Avocado Strawberry Ring

mmmm...
I really wanted to make this recipe in a ring, but I didn't want to make that big of a mold, since I was counting on not really liking it. But I must confess it's MUCH better than I thought it would be, espeically with the strawberries. In fact the strawberries are what make this mold so extremely tasty. Instead of throwing half of it away, I'll probably end up eating the whole thing. I guess it's not such a bad flavor combination after all. This recipe is also found in The Joys of Jell-O cookbook ©1963.
Enjoy!
T

Peach & Cheese Salad Mold

I apologize, I've been a very bad Jell-O blogger lately. But here I am, back at it again, with this delicious Peach & Cheese Salad Mold. Many of you may be thinking, this looks horrific, but actually, it's quite delightful. However, I'm one of those strange people who really likes cottage cheese and peaches for dessert, so this mold wasn't that much of a stretch for me. Anyhow I located this recipe from The Joys of Jell-O cookbook ©1963 and I've posted it below for you consideration.
ENJOY!
T

Ham and Celery Loaf

I realize that there might be something wrong with my taste buds. I finally tried making a Jell-O meat loaf, and I actually LIKED it! Perhaps it's an acquired taste. It reminds of eating a giant crunchy sweet pickle with chunks of ham. Or a celery salad with a lemon-lime vinaigrette and chucks of ham and sweet pickles mixed into It. I actually ate a whole bowl full of it. I got this recipe from my new "The Greater Jell-O Recipe Book" from 1931. It seems the older the recipe book, the more unique the recipes. I can't wait to try some more. Next I'll be making the Coca-Cola date and nut mold...
p.s. I made this with HAM not SPAM, big difference. And I followed the recipe exact, except I added an envelope of plain gelatin, and I decreased the boiling water by 1/4 cup. I like my Jell-O thicker than most.






Enjoy!
T

Molded Tomato Relish

Here is an amazing mold from The Joys of Jell-O Project. Another remarkable site dedicated to making and trying the recipes from "The Joys of Jell-O" cookbook. Here is the recipe she tried for Molded Tomato Relish. I can also see a Molded Pickle Relish version of this recipe and perhaps even a Molded Hot Dog Relish version, with all the ingredients of your favorite Ball Park hot dog glistening inside.

See complete recipe here.
photo by The Joys of Jell-O Project.

Old Fashioned Aspic Salad Recipe

Now you too can preserve meat longer encased in gelatin!
Visit www.jellorecipes.net to get the full recipe and many more.
Photo from www.jellorecipes.net.
Enjoy!
T

pink salad and chicken pie

When I think about Jell-O one of the first things that comes to my mind is, tomato sauce. I'm not quite sure what the connection is... perhaps tomato aspic? But tomatoes and gelatin most certainly belong together.

First off we have this delightful recipe for "Pink Salad." Now I've made lots of pink salads before, strawberry ice cream, raspberry whipping cream. But I've never tried a recipe quite like tomatoes and mayonnaise before.




Next up we have this avant-garde recipe for Cardinal Chicken Pie.
I bet you've never tired a pie like Cardinal Chicken Pie.
You can make it with chicken, tuna, crabmeat or lobster!







Enjoy!
T

From American Home Magazine article "Take a Can of Tomato Sauce." – 1954

eggs in aspic

Looking for a cheap and easy dinner? Try "Eggs in Aspic." Don't worry this recipe is "Family Approved."






"Red and yaller, catch a feller" might as well have been a name for our Eggs in Aspic recipe.

Well golly sakes! I bet that's why I can't seem to find me a man! I just don't have the nerve to try making this recipe. I guess all the good men are wasted away on the girls who cook "Eggs in Aspic."

Did you ever get deflated by the expression on your man's face as you proudly served a pretty molded salad or dessert?

ALL THE TIME! I just can't understand what's wrong with my fancy Jell-O molds!

The molded creation was no doubt a sight to behold – but so was his face, for most men do not react well to what they consider food "fit for the girls." Yes we gals rightly feel that all the advantages of such dishes warrant our serving them!

Yes, we do!!!

Therefore a compromise is needed. To satisfy the men, let's first catch their eyes with their old favorites, red and yaller; and then let's see to it that it's a filling kind of aspic, not one with nine-tenths gelatin to one-tenth food!

You mean there should actually be FOOD in Jell-O?

Then from the gal's angle, make it in the cool of the morning, unmold, garnish well in advance of serving. No matter how steaming hot the day turns out to be, we have tempting food for our family, without wondering what we can cook a the last minute, without cooking the cook! A variation of this recipe is to devil the eggs, then put them in the aspic.

Add Mayonnaise! Great idea!

But that's not all there is about this recipe, for, believe it or not if you are still meek and timid about attempting fancy molds, this one is for YOU. It is truly a good one for beginners, for all that it looks so out-and-out professional. So better get busy members.

