"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cottage Cheese Lime Salad, by Wendy Farr, is from The Farr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz. pkg. lime flavored jello 3 oz. pkg. lemon flavored jello 2 cups boiling water 1 1/2 cups (12 oz. carton) creamed cottage cheese 8 1/4 oz. can crushed pineapple 6 oz. can evaporated milk 1/2 cup mayonnaise 1/2 tsp. lemon juice 1/2 cup chopped walnuts (optional)
Dissolve jello in boiling water. Chill until thick, but not set. Combine remaining ingredients. Add to gelatin. MIx well. Pour into 13X9 pan or mold to suit yourself. Chill until set. (about 1 hour) Tip: For a lighter salad beat with mixer until light and fluffy.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.