Grossest. Recipe. Ever.

So I came across this recipe in the Dutilh United Methodist Church Centennial Cookbook. (Published in 1979). My minister's wife lent the book to me for inspiration for our 185th anniversary cookbook. In the margin she noted, "This is used for many luncheons at Dutilh - MotherDaughter - everyone uses this recipe." I can't imagine why! My gag reflex was working overtime just trying to read it!


Perfection Salad (Ewww!)

2 or 3 oz lemon jello 1 c grated carrots
2 Tbsp vinegar 1 c shredded cabbage
3 Tbsp lemon juice 2 c diced celery
¼ c sugar ¼ c green pepper
½ tsp salt Plus red pepper for coloring

Mold and serve with a good salad dressing.

Where are the rest of the directions?? I'm guessing because this was such a popular dish at the church, the submitter assumed that everyone knew how to mold and serve. However, there is a variation of this travesty of a recipe, with more detailed directions and varied ingredients.

Perfection Salad

1 env. plain gelatin
1/4 c cold water
1 c boiling water
2 Tbsp lemon juice
2 Tbsp vinegar
3 Tbsp sugar
1/4 tsp salt
1/2 c grated carrot
1/2 c shredded cabbage
1/2 c crushed pineapple
2 Tbsp chopped green pepper
2 Tbsp chopped pimento
Endive
Mayonnaise

Soften gelatin in cold water for 5 minutes, then dissolve in boiling water. Add lemon juice, vinegar, sugar and salt; cool until mixture just starts to congeal; then fold in the next five ingredients. Pour into a 4-cup mold that has been rinsed in cold water. Chill until set, unmold on chilled flat serving plate. Surround with crisp curly endive or lettuce. Serve with mayonnaise. Makes 5 servings.

Note: A square 8 inch cake pan makes an ideal mold for this salad.

Ugh...just yuck!