From Magical Desserts with Whip ‘n Chill, 1965 « Previous Chilled Lobster Souffle With Sherry Aspic – 1967 Next » Cheese Artichoke Mold – A Mid-Century Gelatin Test
Ham Mousse Imperial – A Mid-Century Gelatin Test
January 16, 2013 By 8 Comments
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 importantly, you have to learn to ignore your little voice. You know the one I’m talking {Read More}
Orange Jell-O – A Mid-Century Gelatin Test
January 9, 2013 By 3 Comments
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 is a jello recipe our family actually always loved as {Read More}
Jellied Turkey-Vegetable Salad – A Mid-Century Gelatin Recipe Test
November 28, 2012 By 11 Comments
Don’t know what to do with your turkey leftovers?? Well, the Mid-Century Menu is here to bail you out with our cardinal mid-century cooking rule: When in doubt, add gelatin and pour it into a mold! Yeah, that’s right. It’s Jellied Turkey-Vegetable Salad. This recipe was submitted by Sean during our gelatin contest. He submitted three, but I have to admit, this is the one that caught my eye. Lovely! Sean writes: Hello, I ran across this gem in my {Read More}
Molded Cranberry Salad – 1971
November 19, 2012 By 2 Comments
From The Beta Sigma Phi Holiday Cookbook, 1971 « Previous Church Cookbook Recipes – Heavenly Hash and Cardinal Salad Next » Stuffed Apples – 1971
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