Pacific Lime Mold

So, what makes this "Pacific" exactly?  The green colour?

Welcome to the second entry in my Season of Jellied Things series.  The Pacific Lime Mold is another recipe from Betty Crocker's New Good and Easy Cook Book (published 1962).  There was no picture  of the finished product in the cookbook, so I was a little perplexed about what made this lime mold "Pacific", per se.  Does the lime Jell-O take on the colour of the ocean when combined with the mayonnaise and other ingredients?  Or is it more of a [pineapple = tropical = Pacific] sort of equation? Oooo... venturing into unknown territory!  Here there be dragons!

Tangy Tomato Aspic

Doesn't that look irresistible?  No, wait... What's the opposite of that?

I chose a tomato aspic recipe for the first instalment of my Season of Jellied Things.  

As soon as I started this blog back in July, several people told me I should do a tomato aspic, so this must be a fairly well known weird food.  I just think jellied foods are weird in general!  And as someone who grew up with a dog as a pet - a dog that ate canned dog food -  I am inherently suspicious of any food item that makes a shhhloooup noise when it releases from its upturned container.  (Dog owners know the sound I am referring to.)

But the picture in the Betty Crocker Good and Easy Cookbook was just too delightfully awful not to do it.  How could I resist?