Orange Cottage Cheese Salad

I don’t know what Sunday dinners were like with your family, but in my caker household, they were pretty special. My mom would put away her casserole dish, slip on an apron, boil herself a cup of Nescafé and spend the afternoon actually making a meal. It took us awhile to understand the concept of passing different dishes around the table. Sometimes, my sisters would cry and complain that it hurt their arms. I guess that explains why caker forearms are so underdeveloped.

Usually, our Sunday meal included coleslaw (we were a creamy kind family), roast beef (sprinkled with Lipton onion soup mix), mashed padaydas (which had about as much flavour as air), canned corn and store-bought white dinner buns. Usually, there was a salad because my mom was concerned about our vitamin intake. This Orange Cottage Cheese Salad was pretty popular with us. (Hello?!? It has Cool Whip.)

There’s something about the soft, squishy bits of cottage cheese, artfully blended with the Cool Whip, that really does it for me. And talk about colour! Why, the only thing as pastel-pretty as this salad is its green sister, Watergate Salad. Never make me choose between them.

1 pound cottage cheese (see note)
1 package (3 ounces) orange JELL-O
14-ounce tin of pineapple chunks
10-ounce tin of mandarin oranges
1 tub Cool Whip

Sprinkle JELL-O over cottage cheese and stir. Drain pineapple and mandarin. Add to cottage cheese mixture. Fold in Cool Whip. Chill and serve.

Note: I just bought a big tub.

Hey! I smell turkey pies! That can only mean one thing – bazaar season is upon us. Join me for Bazaar-o-Rama starting this Friday. I travel around to bazaars throughout the month and post all the crap treasures I find. Needless to say, it’s pretty exciting.

Source: Favourite Recipes from Skudesnes Lutheran

Reader Recipe: French Cottage Salad

We finally made it! The last recipe of Reader Recipe Month!

Wait. Monday is September 30. Crap.

While I sort out the logistics, here’s something (and I really mean some thing) that reader Martine sent to me. Martine is Jewish and asked if that made her a "cacher" instead of a caker. I don’t know about that, Martine, but any culture that invented bottled fish can bring their paper plate to my dinner table any time.

Apparently, Martine’s dad invented the recipe for French Cottage Salad. Folks, I don’t know what the what this is. I mean, why would you ever want to bring these three ingredients together? It’s like an unholy trinity of taste. I couldn’t finish it, and for anyone familiar with this blog, you know that’s saying a lot. (Of course, the fact that my cottage cheese was past the due date and looked more like blue cheese might’ve played a factor.)

But who am I to judge? Martine's father apparently suffered from food trauma, including a bad incident involving a white fish and a large blue pot. (I had a similar traumatic incident, only it involved a white fish and a large blue woman.) I’m just glad Martine’s father enjoyed this dish. Because I’m sure no one else did.

Thanks, Martine! Everybody come back Monday for our (really) last recipe. Guess I better get the can opener out again.

2 pineapple rings
Scoop of cottage cheese
Wishbone French dressing (the creamy, orange stuff – otherwise he wouldn't eat cottage cheese and pineapple) (See note)

Place pineapple on a plate, top with cottage cheese and then top with dressing.

Note: I can relate. I can't tell you all the times I've announced, "I am NOT eating pineapple OR cottage cheese without salad dresssing on top!"

Source: Caker Martine via Caker Martine’s dad

Update: Sadly, Martine's dad passed away from cancer a few years back. She's running in the LA Cancer Challenge in his memory. If you'd like to help her out with her fundraising, click here.

Reader Recipe: Frog Eye Salad

Sound the clarinets! September is Reader Recipe Month! 

I’ll be posting caker recipes submitted by readers every Monday and Friday. That’s twice a week! Needless to say, my oven’s going to get a workout. Now if only I could figure out how to turn it on…

When I was a kid, we used to visit my grandmother and extended family in Saskatoon. One time, I was eating a tapioca pudding I found in her fridge and my cousin told me that the little balls were fish eyes. Naturally, I started crying and my mom had to pull me aside and remind me that I was eighteen now and not to believe everything people told me.

