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Luncheon Mold

 Luncheon Mold
My mother served this many times at her bridge club when I was a child. It's now a favorite of my family on those hot summer days when a lighter meal is more appealing.
6-8 ServingsPrep: 15 min. + chilling


  • 1 package (3 ounces) lemon gelatin
  • 1-1/3 cups boiling water
  • 1/2 cup Miracle Whip
  • 2 tablespoons prepared horseradish
  • 1 teaspoon prepared mustard
  • 2 cups chopped cooked corned beef
  • 1 cup chopped celery
  • 1/4 cup chopped green pepper
  • 3 hard-cooked eggs, chopped
  • 2 tablespoons finely chopped onion
  • Lettuce leaves, optional


  • In a bowl, dissolve gelatin in boiling water; stir in Miracle Whip,
  • horseradish and mustard. Chill until partially set; beat until
  • foamy. Fold in corned beef, celery, green pepper, eggs and onion.
  • Spoon into an oiled 4-cup mold. Chill until firm. Unmold onto a
  • lettuce-lined platter if desired. Yield: 6-8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.