Molded cottage cheese and grape salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cottage cheese; |
| ½ | teaspoon | Salt; |
| ⅛ | teaspoon | White pepper; |
| 1 | cup | Milk;; |
| ⅓ | cup | Mayonnaise; |
| 2 | packs | Gelatin;, unflavored |
| ½ | cup | Water; cold |
| 2 | cups | Grapes;, green seedless; divided |
| 1 | cup | Grapes;, Ribier or Malaga; seeded |
| Salad dressing; | ||
Directions
Put cottage cheese through a sieve and mix with the mext 4 ingredients.
Soften gelatin in cold water and dissolve over hot water. Stir into cottage cheese mixture. Chill until it begins to thicken. Fold in 1 cup of the green grapes. Turn into a greased 5-cup ring mold. Chill until firm. Turn out onto a serving plate. Fill center with remaining grapes mixed together.
Serve with your favorite salad gressing.
SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman.