Cranberry Sour Cream Salad

A two-layer molded salad with a ham layer and a cream layer. No, seriously, it is. I found a picture and everything.

A variation of this recipe appeared in the May 16, 1960 edition of the Lawrence Journal-World.

A picture of that variant of the recipe (which calls for cherry-flavored gelatin, among other tweaks) appeared in the Dec. 2, 1965 edition of The Milwaukee Journal.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Cranberry Sour Cream Salad

The top layer is a delicate dome of sour cream. The bottom layer contains ham which makes it a good choice for a light meal at some holiday gatherings.

Cream Layer

1/4 cup water
1 envelope unflavored gelatin
3/4 cup dairy sour cream
3/4 cup milk
2 Tbsp. prepared horseradish

In a small pain soften gelatin in water. Stir constantly until gelatin is dissolved. In a small bowl gradually add milk to sour cream; add horseradish then gelatin. Pour into a 5-cup mold. Chill till just set.

Ham Layer

1/4 cup cranberry juice cocktail
1 envelope unflavored gelatin
1-1/2 cups finely chopped cooked ham
1 (10 oz.) package frozen cranberry relish, thawed
3/4 cup cranberry juice cocktail
1/3 cup chopped celery
1 Tbsp. instant minced onion
1 tsp. dry mustard

In a small pain soften gelatin in 1/4 cup juice, stirring constantly until gelatin is dissolved. Ina bowl combine ham, relish, 3/4 cup juice, celery, onion and mustard; add gelatin. Spoon over cream layer. Chill till firm. Serves 6 to 8.

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