Category Archives: Gelatine Salads/Molds

Liver Pâté En Masque

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2 envelopes unflavored gelatin
1 cup hot bouillon
1 pound cooked liver, cut up
2 cups, drained, canned French-style green beans
1/4 cup buttermilk
2 tablespoons parsley flakes
2 tablespoons wine vinegar
2 tablespoons prepared mustard
2 tablespoons brandy extract (optoinal)
2 teaspoons onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon nutmeg
GLAZE (see Card #12)
Chicory to garnish
Radish slices to garnish

Sprinkle gelatin over bouillon in blender container. Add remaining ingredients, except Glaze and garnishes. Process at medium speed, until mixture is smooth. Pour into 1 quart mold. Chill until firm. Unmold and place on flat platter. Coat with Glaze. Chill.

Transfer excess Glaze from platter to small pan. Place pan over a bowl of warm water and stir vigorously until syrup. Spoon Glaze over liver loaf 3 or 4 times (or until Glaze is all used), chilling until set after each coating. Garnish with chicory and radish slices. Divide evenly. Makes 4 luncheon servings.

Pate Glaze
1 envelope unflavored gelatin
1/4 cup bouillon
1/4 cup buttermilk
1/2 teaspoon prepared mustard
1/4 teaspoon onion salt
Pinch of salt
Pinch of pepper

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, and pepper. Cool. Add artificial sweetener. Chill until syrupy.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Artificial sweetener to equal 1/4 teaspoon sugar or to taste

Turkey in Aspic

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12 ounces cooked turkey white meat, cut in 6 slices
4 hard-cooked eggs, sliced
3/4 pound fresh asparagus spears or 1 8-ounce package frozen asparagus spears, cooked and drained
6 pimiento strips
2 envelopes unflavored gelatin
2 13 3/4 ounce cans chicken broth
1/2 cup water
1 thin slice onion
2 tablespoons lemon juice
2 teaspoons prepared horseradish
1 sprig parsley

Trim turkey slices to uniform shapes; arrange in 13x9x2-inch pan. Top each with 4 slices, about 3 asparagus spears, and a pimiento strip. In saucepan soften gelatin in chicken broth and water. Stir in onion, lemon juice, horseradish, and parsley. Bring to boiling, stirring frequently. Remove from heat and strain through cheesecloth. Chill just till syrupy. Spoon a little broth mixture over each salad in pan. Chill till almost set; keep remaining broth mixture at room temperature and stir occasionally. Repeat spooning room-temperature broth mixture over turkey slices and chilling till a thin glaze of gelatin forms. Pour remaining broth mixture around salads in pan. Chill till set. To serve, trim around each turkey slice and transfer to serving plates. Break up remaining gelatin in pan with a fork and arrange around salads on serving plates. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Spritzer & Sherry-Shrimp Aspic

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Sherry-Shrimp Aspic

2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tablespoons lemon juice
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon celery powder
1 dash hot sauce
2 teaspoons dillweed
3 cups finely chopped cooked shrimp
1/2 teaspoon sherry extract
Garnish: Sliced cucubmers and melba toast

Sprinkle gelatin over tomato juice in saucepan. Place over moderate heat and stir gently until gelatin is dissolved.

Remove from heat; stir in lemon juice, tomato paste, Worcestershire sauce, celery powder, hot sauce, and dillweed. Cool and chill.

When mixture begins to jell (will be consistency of unbeaten egg whites), stir in chopped shrimp and sherry extract. Turn into lightly oiled 6 cup mold. Cover and chill until set. Unmold and garnish with sliced cucumbers and melba toast.

Yield: About 4-6 servings.

Individual Shrimp Aspics

Follow above instructions but add 1/2 tablespoon (1/2 envelope) extra gelatin to tomato juice. Pour shrimp-tomato mixture into individual fish molds or muffin tins (3″ x 2 1/2″); chill until firm; unmold and serve on salad plates garnished with watercress and dollop of imitation mayonnaise.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Guacamole Salad

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1 tablespoon plus 1 teaspoon unflavored gelatin
1 1/2 cups cold water
2 medium avocados, mashed (about 1 1/2 cups)
1/4 cup lemon juice
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 small tomato, peeled and chopped (about 1/2 cup)
2 green onions, chopped (about 3 tablespoons)
1 to 2 tablespoons chopped canned chilies
1 teaspoon salt
1/4 teaspoon red pepper sauce
Salad greens
Ripe olives
Cherry tomatoes

Sprinkle gelatin on 1/2 cup of the cold water in 1-quart saucepan: stir over low heat until gelatin is dissolved, about 3 minutes. Stir in remaining 1 cup cold water. Refrigerate until slightly thickened, about 40 minutes.

