<h2 id="c3"><span class="small"><i>Salads</i></span></h2>
<h3><i>Cheese and Lettuce Roll-Up</i></h3>
<div class="verse">
<p class="t0">1 cup cottage cheese</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ cup chopped stuffed olives</p>
<p class="t0">½ cup walnut meats</p>
<p class="t0">Mayonnaise to moisten</p>
</div>
<p>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.</p>
<h3><i>Two-Decker Salad</i></h3>
<h4>LIME LAYER</h4>
<div class="verse">
<p class="t0">2 packages lime-flavored gelatin</p>
<p class="t0">3 cups hot water</p>
<p class="t0">1½ pounds cottage cheese, well drained</p>
<p class="t0">1 tablespoon chopped onion</p>
<p class="t0">1 tablespoon vinegar or lemon juice</p>
<p class="t0">¼ cup horseradish</p>
<p class="t0">2 tablespoons mayonnaise</p>
</div>
<p>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.</p>
<h4>TOMATO LAYER</h4>
<div class="verse">
<p class="t0">4 cups fresh-cooked (or canned) tomatoes</p>
<p class="t0">⅓ cup chopped onion</p>
<p class="t0">¼ cup chopped celery leaves</p>
<p class="t0">1 bay leaf</p>
<p class="t0">2 whole cloves</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 tablespoons brown sugar</p>
<p class="t0">2 tablespoons (2 envelopes) unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">3 tablespoons lemon juice</p>
<p class="t0">2 hard-cooked eggs, sliced</p>
</div>
<p>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.</p>
<div class="pb" id="Page_8">8</div>
<h3><i>Deviled Cottage Eggs</i></h3>
<div class="verse">
<p class="t0">4 hard-cooked eggs, shelled</p>
<p class="t0">¼ teaspoon dry mustard</p>
<p class="t0">2 teaspoons vinegar</p>
<p class="t0">1 tablespoon chopped olives</p>
<p class="t0">1 tablespoon pickle relish</p>
<p class="t0">½ to ¾ cups cottage cheese with chive</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
</div>
<p>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.</p>
<h3><i>Cottage Cheese Salad Ring</i></h3>
<div class="verse">
<p class="t0">2 tablespoons plain, unflavored gelatin</p>
<p class="t0">½ cup cold water</p>
<p class="t0">2 pounds cottage cheese</p>
<p class="t0">1 cup cream or top milk</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">1 teaspoon onion juice</p>
<p class="t0">¼ teaspoon paprika</p>
<p class="t0">Salt to taste</p>
</div>
<p>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.</p>
<h3><i>Avocado Salad</i></h3>
<p>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.</p>
<div class="pb" id="Page_9">9</div>
<h3><i>Cottage Cheese-Filled Tomatoes</i></h3>
<div class="verse">
<p class="t0">6 medium tomatoes</p>
<p class="t0">2 cups dry cottage cheese</p>
<p class="t0">¼ cup mayonnaise or salad dressing</p>
<p class="t0">3 tablespoons chopped pickle</p>
<p class="t0">1 tablespoon minced onion</p>
<p class="t0">3 tablespoons chopped pimiento</p>
<p class="t0">3 tablespoons chopped walnut meats</p>
</div>
<p>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.</p>
<h3><i>Cottage Cheese-Potato Salad</i></h3>
<div class="verse">
<p class="t0">3 cups cooked diced potatoes</p>
<p class="t0">½ cup sliced celery</p>
<p class="t0">1 tablespoon chopped green pepper</p>
<p class="t0">1 tablespoon chopped pimiento</p>
<p class="t0">2 tablespoons minced onion</p>
<p class="t0">2 tablespoons chopped pickle</p>
<p class="t0">1 cup mayonnaise</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">1 teaspoon dry mustard</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">1 cup creamy cottage cheese</p>
</div>
<p>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!</p>
<h3><i>Chive Cheese Mold</i></h3>
<div class="verse">
<p class="t0">1 package lemon-flavored gelatin</p>
<p class="t0">1 cup hot water</p>
<p class="t0">1 cup cold water</p>
<p class="t0">½ large avocado</p>