So I was pretty freaked out when Jana sent me the recipe for Frog Eye Salad. Thankfully, there are no frog eyes in it. The “eyes” are actually little pasta balls. LOL! I don’t know the size of clan that Jana’s cooking for, but I thirded this recipe (which was very complicated for someone who failed Grade 10 math) and it still made a big bowl. So unless you’re the Duggers, proceed with caution.

All in all, Frog Eye Salad was pretty good. It's like Ambrosia Salad. My mom used to make something similar, only with Minute Rice. Adding carbohydrates to Cool Whip makes eating it alongside ham a little more understandable.

A little.

Y’all come back Friday for our next reader recipe! Check out Jana's blog, Time Travel Kitchen.

1 box Acini de Pepe (see note 1)

3 cans crushed pineapple

3 cans mandarin oranges

1 package mini marshmallows

1 large Cool Whip

2 tablespoons flour

1 cup sugar

2 cups pineapple juice (drained from pineapple) (see note 2)

Boil noodles according to directions. Boil pineapple juice sugar and flour 2-3 minutes. Stir in noodles and let sit overnight. Add remaining ingredients the next day.

Note 1: Don’t go into an Italian store, asking for Acne of Pepper. That’s not the translation. Trust me on this.

Note 2: Since I only used one can of pineapple, I didn’t have quite enough juice to make a third of two cups. If that makes sense. Anyway, top it up with water. Or gin.

Source: Caker Jana

Marshmallow Waldorf Salad

I’ve tried, I’ve really tried, but I can’t get with vegetables and fruit mixed together. Yes, even when there are mini-marshmallows in the mix.

So it should come as no surprise that I wasn’t looking forward to making Waldorf Salad. This great-aunt caker luncheon staple is usually served alongside ham slices, radishes, devilled eggs and forced laughter. Waldorf Salad, for those of you unawares, calls for apples and celery. Folks, if the Good Lord had wanted apples and celery to be eaten together, He would’ve created appelery.

Now, because I make a pledge not to waste food on this blog, I had to eat this salad for lunch every day for an entire week. And, truth be told, it started to grow on me by the end. The walnuts and the marshmallows were like buffers that made the celery and apples a little more tolerable. I stress a little. Suffice to say, I won't be inviting celery and apple to come swim in my aboveground pool anytime soon. The rest of you? Grab your flotation device and come on down. The pool is officially open and my sarong is on.

3 c. diced unpeeled apples
1 Tbsp. lemon juice
1 c. miniature marshmallows
1 c. chopped celery
¼ c. chopped walnuts
mayonnaise

Sprinkle the apples with the lemon juice. Add marshmallows, celery and nuts. Add enough mayonnaise to moisten. Toss lightly.

Source: Wheatland Cooks Celebrate, Wheatland U.C.W., Saskatchewan

Special thanks to Caker Cooking reader Carroll for sending me this cookbook!

Reader Recipe: Lime Cheese Salad

I can’t think of three words that have no business being strung together more than lime, cheese and salad.

Ian sent me this recipe for what he calls a “glistening, jiggling and milky-green caker classic.” Lime Cheese Salad has been a part of his family’s Thanksgiving and Christmas dinners for as long he can remember. He reckons the recipe was handed over to his mom by his Great Aunt Doris. (Is it me, or does every caker family have a Great Aunt Doris?)

I wasn’t looking forward to this because y’all know that while I can get with a number of things, I can’t get with JELL-O, vegetables and marannaise. But I made it and…it wasn’t half bad. It was tangy, the pineapple provided a hint of sweetness and the almonds gave it a nice crunch. The carrots, on the other hand, were like that guy who sits across from you in the staff lunchroom and chews with his mouth open. Not welcome.

