EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.
RECIPE: 3 Day Salad
AUTHOR: Erna N. Pozzi
COOKBOOK: La Cucina Alpina, Solvay Tyrol Club Auxiliary
APPROXIMATE YEAR: 1971-72
WHY DID I CHOOSE THIS? The Wife is concerned that I am running people’s names with their recipes. I thought about this early on and decided that if I was going to post recipes on my blog that I needed to attribute them to the original author. I figured that if they had been published once with their name, that twice was not going to hurt anyone.
Plus, they should have to stand up and be judged for destroying a generation of tastebuds.
I’m not certain that any salad should take three days to assemble, nor should this much effort be put into a Jello mold. All in all, the end result sounds pretty disgusting.
This recipe is poorly written, so I helped it out. With verbs. My assistance appears in italics.
3 Day Salad
- 1 package raspberry Jello
- 1 small jar maraschino cherries
- 1 package lemon Jello
- 1 small package cream cheese
- 1 cup heavy cream, whipped
- 1 package lime jello
- 1/2 cup pineapple juice
- 1 cup crushed pineapple
On the first day, mix one package raspberry jello, 1 cup of hot water and one cup of cold water. Add maraschino cherries. Add to a large angel food mold. Refrigerate for 24 hours.
On the second day, mix lemon jello with 1 cup hot water, after it starts to set whip jello, then add cream cheese, whipped cream. Gently top the first layer and let set in the refrigerator for 24 hours.
On the third day, combine lime jello, 1 1/2 cups hot water, pineapple juice and crushed pineapple. Let set, then transfer gently to the top of the salad. Refrigerate for 24 hours.