Recipe from Hell: Avocado Ring with Blue Cheese and Rice
I haven't posted one of these since February, so we're long overdue. Today's culinary atrocity comes from Serve Rice and Shine: A Cookbook to Serve You at Any Hour by the Test Kitchens of the Rice Council for Market Development (1963). To be fair, the rice isn't the main problem here.
Avocado Ring with Blue Cheese and Rice
The contrast of textures in this salad is pleasing.
1 package (3 ozs.) lemon-flavored gelatin
1 1/2 cups hot water
2 large avocados
Pimiento (optional)
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon celery salt
1 package (4 ozs.) blue cheese
2 tablespoons mayonnaise
2 tablespoons minced onion
2 cups hot cooked rice
1 cup diced Cheddar cheese
Dissolve gelatin in hot water. Chill to consistency of jelly. Cut avocados in half lengthwise; remove seeds and peel. Cut one half avocado crosswise into thin slices. Arrange slices, curved side out, on the bottom of a 1 1/4-quart ring mold to form a scallop. If using pimiento, fit a half-circle of pimiento strip into center of each slice. Mash remaining avocado; add 1/2 cup mayonnaise, lemon juice, and celery salt; mix well. Whip chilled gelatin with a rotary beater until light and fluffy. Fold in avocado mixture. Carefully spoon mixture over avocado slices in ring mold. Chill 5 or 6 hours until firm. Mash blue cheese and combine with 2 tablespoons mayonnaise and onion. Fold into hot rice. Chill. Just before serving, toss in the Cheddar cheese. Unmold avocado ring and spoon rice mixture into the center. Makes 6 to 8 servings.
Poll
Avocado Ring with Blue Cheese and Rice
The contrast of textures in this salad is pleasing.
1 package (3 ozs.) lemon-flavored gelatin
1 1/2 cups hot water
2 large avocados
Pimiento (optional)
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon celery salt
1 package (4 ozs.) blue cheese
2 tablespoons mayonnaise
2 tablespoons minced onion
2 cups hot cooked rice
1 cup diced Cheddar cheese
Dissolve gelatin in hot water. Chill to consistency of jelly. Cut avocados in half lengthwise; remove seeds and peel. Cut one half avocado crosswise into thin slices. Arrange slices, curved side out, on the bottom of a 1 1/4-quart ring mold to form a scallop. If using pimiento, fit a half-circle of pimiento strip into center of each slice. Mash remaining avocado; add 1/2 cup mayonnaise, lemon juice, and celery salt; mix well. Whip chilled gelatin with a rotary beater until light and fluffy. Fold in avocado mixture. Carefully spoon mixture over avocado slices in ring mold. Chill 5 or 6 hours until firm. Mash blue cheese and combine with 2 tablespoons mayonnaise and onion. Fold into hot rice. Chill. Just before serving, toss in the Cheddar cheese. Unmold avocado ring and spoon rice mixture into the center. Makes 6 to 8 servings.
Poll