Guess What Salad

Guess What Salad
contributed by Mrs. Stewart Rowles, Newman, Ill.
Favorite Recipes of America: Salads p. 158



Oh, okay, I'll take a guess.....um, vomit?

Guess What Salad, containing as its main ingredients canned corned beef and lemon gelatin, is part of a section of salads which all contain canned corned beef and lemon gelatin. They are so numerous, they got their own subheading - "Corned Beef Salads". Who knew?

The recipe is as follows:

1 box lemon gelatin
1 8-oz. can corned beef
1/2 c. mayonnaise
Dash of salt
1 c. finely chopped celery
2 finely chopped slices onion
1/4 c. chopped olives
4 chopped hard-cooked eggs
1/4 c. chopped green pepper

Make gelatin as package directs, using only 1 1/2 cups liquid. Let set until gelatin has begun to set; mix in remaining ingredients. Chill until firm. Yield: 12 servings.

One thing I noticed right away was that old-timety recipes apparently have no use for listing ingredients in decreasing order by how much is used, which I thought was standard practice. One would think the editors would have taken care of it, but apparently they just printed off Mrs. Rowles' recipe exactly as it appeared on the careworn index card she mailed in for consideration.

The recipe immediately preceding this one, called simply "Corned Beef Salad", is almost the same recipe except that it calls for the addition of 1/2 c. V-8 juice. Since V-8 juice makes me gag all by itself, I opted for this recipe instead.

Ingredients bought for this recipe:

1 box lemon Jell-O brand gelatin
1 12-oz. can Deltina brand Corned Beef ( I got Deltina brand because I'd never heard of it, and guessed that it might be regional. They apparently don't make 8-oz. cans of corned beef anymore, at least not that I could find. Breaking my own rule right away, I eyeballed 3/4 of the can's contents, which would be roughly 9 oz., and used that in the recipe. Also, though not indicated in the recipe, I sliced the corned beef and then cubed the slices, for easier mixing).
1 jar Publix brand Salad Olives (mysteriously, by the time I got home, the olives which looked so normal in the store had lost all their pimento fillings, and the pimentos had settled to the bottom of the jar. I don't recall driving erratically or getting swept up into a cyclone, and have no other explanation for the loss of the pimentos. I chose Publix brand because they were the smallest, and I figured would be of a size and variety widely available to a 50's housewife shopping at her local market. What I DON'T know is whether or not jarred olives of the past were stuffed with pimentos - but since magazine illustrations of the day of martinis clearly show pimento-stuffed olives, I assume they were. Not that it mattered, since most of my pimentos had settled to the briny bottom of the jar, beyond my reach).

I fruitlessly searched for a gelatin mold at Publix - since this is my initial venture, I haven't had a chance to scour the town for one. No such luck, and none of their disposable cake tins seemed to be exactly right, so for this recipe I used an Anchor Ovenware Casserole dish, pictured below.



Ingredients already in the fridge:

Hellman's Mayonnaise (I suppose, now that I'm a Southerner, there's some other brand I should be using. I'll ask Paula Deen about it and get back to you).
Celery
Onion (Vidalia)
Eggs (Brown Extra Large)
Green Pepper

It seems to me this recipe left an awful lot to the maker's discretion - like, should I add the ingredients to the Jell-O one at a time, or all together? In order as they are printed? Were there standard techniques to making congealed salads that everyone knew back in the day, but that have become lost to the ravages of time?

I just had to make my best guess at technique, so while the Jell-O was chilling, I mixed all the other ingredients together in the Ovenware Casserole dish, and then added the Jell-O in to that. This was perhaps the wrong way to go about it - I probably should have chilled the Jell-O in the Ovenware, and mixed the other things in a separate dish. At any rate, I left the completed salad in the refrigerator for about four hours, which is what the Jell-O directions called for, and this still didn't seem like quite long enough - the completed mold still seemed a bit loose and sweaty. Plus, shortly after completing the artful photographic arrangement below, the mold developed a fissure right down the middle, and by the time Jet arrived home it had nearly split in two.

The V-8 Corned Beef Salad recipe called for chilling the salad overnight, so perhaps that was standard practice. I DID use the loosening technique that every good congealed salad maker should know (setting the mold in warm water for a few minutes, and running a knife around the edge of the mold before turning it on to the serving platter).

I didn't taste the salad until Jet arrived home, and remember, Jet is not to know the ingredients until after his first taste. I should explain that Jet was returning home from a fourteen-hour workday, and was very hungry, which worked in my favor - I'm not sure he would have been quite so eager to try it had that not been the case.

His comments, in the order in which they occurred:

"It's not deplorable."
"Jesus, I'm hungry."
"There's corned beef in this, isn't there?"
"Who the hell puts corned beef in lemon Jell-O?"
"You know what's missing from this? Being drunk."

So, ladies, I think we've all learned an important lesson. If you want to keep your man happy, make sure he's had an extra-long workday when you serve up his slop, and have plenty of booze on hand.

What I thought: the dish is slightly reminiscent of ham salad - ham salad encased in lemon Jell-O. As Jet observed, it's not deplorable, but....who WAS the first pioneering soul who decided that potted meat and lemon gelatin would be an ideal complement to one another?



Our Rating:
One and a half Screaming Jets.

(all dishes are rated from one to five Screaming Jets. One Screaming Jet equals a happy home where all problems are solved during cocktail hour. Five Screaming Jets signals the beginning of divorce proceedings.)