Lady Bird Johnson's Molded Cranberry Salad (1965)

• 2 cups cranberries
• 1  cup sugar
• 1 envelope unflavored gelatin
• 1-1/4 cups cold water
• 1/2 cup chopped celery
• 1/2 cup chopped nuts
• 1/2 tspn salt

Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar, and cook 5 minutes longer.

Soften gelatin in 1/4 cup cold water. Add to hot cranberries, and stir until dissolved. Set aside to cool.

When mixture beings to thicken, add chopped celery, nuts, and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm.

Unmold on serving plate. Garnish with salad greens, if desired.  Makes about 6 servings.

More "Lost" Cranberries Recipes
Candied Fresh Cranberries (1960)

Toll House Cranberry Pineapple Sauce (1948)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Lyndon Baines Johnson Presidential Library and Museum.) 

Mexican Avocado Aspic Ring (1970)

• 3 cups avocados, mashed
• 6 tbspns lime juice
• 3/4 cup mayonnaise
• 1 tbsn onion, grated
• 2 tbspns unflavored gelatin
• 1 1/2 cups boiling water
• 1/2 cup cold water
• Dash of Tabasco sauce
• 2 tspns salt

Soften gelatin in sold water, and then dissolve in boiling water.  Add lime juice, grated onion, salt and a lively dash of Tabasco. Chill until aspic thickens.

Stir in mashed avocados and fold in mayonnaise. Pour into mold and chill into firm.  Serves 8.

(Origin - "Molded Dishes Cookbook" by Nancy Fair McIntyre. Published by Gala Books of North Hollywood, California, 1970.)

Roquefort Mousse (1958)

• 1/4 lb Roquefort cheese
• 1 cup heavy whipping cream
• 1 envelope unflavored gelatine
• 1/4 cup lemon juice
• 4 tbspns parsley, minced
• 2 tbspns pimento, minced
• 1 tbspn capers, minced
• 1 tspn onion, minced
• 1 tspn salt
• Freshly ground black pepper

Soften gelatine in lemon juice.  Add 1 cup of boiling water and stir until gelatine is dissolved. 

Mash cheese.  Add cucumber, parsley, pimento, capers, onion, salt and pepper, and mix well. Combine with gelatine mixture.  

Chill for 20 minutes or until mixture is slightly thickened.  Fold in whipped cream. Pour into mold and chill for at least 4 hours or until firm. Serves 6.

(Origin - "Time-Life Picture Cook Book," 1958. Aside: "The picture stories that make up most of this book appeared in "Life" from 1951 to 1958.")