Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Last week's "throwback" column featuring recipes and highlights from the same week 50 years ago seems to have been a hit. This week's "throwback" subject is a special request from a Little Rock cook: Congealed salads.
I couldn't find a retro Idea Alley that devoted the entire week to congealed salads, so instead of highlighting a single column like I did last week, this week we have a variety of recipes pulled from the 1960s, '70s and '90s.
First up is this one published Jan. 9, 1991.
Harriett Aldridge wrote:
Here's hoping many of you are charmed by the congealed salad combination of canned apricots, other fruit such as pineapple and something creamy, such as Cool Whip and/or cream cheese, because we have yet another variation.
This one came from Emily Echols of Russellville.
Emily's Apricot Gelatin Salad
1 small can crushed pineapple with juice (do not drain)1 cup apricot nectar½ cup sugar1 (3-ounce) package apricot-flavored gelatin1 (8-ounce) package cream cheese, softened1 cup chopped nuts1 cup shredded carrots1 small tub Cool Whip, thawed
In a saucepan, heat pineapple with its juice, the apricot nectar and sugar until mixture comes to a boil. Add gelatin and stir until dissolved. Cool.
Blend the gelatin mixture gradually into the cream cheese. Fold in nuts and carrots, then the Cool Whip. Turn into a mold and chill overnight.
The following recipe appeared in Idea Alley on March 26, 1970. Aldridge noted the recipe, as written, makes 20 to 24 servings, so she suggested halving the ingredients.
(Like) Franke's Cottage Cheese Onion Salad
2 (6-ounce) boxes lemon gelatin½ teaspoon salt¼ cup sugar1 quart mayonnaise¼ cup finely chopped pimento¼ cup grated onion¼ cup grated green bell pepper1 quart finely chopped celery1 quart cottage cheese, fine curd or mashed through a sieve
Dissolve gelatin in boiling water according to package directions. Add salt and sugar and set in pan of water to cool. When cool and beginning to set, blend in mayonnaise, pimento, onion, green pepper, celery and cottage cheese.
Spoon into molds and chill. Unmold and serve on shredded lettuce.
Makes 20 to 24 servings.
On Dec. 12, 1968, recipes for tomato aspic led Idea Alley:
We received a telephone request earlier this week for an aspic receipt featuring tomato juice. The following two came from "The Gasparilla Cookbook," a collection of favorite Florida west coast recipes.
(Out of curiosity, I looked this book up online. The cover featured a drawing of a man wearing a thick gold bangle bracelet, hoop earrings and a polka dot bandanna on his head carrying a platter of food and wine. A little digging revealed the cookbook was first published in 1961 by the Junior League of Tampa. The title, and presumably the cover image, were inspired by the pirate Jose Gaspar, aka Gasparilla.)
Blender Tomato Aspic
1 quart tomato juice3 packages unflavored gelatinJuice of 1 lemon or lime1 teaspoon sugar½ teaspoon Tabasco, optional1 teaspoon Worcestershire1 teaspoon salt4 green onions with tops¾ cup parsley4 or 5 stalks (ribs) celery with leaves
Heat 1 cup tomato juice and gelatin in a pan until gelatin is dissolved. Put aside. Put 1 ½ cups tomato juice in a blender and add other ingredients. Cut or chop the bulky ingredients just enough to make the work of the blender easier. Blend on high speed for about 30 seconds. Combine blender mixture with gelatin mixture and remaining tomato juice.
Pour into 2 oiled 9-inch ring molds. Chill until firm. To serve, place mold in hot water for a few seconds. Unmold on a bed of lettuce. Aspic may be served in individual ring molds.
Rosy Tomato Aspic
2 cups tomato juice1 tablespoon grated onion1 tablespoon horseradish3 tablespoon vinegarPinch of salt1 package raspberry gelatin
Combine tomato juice and seasonings and bring to a boil. Pour over gelatin powder. Stir well, cool and chill. This aspic combines two unrelated flavors but is delicious with a beautiful rose-red color.
And finally we have a molded chicken loaf shared by Joyce Anne Pottoriff of Pine Bluff. This recipe appeared in Idea Alley on Nov. 20, 1967.
Molded Chicken Loaf
2 envelopes unflavored gelatin2 ½ cups chicken broth4 cups diced cooked chickenSalt and pepper, to taste2 teaspoons lemon juice2 tablespoons chopped parsley¾ cup finely chopped celery2 tablespoons sweet pickle¼ cup chopped pimento1 cup mayonnaise or salad dressing
Soften gelatin in ½ cup chicken broth. Heat remaining broth. Add gelatin; stir until dissolved. Add chicken. Add salt and pepper to taste. Cool until mixture starts to thicken. Then fold in remaining ingredients. Pour into 2-quart loaf pan. Chill several hours. Unmold on platter.
Makes 10 to 12 servings.
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