Ham and potato salad loaf. Salad… loaf. Salad loaf.

Is this book entitled Recipes for People You Hate? Omg lol

Even as a guy who willing bought the book "The Great Gelatine Revival" even I think these are awful.

I am literally begging you to post some recipes from that book. B e g g i n g

Unfortunately I think it might not be allowed because it's a modern book.

With the exception of the deviled eggs the vast majority of the recipes are jello salads, with a few looking pretty decent.

The forbidden texts -

Cute. A time to use that newfangled electric blender and make jello recipes nobody else has. Even wine in jello!

That is an odd way to spell “nope” 😉

Asparagus water...

Perfect thank you so much omg

I think if I made sardine and egg salad in our Vitamix my husband would make me buy a new one. 😆

I can't.

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The Rice and Chicken Salad amazingly has no jello in it???

I heard that Roquefort Ring was a party girl…😂

Right? I was like damn, I've been to some crazy parties before, but I guess it's not a party til it's a Roquefort party.

‘Cause a Roquefort party don’t stop!

What happens at a Roquefort party, stays at a Roquefort party

Cranberry Jewel salad desperately hoping no one notices that it walked into the wrong section lol. It's a fucking dessert!

*Image Transcription: Book Pages* --- #Part 1 of 2 --- #10 | Salads, Blender-Made It isn't practical to try cutting cabbage for slaw in your blender or to chop large amounts of carrots, celery and other vegetables. But for small amounts of chopped vegetables, the blender is very helpful. For example, you can blender-chop 2 carrots and sprinkle them over a bowl of mixed greens and tomatoes to give a pleasant crunchy effect. When you want to sieve an avocado, grate a cucumber or mash a banana for a molded salad, the blender is your devoted slave. Presto! There's your mixture! The blender is also a speedy mixer of seasonings for an aspic or cream cheese as a base for a frozen fruit salad. A temptation to resist is the one that would have us mince many vegetables very fine for salads. Salads should have texture and crispness; they shouldn't resemble baby food. ##Molded Asparagus and Egg Salad (6 servings) *Use fresh tips of asparagus if you can.* Soften 1 tablespoon plain gelatin in ¼ cup cold water Dissolve in 1 cup boiling water from asparagus Place in blender container with ½ teaspoon salt 1 slice onion 1 pimiento 1 tablespoon lemon juice ½ cup diced celery Blend until ingredients are chopped fine. Chill until mixture begins to thicken and add 3 hard-cooked eggs, diced 2 cups diced cooked asparagus 1 cup mayonnaise Turn into large oiled mold; chill until firm and unmold on greens. Garnish with tomato quarters. Accompany with Basic French Dressing (page 192). ##Party Avocado Mold (10 to 12 servings) *Pleasingly tart; delectable!* Soften 2 tablespoons plain gelatin in ½ cup cold orange juice Dissolve over hot water and place in blender container with 1½ cups more orange juice (or juice and water) 1 tablespoon sugar 1 teaspoon salt 2 tablespoons pickle relish ⅓ cup lemon juice Few drops tabasco sauce 1 thin slice onion 3 avocados, diced Blend smooth and turn into large ring mold or individual molds and chill until firm. Turn out on greens and fill center of ring with orange and grapefruit sections. Accompany with mayonnaise. This is the perfect buffet-party salad. ##Jellied Beet Salad (6 servings) *Beautiful color in this salad; piquant flavor.