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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pop Popís Two-Toned Salad Loaf (Main Dish) Recipe

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This recipe for Pop Popís Two-Toned Salad Loaf (Main Dish), by , is from The Young Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

James L. Young Sr. (Pop Pop)


1 can chopped B&B mushrooms
2 cups water
2 envelopes unflavored gelatin
ľ cup finely diced celery
1 Tsp grated onion
ľ tsp browning liquid
1 ľ tsp salt
1 ⅔ cup ground cooked ham
Ĺ cup sour cream
1 Tsp chopped pimento
1 tsp horseradish
⅛ tsp crushed dried marjoram
⅛ tsp ground pepper
1 ⅓ cup cooked ground chicken
Ĺ cup mayonnaise
2 Tsp milk
1 tsp prepared mustard

Drain the broth from the mushrooms into a sauce pan. Add the water, sprinkle in the gelatin. Set over low heat and stir constantly until gelatin is dissolved. Poor 1 Ĺ cups gelatin mixture into a bowl. Stir in the celery, onion, browning sauce and ľ teaspoon salt. Add the ham and stir to mix well. Set aside.

One sour cream, pimento and horseradish into remaining gelatin. Stir in 1 teaspoon salt, margarine, pepper and half of the drained mushrooms. Add the ground chicken and mix well. Chill chicken mixture until slightly thickened. Pour into 6 cup loaf pan that has been rinsed in cold water and shaken but not dried. Next port in the ham mixture. Chill overnight or for several hours until loaf is firm.

Unmold to serve a pretty platter and garnish with olives and parsley. Serve with mushroom sauce.

Mushroom sauce: combine mayonnaise, milk, mustard and remaining mushrooms. Stir to mix and chill until ready to serve.

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