Amanda the Great by Amanda El-Dweek for November 06, 2022

That is one recipe I have never heard about. How i the world are you going to get the melon balls to suspend in the gellatin.

hmmm does this recipe involve gun powder and vaseline? it sounds dangerous as it is hmm o_O

There’s worse: Think melon liqueur. Tastes like liquified gummy bears.

Those old cookbooks are a riot! Some of them feature color photos of the LEAST APPETIZING food I’ve ever seen.

Not 1970s (but close enough from this vantage point I think): this recently retired site tests recipes from midcentury cookbooks and promotions and things:

https://www.midcenturymenu.com/recipes/

They have a chocolate cake using tomato soup which is much better than it sounds.

Perhaps only nostalgia could bring one to cook this . .

She was hoping, Dan, she was hoping!

Mayonnaise? no. Cream cheese maybe. Mayo, no.

Not a Fondue buffet? Food on a stick! Very social and so Midwest. Don’t forget the Fall-themed first-aid burn station after the deep fry pot.

My grandmother used to make a Jell-O salad we nicknamed “Green Stuff”. Lime jello, cottage cheese, pineapple chunks, and I think mini marshmallows. I’m pretty sure the cottage cheese can be swapped out with super soft cream cheese or cool whip (I know a lot of people don’t care for cottage cheese!). It made a nice, fluffy dessert.

On a side note, Jell-O used to make savory flavors.

https://www.tasteofhome.com/article/vintage-jello-flavors/

Fruit, gelatin and…..mayonnaise? That doesn’t sound good. Cream cheese, maybe. Though I’d rather have Cool Whip.

I’ve been reading this from the beginning. Bingeing. Now I’m all caught up. What will I do with life now? Thank heavens it’s been a road with many side paths to music, new words (I love new words!) and new cartoons! Thanks Amanda, for floating me through a rough patch with a riot of laughter!