Mix avocados and lemon juice in large bowl. Stir in gelatin mixture, celery, tomato,onions, chilies, salt and pepper sauce. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Just before serving, unmold on salad greens and garnish with olives and tomatoes. 8 servings.

Timing Tip: If you want to serve at different times, Guacamole Salad will hold in refrigerator up to 24 hours.

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

Molded Shrimp Loaf

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Colorful and easy to make, this luscious shrimp loaf will keep refrigerated for several days. Use as an entrée for a holiday luncheon, Christmas or New Year’s cocktail buffet.

For 1 loaf you will need:
2 pkgs. unflavored gelatin
1/2 cup cold water
1 can (10 3/4 oz) tomato soup, undiluted
3 pkgs. (3 oz.each) cream cheese, softened and thoroughly mashed
1 cup finely chopped celery
1 cup finely chopped green and red pepper
3 cans (4 oz. each) broken shrimp, drained, washed, then chilled in ice water
1 cup mayonnaise
1 Tbsp. grated onion or onion purée
1 Tbsp. horseradish
1 Tbsp. capers, drained
1/2 tsp. hot pepper sauce
Salt to taste
Shredded lettuce
Lemon and lime slices

Preparation

1. Dissolve gelatin in the cold water.

2. Meanwhile, bring tomato soup to a boil in saucepan. Add softened gelatin. Allow mixture to cool. When barely warm, blend in cream cheese.

3. Stir in celery, green and red pepper, shrimp, mayonnaise, onion, horseradish, capers, hot pepper sauce, and salt to taste.

4. Coat a 9-by-5 inch loaf pan with a little mayonnaise or oil. Pour in mixture. Spread as evenly as possible. Cover and chill 2 to 4 hrs. or until set.

5. Unmold on large platter or serving dish. Garnish with shredded lettuce and lemon and lime slices. Serve with crackers or Melba toast, if you wish.

Tips: One loaf will yield 10 to 12 slices for luncheon or 30 slices or a cocktail party.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Cucumber Ring Supreme

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2 tablespoons sugar
2 envelopes unflavored gelatin
3/4 teaspoon salt
2 1/2 cups water
1/4 lemon juice
1/2 medium cucumber, thinly sliced
1 8-ounce package cream cheese, cubed and softened
1 cup mayonnaise or salad dressing
6 medium cucumbers
1/4 cup snipped parsley
2 tablespoons finely chopped onion

In medium saucepan combine sugar, unflavored gelatin, and salt; stir in the water. Cook and stir till gelatin is dissolved. Stir in the lemon juice. Measure 3/4 cup mixture; chill till partially set. Arrange cucumber sliced in bottom of 6 1/2 cup ring mold; pour the partially set gelatin over cucumbers. Chill till almost firm. Meanwhile, beat remaining hot gelatine mixture into cream cheese with rotary beater till mixture is smooth. Beat in mayonnaise or salad dressing. Halve the 6 cucumbers and scrape out seeds; grind with fine blade of food grinder, or finely shed. Measure 2 cups drained ground cucumber. Fold into cream cheese-gelatin mixture along with parsley and onion. Pour over almost-firm gelatin in mold. Chill till firm. Unmold onto salad greens, or trip plate with watercress, if desired. Fill center of ring mold with cherry tomatoes, if desired. Makes 8 to 10 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Coffee Jelly

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3/4 cup sugar
3 envelopes unflavored gelatine
3 cups hot strong coffee
1 tablespoon lemon juice
Custard Sauce (below), or light cream

1. In a 2 quart saucepan, combine water and gelatine; mix well. Add coffee and 1 1/3 cups water.

2. Heat, stirring, until gelatine and sugar are dissolved. Remove from heat; stir in lemon juice.

3. Pour into 4 1/2 cup mold. Refrigerate until firm enough to unmold, 6 hours or overnight.

4. To unmold: Run small spatula around edge of mold; invert over serving platter; shake gently to release. If necessary place a hot, damp dishcloth over mold; shake again.

