Joys of Jell-O was published in 1962, at what was perhaps the height of Jell-O joy!
The photos in this book blaze forth in neon, jiggly glory.
Check out this creative Under-The-Sea salad! No seafood in it (thank heavens) but just a glowing sea glass-green dome on top.
For me the burning question was never, “How in the world do you unmold Jell-O?” It was, “How in the world am I supposed to eat that… thing?”
For I am not a fan of Jell-O… except on The Office when Jim suspends Dwight’s stapler in Jell-O.)
Sorry, but my cynicism continues: I thought cauliflower was unappetizing before, but suspending cauliflower in turquoise Jell-O really kills it!
Here it is, the Jell-O mold you’ve all been waiting for!
- This recipe appears in the Joys of Jell-O cookbook. The ingredients and directions below are formatted as they appear in the cookbook.
1 package Jell-O Lime or Lemon gelatin
1/4 tsp. salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 cup diced celery
2 tablespoons chopped pimiento
2 tablespoons sliced stuffed olives
1 can tuna, drained and flaked
Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual ring molds or a 1-quart ring mold. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and tops salads with mayonnaise. Makes about 4 entrée servings.