Barbara Eisenhower's Lime Cottage Cheese Mold Salad

Ingredients

• 1 Can (1 lb. 4 Oz.) crushed Pineapple
• 2 Tb. grated Lemon Rind
• 2C. (1 lb.) Cottage Cheese
• 1 C. finely diced Celery
• 2 tsp. prepared Horse-radish.
• 4 tsp. Salt
• 5 C, Mayonnaise
• 2 Pkg. Lime-flavor gelatin
• 1 G. chopped Walnuts
• Boiling Water

Method

1. 1

   Drain syrup from pineapple into 4-cup measure; add lemon juice and enough boiling water to make 3 cups liquid; add gelatin and stir until dissolved; chill mixture until syrupy.

2. 2

   Spoon about 1/4 C. syrupy gelatin into a medium size bowl; fold in drained pineapple, walnuts, and grated lemon rind.

3. 3

   Pour into lightly greased loaf pan 9x5x3.

4. 4

   Chill just until firm and sticky on top.

5. 5

   Keep remaining syrupy gelatin at room temperature.

6. 6

   When layer in mold is firm, beat syrupy gelatin until fluffy; blend in cottage cheese, celery, horseradish, and salt; spoon over layer in pan; chill until firm.

7. 7

   Unmold onto serving plate; garnish with avocado slices, if you wish.

8. 8

   Serve with Banana-Nut Dressing.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 56. The excerpt below is the record exactly as published.

5 C, Mayonnaise 1 C. Crushed Pineapple 1 C. Diced Avocade Method: Add juice of pineapple to jello and boiling water (not to exceed # cup) and let set until it begins to thicken. Add pineapple, mayonnaise and avocado. Whip the cream and fold into jello. Pour into molds and finish chilling. -~James W, Fitches - BARBARA EISENHOWER'S LIME COTTAGE CHEESE MOLD SALAD 1 Can (1 lb. 4 Oz.) crushed 2 Tb. grated Lemon Rind Pineapple 2C. (1 1b.) Cottage s C. Lemon juice Cheese Boiling Water 1 C. finely diced Celery 2 Pkg. Lime-flavor gelatin 2 tsp. prepared Horse- 1 G. chopped Walnuts radish. Banana-nut Dressing 4 tsp. Salt

Cook this with the app: pantry check, scaling, and the assistant.