea

Drain 1 11 oz can Mandarin Orange Sections and 1 9 oz can Crushed Pineapple, reserving juice to make 1 cup (Add orange juice, if necessary).

Add fruit juice to dissolved Gelatin mixture and place in refrigerator until mixture has thickened.

Drain and cut one can Water Chestnuts into small slices. (I use sliced water chestnuts and cut the sliced into halves) Add Chestnuts, pineapple and orange sections to gelatin. Spoon mixture into little molds which have been rinsed in cold water. Cover molds and Refrigerate until set.


1 c. stiffly whipped cream, fold 1/2 c mayonnaise into cream. Mix in orange zest and pinch of mace. Blob a dollop on top of each salad which is in a bed of lettuce.

The recipe comes from: Boone Tavern Hotel, Berea College, Berea, Kentucky

Regarding the molds, we have little domed metal molds that are a little fluted, approximately 1 cup capacity. You can also double this recipe and make a large mold, as long as you put the jello in a different bowl than the one you mixed it up in (the bowl must be rinsed in cold water). Mom says that this salad unmolds really well. Loosen edges of salad with the tip of a small sharp knife, dip the mold in a bowl of hot water for up to 30 seconds for a perfect unmolding.

"Well-behaved women rarely make history."

LT Ulrich

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