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Garden Vegetable Terrine

 Merry Christmas to anyone that ever asked for this recipe.
Years ago this little recipe went by another name — ARKANSAS DIP. That name didn’t explain what it was. Maybe it just described where it came from. My sister gave me this recipe over 10 years ago, I kept it for a couple of years before trying it because I didn’t think it sounded good — how wrong could I have been.
I renamed this recipe Garden Vegetable Mold and after awhile decided I didn’t like the sound of “mold” so changed it to Garden Vegetable Terrine. The name represents all that is good about this dish. Vegetables out of the garden, crunch, sweetness, a little heat and spread on a cracker it is delightful.
All who tried this terrine remembered the dish by the color, texture and taste. Everyone always wanted the recipe and many have tried and tried to come up with the list of ingredients. I never would give out the recipe and not even my friends have a copy.
As time went by, year after year people have still not forgotten this little Jello dish. Even men like this dish and my husband never liked Jello type salads and he likes it. I catered a party for a guy once and he offered to trade me his mom’s secret punch recipe for my garden vegetable mold recipe — nah, still didn’t let go of it.
So on this day, I give this recipe to anyone who has every begged or bargained for a copy.
Merry Christmas! And I hope you will enjoy this with your family and friends over the holidays.
Here are a few pictures of the way I have served it. 

Sometimes I double the recipe and put it in a dish like above. No turning out, just garnish and serve. I’ve also cut it in squares to serve at a lady’s luncheon and even molded it in my individual tiny martini glasses.

The above mold was made in a heart shaped cake pan. Just line your dish with plastic wrap all the way up the sides. After you refrigerate the mold and it has set up and you are ready to plate, just peel back the plastic wrap, top with a tray/plate and flip over. Then peel off the plastic wrap and you have a beautiful mold ready to garnish with herbs and crackers.

Merry Christmas!

Garden Vegetable Terrine


  • 1 can chopped Rotel Tomatoes
  • 1- 3 oz. pkg. Lemon Jello
  • 1 – 8 oz. pkg. cream cheese
  • 1/4 c. milk
  • 3 stalks celery chopped
  • 1/2 c. green bell pepper chopped
  • 1/4 c. onion chopped fine
  • 1/2 c. chopped pecans
  • 1/2 c. Miracle Whip or mayonnaise
  • Herbs to garnish
  • Crackers


  1. Put the Rotel tomatoes, cream cheese, lemon Jello and milk in saucepan and heat until the cream cheese has melted into small pieces. Stir and mash the cream cheese so you don’t have large chunks. Cool for about 5 minutes and add all your chopped veggies, nuts, and Miracle Whip. Line a pie plate or any other container with plastic wrap. Make sure you have it all the way up the sides (this will prevent the terrine from sticking to dish and allows for getting it plated easily). Refrigerate overnight. To unmold, pull back the plastic wrap that you have covered the dish with. Invert a plate or platter over the pie plate. Flip the dish and mold over. Remove the pie plate and peel off the plastic wrap. Garnish with herbs and serve with crackers.