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 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.