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I am so happy to have Melissa of Best Friends for Frosting with us today for another story in the Heirloom Recipe Series! I have long been a fan of the wonderful site and it seems that we have followed each other for some time now.
I loved reading her story below, as it instantly reminded me of my own Grandmother’s recipe for Frozen Lime Mint Salad that was really the inspiration for this entire series.
I hope you enjoy this special post!
You can always count on my mom to make her famous Dried Orange Jello Salad during the holidays. Whether it’s Easter, Christmas, Thanksgiving, or 4th of July, you can always be sure to expect a clear bowl filled to the brim of mom’s Dried Orange Jello Salad. This recipe has circulated throughout our family long before I was born.
My Aunt Jo Ann Blanchard originally created the recipe, and she even published it in her recipe book What’s Been Cooking In Oregon. She once told me how she adapted the recipe: “The original orange jello salad recipe was brought to me by a neighbor when I was a young mother with four sons. I added the variations from the original base of cool whip, cottage cheese, and drained canned pineapple (bite-sized pieces). The variations are: 1. dry strawberry jello and fresh or frozen strawberries 2. dry raspberry jello with fresh or frozen strawberries If frozen fruit is used, then it needs to be thawed and the juice drained.”
My mom always uses my Aunt Jo Ann’s Orange Jello Salad recipe, but she does add her own twist to it by adding mandarin oranges. My mom never has to look at the recipe card when she makes it because she has it completely memorized.
I love how dried jello salad offers up so many endless possibilities. You can add a different flavor of jello, additional fruits and nuts, or even marshmallows. This recipe is perfect to serve on a sweet summer afternoon.
Mamma’s Orange Jello Salad Recipe
- Gently stir 8 oz cottage cheese with 8 oz container of cool whip
- Gently stir in a large box of orange jello with the cottage cheese and cool whip
- Drain 11 oz can of mandarin oranges and 12 oz pineapple tidbits. Pat dry with a paper towel
- Gently fold in pineapples & mandarin oranges.
- Refrigerate at least 3 hours prior to serving
Part of our Heirloom Recipe Series, featuring foodies, chefs, artisans, Southerners & fabulous folks willing to share their stories, recipes and photos in an effort to help preserve and share these family recipes for generations to come.