AuthorRetroRuth
Rating

From Marye Dahnke's Salad Book, 1954

Tested Recipe!

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 1 envelope plain gelatin
 ¼ cup cold water
 1 cup milk, scalded
 1 ½ tsp grated onon
 ¼ tsp curry powder
 ¼ tsp dry mustard
 1 dash Tabasco
 2 cups shredded cheddar cheese
 ½ cup heavy cream, whipped
 Lettuce, tomato slices, artichoke hearts, French dressing for serving

1

Soften gelatin in the cold water and dissolve in the scalded milk. Cool. Add the onion, curry powder, mustard, and Tabasco and chill until slightly thickened. Add the cheese and fold in the whipped cream. Pour into 4 or 6 individual molds and chill until firm. Unmold on crisp lettuce on individual salad plates. Garnish with tomato slices and artichoke hearts. Serve with French dressing.
Yield: 4 - 6 servings

Ingredients

 1 envelope plain gelatin
 ¼ cup cold water
 1 cup milk, scalded
 1 ½ tsp grated onon
 ¼ tsp curry powder
 ¼ tsp dry mustard
 1 dash Tabasco
 2 cups shredded cheddar cheese
 ½ cup heavy cream, whipped
 Lettuce, tomato slices, artichoke hearts, French dressing for serving

Directions

1

Soften gelatin in the cold water and dissolve in the scalded milk. Cool. Add the onion, curry powder, mustard, and Tabasco and chill until slightly thickened. Add the cheese and fold in the whipped cream. Pour into 4 or 6 individual molds and chill until firm. Unmold on crisp lettuce on individual salad plates. Garnish with tomato slices and artichoke hearts. Serve with French dressing.
Yield: 4 - 6 servings

Cheese Artichoke Mold

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