I've been meaning to write about this recipe for quite some time now and thought that the end of July was just as good a time as any. I have 2 copies of this recipe. One looks like it is from sometime during the 1950's and is typed (on a real typewriter) on an index card. The other is on a faded piece of notepaper and handwritten as a 'receipt'. There are 3 other 'receipts' written on this faded piece of paper in light pencil. The paper is delicate and worn. Words used include 'fire' for heat and 'flavoring' for vanilla. The handwritten recipe contains no instruction - just ingredients. I'm guessing it must be from the 1920's. Ashville salad was difficult to research. I found nothing in any of my food reference books and images and information on the Internet was sketchy.
The recipe went through a period of popularity as a savory, cool side dish. It seems to have been served two ways. It could be molded in a square pan and sliced into individual squares or molded in individual salad jello molds. Everything I read suggested serving it on a lettuce leaf with some form of garnishment. As you can see from the one photo I was able to locate, it is not the 'prettiest' of creations! One reviewer of this dish implored the preparer to serve it with fresh shrimp while others suggested it be served alongside a warm vegetable. I'm partial to serving it with shrimp and maybe a bright sprig of parsley to add some 'personality'. Without further ado...
1 can tomato soup
2 pkgs. cream cheese
2 Tbsps. gelatine
1/2 cup cold water
1 and 1/2 cups finely chopped celery
1 Tbsp. lemon juice
1 green pepper, finely cut
1 pimiento, finely cut
1 dozen stuffed olives, finely cut
1 tsp. salt
1/8 tsp. cayenne
1 cup mayonnaise
Heat soup, add gelatine to which cold water has been added. Combine remaining ingredients and chill in salad bowl, or make individual salads. Serves 12.
The directions are rudimentary at best but you get the idea. Everything goes in! I found it spelled as above and also as 'Asheville'. Other than that I found no other information about this dish that seems to have enjoyed a period of popularity before fading into obscurity. If anyone can shed any light on this gelatinous mystery - please do!
- Danbury, CT
- I'm a full-time substitute teacher and coordinator of CMT's at a large middle school. Married with two grown sons (both redheads)! I'm not afraid of anything! One son just graduated from Central Connecticut State University with a degree in Journalism - he minored in Cinema Studies. The other just began his freshman year at The University of Hartford where he is a student of the Hartford Art School. We are owned by a smelly, old cat, a frenzied dachshund named Otis and a chinchilla!