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Yes, we are still posting gelatin recipes! This lovely layered extravaganza was submitted to our Glistening and Jiggly contest by Kelly. Kelly writes: Hello Ruth, I am submitting my contest entry at the last minute, but am sure it’s a winner. It is an old family favorite and was served at my parent’s pot-luck wedding reception in 1964. Enjoy! -Kelly 4.3...

From Shortcut Cooking, 1969 Like this:Like Loading......

It’s been a fun year on Mid-Century Menu! We’ve had cakes shaped like lambs, spaghetti poured on sandwiches and gelatin shaped like…well…everything....

From Shortcut Cooking, 1969 Like this:Like Loading......

From “Let’s Eat Outdoors”, 1950 Like this:Like Loading......

There are a lot of things that we need every week to make the Mid-Century Menu. Some of those things are tangible. Most weeks we need things like a recipe, the proper cookware, an oven and stovetop, and ingredients (which usually includes lots of gelatin). But a lot of the things that go into the Mid-Century Menu are intangible. Courage. Fortitude. Endurance. And, most...

Ham chunks glazed with spicy pie cherries, topped with parkerhouse biscuits make a great way to use leftover ham. A pretty Christmas supper, ready in about an hour and a quarter. Serve with a green vegetable and a tossed salad. From Pillsbury’s Meat Cook Book, 1970 Like this:Like Loading......

From A Treasury of Bake-Off Favorites, 1969 Like this:Like Loading......

This tested recipe is STILL from our Gelatin Contest! Can you believe it? I never thought I would be dragging this thing out until 2013, but here you go. And we still have 11 tested gelatins yet to go, so if you submitted a recipe but haven’t seen it yet, don’t give up hope! More are coming, I swear. Anyway, this lovely gelatin was submitted by Dean, who writes: This...

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