FoodBanter.com - View Single Post - Another 1960's Casserole

Julie Bove[_2_]

wrote:
> On Mar 19, 6:14 am, notbob > wrote:
>> On 2013-03-19, Sqwertz > wrote:
>>
>>> Green Layer:
>>> ---------------------------------
>>> 1 package lime-flavored gelatin
>>> 1 cup grated cucumber
>>> 1/4 cup chopped green pepper
>>> 1/2 cup chopped celery
>>> Red Layer
>>> ------------------------------------
>>> 1-1/2 tablespoons unflavored gelatin
>>> 1 cup tomato juice
>>> 1 teaspoon onion juice
>>> 2 cups ground cooked turkey
>>> Source: Southern Living magazine, July 1967.
>>
>> Doesn't sound at all outta line with those times. JellO molds were
>> insanely popular in the 50s and early 60s. I literally grew up on
>> them. Raw green veggies like celery and cabbage and even cottage
>> cheese in a lime JellO were classic everyday standards and not
>> uncommon in restaurants. By the late 60s, they were pretty much a
>> done deal, rebellious youth having protested that food trend into
>> obscure history. JellO does not make for a good munchie.`
>>
>> nb
>
> Here's another one. It sounds awful.
>
> Blue Cheese Spinich Mold
>
> 1 10-oz. package frozen chopped spinich
> 1/2 cup cold water
> 2 env. unflavored gelatin
> 1 1/2 cups beef broth
> 1/2 cup bottled chunky blue salad dressing
> 1 small onion, quartered
> 1/4 tsp. salt
> 2 tbsp. lemon juice
> 1 cup finely chopped seeded pared cucumber
> 1/2 cup chopped celery
>
> Thaw spinich; drain. Pour water into electric blender container;
> sprinkle gelatin over water. Pour broth into small saucepan; bring to
> boiling point. Add to gelatin. Cover blender container; process at
> low speed until gelatin dissolves. Add blue cheese dressing and
> onion, process until smooth. Add salt, lemon juice, and spinich.
> Process just until smooth. Turn into bowl; chill, stirring
> occasionally, until mixture mounds slightly when dropped from spoon.
> Fold in cucumber and celery. Turn into 4-cup mold. Chill until
> set;garnish with tomatoes and parsley or small spinich leaves.
>
> Source: National Grange Cookbook Bicentennial edition

I hated going to dinners at our church. Thankfully there weren't too many
of them! Not that we went to anyway... They almost always served a square
of some kind of Jell-O and they topped it with what appeared to be a big
blob of mayo. We never figured out what it was because nobody in our family
ate it. And neither did too many of the other people. You'd think they
would have bought a clue and stopped serving it!