Could you get down with this groovy 1970s dinner party? ✌️
1 package green jello
Canned, chopped pineapple
Prepare green jello according to package instructions.
Slice the cantaloupe in half and scoop out seeds. Make sure each half is on a level surface, then fill each to the top with green jello. Fill with pineapple chunks as desired. Refrigerate until set (about 3 hours). Cut into personal pieces, serve and enjoy!
1 (8-ounce) can tomato sauce
1 envelope gelatin
1 cup water
2 bay leaves
Salt, to taste
Pepper, to taste
1 tablespoon white vinegar
Combine everything in a saucepan, bring to a simmer, and pour into a greased bundt mold. Refrigerate overnight. Serve cold on a platter of lettuce and garnish as desired. Enjoy!
Party Sandwich Loaf
1 uncut sandwich loaf
For the shrimp salad filling:
1 hard-boiled egg, finely chopped
1 can (4 ounces) baby shrimp, rinsed and drained
2 tablespoons finely chopped celery
1 tablespoon lemon juice
Salt, to taste
Pepper, to taste
3 tablespoons mayonnaise
For the pineapple-pecan cream cheese filling:
3 ounces cream cheese, softened
1 cup finely chopped toasted pecans
8 ounces canned, crushed pineapple
For the chicken-bacon filling:
8 slices bacon, crisply fried and crumbled
1 cup finely chopped cooked chicken
1/4 cup mayonnaise
1 tablespoon finely chopped pimento
1/4 teaspoon salt
1/4 teaspoon pepper
Remove all crust/edging from sandwich loaf. Cut through the loaf horizontally to create 4 equal pieces. Set aside and prepare the fillings.
Prepare the 3 fillings in 3 separate bowls, mixing all ingredients until combined.
Begin building the layer cake. Layer the first piece of bread with shrimp salad filling, then stack the second piece of bread on top. Cover the bread with pineapple pecan cream cheese filling, then stack the third piece of bread on top. Cover with chicken-bacon filling then place final slice of bread on top. Tightly and carefully wrap the loaf in plastic wrap and refrigerate for at least 1 hour.
Before removing the loaf from the refrigerator, prepare the cream cheese frosting. Mix all ingredients together until fully combined, adding green food coloring until you achieve the desired color.
Remove loaf from fridge and plastic wrap, then cover with cream cheese frosting. Garnish with carrot flowers and celery leaves. Pipe the top with white, light cream cheese if desired.
Chill for an additional 30 minutes to set, serve and enjoy!
4 ounces canned tiny shrimp
4 ounces canned crabmeat
3/4 cup minced onion
3/4 cup minced celery
1 (11-ounce) can condensed cream of celery soup
1 (8-ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1 tablespoon fresh lemon juice
1 cup mayonnaise
Lettuce, for garnish
Cornichons, for garnish
Shaved carrots, for garnish
Pimento stuffed olives, for garnish
Lemon slices, for garnish
Lime slices, for garnish
Cherry tomatoes, for garnish
In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
Grease a 6 cup fish mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator for 3 hours or overnight.
Invert mold onto a platter of lettuce and shake to release the mousse from mold. Garnish as desired.
Polynesian Shrimp Dip
2 cups sour cream
2 teaspoons curry powder
1 teaspoon teaspoon salt
1 pound cocktail shrimp
1 cup pitted black olives
Remove the top and inside of the pineapple, leaving behind a hollowed pineapple with a bowl-like structure. Chop the removed pineapple fruit and set aside.
Combine sour cream, curry powder and salt inside the pineapple, mix well and set aside. Chill in the refrigerator for additional flavor development if desired.
Slide cocktail shrimp, pitted olives and a chopped pineapple on skewers. Poke the sharp side of the skewer into the dip-filled pineapple, arranging them all around the pineapple exterior.
Serve and enjoy!