Utah's [in]Famous Green Jell-O Salad, in the spotlight

In a free association word game, nothing comes to mind faster in response to "gourmet" than "Mormon Ward Potluck". Totally the best food ever. I know my first introduction to bacon-wrapped, fillet mignon cooked over an apple wood barbecue was at an YM/YW Super Saturday. And, who could forget those hand-dipped Belgian chocolate covered strawberries drizzled with raspberry coulis made by every visiting teacher? Certainly not me. Love them. And don't even get me started on that fresh Washington Salmon stuffed with King crab and Maine lobster cooked on a cedar plank they serve every year at the Ward Holiday Party. Drooluscious.

And, fairly so, Lady Justice has finally intervened and had Saveur Magazine focus it's Epicurian spotlight on the One True Dessert which heralds the educated LDS palette: Green Jell-O Salad. Its about fetchin time.

Click the images above for full size scans suitable for printing and inserting into your cook book. Like you don't already have a Jell-O salad recipe, but, hey, you could always use another one!

Scanned from pages 97-98 of issue 99 of Saveur Magazine, which is probably copyrighted. This particular issue is a special edition, so it has no date on it. It lists the 100 favorite foods, restaurants, drinks, people, places and things of the magazine staff. No, the Green Jell-O Salad is not one of the 100. The whole thing is terribly ironic as the magazine is horribly snooty and pretentious, featuring preposterously haute cuisine, and somehow Jell-O salad and funeral potatoes got in there.