5. Serve with Custard Sauce or light cream.

Makes 6 to 8 servings.

Custard Sauce

1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract

1. In top of double boiler, over direct heat, slowly heat milk, just until bubbles form around edge of pan.

2. With wire whisk, beat yolks with sugar and salt, to mix well. Slowly beat hot milk into egg yolk mixture.

3. Pour back into top of double boiler, and place over simmering water (water in lower part should not touch upper part). Cook 10 minutes, stirring constantly, until thin coating forms on metal spoon.

4. Immediately pour custard into bowl. Place sheet of waxed paper directly on the surface. Let cool 20 minutes.

5. Stir in vanilla. Refrigerate until well chilled.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Company Dinner

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Carrousel Salad

1 can (1 lb. 1 oz.) fruit cocktail
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1/4 cup lemon juice or water
1/4 cup maraschino cherries

Drain fruit cocktail, measuring syrup; add water to syrup to make 3/4 cup. Dissolve gelatin in boiling water. Add syrup and lemon juice; chill until thickened. Stir in fruit. If desired, place cherries in molds to form carrousels. Pour gelatin into individual molds or a 1 quart mold. Chill until firm. Unmold on crisp greens. Makes about cups or 6 servings.

Barbecue Bean-Bacon Dip

Blend 1/2 cup Open Pit Barbecue Sauce with 1 can (10 1/2 oz.) condensed bean and bacon soup. Serve as a dip with crackers, corn chips, and crisp vegetables. Makes 1 2/3 cups.

Chocolate Mint Roll

3/4 cup sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon salt
5 eggs, at room temperature
3/4 cup plus 2 tablespoons sugar
2 1/2 squares Baker’s Unsweetened Chocolate
1/4 cup cold water
1/4 teaspoon baking soda
Peppermint Whip (card 10)

Sift flour, baking powder and salt. Beat eggs until thick, light. Gradually beat in 3/4 cup sugar. Add flour all at once; blend gently. Melt chocolate; stir in water, soda, and remaining sugar until thick. Quickly add to batter. Pour into 15 x 10-inch jelly roll pan – greased, lined with wax paper, greased again. Bake at 350° for 18 to 20 minutes. Invert on towel sprinkled with confectioners’ sugar, remove paper, trim, roll towel with cake. Cool 30 minutes. Remove towel, fill with Peppermint Whip, and reroll. Chill.

General Foods Corporation. Printed in U.S.A. 1st Edition 1967

Cottage Cheese-Salmon Salad

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If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.

For 1 loaf, 4 servings, you will need:

1 pkg unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz) red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
Crisp lettuce and tomato wedges for garnish

Preparation

1. In top half of double boiler; soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill and onion.

2. Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill about 10 min. or until partially firm.

3. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in 2 Tbsp. cold water until softened. Place over hot water to dissolve. Add salmon mixture.

4. Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs. or until entirely firm.

5. To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.

Tips: This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water and invert on to serving dish.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Pear-Limeade Molds

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2 envelopes unflavored gelatin
1/2 cup cold water
2 pears, peeled, halved, and cored
2 cups water
1/4 cup sugar
1 6-ounce can frozen limeade concentrate
Dash salt
Green food coloring
4 whole maraschino cherries
Endive
Mayonnaise or salad dressing
Chopped pecans

Soften gelatin in 1/2 cup cold water; set aside. In saucepan combine pear halves, the 2 cups of water, and the sugar; bring to boiling. Reduce heat, cover, and simmer 5 to 6 minutes or till pears are tender. With slotted spoon, remove pears to a bowl; cover and refrigerate. Stir softened gelatin into hot pear liquid, stirring until dissolved. Add limeade concentrate, salt and a few drops of green food coloring to gelatin mixture. Pour 1/3 cup of gelatin mixture into each of 4 flared water goblets or tall individual molds. Chill till almost set; chill remaining gelatin till partially set. Add a pear half, narrow end down, to each goblet, tucking a maraschino cherry into each. Cover pears with remaining gelatin. Chill till firm. Unmold onto plates, flared end down. Garnish with endive. Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans. Make 4 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.