 Hey guys, welcome back to my channel, so for this video we're going to be doing something that you guys requested that I am not looking forward to do. Today I'm going to be trying really strange and possibly gross 1950s foods that we really don't eat anymore. Now of course there's that 1% of the universe that does. I'm saying like we don't advertise anymore, we don't often see parties anymore or anything like that. This is a video that you guys requested in my last video about 5 Shocking 1950s meals that we don't eat anymore and you guys are like try it, try it, oh that's so gross, try it. Now the 3 things that I have on this list are stuff that you would find often at a party or get together or a picnic, so I dress for the occasion and the 3 meals on this list are Jell-O Tuna, Bologna Cake and Ambrosia Salad. So we're just going to go ahead and give it all a try. So let's go ahead and get started. So first I want to give you a shout out to the sponsor of this video, Skillshare. 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Okay, so to make Bologna Cake I'm starting off with taking Bologna and stacking it up high using cream cheese as the glue for sticking them together. Now that it's high enough for me, I'm spreading the cream cheese all over it like it's a cake. Then I'm taking spray can cheese and adding little drops around the edges so it looks more like a cake. Then I'm adding a drop in the center to help stick the olives and red pepper for decoration. Lastly, I'm placing rich crackers like they would around the plate and it's ready to eat. So the first thing I'm going to try is the Bologna Cake which turned out really nice. It turned out like the way I see it in the little vintage cookbook, so I'm pretty proud of it. So I brought a knife with me and I'm just going to, ooh that cuts weird. Okay. Let's just cut a little piece. Alright, so that is the inside of it, looks really nice. And you're supposed to take a rich cracker and just kind of take a little piece. Let me just grab this one here. Just like that. I'm surprised at how good that was. Now I mean, I wasn't, I did call it in the last video that it would, it does sound good. I would imagine it being good, but I've heard from people saying, oh it's too salty, it's too watery, it's, you know, the amount of bologna is too much. And I was really scared and I got scared from people talking about it, but you just got to make it right like I did because this was good, this was really good. I'm definitely going to be eating the rest of that. It was just so creamy, there was a bite to it with the bologna and it was just so, moving on to Jell-O-Tuna, I am using the most famous recipe that calls for diced onions, red peppers, cucumbers and celery. Then topping all of that off with applecourtuna. Now I'm adding some salt and of course some olives. Next I'm pouring in the jello powder, vinegar and water and mixing that evenly. So now it's ready to be put into the freezer and this is the result. Sadly I didn't realize one side was still stuck to the mold which ruined the entire shape, but I did take the neatest piece and topped it off with more tuna for presentation. Number two, the smell is just, oh my god, there's so many things that should not be combined and that's this. And I'm open to food, I'm very open to food, I love food. This has me like shaking, okay, no that wasn't fair, that wasn't a fair test, that wasn't fair. I know people are going to flip because I barely should have, oh, it tastes like feet. Just thinking about it, just remembering it, I would never, ever, ever service somebody unless I'm trying to hurt them because that was the worst thing I have ever, you know, I had a little bit of hope because to a degree, to a degree it made sense because if you think of ceviche, there's a little bit of, you know, lemon, seafood and vegetables. But what ruined it is how sweet the jello was. That's why it didn't work. We're not going to talk about that no more, we're just going to move on to the next meal because if I think about it again, I will gag again, so. Lastly we are making the famous ambrosia salad. The base for the salad is whipped cream so I'm adding that into the bowl. Then I'm adding chopped walnuts, some shredded coconut, a few mini marshmallows, chopped pineapple chunks, maraschino cherries and fruit cocktail. Now I'm just going to mix it all together until everything is perfectly coated. And if you want to make your ambrosia salad pink, just add some of the maraschino cherry juice and it'll change the color. So now that it's ready, I'm putting it in a cute matching heart shaped dessert bowl and once again topping it off with more walnuts, shredded coconut and a little sweet cherry in the middle. Alright, so here is the third one. It is extra cute in this little dish here that I got I think at TJ Maxx for $3 and it's just, it looks so good so let's just go into it and let's see what it tastes like. So this is actually really, really good. I feel a lot like the neighbor in Edwards, there's a hand where she's like, try my ambrosia salad. It's really good. I don't know what type, I get why she was bragging and someone was about it. It's pretty much an ice cream sundae without the ice cream because it's just whipped cream and toppings but instead of the toppings being flavorless things like sprinkles, it's fruit and it adds so many different bursts of flavor, the nuts are a must, I love the coconut on top and yeah, this is amazing. I would totally, totally serve this on a regular. So that concludes the end of this video. I really hope you guys enjoyed me trying mystery food. If you guys want to try more strange meals from different decades, just comment the recipes and the meals down below. 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