Mix jello powder with cottage cheese. Stir in Cool Whip.
Add drained fruit and chill for 1 hour. Serve.
arge starchy potatoe.
Combine with flour, egg, and salt and
Peel and dice potatoes.
Cook until almost done; drain.
In large skillet, brown onions in butter.
Add potatoes.
Continue browning and stirring until potatoes are done.
Cook noodles to desired tenderness, then fold in with cottage cheese.
Heat and cook 1 or 2 minutes longer.
Drain pineapple and mix with cottage cheese.
fold in cool whip and sprinkle in jello.
mix well.
he cheese dip, mix 1 1/3 cup of the cottage cheese in
owl mix sour cream with cottage cheese and season with salt and pepper; stir
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.)
Drain the juice from the can of pineapple and dissolve the jello with the juice.
Bring to a boil.
Mix pineapple with cottage cheese.
Pour jello mixture into cottage cheese mixture. Set to chill.
Add cherries and pecans to chilled mixture.
Whip cream rather stiff.
Fold into cottage cheese mixture.
Set to firm.
Dissolve jello in boiling water and let set while you cut up vegetables.
Then mix vegetables, cottage cheese and Miracle Whip and add to the jello.
Pour into 6 x 10-inch Pyrex dish and put in refrigerator until set.
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.
Sprinkle undissolved jello over the cottage cheese.
Fold in Cool Whip.
Garnish with fruit comparable to the flavor of jello you use.
(Example, strawberries on strawberry jello.) Refrigerate 4 to 6 hours and serve in a large bowl.
Mix any flavor jello with cottage cheese.
Mix fruits.
Add mixtures to Cool Whip.
Stir well.
Refrigerate.
(Add chopped nuts if desired.)
For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, parmesan cheese, oil and garlic.
Cover and blend or process until smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.
Dissolve jello and marshmallows in 1 cup hot boiling water. Add 1 cup cold water.
Cool until it starts to congeal, then whip with mixer.
Prepare Dream Whip and fold into jello.
Add cottage cheese, pineapple and nuts and fold in.
Mix dry jello with cottage cheese.
Add drained fruits and Cool Whip.
Mix well and refrigerate for 30 minutes before serving.
Keeps for a week in refrigerator if covered tightly.
Drain juice from oranges, pineapple and peaches and place fruit in a small bowl.
Mix fruit together.
Top with cottage cheese.
Place pineapple with juice and dry jello in saucepan; stir and heat for approximately 5 minutes.
Cut oranges in half and mix with cottage cheese.
Stir into pineapple mixture, then stir in Cool Whip.
Place in pan or dish and refrigerate until firm.
Sprinkle jello powder on cottage cheese and mix until jello is dissolved.
Add drained pineapple and mix.
Then add Cool Whip and stir until all ingredients are blended thoroughly.
Pour into jello mold and chill until firm.
Sprinkle the package of dry jello over the cottage cheese. Fold in the Cool Whip.
Drain the can of crushed pineapple and mix into cottage cheese mixture.
Serve and eat or may be chilled.
Sprinkle small package of jello over the cottage cheese.
Add the thawed Cool Whip.
Fold in the fruit and chill.