https://kalesijablog.wordpress.com/author/vintagecookbookery/
With over 6,500 cookbooks in her collection Sue Jimenez
writes a highly entertaining blog about a variety of food related themes.
Garnished with quirky photographs and enhanced by catchy
tunes Sue’s posts capture the flavour of mundane topics like bacon, with
anecdotes about bacon flavoured toothpaste and ice cream (these are real things!),
whether it’s okay to eat the food you accidentally dropped on the floor, prison
food and my recent favourite based on regional cookbooks.
This is where I became aware of Avocado Pineapple Mold, a
recipe shared from an Alaskan cookbook!
Since 2013 Sue’s blog has explored many such culinary delights and customs and is well worth a look.
"What's
Cooking in Kodiak", Officer's Wives Club,
U.S. Naval Station, Kodiak, Alaska
Avocado
Pineapple Mold (recipe contributed by Peg Searcy)
2 pkts lemon jello; 3 cups hot water; few grains salt; 1
cup undrained crushed pineapple; 4 T lemon juice; 1 large avocado; 2 (3oz) pkgs
cream cheese; table cream
Dissolve jelly in hot water, blend in salt, pineapple and
lemon juice. Chill until thick but not firm. Slice avocado into very thin slices
and add carefully to gelatin.
Blend cheese and cream to moisten, beat until fluffy and
use to top each serving.
I think that noise was my jaw hitting the table. Jellied avocado!
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