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Rita Y
09-01-2011, 09:01 AM
Tom L requested retro recipes. Here was one of our favorites from the 1960s:

MOLDED CHICKEN MOUSSE WITH SPICED FRUIT LAYER
('60's Retro Recipe)

Makes 8 1/2 cups, or enough to fill one budt-type mold or two 8" by 8" foil cake pans (8 servings). The mousse is also attractive when molded in individual paper cups or 8- to 10-ounce molds. It freezes well.

One recipe of Molded Spiced Fruit Salad (below)
About 2 pounds meaty chicken pieces (mix light and dark meat)
1 cup chicken juices and chicken stock, at room temperature
2 packages unflavored gelatin
The reserved 2 cups chopped cooked chicken
1 small can peas, with their juices
1 cup slivered almonds, toasted
2 cups (6 large stalks) diced celery
1 pint Miracle Whip salad dressing (I probably used Hellmann’s mayonnaise)
2 tablespoons India relish
1 tablespoon small capers, mashed a bit with a fork
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 (2-ounce) jar chopped pimentos
Mixed lettuces, for a base for the salad molds
Berries, sliced fresh peaches.......

1. OPTIONAL, Use a bundt-type mold. Prepare the spiced fruit mixture and half-fill the mold or individual molds. Let stand at room temperature until ready to fill with the chicken mousse.

2. COOK CHICKEN. (Makes about 2 cups cooked meat)
Place the chicken, skin-side up, in a foil-lined broiler pan and roast at 325°F for 45 minutes.
REMOVE CHICKEN BREASTS and continue to roast thighs 15 minutes longer. Reserve juices. Cool the chicken and cut into small chunks.

3. GELATIN. Place the liquids in a small saucepan. Sprinkle the gelatin over the stock and let stand for 2–3 minutes. Set the pan over low heat and stir until the gelatin is completely melted. Remove from the heat.

4. Gently fold in the chicken and the nixt 9 ingredients.

5. Pour the mixture into a large mold or several individual molds.

6. SERVE by unmolding on a bed of mixed lettuces. Garnish with fresh fruits.

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SPICED MOLDED FRUIT SALAD

Makes 4 cups. Freezes well. Very good with meats and chicken. This takes quite a while to set—be patient!

1 1/4 cups water
8 whole cloves
One small package lemon Jello
1 cup of the hot clove water
3/4 cup juice from a 1 pound, 13-ounce jar of spiced peaches
2 cups of the spiced peaches, diced
One buffet-sized can sliced peaches (not sure: 28-oz?)
Optional: 2 stalks celery, chopped; White seedless grapes; White raisins; Nuts (toasted)

1. Simmer the water and cloves for 5 minutes. Strain. (Don’t use fruit juices; them make the salad too strong)

2. Dissolve the Jello in the clove water.

3. Add the juice and allow mixture to cool in the refrigerator, stirring occasionally. Do not allow mixture to begin to set.

4. When the mixture is slightly thickened, add the remaining ingredients.

5. Turn into a tube or bundt mold and chill.

6. OPTIONAL. Top set (firmed) fruit mixture with chicken salad and chill.

— From Mrs. Wilkinson, Atlanta Area Tech, Adult Education, April 1965