Molded Kidney Bean Salad
My apologies to Liz, I am sure this violates her vegetable and jell-o rule but it was just too intriguing to pass up. (and really…the picture was too…be sure to click it to see it in full glory.) I did pass up the pork and bean Jell-o salad.
Molded Kidney Bean Salad
2 tbsp. lemon juice
2 tbsp. water
1 envelope unflavored gelatin
1 1-lb can kidney beans
½ c. chopped celery
½ c. sweet pickle relish
2 hard-cooked eggs
½ c. mayonnaise
1 tbsp. grated onion
¼ tsp salt
1 c. evaporated milk
Place lemon juice and water in custard cup. Sprinkle gelatin over top; let stand for 5 minutes to soften. Place custard cup in small saucepan with small amount of water. Place over low heat; heat until gelatin is dissolved. Mix beans with remaining ingredients except milk. Stir in gelatin; blend in evaporated milk. Ladle into 5-cup oiled ring mold. Chill until firm. Yield: 6-8 servings. Favorite Recipes of America-Salads, 1966.
Do you actually make this stuff or just post the recipes?
Comment by Wondering — January 30, 2007 @ 8:45 am
It depends. We make a fair number of the recipes but some are just posted for their novelty and even those are oft tested just to see. For instance, the prune shake-that was a surprise hit. Some of the menu recipes will not get eaten in this house because we don’t do lamb or veal, but for the sake of the menu followers, they get posted. This one was definitely a novelty but the more I think about it, the more I find it workable and think we will give it a go.
Comment by retrofood — January 30, 2007 @ 6:58 pm
OH NO!!! Jello, kidney beans, & evaporated milk?? Individually, they are fine but combine them in one dish??
I don’t think so.
Love this place & visit every day!
Comment by Liz — January 30, 2007 @ 8:45 pm
Thanks Liz. I know…well…I will let you know how it works out.
Comment by retrofood — January 31, 2007 @ 8:39 pm