More from the 1959 Foodarama Thanksgiving Menu: Three Layer Salad

That does not look like a salad, does it? And – those are cups of mayonnaise in lemon halves on the sides. Who wants to serve this for Thanksgiving?

2 pkg. (3 oz. each) lemon-flavored gelatin

2 cups boiling water

2 cups cold water

2/3 cup chopped sweet pickle

2/3 cup chopped walnuts

2/3 cup sliced stuffed olives

Curly endive

Lemon Cups

Empty gelatin into a bowl and dissolve it in the boiling water; stir in cold water. Add and stir in pickles, nuts and olives. Pour into a 6-cup mold; chill in the Fresh Food Compartment of your Foodarama until firm. (Pickles, nuts and olives will self-layer.) Unmold ona platter. Garnish salad with endive and Lemon Cups. Makes 8 – 12 servings – if anyone eats this thing.

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3 Responses to More from the 1959 Foodarama Thanksgiving Menu: Three Layer Salad

  1. Teresa Slack says:

    Looks like something my mother would’ve found in an old Good Housekeeping magazine back in the 70′s and tried to force on us kids. She always wanted to try new & interesting recipes. We just wanted mac & cheese. Just say no to this recipe.

  2. Susan Miura says:

    The first word that comes to mind is “scary.” I like trying new recipes…but I think I’ll pass on this one. Looking forward to seeing how your fruitcake turned out!

  3. diane lorenz says:

    lookng forward to trying your recipies…was surprised that alot o t he recipies are ‘my faorvoites’.

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