When I was a kid, people put anything and everything into a gelatin mold. My mother had a crazy thing she did with lime gelatin, pineapple juice, cabbage, and cheddar cheese, all in the same gelatin mold. Congealed salads were much like the tagline for this blog, you never know what's inside.
A probable result of some unfortunate flavor combinations that I happened upon as a child, usually at church covered dish dinners, I swore off mystery congealed salads decades ago, and I must not be the only one since you almost never run across recipes for them anymore. However, women's magazines of the 1950's and 1960's were rife with these creative congealed concoctions, so you can expect to see many more gelatin salad recipes on Tuesdays in the future.
This congealed salad recipe comes from True Story Magazine, 1950. Enjoy!
1 package orange flavored gelatin
1 1/4 cups boiling water
Stir until dissolved. Cool. [Not as in, wow, that's cool how it does that, but cool as in put it in the refrigerator and lower its temperature.]
1/2 cup orange juice
2 tsp lemon juice
Chill until slightly thickened. [OK that's not chill as in... oh never mind]
1/2 cup heavy cream, whipped
6 marshmallows, finely cut
1/4 cup sliced maraschino cherries
1/4 cup chopped, blanched almonds
Turn into mold. chill until firm. Unmold.
Try this recipe and send me a picture, and I will post your masterpiece in the Retro Chef Gallery, along with a link to your G rated website or blog. Now chill.