Did you go to a Tupperware Party and purchase a  Tupperware Jel Ring (Jello Mold) but now have no idea what to use it for?  Or maybe you saw the auction for the Tupperware Jel Ring (auction ends in 18 hours) but you're not sure if it's for you. Below are a few recipes for you to use with your Tupperware Jel Ring or the one that you may win if you go to my eBay store.

Fruit Medley Mold

2 envelopes unflavored gelatin
1/4 cup sugar
1 cup boiling water
1 cup orange juice
1 7-ounce bottle 7-Up
2 large oranges, peeled, cut up
2 medium bananas, sliced
1 medium red apple, cut up
1 cup seeded and halved grapes
1/4 cup chopped walnuts

Mix gelatin with sugar and stir in water, cool.  Stir in orange juice and 7-Up.  Add fruits and nuts and pour into Jel Ring; refrigerate until firm.  For a layered salad, pour some of the gelatin mixture over grapes in a mold.  Set in refrigerator until firm and repeat with each layer of fruit and nuts.  Makes 8 servings.

Molded Grapefruit Salad

1 envelope unflavored gelatin
2 tablespoons sugar
1/4 teaspoon salt
1 (1 lb. 4-oz) can grapefruit sections
1 3/4 cups grapefruit juice liquid
1/2 cup diced celery
Salad greens
Salad dressing

Mix 1 envelope unflavored gelatin, sugar and salt together thoroughly.  Drain syrup from can grapefruit sections and add grapefruit juice liquid.  Heat.  Add to gelatin mixture and stir until gelatin is thoroughly dissolved.  Chill to unbeaten egg white consistency.  Fold in drained grapefruit sections and celery.  Turn into a Jel Ring;  chill until firm.  Unmold on salad greens and garnish with additional grapefruit sections if desired.  Serve with salad dressing.  Makes 6 servings.

Chicken Mousse

1 envelope unflavored gelatin
1/2 cup cold chicken broth
1 cup very hot chicken broth
1 tablespoon onion juice
1 1/4 cups diced, cooked or canned chicken
2 tablespoons chopped celery
1 tablespoons chopped stuffed olives
1 cup heavy cream
2/3 cup icy cold evaporated milk
salad greens
salad dressing

Sprinkle 1 envelope of unflavored gelatin on 1/2 cup cold chicken broth to soften.  Add 1 cup very hot chicken broth and stir until gelatin is thoroughly dissolved.  Add 1 tablespoon onion juice.  Chill to unbeaten egg white consistency.  Fold in 1 1/4 cups diced cooked chicken, 2 tablespoons chopped celery and 1 tablspoon chopped stuffed olives.  Fold in 1 cup heavy cream, whipped or 2/3 cup icy cold evaporated milk, whipped.  Turn into a Jel Ring Mold. Chill until firm.  Unmold on salad greens and serve with salad dressing. Makes 6 servings.

Chocolate Coconut Chiffon Mold

1 envelope unflavored gelatin
1/3 cup sugar
1/4 teaspoon salt
3 egg yolks
1 1/2 cups milk
2 squares unsweetened chocolate
1 teaspoon vanilla
3 egg whites
1/3 cup sugar
1 cup heavy cream
1 tablespoon instant coffee
2 tablespoons sugar
1/2 cup shredded coconut

Mix envelope of unflavored gelatin, 1/3 cup sugar and 1/4 teaspoon salt together thoroughly in the top of a double boiler.  Beat together 3 egg yolks and 1 1/2 cups milk;  add to gelatin mixture with 2 squares unsweetened chocolate. Cook over boiling water (double boiler) stirring constantly until chocolate is melted.  Remove from heat; add 1 teaspoon vanilla.  Beat with rotary beater until smooth.  Chill to unbeaten egg consistency.  Beat 3 egg whites until stiff;  beat in 1/3 cup sugar.  Fold in gelatin mixture.  Turn into a Jel Ring.  Chill until firm.  Unmold and spread top with 1 cup heavy cream, whipped, with 1 tablespoons instant coffee and 2 tablespoons sugar.  Top with 1/2 cup shredded coconut.  Makes 8 servings.

The holidays are coming quickly and you need to bring a salad to the familiy get-together or the volunteer pot-luck.  What do you do?  What type of salad should you go for?  There are so many salads you could make from the leafy green salad to the dessert salad.  Below, I will give you a couple salad recipes that you can try for the holidays or at your own dinner table.  

Do you have a Salad Bowl Set that will add elegance to your dinner table?  Check out my auction for Tupperware 8pc Watercolor Collection Salad Bowl Set that ends Tuesday night.  The set includes a Salad Serving Bowl, four Salad Bowls, Salad Serving Utensils and a Dip Container that fits on the edge of the salad bowl. 

Fix It Quick Cranberry Salad 

2 (4 servings) boxes raspberry flavored gelatin
1 cup boiling water
1 (16 ounce) can whole cranberry sauce
1 (8 ounce) can crushed pineapple
2 cups miniature marshmallows

In a large saucepan, dissolve gelatin in boiling water.  Cool.  Fold in cranberry sauce and pineapple.  Pour into serving dish.  Chill until firm.  Top with marshmallows.  Make 6 to 8 servings.

Robust Chicken Salad

2 cups chopped cooked chicken
4 cups broccoli chopped
1 (16 ounce) package slaw mix
2 small red apples chopped
1/2 cup light mayonnaise
2 tablespoons cider vinegar

In a large bowl toss together chicken, broccoli, slaw mix, and apples.  In a small bowl combine mayonnaise and vinegar, mix well, pour over salad and toss lightly to coat.  Makes 4 servings.

Baby Greens with Mustard Vinaigrette

1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.  4 Servings.

Fennel Slaw Salad

1 palmful (2 tablespoons) golden raisins
1 Navel orange, juiced
2 to 3 tablespoons hot water
2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise
1 medium head raddichio, shredded
4 scallions, thinly sliced on an angle
1 handful flat-leaf parsley leaves, chopped
1 handful (3 tablespoons) pine nuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat
Coarse salt and black pepper

Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.
Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.  4 Servings.