Hear that? It's easy! I think I'm going to try this one for dinner tonight.

And there you have it the actual column about "Eggs in Aspic" from American Home Magazine – 1953. Italicized

The LILEKS Gallery of Regrettable Food

I don't know why I haven't posted this sooner. I've wasted away so many hours of my life gleaning the negligible benefits of this site. Ah... It's a standard of snarkiness I dream of living up to. The LILEKS Gallery of Regrettable Food and The LILEKS Official Institute of Cheer... Behold the brilliance found within!
First let us travel to "Knox Gelatin – As Seen on TV!"


Explore the depths of Gel-Cookery with LILEKS and Knox Gelatin in little tiny step by step television screen shaped instructions.


Here is an example of a real life TV star making a Knox Gelatin Mold. If she can make a Gelatin Mold under all these burning hot lights, and under the extreme stress of being on television, and in those high-heel shoes, without even an apron... Yes, then even you too at home can create one of these masterpieces.


Here's an example of the little TV screen instructions. It's JUST like watching a REAL cooking show!


And finally here is an example of what exactly you can make in this cookbook. Barf encased in gelatin! You make this one last after the other salads in the book have made you sick.

Alright, I suppose that's enough. I don't want to spoil the end. If you want to see more and read the LILKES hilariously funny comments you must visit the site for yourself.

Enjoy!
T

sunshine special

Creamed corn, milk, green peppers, carrots, gelatin... Doesn't this sound delicious?
Friends and family will both agree, this is simply the most unique recipe for creamed corn they've ever seen!
Enjoy!
T
(Found in an American Home Magazine from 1952 in the "Take a Can of Corn" section.)

summer supper

Look! It's every food group rolled into one Jell-O mold! It's a meal in itself! This Chicken and Vegetable Aspic Salad is sure to impress the whole family! Don't forget to add the Lemon Mayonnaise.
Enjoy!
T

cabbage and apple salad

Why eat sauerkraut, when you can enjoy the remarkable flavor of Jell-O's Cabbage Apple Salad? It'll be a snap to make and it's sure to please everybody!
Enjoy!
T

neptune salad mold

By Jove!
May the gods strike down the creators of this Jell-O recipe and smite them into the dust of the earth! There again, I must be forgiving and not judge them too harshly. They either don't have a highly developed palate, or who knows, this could actually be quite delicious. I wouldn't know. I haven't the courage to try this one.

I found this recipe in one of my American Home Magazines from 1954 under the headline "Take a Jar of Mayonnaise." Unfortunately, someone cut out a recipe on the opposite side of the page and now I'm left with only half the recipe. So we will never be able to make it the way it was originally intended. However, I have been able to scrap together at least part of the recipe and I've filled in the blanks as best I can. Here it is as follows:

1 pkg. lime-flavored gelatin
1 1/2 cups hot water
5 T. vinegar

Add hot water to gelatin; Stir until dissolved. Add vinegar. Chill until slightly thickened. Pour small amount of gelatin on the bottom of the mold. Arrange cucumbers and pepper slices and add the rest of the gelatin. Chill until set. When cool... (This is where things start to get cut off.)
It appears that the rest of the ingredients are:

1/2 tsp. salt
1/2 tsp. something I can't make out for the life of me
7-oz. can of chucked... something... crab meat? tuna? salmon? take your pick.
1/3 cup? finely sliced cucumbers
1/4 cup? minced onions
1/4 cup? thinly sliced pimintos
1 cup? mayonnaise.
Honestly, I'm surprised it doesn't call for a whole jar.

1 envelope unflavored gelatin
1/4 cup hot water

Lettuce

Dissolve gelatin in hot water. Add mayonnaise stir. Add remaining ingredients. Cool. When slightly thickened, turn onto firm gelatin in mold. Chill until firm. Unmold on lettuce leaves.

Serves 8 • 170 cal. per serving • Source of vitamins A, B, D

And there you have it.
The Neptune Salad Mold, as close as I can get it to the original recipe.

Enjoy!
T

p.s. Don't forget to garnish this with your leftover mayonnaise and lettuce!

when spam meets jello

You've tried Swedish Meatballs. You've had Swedish Fish. Maybe you've even tried lutefisk.
But do you dare try the Swedish Salad Mold? ...Do you think IKEA would add it to their menu?
According to Facebook, my actual nationality is Swedish, therefore I should think this salad looks like a tasty treat. But even though, I enjoy a great many unfortunate food combinations, I don't think I'd eat this, even if Bill Cosby came personally and offered it to me.

Isn't it amazing how jello can be made into so many different food groups. Jello can be a fruit, a vegetable, dairy, and yes... even a main dish with meat. And this is what you get when you mix the all American flavor of Spam with gelatin.




I found this recipe in American Home Magazine from 1952 in a special section "Take a can of Luncheon Meat." Which I'm including in whole, because it's just so great.

Enjoy!
T