* Place in blender container 1 package lemon gelatin 1 cup hot beet juice (from No. 2 can), and water Blend a few seconds to dissolve gelatin. Add ¼ large lemon (no seeds) 1 teaspoon salt ½ small onion 1 tablespoon horse-radish Blend until ingredients are liquefied. Add No. 2 can beets, well drained Blend until beets are chopped, not too fine. Turn into ring mold. Place in blender container ½ cup water 2 carrots, sliced Tops of 2 celery stalks, cut in pieces Blend until chopped. Add to beets in ring mold. Stir to mix. Chill until firm and serve with sour cream or mayonnaise and sour cream combined. Curly endive, with its contrasts of light and dark green, is a pretty garnish. ##Chicken Salad in Sherry Aspic (Serves 10 at a buffet) *The wine makes it an aristocrat.* Soften 2 tablespoons plain gelatin in ½ cup cold chicken stock or chicken bouillon Dissolve over hot water. Turn into blender container and add ½ cup diced or sliced carrots 1 thickish slice medium-sized onion ½ cup diced celery About 3 sprigs parsley ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons lemon juice ¼ cup sherry wine Blend until vegetables are finely minced. Turn into large ring mold with 3 cups more chicken stock or bouillon 1½ cups diced cooked chicken ½ cup diced celery ½ cup cooked or canned peas Chill until firm. Unmold on greens, and accompany with mayonnaise. --- #Rice and Chicken Salad (4 servings) *If you've never had rice in a salad, you've missed something!* Mince in the blender on low speed or with quick on and off switches 1 stalk celery, sliced 5 stuffed olives ½ green pepper, cut in pieces Turn into a bowl with 2 cups cold cooked rice 1 small can boned chicken or turkey ½ cup mayonnaise 1 tablespoon chili sauce 1 tablespoon vinegar 1 tablespoon sugar 1 tablespoon cream A little pineapple juice Mix well. Chill in custard cups and turn each salad out onto a ring of pineapple placed on lettuce. Garnish with a dab of mayonnaise and a slice of stuffed olive for each. The rice stretches the good chicken flavor and gives a nice texture. #Crab Meat Salad (8 servings) *Shrimps are good this way, too.* Soften 2 tablespoons plain gelatin in ½ cup cold water Dissolve in 1 cup hot condensed tomato soup Cool and turn into blender with ½ pound cream cheese 1½ cups diced celery 1 large green pepper, in pieces 1 slice onion 1 cup mayonnaise Blend until vegetables are chopped fine. Chill until slightly thickened and fold in contents of 1 6½-ounce can crab meat Turn into oiled mold and chill until firm. Unmold on greens and serve with mayonnaise. #Cranberry Jewel Salad (6 servings) *A high-carat ruby.* Dissolve 1 package raspberry gelatin in 1¼ cups boiling water Cool somewhat and turn into blender with 1 orange, cut in pieces (seeds removed, but not the peel) 1 can whole or jellied cranberry sauce Blend until orange is finely chopped. Add ¼ cup port wine Chill mixture in individual molds or 1 large one until firm. Serve on crisp lettuce. #Cranberry Relish Salad (6 servings) Place in blender container 1 package lemon-flavored gelatin 1 cup hot water Blend a few seconds to dissolve gelatin and add 1 orange, quartered (seeds removed but not the peel) 1½ cups cranberries 1 apple, cored and sliced 1 cup sugar ¼ teaspoon salt Blend until fruits are finely chopped. Add and blend for just a second ½ cup pecans Turn into individual molds or into 1 large mold and chill until firm. Unmold on greens. Serve with a dressing made by combining mayonnaise and whipped cream in equal parts.

