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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple-Cottage Cheese Salad Recipe

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This recipe for Pineapple-Cottage Cheese Salad is from Corrigan Family Cookbook, 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 pkg. lemon Jell-O
1 pkg. orange or lime Jell-O
2 cups boiling water
1 lb. cottage cheese
1 cup mayo
1 cup evaporated milk
1 can crushed pineapple with juice (the small one)
1 cup broken walnuts
Directions:
Directions:
Dissolve Jell-O in boiling water. Cool until slightly thickened. While cooling, mix together the rest of the ingredients in another bowl. Add Jell-O with the rest of the ingredients when cool but not set. Pour into mold and chill until firm.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Usually called "Moldy Salad" by Anne or myself, this recipe has been a staple for holiday meals for years. The original recipe comes from the "Collector's Cookery" cookbook created by St. Peter's Church in Lowville, NY. The recipe was put in the book by Marie Loson. Mom gave me the book for Christmas in 1968 and I have used recipe's from it ever since.

 

 

 

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