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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple- and-Cottage Cheese Salad Ring Recipe

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This recipe for Pineapple- and-Cottage Cheese Salad Ring is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (1pt 2oz) pineapple juice
1/3 c mayonnaise
1 can (1lb 4 1/2oz) crushed pineapple
2 envelopes unflavored gelatin
1/4 cup lemon juice
1/4 c sugar
1/8 tsp salt
yellow food color, few drops
1 c finely chopped celery
1 c creamed cottage cheese
Crisp salad greens
Directions:
Directions:
Mix 1/4 c pineapple juice with mayonnaise. Refrigerate, covered, until needed. Pour remaining juice into a 1 qt measure; add syrup drained from crushed pineapple & if necessary, add water to make 3 c liquid.

In med saucepan, sprinkle gelatin over 1 c pineapple liquid to soften. Then place over low heat, stirring constantly, until gelatin is dissolved. Remove gelatin mixture from heat; add remaining pineapple liquid, lemon juice, sugar, salt, & food coloring, stirring until sugar is dissolved.

Turn into bowl. Refrigerate until mixture is consistency of unbeaten egg white, about 1 hr.

Fold in crushed pineapple, celery & cottage cheese. Turn into 1 1/2 qt ring mold that has been rinsed in cold water.

Refrigerate until firm enough to unmolds, several hrs. or overnight.

To serve: Run a sm spatula around edge of mold. Invert over platter; place a hot, damp dishcloth over inverted mold, & shake gently to release. Garnish with salad greens. Place mayonnaise mixture in cup in center of mold
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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