Cucumber Mold Recipes

Steps:

• After seeding and grating the cucumber, drain them well, reserving 1/4 cup of liquid.
• Dissolve gelatin in liquid and stir over low heat or microwave until all is dissolved.
• Beat cream cheese until fluffy, add remaining ingredients, beat well.
• Pour into a jello mold and chill 3-4 hours or overnight.

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

Steps:

• Dissolve gelatin in boiling water. Place cottage cheese and mayonnaise in a blender container or food processor bowl cover and blend or process until smooth. Add dissolved gelatin, vinegar and salt blend or process until smooth. Pour into a bowl fold in cucumber, celery and onion. Pour into a lightly-oiled 4-cup mold or individual molds. Refrigerate 3 hours or until firm. Unmold on greens top with sour cream and sprinkle with almonds.

Steps:

• 1. Dissolve gelatin in boiling water. 2. Place cottage cheese and mayonnaise in a blender container or food processor bowl cover and blend or process until smooth. Add dissolved gelatin, vinegar and salt blend or process until smooth. 3. Pour into a bowl fold in cucumber, celery and onion. Pour into a lightly-oiled 4-cup mold or individual molds. Refrigerate 3 hours or until firm. Unmold on greens top with sour cream and sprinkle with almonds.

Steps:

• Drain pineapple, reserving liquid. Dissolve lime gelatin in boiling water; add 3 Tblsp. reserved pineapple liquid and cold water. Chill until thick,but not set. Pour 1/2 cup gelatin mixture into lightly oiled 6 1/2 cup ring mold; arrange cucumber slices (slightly overlapping) in gelatin. Top with rest of gelatin. Chill until almost set. Mix together unflavored gelatin and 1/2 cup water in pan; stir over low heat until dissolved. Add enough cold water to remaining reserved pineapple liquid to measure 1/3 cup; stir into gelatin. Gradually add gelatin mixture to combined cream cheese and mayonnaise, mixing until well blended. Chill until thickened but not set; fold in cucumber and pineapple. Pour over molded layer and chill until firm. Unmold.

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.