Congealed salad
MOTHER’S ‘GREEN STUFF’ SALAD
2 3-oz. packages lime gelatin
2 c. boiling water
1 12-oz. can crushed pineapple (in its own juice), drained
1 can Eagle Brand condensed milk
1 16-oz. carton cottage cheese
1 c. chopped nuts
1 tsp. horse radish
1 c. mayonnaise
Dissolve gelatin in boiling water, then add pineapple and condensed milk. Add remaining ingredients and put in well-greased mold. Chill. Serves 12.
ASPARAGUS SALAD (from “Tastes of Time”)
1 14-oz. can asparagus, chopped
1 small can pimento, diced
1 c. chopped celery
2 envelopes Knox gelatin
2 c. cold water
1 c. sugar
1/4 c. lemon juice
1/2 c. vinegar
1 1/2 tsp. salt
2 tbsp. onion juice or grated onion
2 tsp. Worcestershire sauce
Tabasco, to taste
Soak gelatin in 1 c. cold water, then dissolve over low heat. Add sugar to warm gelatin, then add the other cup of cold water, lemon juice, vinegar, salt, onion juice, Worcestershire sauce and Tabasco. Cool and add asparagus, pimento and celery. Chill.
CHICKEN MAYONNAISE (from “Tastes of Time”)
1 4-5 lb. hen, cooked and chopped
1 c. English peas
1 c. India relish
3 tbsp. gelatin, soaked in 1/2 c. water
season to taste
1 medium bunch celery, chopped fine
3-4 hard-boiled eggs, chopped
1 large bottle stuffed olives
1 1/2 c. boiling chicken broth
1 1/2-2 c. mayonnaise
To the chicken add celery, peas, chopped eggs, relish and olives. Dissolve soaked gelatin in chicken stock. Add all ingredients when cool, adding mayonnaise last. Pour into molds and chill. Serves 18-25, depending on size of molds.
CARROT SALAD (from “Puttin’ on the Peachtree”)
1 3-oz. package lemon-flavored gelatin
1 3-oz. package orange-flavored gelatin
1 c. boiling water
3 1/2 c. crushed pineapple (undrained)
1 c. diced celery
1 c. grated carrots
3/4 c. chopped nuts
2 c. cottage cheese
1 c. heavy cream, whipped
1/2 c. mayonnaise
In large bowl, dissolve gelatins in boiling water; add pineapple, celery, carrots, nuts and cottage cheese; fold in whipped cream and mayonnaise. Pour into a 3-qt. mold. Refrigerate for at least 24 hours. Draining the pineapple will result in a firmer salad. Serves 16.