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.
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.