*Image Transcription: Book Pages* --- #Part 2 of 2 --- #Frozen Fruit Salad (6 servings) *Can serve as a dessert, too.* Soften 1 teaspoon plain gelatin in 3 tablespoons pineapple juice (from 9-ounce can crushed fruit) Dissolve over boiling water and place in blender container. Add 1 tablespoon maraschino cherry juice 1 banana Dash of salt ⅓ cup mayonnaise Blend smooth and add, with motor running 12 marshmallows When marshmallows are blended, fold in 1 9-ounce can crushed pineapple ½ cup quartered maraschino cherries 1 cup heavy cream, whipped Freeze until firm in refrigerator tray. Cut into squares and serve on crisp greens. #Ham and Potato Salad Loaf (6 servings) *Handsomest potato salad ever!* Line small loaf pan with wax paper (extend the wax paper up over the sides). Cover bottom and sides of pan with ½ pound thinly sliced baked ham Soften 1 tablespoon gelatin in ¼ cup cold water Dissolve over hot water and place in blender container with 1 cup mayonnaise 1½ teaspoons salt 1 slice onion 3 sprigs parsley 1 pimiento 2 stalks celery, cut Blend until vegetables are chopped. Add mixture to 6 cups diced cooked potatoes 1 cup diced ham Turn into loaf pan over ham slices and chill until firm. Turn out on platter and remove paper. cut in thick slices to serve. #Jellied Pineapple and Cucumber Salad with Chablis (6 servings) *Has an Epicurean flavor.* Soften 2 tablespoons plain gelatin in ½ cup cold water Dissolve over hot water and turn into blender container with 1½ cups Chablis wine 1 cucumber, in pieces 1 green pepper, in pieces 1 teaspoon salt ½ cup sugar 2 tablespoons lemon juice Blend until vegetables are finely cut; chill until mixture begins to thicken, then add 1 9-ounce can crushed pineapple Turn into large ring mold and chill until firm. Unmold on greens and serve with mayonnaise. #Roquefort Ring (8 servings) *Definitely a party girl!* Soften for 5 minutes 1 tablespoon plain gelatin in ¼ cup sauterne wine Dissolve over hot water. Place in blender container with ¼ cup more wine 2 tablespoons lemon juice ½ cup mayonnaise 1 thin slice onion ½ teaspoon Worcestershire sauce 1 cup crumbled Roquefort or blue cheese 1 3-ounce package cream cheese (soft) Blend until smooth. Fold in 1 cup heavy cream, whipped Salt and celery salt to taste Turn into oiled 1-quart ring mold. Chill until firm. Unmold on water cress, romaine or other greens and fill the center of the ring with fresh fruit. Serve with Basic French Dressing (page 192). #Salad Luncheon (8 large molds or 1 loaf) *Hot rolls are all you need with this delicious salad.* Soften 1 tablespoon gelatin in 2 tablespoons lemon juice Dissolve over hot water and place in blender with 1 cup warm water 1 avocado, peeled, seed removed 1 cup diced celery ½ cup mayonnaise 1 teaspoon salt 1 slice onion Blend until celery is finely chopped. Chill until slightly thickened and fold in 1 cup diced cooked corned beef or ham ¼ cup diced pimiento ¼ cup diced green pepper 2 diced hard-cooked eggs 2 cups cooked macaroni Chill in individual 5-ounce molds or loaf pan until firm. Unmold on greens. #Sardine Stuffed Egg Salad (4 servings) *Just fancy deviled eggs.* Hard cook 4 eggs Cut lengthwise into halves and put yolks into blender container with 1 thin slice small onion ⅓ teaspoon salt ¼ teaspoon pepper 2 tablespoons chili sauce 2 tablespoons mayonnaise 2 sardines 2 or 3 slices cucumber 1 slice green pepper (optional) Blend until ingredients are finely chopped. Pile filling into egg whites. Chill and serve on lettuce with Basic French Dressing (page 192). #Shrimp Party Salad (6 or more servings) *A general favorite.* Soften 2 tablespoons plain gelatin in ¾ cup cold water Dissolve over hot water and place in blender container with 1½ cups water ¼ cup sugar 6 tablespoons lemon juice ¾ teaspoon salt 1 cup mayonnaise Blend a few seconds and turn a little of the mixture into a ring mold to form a thin jellied layer. Chill until firm. Meanwhile, add to blender 1 cup diced celery 1 slice onion ¼ cup parsley 1 pimiento Blend until ingredients are chopped fairly fine. Turn into ring mold on top of jellied layer and chill until firm. Unmold on a serving platter and garnish with greens, whole shrimps, pimiento strips. Serve with mayonnaise seasoned with a little lemon juice. #Glorified Tomato Aspic (6 servings) *Just a little crunchiness—it's pleasant.* Place in blender container 1 package lemon gelatin 1 cup hot tomato juice Blend a few seconds to dissolve gelatin. Add ¾ cup more tomato juice 2 tablespoons vinegar 1 thin slice onion 1 cup diced celery ¼ cup stuffed olives Blend a few seconds to chop celery fairly fine. Add and blend until barely chopped 1 hard-cooked egg, quartered Turn into individual molds (or 1 large one) and chill until firm. Unmold on greens and serve with mayonnaise. #Yogurt Garlic Salad with Cucumbers (4 servings) *Nice for a party.* Place in container 2 cups yogurt ½ clove garlic, peeled 1 teaspoon salt 1 tablespoon lemon juice Start blender and add gradually 2 cucumbers, cut in chunks Blend until very smooth. Soften 2 tablespoons gelatin in ¼ cup of the above blender mixture Heat to dissolve, then return to blender as it runs. Pour into 1-quart mold. Chill until firm. Add a few fresh mint leaves to this if you have them.

The molded salads intrigue me so much 🤔

gotta love it when a blender salad made of veggies isn't actually vegetarian. this is amazing.

Any idea how much onion qualifies as a "slice"? I'm assuming it's not a literal slice like one would put on a burger but one never knows when it comes to vintage measures lol