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More gelatin this week! This recipe is another gem from our Gelatin Contest which was submitted by Mary G. I was very excited when I saw this recipe come in, because not only is it strange-sounding, but it also contains American cheese, Tom’s least favorite food in the whole world!

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Mary G writes:

Hi Ruth!

I saw your contest on your blog and immediately set to my pile of lovely vintage cookbooks to find you a great one!

This comes from Marye Dahnke’s Salad Book (1954), which has a whole chapter on molded salads – which she describes as follows: "When ‘company’s coming for dinner,’ a shimmering mold is the salad to serve. It’s a way of entertaining graciously well within the average family’s budget." How right I hope she is!

Enjoy! 🙂

Mary

Well, while this mold was slightly disappointing in the shimmer department, it totally impressed me in other ways.

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I got to add curry powder, mustard AND Tabasco to the base. Which is unusual.

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I also got to add a ton of shredded American cheese. Which was also unique.

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Unfortunately, my individual molds already had another contest entry gelling in them, so I had to use a ring mold.

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But I still think it ended up quite fetching. Another great surprise was how the American cheese MELTED in the mold and ended up looking like leeches hanging out on the side.

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Leech-cheese!

Not that leech-cheese ever stopped Tom.

Tom TastingIMG_9715

“Oh man.”

“Bad, huh?”

“It’s edible. But it needs something else.”

“It’s supposed to be served with lettuce and French dressing.”

“That is NOT what it needs.”

The Verdict: Edible

From the Tasting Notes:

Not terrible. Edible, just really strange. The cheese in the mold went all melty and weird, which made for an unpleasant texture overall. The color ended up a faint green, which was also unappetizing. Generally bland with an American cheese aftertaste. Not horrible, but it ain’t good.

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