That officially brings Reader Recipe Month to a close. Thanks to everyone who sent in a recipe. Sorry I couldn’t get to all of them, but I’ll endeavor to make – and post – every single one in the coming months. Promise. Come back Monday for some great sex. Yes, you read that right.

When he's not eating Lime Cheese Salad, Ian is a historian of Food, Health and Nutrition. Check out his website. Thanks, Ian!

1 large pkg lime Jell-O
1 ¼ cup boiling water
8 oz cream cheese

Dissolve jelly powder in boiling water. Add cheese and beat well. Put this in the food processor to make it a snap. (see note)

To this mixture add:
2 tbsp vinegar
1 can crushed pineapple, drained
½ cup chopped almonds
½ cup mayonnaise
1 cup grated carrot

Mix again in food processor just till mixed. Pour into well-greased gelatin mould.

Note: I don’t know if my food processor has a leak, but damn if green stuff didn’t spew everywhere when I turned it on. Proceed with caution, folks.

Source: Caker Ian via Great Aunt Doris

Reader Recipe: Fiesta Peach Salad with Miracle Whip Salad Dressing

Now there’s a mouthful. By the time you get the name of this dish out, the peaches will have fruit flies.

Today’s reader submission comes from Jennifer, who sent in this vintage caker recipe. She said it reminded her of sea urchins with the slivered almonds sticking out of the sides of the peaches.

That may be what she thought, but when I made it, all I saw were bloody demon eyes on a green monster face. Seriously. Just look at that thing! I’m going to send the photo to TLC and suggest a new show: "My Salad Was Possessed By the Devil." They can schedule it between "Honey Boo Boo" and the show with the cheapskates who re-use toilet paper. (And to think TLC used to stand for The Learning Channel.)

Demon eyes aside, this salad tasted pretty good. The almonds provided a nice crunch. And who can resist canned peaches? Just make sure you sprinkle it with holy water and repeat "The power of Christ compells you!" before digging in.

Thanks, Jennifer! Check out her blog. She describes herself as a Canadian vegetarian foodie but she lives in Monaco. (Isn't Monaco in Alberta?)

Eye-catching and tasty! Prepare raspberry-flavored gelatin as package directs. When firm, break up with fork. Stick shredded, toasted almonds into the edges of plump, sun-gold canned cling peach halves from California. Fill halves with gelatin. Serve on greens with Miracle Whip Salad Dressing.

Source: Caker Jennifer via a magazine clipping.

Reader Recipe: Candle Salad

The wholesome fun of reader recipe month continues!

There are lots of things I don’t understand about vintage caker cooking. For example, why would you solidify a garden salad or add tomatoes to JELL-O? But of all the caker mysteries, candle salad never fails to, er, rise above the pack.

I have a hard time believing anyone could serve this with a straight face. I mean, it has dribbles of mayonnaise, for crying out loud. I know housewives from the '50s seemed pretty naïve, but Lucy had a kid, after all. She must’ve seen Ricky’s babalu at some point. Didn’t she see what we’re seeing? (I have a feeling Ethel knew, but Ethel had a past. You could just tell.)

This recipe was sent to me by readers Zöe and Jenny. Jenny runs the blog Silver Screen Suppers. She sent the recipe because it calls for a Life Saver – something that Jenny tells me they don’t have in England. I think that’s terrible. I mean, what joy can be found at Christmas without a Life Saver book wedged into your stocking?

Look very closely at Anne Shirley's eyes. Does she know or not? She knows, right? Tell me Anne knows.

Thanks Jenny and Zöe! Do YOU have a caker recipe you'd like to share? Email me at cakercooking at gmail dot com and I'll do my best to feature it.

1 can sliced pineapple
2 bananas
1 package of life-savers

1 bottle of maraschino cherries

Take a leaf of lettuce to decorate the plate and place on top of that 1 slice of pineapple. Cut the banana in half and place 1/2 in the hole the pineapple. Place the cherry on top of the banana half (see note). Then take 1 life-saver and put it about 1/2-inch above the pineapple into the banana. Then cover the top with mayonnaise. Then you have completed the candle stick. The pineapple is the holder, the banana the candle, and the cherry the flame, and the mayonnaise the drippings, and the life-saver is the handle.

