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salads

Salad Days

Recipes on Parade: Salad cover

Salads
Recipes On Parade
Favorite Recipes Press
1966

All the salads you can possibly imagine are here in this book. Very few recipes featuring traditional greens, but of course the staples of potato salad, macaroni salad and our good friend Jell-o are featured the most. Jell-o based food is a popular topic here at ALB and as a Midwesterner, I grew up with just about every iteration of jello known.

Without a doubt, molded food was quite the trend from the late 1950s through the 1970s. My mom still has a collection of molds and I know I was given my share when I got married in the early 1980s. I don’t mind the basic sweet jello from my childhood, but I will draw the line at the molded beet and cabbage salad featured in the 3rd picture below. It’s so wrong on so many levels.

Mary

Indulge yourself with more Jell-o based cooking:

Salmon Jell-o Anyone

It’s Congealed!

Who Doesn’t Like Jell-o?

 

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Gourmet Jell-o Recipes

joy of jello cookbook cover

Joys of Jell-o
General Foods
1960 (est)

I’ll admit it. I have a certain fondness for the old cookbooks, especially the ones with molded food. We have featured quite a few over the years, but I think this one might be a favorite. Nearly every page has a recipe or two that takes creative to a whole new level. You can see the yellow frozen jello loaf below. Looks okay so far. Then we move to the next picture, which has a melon filled with jello. Unfortunately we can’t tell from the black and white picture what flavor of jello was inflicted upon the poor melon, but the recipe suggests lime or red. I shudder to think what flavor is “red,” rather than cherry or strawberry.

But wait, there is more! Now we jump to some savory jello recipes featuring tuna, tomatoes, and cabbage. As a child of the Midwest in the 1960s, of course I love jello. But please, let jello just be jello.

Mary

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Be a Budget Foodie

Budget Food cover

The Low-Cost Cookbook
Favorite Recipes
1971

Straight from a library shelf to your kitchen! You will love recipes like chicken cacciatore with prunes or a molded apple blue cheese salad. I am sure your mouth is watering from all of these wonderful foods. As a child of the 1960s, I can say that no fancy meal would be complete without a jello mold with fruit cocktail.

I know that future generations might need to stroll down a gastronomic memory lane, but does it have to be this cookbook? It’s a bit embarrassing.  For those that love the truly awful in cooking, may I direct your attention to Retro Recipe or James Lilek’s Gallery of Regrettable Food.  You won’t be disappointed, but you will feel a bit nauseated.

Mary

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