Applesauce Salad & Celery Salad with Apples

 

I had a little trouble finding the Red Hots but, finally did at Family Dollar. They we $1 for 5.5 oz.  They were one of my favorite candies as a child. 

I chose to buy the applesauce in individual servings so that I wouldn't have any leftovers growing moldy after being opened.  The recipe is from Allrecipes.

Applesauce Salad

Try this easily prepared gelatin salad with poultry dishes. It's red colored and red hot!

Prep:  5 mins*  Cook: 10 mins  *Additional: 4 hrs*  Total: 4 hrs 15 mins* Servings: 8

Ingredients

Ingredient Checklist

• 2 cups water
• ½ cup cinnamon red hot candies
• 1 (6 ounce) package cherry flavored Jell-O® mix
• 2 cups applesauce ( each cup was 4 oz.)

Directions

Instructions Checklist

• Step 1

Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl. Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled.

Though I followed the recipe, I feel that the 2 cups of applesauce made the mixture too watery causing it not to set. 

BTW- Red Hots are still as spicy and hot as they always were. I appreciate the familiarity.

Celery Salad with Apples 

Celery can be a waste of money. Use a little bit for a recipe and get left with stalks going bad in the fridge. Plus, it has no personality. Have you ever heard anyone say, "Oh boy, it's got celery in it?"  I searched for celery recipes and found several. This recipe is from, "A Couple Cooks." 

Ingredients

8 celery ribs plus 1/2 cup celery leaves ·      1 red apple ·      1 tablespoon white wine vinegar ·      1/2 tablespoon Dijon mustard ·      1 teaspoon maple syrup or sugar ·      1/2 teaspoon kosher salt ·      3 tablespoons olive oil ·      1/4 cup shaved Parmesan cheese INSTRUCTIONS 1.  Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple. 2.  In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time. 3.  In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).   I didn't like it. I ate the apples and cheese out of it and threw the rest away. That's it. *** ReplyForward