Note: My candle had a, uh, slight curve to it. So I had to affix the cherry with a tooth pick.

Source: Anne Shirley via Jenny

Here's more on Anne, if you're interested

Tomato JELL-O

Heart of Darkness

It should come as no surprise that, when it comes to caker food, I can get with most things. Put some baked beans in a muffin and I’ll give it a taste. Turn mashed potatoes into mints and I’ll pop one in. I’m even up for meatloaf made with Special K. (But you won’t catch me going back for seconds.)

But one dish I can’t get with is any recipe calling for JELL-O and weird things. By “weird,” I mean food that has no business being in JELL-O, like pickles, olives and carrots. And there are LOTS of those recipes in my cookbooks, which leads me to wonder, “Were all the church ladies in the ‘70s on crack?”

You can’t run away from your caker demons forever, so I made this Tomato JELL-O the other day. It has orange JELL-O and stewed tomatoes. Yes, it was disgusting. The only way I could finish it was to run it under hot water and melt off all the orange JELL-O. And if you think water-logged tomatoes sound gross, they were way better than the other option.

Why, my caker people? For the love of god, why?

Tomato JELL-O
1 package (3 ounces) orange JELL-O
1 can stewed tomatoes
1 tablespoon vinegar
salt and pepper

Dissolve JELL-O in 1 cup boiling water. Add tomatoes, vinegar, salt and pepper. Refrigerate until firm.

Source: St. Luke’s United Church Cookbook

Caker Sharing is Caker Caring: Pink Thing

Awhile back, I gave Caker Cooking readers the chance to win a copy of my novel, Natural Order, along with a handwritten caker recipe. I had two a lot of entries and fellow blogger Mimi was one of the winners. The recipe I selected for her was called "Pink Thing."

Mimi, being the good sport she is, recently made Pink Thing and posted the recipe and results on her own blog, 1972: The Retro WW Experiment. I think Mimi will agree with me when I say there's nothing better than a good serving of Pink Thing.

In addition to Mimi’s post, another blogger, Lisa, posted the results of her own caker cooking experiment on her blog, Beyond the Fringes. She made something called "Green Cake" which doesn't look like much of a cake, but at least it's green. Or sea foamy.

Speaking of contests, check out Caker Cooking on Monday when the finalists in my first-ever Apple Head competition are revealed! The winner will be decided by YOU, so don’t forget to cast your vote. And let me tell you – based on the entries I've received so far, the competition is going to be fierce.

See you Monday.

Ribbon Salad

Many of you might assume I live this perfect caker life; that my Porcupine Meatballs are always moist, my Dream Whip is always fluffy as air, and I never cut myself opening up a can. But the fact is that every caker stumbles. Yes, even me.

Take this Ribbon Salad. I had images of layered colours and glistening gelatin. I even planned to make a clever Olympics reference by mentioning ribbon gymnastics. But this Ribbon Salad had me in knots.

When I tried to cut it into squares like the recipe said, it was messier than a drunk bridesmaid. I had to scoop it out and plop it into bowls. It looked like abstract art, which would've been fine except for the fact that, when it comes to our food, cakers tend to be paint by number folks.

In any case, Ribbon Salad has reminded me that, sometimes in life, you need to dust the JELL-O powder off and carry on, caker soldier.

First layer:
1 small package lime JELL-O
1 cup boiling water
1 tin crushed pineapple
Pour into a 9x13 pan and let set partially before adding second layer.

Second layer:
1 small package lemon JELL-O
1 cup boiling water
12 ounces Philadelphia cream cheese
1 cup whipping cream (I use 1 package Dream Whip)
Mix JELL-O and hot water and let partially set. Whip cream. Whip the cream cheese until smooth. Add JELL-O and whip cream and beat well. Pour over first layer.

