Mix any flavor jello with cottage cheese.
Mix fruits.
Add mixtures to Cool Whip.
Stir well.
Refrigerate.
(Add chopped nuts if desired.)
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.
Mix Jell-O as directed. When Jell-O is almost set, add mayo, cottage cheese and pineapple, if desired.
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.)
Dissolve jello in boiling water.
Drain pineapple.
Add cold water to syrup to make 1 1/2 cups.
Stir into jello.
Chill until slightly thickened.
Combine cottage cheese and 1/2 jello in small bowl.
Beat with mixer until smooth.
Stir in 1/4 c. pineapple. Fold remaining pineapple into clear jello.
Spoon half of clear jello into 6 cup mold.
Spoon cottage cheese mixture over clear layer.
Spoon remaining jello over cottage cheese layer.
Chill until firm.
Dissolve jello in boiling water.
Drain pineapple and reserve juice.
Add pineapple juice, lemon juice and sugar to jello. Stir.
Chill until thick, but not firm.
Fold in crushed pineapple and cottage cheese.
Pour into bowl and chill until set.
Unmold onto lettuce.
Dot with mayonnaise.
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.
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.)
Mix dry jello with cottage cheese.
Drain crushed pineapple and mandarin oranges.
Add to cottage cheese mixture.
Add Cool Whip.
Mix well.
Keep refrigerated.
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.
Mix jello powder with cottage cheese. Stir in Cool Whip.
Add drained fruit and chill for 1 hour. Serve.
Beat together the Cool Whip and (dry) orange jello. Add cottage cheese.
Beat with mixer.
Add drained pineapple and mix together.
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.
Mix dry jello with cottage cheese.
Add pineapple and oranges. Fold in Cool Whip.
Chill overnight before serving.