January 15, 2012

January 15 ~ Day 15 (with a recipe)

I don’t have a photo from today, so I’ll share this set of photos from one of our cooking experiments last Christmas.  Jello recipes have always been a topic of interest when the Colby cousins have gotten together, but no one had ever ventured to actually make any of the more odd-sounding ones.  Josh and I decided to make one of the recipes as our contribution to the family Christmas dinner in 2010.  The recipe is posted below so you can enjoy it as much as we did!

Molded Ham and Egg Salad



*Note: make sure to chill as long as the recipe directions call for.  If not, you may have to photograph the dish with the glass bowl on top holding everything together.


Grandma’s getting ready for the fun!



100_1268 100_1269

If only we had recorded comments during the meal…

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *

Molded Ham and Egg Salad (From The New Joys of Jell-O recipe book)


2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1/2 teaspoon salt
2 cups boiling water
11/2 cups cold water
2 tablespoons vinegar
2 hard-cooked eggs, sliced
2 cups finely diced cooked ham
1 cup finely chopped celery
2 tablespoons finely chopped onion
1 hard-cooked egg, chopped


Dissolve gelatin and salt in boiling water.
Add cold water and vinegar.
Set aside 1/2 cup.
Chill remaining gelatin until slightly thickened about 1 hour.
Pour reserved gelatin into an 8x4 inch loaf pan.
Chill until set, but not firm about 15 minutes.
Arrange egg slices on set gelatin.
Fold ham, celery, onion and chopped egg into slightly thickened gelatin.
Spoon carefully onto gelatin in pan.
Chill until firm about 6 hours or overnight.
Garnish with salad greens.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *

Additional posts about this recipe and its cookbook can be found at:

Awful Library Books

Julie and Jell-O


Happy cooking,