Somewhere, over the . . .
I promise that I'll post recipes for something other than salad or salad dressings one of these days! But the salad section of most old cookbooks seems to be the spot where so many interesting recipes are found. And by "interesting" I probably don't mean delicious, at least not in the case of this next dish.
Rainbow Salad
3 green peppers
3 hard cooked eggs
1 pkg cherry Jello
1 head lettuce
Salad dressing
Paprika
Wash and remove tops and center of peppers. Shell eggs, place large end down in peppers.
Prepare Jello and pour into peppers around eggs. Place in deep pan in upright position in refrigerator. When Jello is firm, cut in rings and arrange in clover leaf fashion on lettuce which has been arranged on salad plates. Put a small amount of salad dressing over salad and sprinkle with paprika.
Let's try to envision that, shall we? Because this is obviously something you make for looks rather than for taste, or so it seems to me. Can't you just imagine the guests at this lady's house, marveling over the adorable little clover-ish slices of yellow-white-red-green. So clever! So colorful! So . . . so cute it would be a shame to eat them!
Judging from the era (1953) and the fact that this was another church cookbook, I'm willing to bet that "salad dressing" here means Miracle Whip, or possibly a homemade substitute, like this one from the same source:
Salad Dressing for Vegetable Salad
3/4 cup cottage cheese, mashed
6 tablespoons lemon juice
2 tablespoons horseradish which has been colored with beet juice.
Season with salt.
I'm not sure why you need to color your horseradish first; maybe a light pink dressing was considered more appetizing than a plain white one? In any case, I'm not sure I can imagine any combination of vegetables that would actually be improved by this.
Rainbow Salad
3 green peppers
3 hard cooked eggs
1 pkg cherry Jello
1 head lettuce
Salad dressing
Paprika
Wash and remove tops and center of peppers. Shell eggs, place large end down in peppers.
Prepare Jello and pour into peppers around eggs. Place in deep pan in upright position in refrigerator. When Jello is firm, cut in rings and arrange in clover leaf fashion on lettuce which has been arranged on salad plates. Put a small amount of salad dressing over salad and sprinkle with paprika.
Let's try to envision that, shall we? Because this is obviously something you make for looks rather than for taste, or so it seems to me. Can't you just imagine the guests at this lady's house, marveling over the adorable little clover-ish slices of yellow-white-red-green. So clever! So colorful! So . . . so cute it would be a shame to eat them!
Judging from the era (1953) and the fact that this was another church cookbook, I'm willing to bet that "salad dressing" here means Miracle Whip, or possibly a homemade substitute, like this one from the same source:
Salad Dressing for Vegetable Salad
3/4 cup cottage cheese, mashed
6 tablespoons lemon juice
2 tablespoons horseradish which has been colored with beet juice.
Season with salt.
I'm not sure why you need to color your horseradish first; maybe a light pink dressing was considered more appetizing than a plain white one? In any case, I'm not sure I can imagine any combination of vegetables that would actually be improved by this.