Creamy Dried Beef Mold

1 envelope unflavored gelatin
1/2 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2/3 cup skim milk
1 can (8 ounces) lima beans, drained
1 jar (2 1/2 ounces) dried beef, finely cut up (see note)
2 medium stalks celery, chopped (about 1 cup)
1/4 cup grated American cheese food
1 tablespoon lemon juice
2 teaspoons instant minced onion
Celery leaves

Sprinkle gelatin on cold water in saucepan to soften; stir over low heat until gelatin is dissolved. Remove from heat. Mix mayonnaise and mustard in medium bowl; beat in gelatin mixture. Stir in milk. Cover and refrigerate until slightly thickened, 30 to 45 minutes.

Stir in beans, beef, celery, cheese, lemon juice and onion. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Unmold and garnish with celery leaves. 4 to 6 servings.

Note: If dried beef is too salty, pour boiling water on it and drain.

©1975 by General Mils, Inc. All rights reserved. Printed in U.S.A.

3 thoughts on “Creamy Dried Beef Mold

  1. Jessica Anderson

    I’m so grossed out by these meat/gelatin foods. Why in the world is almost everything covered in slimy gelatin in these recipes? BTW…I’m addicted to this site…lol! I remember these cards but thank goodness my mom didn’t cook from them!


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