Frosted Salad (Premiere!)

New from She's Folks! She's Cookin': a web series about troubling potluck food. The first Tuesday of every month, we'll be sharing alarming concoctions from old church cookbooks, community newsletters, frayed family recipe cards, hot dish horror stories, and the occasional back panel of a Velveeta package. They still make that? Yes, they do. Today's recipe, Frosted Salad, comes to us from The St. John's United Church of Christ Cookbook (Archbold, Ohio circa 1987. One of Betsy's hometowns.) It's a diabolical combination of neon jello, mini marshmallows, and Gold help us, grated cheese. Watch as Betsy makes it, and then makes someone else eat it. You'll laugh, you'll cry, you'll be glad it wasn't you. Recipe below.

Do you have a disturbing vintage or family recipe you'd like to share? Please comment or send it to us at Who knows? We just might whip 'er up. In the meantime, make sure to subscribe to our YouTube channel. We'll be sharing exclusive follow ups to these recipes on YouTube alone.

Missin' Old Timey Tuesdays? Fear not! They'll be back next week with more Old Timey Tunes, and even some new She's Folks originals. Subscribe to our mailing list so you never miss a thing from She's Folks.

Thanks for watching!

For "salad":
1 large package lemon gelatin
2 cups boiling water
2 cups ginger ale or lemon-lime pop, cold
2 bananas
1 cup crushed pineapple or tidbits - drained (reserve juice)
1 cup mini-marshmallows
Dissolve gelatin in boiling water. Stir in ginger ale.  Set aside to cool.  Once cool, add pineapple, marshmallows and bananas. Pour into a long glass baking dish.  (Not from Betsy:  I would actually let this set for around an hour, then stir in fruit and marshmallows.  THEN, put into casserole dish to firm.) 

1/2 cup sugar
2 Tablespoons flour
1 cup pineapple juice, drained from pineapple
1 egg, slightly beaten
2 Tablespoons butter or margarine
2 Tablespoons lemon juice
1 cup whipping cream
1/2 cup grated cheese, God help us
Combine sugar and flour in saucepan; stir in pineapple juice and beaten egg.  Cook over low heat.  Add butter or margarine and lemon juice, cool.  When cold, just before serving, whip the cream and combine with cooked reserved sauce.  Add shredded cheese over whipped cream and gelatin, if ya dare. 

Elizabeth Morgan