It's April! Time again for Betty Crocker's Cooking Calendar (1962). I'm glad that we have some better produce for the month than onions, lemons, and grapefruit:
Carrots and pineapples! I like them alone or in combination, such as in carrot cake. When I saw the pairing, I was hoping that Betty would offer one of the Jell-O recipes that I secretly like (Don't tell anybody!) and used to make at least occasionally. You may know it from Joys of Jell-O (1963):
The chapter didn't disappoint; there WAS a carrot-and-pineapple gelatin salad recipe, but it was not quite the same:
The "Dinner for Honored Guests" sounds pleasant, if not particularly unique: steaks with mushrooms, potatoes, broccoli, rolls, and lemon meringue pie.
If guests couldn't feel genuinely honored without a molded salad, though, then this one should be memorable. Not only does it have the standard ingredients, but it also adds celery, cottage cheese, whipped cream, and mayonnaise.
While I have no objections to being honored with whipped cream(!), I'd rather be dishonored than made to contend with celery, cottage cheese, and mayo in my sweet salad mold. Perhaps I have insufficient respect for gelatin salad etiquette.