Monday, December 6, 2010

Molds for the Masses


Kay Savage was the Dear Abby of her day. In an if-you-give-a-hoot-about-the-Detroit-Free-Press foodie kind of way. And in the back of her kinda-cookbook, Recipes From The Tower Kitchen, there is a Q & A that totally made my day.

Q--Have you a molded vegetable salad that will serve about 20?

A--[blah blah blah]...Good results can be obtained by molding this mixture in two ring molds. The centers may be used to hold small bowls of salad dressing if you wish.

Vegetable Perfection Salad
4 cans condensed beef consomme
4 pkgs lemon-flavored gelatin [why, oh why must beef be paired with lemon jello?]
2 1/2 c cold water
1/3 c lemon juice
4 hard cooked eggs, sliced
1 1/2 c sweet mix pickles, chopped
4 c shredded carrot
3 c thinly sliced celery
1/4 c chopped pimento

Do you really, really, really want me to post the instructions? I would let my stomach turn for you if you told me you wanted me to.

Please don't.




3 comments:

  1. ha ha lemon jello + beef = barf!

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  2. She lost me at the salad dressing part. Eww. Salad dressing with gelatin is not a good thing.

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  3. OH. MY. GOD! My mother-in-law used to make a tomato aspic every Thanskgiving that was very similar to this. GAGGOLA! It was tremendously yucky, but undeniably retro.

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