Third layer: 1 package cherry JELL-O (3 ounce)
2 cups boiling water
1 tin fruit cocktail (drained)

Mix JELL-O and hot water and let partially set. Mix in drained fruit cocktail and spoon over second layer. Refrigerate until firm. Best when made ahead and left overnight. Cut into squares and serve. (This makes a colourful salad for Christmas, weddings or summer dessert.)

Source: Cook Book of the Mount Royal United Church, Saskatoon

At least the dog seemed interested.

Isabel's 5 Cup Salad/Dessert

Sunday mornings, I visit a senior woman who lives across the street from me. Isabel isn’t your typical senior. She’s got a flat screen TV, a computer and she even has an e-reader. Here’s hoping I’m that up-to-date at her age, but, knowing me, I’ll be wearing acid wash overalls and trying to work an iPod.

A few Sundays ago, I noticed a package of coconut, a can of pineapple and a tin of mandarin oranges on Isabel’s side table. Naturally, my caker senses starting tingling. I asked her what everything was for.

“5 Cup Dessert,” she replied. Needless to say, I got her to write down the recipe.

Now, there’s some debate over whether this is a dessert or a side dish. Isabel says it’s a dessert. I remember it as a side dish. (Of course, I also grew up in a house where Cool Whip was considered dairy.) And, when I found the same recipe in another cookbook, it recommended serving it on a lettuce leaf. So we may never know the answer.

What I do know is that 5 Cup Salad/Dessert has been enjoyed by generations of cakers. The marshmallows get soft and squishy, the pineapple stays crunchy and you’ll have hours of fun picking the coconut out of your teeth.

Thanks, Isabel! And happy belated birthday.

1 cup miniature marshmallows
1 cup flaked coconut
1 cup pineapple pieces, partially drained
1 cup mandarin oranges, drained
1 cup sour cream

Make the day before and refrigerate. Isabel also adds in quartered maraschino cherries.

Source: Modern Girl Isabel

Coca Cola Salad

When the warm weather hits, I think of two things: getting a Brazilian and sipping an ice-cold Coca Cola. Cakers love Coke almost as much as we love Cream of Mushroom soup. We pour Coke over our roasts, we plop ice cream into it and we use it as mouthwash. Some of us even use Coke in science experiments with our baby teeth. (See the comments section for Coke Roast.)

In fact, cakers and Coke seem to go hand-in-hand. Maybe it’s the sugar. Or that we enjoy belching.

In any case, here’s a ruby-hued salad that packs all of summer’s sweetness into a single bowl. It’s got cherry JELL-O, cherry pie filling, Dream Whip, a can of you-know-what and about 4296 calories.

Why is there a can of Coke in this? Who knows? A caker might say it adds flavour. I think it’s more about adding another 10 teaspoons of sugar. I should've been a caker dentist.

1 large package cherry JELL-O
1 ½ cups boiling water
1 10 ounce bottle Coke (1 can)
1 can cherry pie filling
1 can crushed pineapple, drained
1 package Dream Whip (see note)
1 package cream cheese
½ cup icing sugar

Dissolve JELL-O in boiling water. Add Coke and allow to thicken slightly. Stir in cherry pie filling and pineapple. Chill until set. Beat cream cheese. Add icing sugar. Fold in Dream Whip. Put on top of JELL-O. Decorate with cherries.

I made mine look real purdy-like.

Note: Make the Dream Whip as per the package instructions before adding it in.

Source: The Best of Enbridge

Mexican Rice Salad

If there's one place you'll always find a caker, it's a bar – a salad bar.

I don't know when the love affair between cakers and salad dressing began, but let's just say it's been a hot and creamy one ever since.

Consider the cornucopia of flavours available to us: Thousand Island, French, Italian, Ranch, and, of course, the seductive sweet/sour tang of Catalina.

