I like to make Christmas special with fancy punch and appetizers. To that end, when I was planning this year’s menu, I turned to my 1967 Good Housekeeping Complete Christmas Cookbook. As always, I found plenty of ideas. Not anything I would actually make, of course. Or even eat, for that matter.
But it’s fun to imagine a punch where the garnish is made from garbage. At least I hope that’s the garnish and not just the ingredients trying to escape.
But the best recipe in the book has to be the Molded – Pate Cheese Balls. (Number 1 in the picture below.)
It is, I am not making this up, made up of gelatin, cream cheese, beef consomme, and liver pate. Nothing says “Merry Christmas” like liver Jello! That’s my motto. And the orange garnish around the bottom of the plate totally brings the presentation home!
Number 2 in the picture (official name: Nibblers Crisp) has a long list of ingredients and instructions, which can be summarized thusly: take a bunch of raw vegetables, put them in a Jello mold, add water until full, and then freeze. It’s basically a big giant ball of vegetable ice. I imagine guests standing at the buffet line with ranch dressing and an ice pick, “Dang it! All I want is a frozen cucumber, but they keep breaking everytime I try to pull them off the ice! CHRISTMAS IS RUINED!”