I don’t know if Kathy Casey tested the recipes she included in her cookbook, “Retro Food Fiascos: A Collection of Curious Concoctions,” but I do know that just leafing through this odd assortment was enough to make me queasy.
It is in the Halloween spirit that we offer the following horror, Cottage Cheese and Kidney Bean Salad, a mixture of two textures that have no business being together. If you have guests you want to scare this year, serve this taste of the past.
By the way, I found Casey’s book at Half Price Books this weekend for $3, a sound investment, to be sure. Amazon has it listed at $289.60 for a new copy. If anybody wants mine, I’ll gladly sell it for half that amount.
In the meantime, enjoy every last morsel of this molded salad. Oh, didn’t I mention that? It’s all held together by, you guessed it, gelatin. Double yum.
Cottage Cheese and Kidney Bean Salad
1 1/2 cups cottage cheese
1 envelope unflavored gelatin
1 cup milk, divided use
2/3 cup French dressing
1 tablespoon minced onion
Dash of pepper
1 cup cooked or canned kidney beans, drained
1 cup cabbage, shredded
Sieve cottage cheese or beat on high speed of an electric mixer for 3 minutes. Stir gelatin into 1/2 cup of the milk to soften. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in remaining 1/2 cup milk, French dressing, onion, pepper and cottage cheese. Place pan in bowl of ice and water or chill in refrigerator to unbeaten egg white consistency. Fold in drained kidney beans and shredded cabbage. Turn into a 4-cup mold and chill until firm. Unmold by dipping mold in warm water to the depth of the gelatin. Loosen around edge with top of paring knife. Place serving dish on mold; turn upside-down. Shake, holding dish tightly to mold. garnish with greens and cucumbers.
Makes 6 to 8 servings.
From “Retro Food Fiascos” by Kathy Casey