Unexpected Vegetables

I feel lucky that I haven’t had a “worst cooking experience”. That is, of course, in my opinion. My family tells me that one thing my late husband prepared blew everyone’s mind. He had a salad he served between courses that was to serve as a ”palette cleanser”. It consisted of 3 scoops of lime sherbet, garnished with green pepper and salad tomatoes. He would normally serve it between two courses that had very distinct flavors like a strong flavored appetizer followed by a mild flavored beef dish. 

What would often happen when this was served was shock on the faces of those receiving the dish and a question like “what is this for?” I frankly enjoyed the clearing effect of the sherbet. Other people found it downright strange. 

This is similar to the reaction I receive when I bring my mother’s green Jello with vegetables garnished with mayonnaise. I receive comments like “ what in the devil is this?” And “Why would anyone ruin perfectly good Jello with vegetables?” Some people find this combination of ingredients to be totally wrong on a variety of levels. 

There are people in my immediate family that enjoy this salad as much as I do. I use lime Jello with shredded cabbage, shredded carrots, pineapple tidbits and a bit of celery. I often add a few pecan pieces to make things interesting. I also serve it made in a ring mold with a dish of mayonnaise served in the center. This really puts most people right over the edge..

I should add that the last couple of times I made this mold, it had issues. One time when I took it out of the mold it collapsed into a puddle on the plate. The next time it came out OK and slowly wilted. I’ve been researching water proportions to the amount of added items .I think I finally have it down again. My last attempt at Christmas turned out well. I love to experiment. Hopefully I won’t have any “worst cooking experiences” in the future.

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