e chopped vegetables into the cottage cheese and mayonnaise mixture mixing
Dissolve jello in boiling water; add pineapple.
Let cool until slightly jelled, then add cottage cheese, salad dressing and whipped cream.
Dissolve jello, sugar and lemon juice in hot water.
Add cottage cheese, salad dressing, onion, cucumber and ground nuts. Thoroughly mix all ingredients and place in mold.
Chill several hours.
Unmold before serving.
Prepare jello using reserved pineapple juice to which water has been added to make 4 cups.
Add cottage cheese, salad dressing, pineapple and carrots to almost set jello.
Chill and serve.
For the salad, combine the pepper, tomatoes, avocado, cottage cheese and basil. To make the dressing, mix lemon juice, 2 tbsp oil and season with salt and pepper. Drizzle over the salad and toss.
For the fish, season with salt, pepper and chili powder. Heat 1 tbsp oil in a frying pan and cook, skin side down, for 2-3 minutes. Turn and cook for another 2 minutes then serve with the salad.
Drain pineapple and mix with cottage cheese.
fold in cool whip and sprinkle in jello.
mix well.
In a bowl, combine cottage cheese, apples, raisins.
Combine lemon juice and honey; add to apple mixture. Chill.
Just before serving, stir in sunflower kernels if desired.
irections.
Add chopped nuts, cottage cheese and salad dressing; mix well.
Stir dry jello into cottage cheese.
Add pineapple and pecans and fold in Cool Whip.
If orange pineapple jello used, add Mandarin oranges along with the pineapple and nuts.
A few drops of yellow and red food coloring make a prettier orange.
Recipe doubles nicely.
(Best if made 3 to 4 hours ahead.)
Combine the boiling water and Jell-O.
When congealed, add the salad dressing immediately. Beat until double.
Blend into the Jell-O mixture the cottage cheese, onion, celery and salt and pepper.
Refrigerate several hours before serving.
Dissolve jello in hot water and add lemon juice.
Chill until slightly thickened.
Whip cranberry sauce and add with cottage cheese and sour cream to jello.
Pour into buttered 9 inch ring mold.
Chill until set.
Whip cream and add soften cream cheese.
Stir in marshmellows and sherry.
Let stand in refrigerator 2 to 3 hours.
Unmold salad on a plate.
Fill the center of the salad with the Cream Cheese dressing.
Put cottage cheese in large bowl.
Put 1/2 of the Cool Whip in with cottage cheese then put jello in.
Drain mandarin oranges and put oranges in cottage cheese mixture.
Now you then put remainder of Cool Whip in and mix thoroughly with spoon.
Refrigerate for about one hour then serve.
Serves 5 people.
(Approximate cost: $7.00.)
Clean spinach and tear out stems.
Mix with lettuce torn in bite-size pieces.
Fry bacon until crisp, crumble and add to greens.
Mix sugar, onion, oil, vinegar, salt and mustard.
Beat well.
Add half of dressing to greens and the rest to the cottage cheese.
Chill.
Add cheese mixture just before serving.
Serves 12.
Blend cottage cheese and sour cream.
Blend all remaining ingredients and add to cottage cheese mixture.
Makes 2 cups.
Mix cottage cheese and vegetables together.
Add lime jello to mixture.
Use salad mold; chill until firm.
Dissolve gelatin in 1 cup boiling water.
Add mayonnaise or salad dressing and beat with rotary beater or electric mixer until smooth.
Chill until partially set.
Fold in cottage cheese, celery, pepper and onion.
Pour into 4-cup mold and chill until firm.
Unmold onto a lettuce-lined serving plate.
Makes 6 servings.
Dissolve gelatin in boiling water. Mix milk with salad dressing; add to gelatin when cooled. Mix in the cottage cheese, carrots and onions.
Wash lettuce leaves, pat dry and place on individual salad plates.
Place 1/2 cup cottage cheese on each leaf.
Top cottage cheese with pear half.
Drizzle about 1 tablespoon (or to taste) dressing over each portion.
Serve.
NOTE: do not prepare in advance unless you can keep the salads chilled!
Dissolve jello in hot water.
Let set until thick and syrupy. Thin salad dressing with milk.
Mix it and the onions, cottage cheese and carrots into the jello.
Pour into mold and let set until solid.
Stir dry orange jello into cottage cheese; mix well.
Blend in Cool Whip and then add mandarin oranges.
If desired, you may use eight of the orange slices to decorate the top of the salad.