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Tradition calls for jellied salads, pumpkin pie

This week's recipes include mandarin eggnog salad, lime Jello salad, stuffing balls, and pumpkin pie
From the Kitchen by Joyce Walter

Some noses turn up at the idea of jellied salads, but in many homes, tradition calls for those salads to be part of the Christmas meal.

This week’s recipes include favourite jellied salads from the family’s recipe box. The pumpkin pie is also a family recipe. The stuffing ball recipe is one shared by a family friend.

• • •

Mandarin Eggnog Salad

1-10 oz. can mandarin orange sections
1/2 tsp. rum
1-3 oz. pkg. lemon Jello powder
3/4 cup eggnog

Drain oranges, saving juice. Add water to juice to make 1 1/4 cups. Heat to boiling. Pour over Jello powder and stir to dissolve.

Add rum and eggnog and mix well. Chill until slightly thick. Fold in orange sections and pour or spoon into a three cup mold. Chill until firm. Serves 6.

• • •

Lime Jello Salad

1 small pkg. lime Jello powder
1 cup boiling water
1/2 cup cold water
3 tbsps. mayonnaise
1 cup diced apples
1/4 cup finely chopped walnuts
3/4 cup chopped celery

Dissolve Jello in boiling water. Add cold water and stir. Add mayonnaise and beat well with egg beater. Place in refrigerator and chill until Jello begins to set.

Add the apples, walnuts and celery and beat until Jello covers all the ingredients. Place in refrigerator to set. If apples and celery begin to separate from Jello, mix again.

• • •

Stuffing Balls

4 cups finely chopped celery and leaves
2 large onions, finely chopped
1 tsp. celery salt
2 tsps. thyme
2 tsps. sage
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1/2 cup butter, melted
1 cup chicken broth
8 cups soft bread cubes

Saute celery, onion and seasonings for five minutes in melted butter. Add remaining ingredients and mix well.

Shape into balls and place one in each of 12 well-greased muffin tins. Bake at 350 degrees F for 30-40 minutes.

Remove from muffin tins, place in casserole or foil pan, cover and keep warm in oven until ready to use.

• • •

Pumpkin Pie

9-inch pie shell, unbaked
2 cups pumpkin puree
1 can Eagle Brand Milk diluted with milk to make 1-1 1/2 cups
5 large eggs, beaten
1-2 tsps. cinnamon
1/4 tsp. cloves
1 tsp. ginger
1/4 tsp. salt
1/4 cup brandy or 1 tbsp. vanilla extract

Combine all ingredients, beating until thoroughly blended. Pour into pie shell.

Bake at 425 degrees F for 10 minutes then reduce heat to 325 degrees F and continue baking until pumpkin filling is firm, about 40 minutes. 

Cool on wire rack. Serve with whipped cream, flavoured with cinnamon, if desired.

Joyce Walter can be reached at

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