Cling Peach Soufflé Salad

Cling Peach Souffle Salad recipe from 1953 McCall's Magazine.
Well, since everyone likes a new and different recipe, I decided for this week's What Were We Thinking Friday, that I would include this truly frightful recipe for Cling Peach Soufflé Salad.

Cling Peach Soufflé Salad sounds tempting enough on the surface, but I think the combination of Lime Jello, mayonnaise, salt, celery, sweet pickle relish, and peaches is enough to send most people running for cover.

This recipe comes to you from a 1953 McCall's Magazine and Hellmann's Mayonnaise. What were they thinking?

Cling Peach Soufflé Salad
with cold meats

1. To make this excitingly different and easy new salad: Dissolve 1 package Lime Jell-o in 1 cup hot water, 1 TBL vinegar, 1/2 cup Hellmann's Real Mayonnaise, and 1/4 tsp salt. Blend well with rotary beater and pour into refrigerator freezing tray.

2. Quick-chill in refrigerator freezing unit (without changing the control) from 15 to 20 minutes, or until the mixture is firm about 1 inch from the edge but soft to the touch in the center. Then turn the mixture into a bowl and whip with rotary beater until fluffy and creamy smooth. 

3. Fold in 1/2 cup diced celery, 3 TBL sweet pickle relish, 1 1/2 cups canned California Cling Peaches, drained and cut up. Pour into 1-quart mold. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Unmold, cut into 4 to 6 servings. Serve with additional Real Mayonnaise and peaches.

As always, if you actually try the recipe, and you send me a picture of your final product, I will reward you by posting your picture in the Retro Chef Gallery along with a link to your G-Rated website of choice. What have you got to lose? Unusual cuisine and a free inbound link. Such a bargain!

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