Recipe from Hell: Jellied Turkey Salad
From Better Homes and Gardens Favorite Ways with Chicken, Turkey, Duck and Game Birds (1967), "a glamorous make-ahead salad for easy luncheon entertaining." Because nothing says "glamor" like gelatin and radish roses. At least there's no lemon Jell-O?
Jellied Turkey Salad
12 thin slices from cooked boneless turkey roast
2 4 1/2-ounce cans deviled ham
1/2 cup finely chopped celery
2 tablespoons finely chopped dill pickle
4 teaspoons prepared horseradish
2 envelopes (2 tablespoons) unflavored gelatin
2 10 1/2-ounce cans condensed consomme (gelatin added)
2 chicken bouillon cubes
Dash salt
If turkey slices are irregular in shape, trim to an oval about 3 inches at the longest point. Mix deviled ham with celery, pickle, and horseradish; spread over 6 turkey slices. Top with remaining turkey slices, making 6 "sandwiches."
Soften gelatin in 1 can consomme. Combine in a saucepan, 2 cups water, bouillon cubes, and softened gelatin mixture; stir over low heat till bouillon and gelatin are dissolved. Add remaining consomme, dash salt, and 2 soup cans cold water. Chill till partially set.
Pour a little more than half of the partially set gelatin into 13x9x2-inch baking dish. Arrange the turkey sandwiches in the gelatin. Carefully pour remaining gelatin over. Chill till firm. To serve, cut around turkey sandwiches, leaving a narrow border of gelatin around each. Makes 6 servings.
(This entry was originally posted at my dreamwidth.)
Jellied Turkey Salad
12 thin slices from cooked boneless turkey roast
2 4 1/2-ounce cans deviled ham
1/2 cup finely chopped celery
2 tablespoons finely chopped dill pickle
4 teaspoons prepared horseradish
2 envelopes (2 tablespoons) unflavored gelatin
2 10 1/2-ounce cans condensed consomme (gelatin added)
2 chicken bouillon cubes
Dash salt
If turkey slices are irregular in shape, trim to an oval about 3 inches at the longest point. Mix deviled ham with celery, pickle, and horseradish; spread over 6 turkey slices. Top with remaining turkey slices, making 6 "sandwiches."
Soften gelatin in 1 can consomme. Combine in a saucepan, 2 cups water, bouillon cubes, and softened gelatin mixture; stir over low heat till bouillon and gelatin are dissolved. Add remaining consomme, dash salt, and 2 soup cans cold water. Chill till partially set.
Pour a little more than half of the partially set gelatin into 13x9x2-inch baking dish. Arrange the turkey sandwiches in the gelatin. Carefully pour remaining gelatin over. Chill till firm. To serve, cut around turkey sandwiches, leaving a narrow border of gelatin around each. Makes 6 servings.
(This entry was originally posted at my dreamwidth.)