Speaking of Catalina, here's a recipe that takes it from the salad bar and into the heart of Mexican cuisine. OK, maybe not the "heart." More like the pinkie toe.

2 cups cooked rice (cooled)
1 green pepper
1 small onion
2 tomatoes, chopped
½ cup sliced, stuffed olives
½ bottle Catalina salad dressing

Mix chopped vegetables. Add rice, then dressing. Mix well.

Source: This recipe book doesn't have a cover, but I think it's a collection from Eaton’s employees. And can I just say how much I miss Eaton's?

Low Calorie Salad

There was a dark period in caker history (and by “period,” I’m referring to the ‘80s) when cottage cheese was viewed as a dieter’s dream food. Cakers looking to shed a few pounds were gobbling it up (and washing it down with a TAB) in between their Jane Fonda LP workouts and moussing their bangs.

But moderation is everything in life. So while cottage cheese might have been light in calories, it didn’t do much for the waistline when paired with Cool Whip.

Needless to say, this salad doesn’t live up to its name. When I added things up, it came in at a hefty 1843 calories. Time to dust off that leotard. Your session with Jane starts now.

1 small can crushed pineapple
1 small box strawberry JELL-O
1 medium carton cottage cheese
1 large carton of Cool Whip

Bring crushed pineapple and jelly powder to boil. Let cool, then fold in cottage cheese, then Cool Whip. Store in fridge. Serve.

Source: St. Mary’s C.W.L. Grafton Cookbook

Popcorn Salad

I present this dish with a side of humble (mock apple) pie.

In last week’s post for Pineapple Cream Cake, I went on and on about the brick shit houseness of caker food. And that was a gross generalization. (I mean gross as in "sweeping.") Because this week, I offer you the delicate, perishable flower that is Popcorn Salad.

Now before anyone gets all huffy and says that the words “popcorn” and “salad” should never appear side by side, let me remind you that popcorn is a whole grain.  So this salad is extremely healthy, as long as you don’t count the mayonnaise, cheese or bacon.

There’s just one problem. Popcorn wilts. If you make this salad—and I hope you do because it's delicious—eat it immediately. Otherwise, you’ll be serving a salad that appears to have bits of chewed up Kleenex in it and that won’t win you any friends.

A note about the popcorn: I kick it old school and make my popcorn on the stove. You could also use an air-popper. But I wouldn’t recommend packaged mircrowave popcorn. You could try Jiffy Pop. But if the witch shows up, don't come crying to me. 

¾ cup mayonnaise

1 cup diced celery

1 ¼ cups shredded cheese

1 cup sliced water chestnuts

¾ cups crumbled bacon (I used the pre-cooked kind and chopped it up)

¼ cup shredded carrots

2 tablespoons minced chives

6 cups popcorn, popped

In large bowl, combine mayonnaise, celery, 1 cup of cheese, water chestnuts, ½ cup bacon, carrots and chives. Add popcorn just before serving and stir to coat. Top with remaining cheese and bacon.

Source: The Best of Enbridge

Molded Macaroni and Cheese

Book description: None. It was a recipe tucked at the back of the book and I felt sorry for it.

Yes, I know this looks like a spaceship, but I wasn’t sure how to garnish it. That’s one of the dilemmas of vintage caker cooking—the presentation has to divert people’s attention from the taste.

In many ways, I have to tip my hat to my vintage caker forefathers and foremothers. They knew how to decorate the shit out of their food.

As to how that food actually tastes…meh.

And that, for me, is the crucial shortfall of vintage caker cooking. All style and no substance. I’d rather have five minutes of tasty ugly than a lifetime of pretty banality.

Wait a minute...is that the same thing Shelby said in Steel Magnolias?

I can’t think of a better way to wrap up Gelatin July than with a quivering brown tower. Watch for next week’s exciting final recipe!

