This molded fruit salad recipe has peaches, pears, bananas, and watercress in it to make a colorful side dish, great for picnics and cookouts. In the summertime, use fresh fruit to get the best flavor.

Molded Fruit Salad

1 (3 oz.) pkg. lemon flavored gelatin
1 (3 oz.) pkg. orange flavored gelatin
4 c. hot water
1 (1 lb.) can sliced cling peaches
1 (1 lb.) can pear halves
3 bananas
1 bunch watercress

Dissolve lemon gelatin in 2 c. water as directed on package. Dissolve orange gelatin the same way in separate bowl. Chill lemon gelatin in syrupy stage. Set bowl in big pan of iced water to speed job.

Drain peaches and pears. Lightly oil 7 c. mold. Set in pan of iced water. Add ¼ c. lemon gelatin. Tilt and turn mold to make thin coating of gelatin to anchor peach slices. Place 5 slices, or more if needed, around edge of mold for a pretty crown. Add a little gelatin to anchor.

Add 1 sliced banana to half of lemon gelatin. Spoon into mold. Cool until firm (takes only a few minutes).

Dice remaining peaches into rest of gelatin. Make another layer. Chill.

Meanwhile, cool orange gelatin to syrupy stage. Add 2 sliced bananas. Pour about 1/3 over molded layers. Line sides of mold with well-drained pear halves, letting ends rest on firm layer. Fill mold. Chill until firm.

To unmold, run tip of knife around edge of gelatin to loosen. Dip mold in warm (not hot) water a few seconds. Invert on serving tray. Garnish with fresh watercress or lettuce.

Serve with Tangy Fruit Dressing.

Makes 8 to 10 servings.

Tangy Fruit Dressing

Combine 1/3 c. sugar, 1 Tbsp. flour, ½ tsp. Salt and ¾ tsp. Ginger in top of double boiler. Beat 1 egg yolk; add ¾ c. pineapple juice, 2 Tbsp. lemon juice. Mix with dry ingredients. Cook over boiling water, stirring constantly, until thick, about 3 minutes. Cool. Blend in ¼ c. mayonnaise or salad dressing and ½ c. heavy cream, whipped.

This recipe for molded beet salad is another jello mold recipe from the 50s. Ingredients include beets, lemon juice, beet juice, cabbage, and horseradish.

Beet Perfection Salad

2 (1 Tbsp.) envelopes unflavored gelatin
½ c. cold water
1 ½ c. hot beet juice or boiling water
1 c. cider vinegar
Juice 1 lemon
1 Tbsp. prepared horseradish
½ c. sugar
1 tsp. salt
2 c. finely shredded cabbage
2 c. coarsely shredded or diced cooked beets

Soften gelatin in cold water; add hot liquid to dissolve. Stir in vinegar, lemon juice, horseradish, sugar and salt. Chill until thick and syrupy.

Fold in cabbage and beets. Pour into 1 ½ qt. mold or 8 individual molds. Makes 8 servings.

From the Farm Journal’s Country Cookbook. Gotta love the aspic!

Molded Ham, Chicken, or Tuna

2 (3 oz.) pkgs. lemon-flavored gelatin
4 c. hot water
2 Tbsp. lemon juice or vinegar
4 c. ham, chicken, or tuna salad

Dissolve gelatin in hot water, add lemon juice. Chill until thick and syrupy.

Stir in ham, chicken, or your favorite tuna salad. Pour into two 9 x4×1 ½” pans. Chill until firm enough to slice. Makes 25 servings.

I’m not a big proponent of corn syrup for various reasons (which is in this recipe), but I just had to post this black walnut pie recipe! Black walnuts are found all across the U.S., but the largest one is located right here in my own backyard–on Sauvie Island, just minutes from Portland! Here it is:

Enough about walnuts, on to the recipe!

Black Walnut Pie

1 c. dark corn syrup
1 tsp. flour
3 eggs, beaten
1/8 tsp. salt
Chopped black walnuts
1 tsp. vanilla
½ c. sugar
Egg white
Melted butter
Uncooked pie crust

Combine and mix well corn syrup, flour, three eggs beaten, salt, vanilla, sugar. Pour into uncooked pie shell. Brush pie crust with egg white. Put butter over pie and cover with chopped black walnuts. Bake about 40 minutes in a very low oven, about 250 degrees.

This old recipe comes from the Farm Journal’s Country Cookbook, published in the 1950s. I love this cookbook because all it talks about is how much men love meat and potatoes! The salads it features are basically intended for women’s luncheons. The Garden Salad Loaf recipe is one of the classic Jello mold recipes of the 50s and 60s, so I thought it was pretty appropriate for this blog.

I wonder if anyone ever cooks these things anymore?

Garden Salad Loaf

2 green peppers, cut in small strips
4 chopped green onions (include tops)
20 radishes, thinly sliced
2 medium carrots, thinly slices
4 small tomatoes, cut in thin wedges
¾ c. French dressing
2 envelopes unflavored gelatin
¼ c. sugar
1 tsp. Salt
2 2/3 c. very hot water
½ c. vinegar
2 Tbsp. lemon juice
2 c. shredded chicory or lettuce
1 c. coarsely torn spinach or shredded cabbage
¼ c. minced parsley

Combine first 5 vegetables and marinate in French dressing 15 minutes or more

Combine gelatin, sugar, and salt; add hot water and stir to dissolve ingredients. Add vinegar and lemon juice. Chill until gelatin thickens.

Drain vegetables well. Fold marinated vegetables and crisp greens into gelatin mixture. (Chicory, spinach and parsley do not wilt easily, but you may use lettuce or shredded cabbage, too.) Pour into oiled loaf pan, about 8 ½ x 4 ½ x 3″. Chill until firm.

Turn out on platter. Makes 10 to 12 servings.