Pineapple-cottage-cheese loaf (peach or apricot variation
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| Dessert, too! | ||
| 1 | each | No. 2 can crushed pineapple |
| 2 | eaches | Env. unflavored gelatine |
| 1 | pounds | Cottage cheese (2 cups) |
| ¾ | cup | Mayonnaise or cooked salad dressing |
| 1 | tablespoon | Sugar |
| 1 | cup | Coarsely chopped walnuts |
| 1 | each | Chopped medium green pepper (cut and reserve 1 ring for garnish) |
| 1 | each | Drained 4-oz. can pimento, chopped |
| 1 | cup | Heavy cream, whipped |
| Set aside 2 tablesp. pineapple. From rest of pineapple, drain syrup into | ||
| Glass measuring cup; soften gelatine in this syrup. 70's Set measuring cup in | ||
| Pan of boiling water, stirring occasionally, till gelatine dissolves. Now | ||
| Stir gelatine into pineapple and cottage cheese combined with rest of | ||
| Ingredients. Pour into 10\" x 5\" x 3\" loaf pan. Chill till firm- unmold; | ||
| Garnish top with reserved pepper ring filled with reserved pineapple. | ||
| Serve with mayonnaise if desired. | ||
| Makes 12 servings. | ||
Directions
KEYWORDS: SALADS, SJK, WALNU
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
CREAMY PEACH OR APRICOT: Substitute 1 No. 2½ can undrained cling-peach or apricot halves, cut up; and 2 tablesp. fresh, frozen, or canned lemon juice for pineapple; 1 cup finely diced celery for pepper and pimento.
Submitted By SALLIE KREBS On 03-04-95