Pineapple-cottage-cheese loaf (peach or apricot variation

12 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to
Dessert, too!
1 each No. 2 can crushed pineapple
2 eaches Env. unflavored gelatine
1 pounds Cottage cheese (2 cups)
¾ cup Mayonnaise or cooked salad dressing
1 tablespoon Sugar
1 cup Coarsely chopped walnuts
1 each Chopped medium green pepper (cut and reserve 1 ring for garnish)
1 each Drained 4-oz. can pimento, chopped
1 cup Heavy cream, whipped
Set aside 2 tablesp. pineapple. From rest of pineapple, drain syrup into
Glass measuring cup; soften gelatine in this syrup. 70's Set measuring cup in
Pan of boiling water, stirring occasionally, till gelatine dissolves. Now
Stir gelatine into pineapple and cottage cheese combined with rest of
Ingredients. Pour into 10\" x 5\" x 3\" loaf pan. Chill till firm- unmold;
Garnish top with reserved pepper ring filled with reserved pineapple.
Serve with mayonnaise if desired.
Makes 12 servings.

Directions

KEYWORDS: SALADS, SJK, WALNU

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

CREAMY PEACH OR APRICOT: Substitute 1 No. 2½ can undrained cling-peach or apricot halves, cut up; and 2 tablesp. fresh, frozen, or canned lemon juice for pineapple; 1 cup finely diced celery for pepper and pimento.

Submitted By SALLIE KREBS On 03-04-95

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