I got clued into a project a friend-of-a-friend is doing, making a bunch of jello recipes from an all-jello cookbook from the 70s.

Here's her blog, here's her Facebook page.

Discovered truly upsetting vintage recipes of another sort recently. These vintage Weight Watcher recipes are from from 1974 and the names alone kept me smiling all day.

http://www.candyboots.com/wwcards.html

OMG I am sitting here laughing! The Mexican orange shrimp thing is TOOO scary!

Happy Thanksgiving! The California Waldorf salad seems to be equally impressive for a frightful Halloween fest.

http://www.bonappetit.com/recipes/holid ... al_twitter

abe_froeman wrote:I got clued into a project a friend-of-a-friend is doing, making a bunch of jello recipes from an all-jello cookbook from the 70s.

Here's her blog, here's her Facebook page.

This is great. Thank you so much for sharing.

B2B wrote:Discovered truly upsetting vintage recipes of another sort recently. These vintage Weight Watcher recipes are from from 1974 and the names alone kept me smiling all day.

http://www.candyboots.com/wwcards.html

This made me laugh out loud. truly funny.
Thank you for sharing as well.

After surfing the above, I decided to look for a recipe for pretzel jello, a family favorite at our gatherings.
I know there a multitude of recipes out there for pretzel jello molds, but none is just what I am looking for.
While looking, I found the below website which made me laugh as well. Maybe I am just having a good day.
1979 Marysville United Methodist Women’s Cookbook

My mom made only three kinds of Jello. One was strawberry with bananas suspended in the reddish blob which we would eat after school. She made lime Jello with cream cheese and canned pineapple whipped together and set in an Easter egg mold for Easter dinner. And the last was strawberry Jello with frozen tinned rasberries, chopped pecans, and pineapple, set in a Bundt pan with a thick layer of sour cream in the middle. She had to make it in three stages because the first layer of Jello had to harden before the sour cream was applied. Then that layer had to firm up before adding the last layer of Jello. She complained that the frozen rasberries and pecans made the dish costly (Jello was about ten cents at the time) and each tin of rasberries were about a dollar each, sour cream was about 50 cents and the pecans were market price so we had it only for Christmas. It was delicious as the sour cream layer provided the tartness to balance out the sweet of the Jello. I still have all of her ring molds but have never used them or made Jello molds.

Elfin wrote:She had to make it in three stages . . .

I once watched Rachel Perlow make this in a hotel room kitchenette. It's awesome but very time-consuming . . .


Rainbow Jello Mold

=R=

My mom made that layered jello/sour cream/jello too. I don't think anyone liked it other than her, but we all had to eat it. Ours had no nuts, but almost always some combo of frozen tinned strawberries, sliced bananas and canned crushed pineapple. Always red jello. Maybe once, orange, but not more than once.

Red with bananas, lime with mandarin oranges, the sour cream layered as described above. But, at some point, my mom learned that, if you let the Jello set just a bit, then *whipped* it, you got the colour (red, lime, etc.) in an opaque solid. It even looked a bit creamy. That was always a big fave.

My dad's brother for a time owned a pecan farm in Bunkie LA, and he'd send up a 5-lb burlap bag full of pecans every Christmas. Hence our jello dishes never lacked for pecans...

Geo