The 1950s, on through the 1970's, was a time of great culinary experimentation with regard to all things gelatin. Any time you went to a church covered dish, you could sample an array of foods which, on any other occasion you would never eat together, but when molded together in gelatin, were somehow supposed to work in harmony.
I never really bought in to that.
Even foods you would possibly eat together could take on a frightful second life when served as a gelatin salad. This corned beef and cabbage mousse is a good example.
I'm OK with corned beef shredded into a stringy mass. I'm OK with cabbage as well, but the idea of "moussing" them is a little like something my dog would turn down. However, for those of you ready for a new dining experience, may I present this recipe, direct from Family Circle Magazine, 1973, and Hellmann's Mayonnaise.
Corned Beef and Cabbage Mousse
1 envelope unflavored gelatin
1/2 cup cold water
1/4 cup finely chopped onion
3 Tbl lemon juice
1 tsp salt
1 cup Hellmann's Mayonnaise
1 1/2 cups finely shredded cabbage
1 12oz can corned beef, separated into chunks
1 cup chopped celery
1/2 cup pickle relish
Soften gelatin in water in small saucepan. Dissolve over low heat, stirring constantly. Remove from heat and stir in onion, lemon juice, and salt; gradually stir in mayonnaise. Blend in remaining ingredients. Turn into 1 quart mold and chill 2 hours or until firm. Unmold and serve. Serves 8.
If you do not have a gelatin mold, steamed pudding molds work very well.
Try the recipe, take a picture and send it to us, and we will post it in the Retro Chef Gallery, along with a link to your website or blog.