1 envelope Knox Unflavoured Gelatin

1¼ cups water, divided

1 cup grated Cheddar Cheese

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon salt

2 tablespoons chopped parsley

1 tablespoon chopped pimento

½ cup diced celery

1½ coups cooked broken macaroni

½ cup mayonnaise

Sprinkle gelatin on ½ cup of the water to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining ¾ cup water and cheese. Stir until cheese has softened. Add lemon juice, onion and salt. Chill to unbeaten egg white consistency. Fold in remaining ingredients. Turn into a 3-cup mold or individual molds and chill until firm. Unmold by dipping mold in warm water to depth of gelatin. Loosen around the edge with tip of a paring knife. Place serving dish on top of mold; turn upside down. Shake, holding dish tightly to mold. Garnish.

Source: Knox On-Camera Recipes: A completely new guide to Gel-Cookery

Green Salad Mold

Book description: A new and deliciously different twist for a popular stand-by – green salad is molded for added pleasure.

I know what you’re thinking.

This looks like the brain of a Cabbage Patch Kid.

Admittedly, I went a little overboard with the styling, but that seems to be a fundamental part of vintage caker cooking. The dishes have to look pretty. Problem is, I'm not sure "pretty" is the first adjective that comes to mind when you look at this. I kept wondering, "Why? Why solidify a garden salad?"

Having said that, there were lots of different textures to enjoy: Crunchy, chewy, squishy, slimy. But I think I prefer my salads footloose and fancy free. Pass the Catalina.

1 envelope Knox Unflavoured Gelatin

1 tablespoon sugar

1 teaspoon salt

1/8 teaspoon pepper

1 ¾ cup water, divided

¼ cup vinegar

1 tablespoon lemon juice

¼ cup chopped scallions

1 cup shredded raw spinach

1 cup chopped celery

¼ cup shredded raw carrots

Mix gelatin, sugar, salt and pepper thoroughly in a saucepan. Add ½ cup of the water. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in remaining 1¼ cups water, vinegar and lemon juice. Chill mixture to unbeaten egg white consistency. Fold in scallions, spinach, celery and carrots. Turn into a 3-cup mold or individual molds and chill until firm. Unmold by dipping mold in warm water to depth of gelatin. Loosen around the edge with tip of a paring knife. Place serving dish on top of mold; turn upside down. Shake, holding dish tightly to mold. Garnish.

Source: Knox On-Camera Recipes: A completely new guide to Gel-Cookery

Watergate Salad

We cakers tend to use some words and phrases quite loosely; words like “nutritious," “gourmet" and "low in saturated fat."

Another example? The caker interpretation of  “salad.”

For most non-cakers, a salad usually means lettuce, carrots, maybe a radish or two. For cakers, it means Cool Whip, miniature marshmallows and JELL-O.

Take this Watergate Salad. In my family, this was reserved for Sunday meals — as a side dish. That’s right. It wasn’t dessert. It sat on the dinner table alongside the roast beef, mashed potatoes and corn.  It seems strange, I know. But as a kid, it was great. I considered it a doubling up of desserts.

If you think this salad is a little intense, just wait until you see some of the other caker salads I’ve got up my sleeve. Let’s just say you’ll never look at popcorn and Coca-Cola the same way again.

This recipe is by special request. I hope it brings back some fond memories of dinner at your Grandma’s house, Jamie.

1 can crushed pineapple, undrained

1 package instant pistachio pudding

1 ½ cups miniature marshmallows

1 cup walnuts or coconut

1 tub Cool Whip

In large bowl, mix pineapple, pudding, marshmallows and walnuts or coconut. Fold in whipped topping and refrigerate at least 3 hours. 

Pastel green, pillowy and studded with bits o' nuts, this Watergate will make you salivate.

UPDATE: A fellow caker made this and told me it turned out "soupy." The reason? He made the pistachio pudding according the box directions and then added it. Folks, don't do that. Just dump the mix in with all the other ingredients. That's what caker cooking is all about.

Source: St. Luke’s United Church Cookbook