Sombrero Salad - cooking recipe

Ingredients

2 1/2 c. cottage cheese
1 tsp. salt
1/2 c. pineapple juice
whipped cream mayonnaise
lettuce
6 slices pineapples
1/2 tsp. chili powder
green pepper
pimento slices

Preparation

Season cheese with salt and chili powder; add enough pineapple juice to moisten.
Mold into cones about 2-inches in diameter; place cone on each slice pineapple at base, arrange strips of green pepper for \"hatband\" and pimento for the \"bow\".
Serve on crisp lettuce with whipped cream mayonnaise.