<p class="t0">1 cup chive cottage cheese</p>
<p class="t0">6 tablespoons mayonnaise</p>
<p class="t0">⅓ cup chopped pecan meats</p>
</div>
<p>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.</p>
<div class="pb" id="Page_10">10</div>
<h3><i>Gingerale Fruit Mold</i></h3>
<div class="verse">
<p class="t0">1 cup hot water</p>
<p class="t0">1 package lemon flavored gelatin</p>
<p class="t0">¾ cup gingerale</p>
<p class="t0">1 cup fruit cocktail, drained</p>
<p class="t0">juice of ½ lemon</p>
</div>
<h4>FILLING</h4>
<div class="verse">
<p class="t0">1 cup cottage cheese</p>
<p class="t0">¼ cup pecans</p>
<p class="t0">4 maraschino cherries, sliced</p>
<p class="t0">1 tablespoon cream</p>
<p class="t0">1 tablespoon mayonnaise</p>
</div>
<p>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.</p>
<h3><i>Cranberry Blizzard</i></h3>
<div class="verse">
<p class="t0">1 pound whole cranberries</p>
<p class="t0">2 cups water</p>
<p class="t0">2 cups granulated sugar</p>
<p class="t0">2 tablespoons plain gelatin</p>
<p class="t0">½ cup cold water</p>
</div>
<p>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.</p>
<div class="pb" id="Page_11">11</div>
<h3><i>Frozen Cheese and Pineapple Salad</i></h3>
<div class="verse">
<p class="t0">1½ cups cottage cheese</p>
<p class="t0">¾ cup whipping cream</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¾ cup drained, shredded pineapple</p>
<p class="t0">½ cup finely sliced dates</p>
<p class="t0">¼ cup mayonnaise, or salad dressing</p>
<p class="t0">3 tablespoons lemon juice</p>
</div>
<p>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.</p>
<h3><i>Cottage Cheese and Strawberry Salad</i></h3>
<div class="verse">
<p class="t0">2 cups cottage cheese</p>
<p class="t0">2 cups sliced strawberries</p>
<p class="t0">3 tablespoons honey French dressing</p>
</div>
<h4>DRESSING</h4>
<div class="verse">
<p class="t0">⅓ cup salad oil</p>
<p class="t0">3 tablespoons lemon juice</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅓ cup strained honey</p>
</div>
<p>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.</p>
<div class="pb" id="Page_12">12</div>
<h3><i>Molded Fruit Salad</i></h3>
<div class="verse">
<p class="t0">1 package lemon-flavored gelatin</p>
<p class="t0">1 cup hot water</p>
<p class="t0">½ cup creamy cottage cheese</p>
<p class="t0">1 cup heavy cream, whipped</p>
<p class="t0">½ cup broken walnut meats</p>
<p class="t0">½ cup maraschino cherries, quartered</p>
<p class="t0">1 cup crushed pineapple, well drained</p>
</div>
<p>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!</p>
<h3><i>Peach Party Loaf</i></h3>
<div class="verse">
<p class="t0">2 packages lemon-flavored gelatin</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 cup hot canned peach syrup</p>
<p class="t0">1½ cups hot grapefruit juice</p>
<p class="t0">1½ cups drained sliced canned cling peaches</p>
<p class="t0">2 tablespoons chopped pimiento</p>
<p class="t0">1¼ cups cottage cheese</p>
<p class="t0">½ cup chopped celery</p>
<p class="t0">2 tablespoons chopped parsley</p>
<p class="t0">1½ teaspoons grated onion</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">Salad greens</p>
</div>
<p>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.</p>
<div class="pb" id="Page_13">13</div>
<h3><i>Cottage Cheese Ring</i></h3>
<div class="verse">
<p class="t0">1 tablespoon unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1½ cups cottage cheese</p>
<p class="t0">2½ tablespoons Roquefort cheese</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ teaspoon paprika</p>
<p class="t0">½ cup heavy cream, whipped</p>
<p class="t0">Fruit salad</p>
</div>
<p>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.</p>
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