1 cup cottage cheese
¼ cup pecans
4 maraschino cherries, sliced
1 tablespoon cream
1 tablespoon mayonnaise
Stir hot water into gelatin until dissolved. Chill until cool but not
thickened. Stir gingerale, fruit cocktail and lemon juice into cooled
gelatin; pour into ring mold rinsed in cold water. Chill until firm. At
serving time, combine cottage cheese, pecans, cherries, cream and
mayonnaise. Unmold fruit gelatin ring; fill center with cottage cheese
mixture. Serves 6.
_Cranberry Blizzard_
1 pound whole cranberries
2 cups water
2 cups granulated sugar
2 tablespoons plain gelatin
½ cup cold water
Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5
minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot
cranberries. Pour into oiled 8-inch ring mold. Chill overnight. Unmold
on large salad plate; garnish with crisp lettuce. Pile creamy cottage
cheese in center of ring. This recipe is grand for buffet suppers, with
chicken or turkey. Serves 8.
_Frozen Cheese and Pineapple Salad_
1½ cups cottage cheese
¾ cup whipping cream
½ teaspoon salt
¾ cup drained, shredded pineapple
½ cup finely sliced dates
¼ cup mayonnaise, or salad dressing
3 tablespoons lemon juice
Drain off excess moisture from cheese and beat with a fork or electric
mixer until smooth. Whip cream until stiff, then fold in cheese. Add
seasonings, well-drained pineapple, and dates; pour into a waxed
paper-lined freezing tray of the refrigerator. Freeze at coldest
temperature. Cut into slices, arrange on salad greens, and serve with
additional dressing. (Allow about three hours for freezing salad.)
Serves 6. Serve with nut bread and butter sandwiches for Dessert Bridge.
_Cottage Cheese and Strawberry Salad_
2 cups cottage cheese
2 cups sliced strawberries
3 tablespoons honey French dressing