Gulf Coast Salad Platter

Ingredients

• 2 packages lime flavored gelatin
• 1 tablespoon minced onion
• 1 tablespoon lemon juice
• 3 cups boiling water
• 1 pound cottage cheese (the creamy fine curd type)
• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons chopped bell pepper
• 2 hard cooked eggs, chopped
• 1 teaspoon grated onion
• 1/2 teaspoon chili powder
• 1/4 cup horseradish

Method

1. 1

   Dissolve Jello in the 3 cups of boiling water, chill until slightly thickened, beat with egg beater until foamy, then add and mix well other ingredients.

2. 2

   Pour into rinsed, lightly oiled 10-inch ring mold.

3. 3

   When ready to serve, unmold on chop plate, garnish with lettuce, fill center with cold boiled shrimp, garnish with lemon wedges and slices of cucumber.

4. 4

   Serve dressing on the side.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 52. The excerpt below is the record exactly as published.

GULF COAST SALAD PLATTER 2 packages lime flavored 1 tablespoon minced onion gelatin 1 tablespoon lemon juice 3 cups boiling water 14 cup horseradish 1 pound cottage cheese (the 2 tablespoons mayonnaise creamy fine curd type) Dressing 1 cup mayonnaise 2 hard cooked eggs, chopped 44 cup chili sauce 1 teaspoon grated onion 2 tablespoons chopped bell Y2 teaspoon chili powder p

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