Brain cell salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6oz) blueberry jello mix |
| 1 | carton | (16oz) small curd cottage |
| Cheese | ||
| 1 | can | (16 1/2oz) can blueberries |
| In syrup -=OR=- | ||
| ¾ | cup | Frozen blueberries, thawed |
| Blue food coloring | ||
| 2 | Mixing bowls | |
| can | Opener | |
| Spoon | ||
| 6 | Salad plates | |
Directions
TOOLS
With an adult's help, prepare jello according to package directions.
Chill 4-5 hours or until firm.
Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well.
Add three drops of food coloring to turn the corrage cheese a nice grayish color with blended.
To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
Posted to MM-Recipes Digest V3 #238 Date: Sun, 1 Sep 1996 09:56:50 -0500 From: pickell@... (S.Pickell)