Salads
Reading edition
Cheese and Lettuce Roll-Up
1 cup cottage cheese ¼ teaspoon salt ½ cup chopped stuffed olives ½ cup walnut meats Mayonnaise to moisten
Roll a spoonful of the mixture in a large, crisp lettuce leaf; slip a ring of green pepper around the center to hold it closed. Chill, then serve with garnish of tomato wedges and cucumber slices. Enough filling for 6 rolls.
Two-Decker Salad
LIME LAYER
2 packages lime-flavored gelatin 3 cups hot water 1½ pounds cottage cheese, well drained 1 tablespoon chopped onion 1 tablespoon vinegar or lemon juice ¼ cup horseradish 2 tablespoons mayonnaise
Dissolve gelatine in hot water. Chill until partially set. Beat until light. Stir in remaining ingredients. Pour into 2½ quart mold which has been rinsed in cold water. Chill until set.
TOMATO LAYER
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.
8
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.
9
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.
10
Gingerale Fruit Mold
1 cup hot water 1 package lemon flavored gelatin ¾ cup gingerale 1 cup fruit cocktail, drained juice of ½ lemon
FILLING
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.
11
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
DRESSING
⅓ cup salad oil 3 tablespoons lemon juice ½ teaspoon salt ⅓ cup strained honey
Beat together the oil, lemon juice, and salt. Add honey slowly while beating. Mix cottage cheese, strawberries, and French dressing. Put on lettuce leaves. Garnish with mayonnaise and whole strawberry.
12
Molded Fruit Salad
1 package lemon-flavored gelatin 1 cup hot water ½ cup creamy cottage cheese 1 cup heavy cream, whipped ½ cup broken walnut meats ½ cup maraschino cherries, quartered 1 cup crushed pineapple, well drained
Dissolve gelatin in hot water. Chill until partially set. Fold in cottage cheese and whipped cream, walnuts, cherries and pineapple. Pour into 1-quart refrigerator tray. Chill until firm. Cut in squares to serve. Serves 8. Delicious as salad or dessert!
Peach Party Loaf
2 packages lemon-flavored gelatin ¼ teaspoon salt 1 cup hot canned peach syrup 1½ cups hot grapefruit juice 1½ cups drained sliced canned cling peaches 2 tablespoons chopped pimiento 1¼ cups cottage cheese ½ cup chopped celery 2 tablespoons chopped parsley 1½ teaspoons grated onion ½ teaspoon salt Salad greens
Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. Cool until slightly thickened. Arrange peaches and pimiento in bottom of oiled 9x5x3-inch loaf pan and cover with half the gelatin mixture. Chill until firm. Add cottage cheese, celery, parsley, onion, and ½ teaspoon salt to remaining gelatin and blend. Turn into pan over firm peach layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes 8 to 10 servings.
13
Cottage Cheese Ring
1 tablespoon unflavored gelatin ¼ cup cold water 1½ cups cottage cheese 2½ tablespoons Roquefort cheese ¼ teaspoon salt ¼ teaspoon paprika ½ cup heavy cream, whipped Fruit salad
Soften gelatin in cold water; dissolve over hot water. Press cottage and Roquefort cheese through sieve and mix thoroughly with gelatin, salt and paprika. Fold in whipped cream. Pour into ring mold and chill until firm. Unmold and fill center with fruit salad. Serve with mayonnaise mixed with whipped cream. Serves 6.