4 cups fresh-cooked (or canned) tomatoes
⅓ cup chopped onion
¼ cup chopped celery leaves
1 bay leaf
2 whole cloves
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons (2 envelopes) unflavored gelatin
¼ cup cold water
3 tablespoons lemon juice
2 hard-cooked eggs, sliced
Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and
sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften
gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice.
Dip egg slices in gelatin and arrange against side of mold. Chill until
set. Pour in gelatin mixture; chill until firm. Unmold. Garnish plate
with endive. Top mold with flower of green pepper petals. Serves 12.
_Deviled Cottage Eggs_
4 hard-cooked eggs, shelled
¼ teaspoon dry mustard
2 teaspoons vinegar
1 tablespoon chopped olives
1 tablespoon pickle relish
½ to ¾ cups cottage cheese with chive
¼ teaspoon salt
⅛ teaspoon pepper
Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard,
vinegar, chopped olives and relish. Add cottage cheese, mix well; season
with salt and pepper. Refill egg whites with mixture, piling it high.
Sprinkle with paprika, if desired. Serve in lettuce cups.
_Cottage Cheese Salad Ring_
2 tablespoons plain, unflavored gelatin
½ cup cold water
2 pounds cottage cheese
1 cup cream or top milk
2 tablespoons lemon juice
1 teaspoon onion juice
¼ teaspoon paprika
Salt to taste
Soften gelatin in cold water; dissolve over hot water. Mix cottage
cheese, cream, lemon juice, onion juice, paprika, and salt; add
dissolved gelatin. Turn into a ring mold that has been rinsed with cold
water; chill until firm. Unmold on crisp salad greens and fill center of
ring with desired fruit or vegetable salad. Serve with mayonnaise or
French dressing. Serves 8.
_Avocado Salad_
Peel the avocados, cut each in half lengthwise and remove the pits. For
each serving place half of an avocado on curly endive, fill the center
with cottage cheese to which has been added some tart French dressing.
_Cottage Cheese-Filled Tomatoes_
6 medium tomatoes
2 cups dry cottage cheese
¼ cup mayonnaise or salad dressing
3 tablespoons chopped pickle
1 tablespoon minced onion
3 tablespoons chopped pimiento
3 tablespoons chopped walnut meats
Peel tomatoes; cut slices from top and scoop out center. Sprinkle with
salt; invert to chill. Combine remaining ingredients and mix well; fill
tomato cups. Chill thoroughly. Serve on lettuce with additional
mayonnaise. Serves 6.
_Cottage Cheese-Potato Salad_
3 cups cooked diced potatoes
½ cup sliced celery
1 tablespoon chopped green pepper
1 tablespoon chopped pimiento
2 tablespoons minced onion
2 tablespoons chopped pickle
1 cup mayonnaise
1 teaspoon salt
⅛ teaspoon pepper
1 teaspoon dry mustard
1 tablespoon lemon juice
1 cup creamy cottage cheese
Combine potatoes, celery, green pepper, pimiento, onion, and pickle.
Chill. Blend mayonnaise, seasonings, and lemon juice. Pour over potato
mixture; add cottage cheese and toss lightly. Serves 6 to 8. A super
picnic salad!
_Chive Cheese Mold_
1 package lemon-flavored gelatin
1 cup hot water
1 cup cold water
½ large avocado
1 cup chive cottage cheese
6 tablespoons mayonnaise
⅓ cup chopped pecan meats
Dissolve flavored gelatin in hot water. Add cold water. Chill until
syrupy. Mash avocado; mix with cottage cheese, mayonnaise, and nut
meats, and add to thickened gelatin. Pour into mold and chill. Garnish
with orange slices or segments. Serves 6.
_Gingerale Fruit Mold_
1 cup hot water
1 package lemon flavored gelatin
¾ cup gingerale
1 cup fruit cocktail, drained
juice of ½ lemon