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it's a cake ... it's a salad ... it's a cake salad! | by bunchofpants
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it's a cake ... it's a salad ... it's a cake salad!

So someone else already has dibs on bringing Ring-Around-The-Tuna to the potluck? Don't fret! Thanks to the Southern Living Meats Cookbook (1971), you can one-up everyone else with this "Danish Garden Salad." (Can we really blame the Danes for this?) It's got Brussels sprouts and lima beans, so it'll be a big hit with all the kids!

 

I'd make this, but I'm far too lazy. Still, someone needs to make it and post photos in the interest of improving the internets. Here's the recipe:

 

5 10-oz. packages frozen Brussels sprouts

8 envelopes unflavored gelatin

1-1/2 cups cold water

5-1/2 cups hot chicken stock

1 cup bleu cheese

4 cups sour cream

1/4 teaspoon pepper

1 teaspoon basil

1/2 cup cooked sliced carrots

2 cups sliced zucchini

2 cups cooked lima beans

3 cups cooked ham strips

 

Cook the Brussels sprouts according to package directions, the drain and chill. Soften 6 envelopes gelatin in 1 cup water in a saucepan. Add 3-1/2 cups stock and cooki over low heat, stirring constantly, until gelatin is dissolved. Chill until thickened. Mix the bleu cheese and sour cream until smooth and fold into gelatin. Add seasonings, carrots, zucchini and lima beans. Reserve 15 Whole Brussels sprouts for garnish. Cut remaining Brussels sprouts in half and add to gelatin mixture. Turn into lightly greased 15 x 4-1/2 x 4-inch loaf pan and chill until firm. Soften remaining gelatin in 1/2 cup water in a saucepan. Add remaining stock and cook over low heat, stirring constantly until gelatin is dissolved. Chill until thickened. Arrange hame over congealed mold to cover top completely. Spoon gelatin over ham and chill until firm. Unmold onto chilled serving platter and garnish with reserved Brussels sprouts. May garnish with piped softened cream cheese, slices of hard-cooked egg, sliced truffles or rolled anchovy fillets, if desired.

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Taken on February 24, 2009