Cottage Cheese Fruit Soup Salad

Day 3 of month long recipes

Cottage Cheese Fruit Soup Salad
Mary Frances Spalding

1 package lemon gelatin
1 cup hot water
1/2 cup cold water
1 Tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon salt
1/2 cup diced grapefruit sections
3/4 cup cottage cheese
1/2 cup carrots, shredded
1/4 cup walnuts, chopped

Dissolve gelatin in hot water. Add cold water, lemon juice, mayonnaise, salt and pepper. Blend well with beater. Pour into freezing tray and quick chill in freezer 10 to 20 minutes, or until firm about 1-inch from edge and soft in center. Place in bowl and beat until fluffy. Fold in fruit, cheese , carrots and walnuts. Pour into individual molds and chill until set.
Unmold and garnish with salad greens. Serve with mayonnaise. Place a walnut half on top of each salad.

Three P Salad

Easy peasy salad here.....

Three P Salad
Pauline Johnson

1 cup peas, drained
1 cup sweet pickles, diced
1 cup salted peanuts
salad dressing

mix peas, pickles and nuts carefully with salad dressing. Serve in lettuce

Cheese Grits...

alittle late putting recipes on here, but you will get two a day......

Cheese Grits
Ann Moberly

1 1/2 cup grits
6 cups water
1 pound sharp cheese, grated
3 eggs, beaten
1 stick butter
3 teaspoon savory salt
2 teaspoon salt
tabasco to taste


Cook grits in water, according to package directions eliminating salt. Blend in other ingredients while grits are still hot. Bake 1 hour at 350 degrees. Sprinkle with paprika 10 minutes before removing from oven

Frito and Chili Bean Salad

Here is the salad for the week....

Frito and Chili Bean Salad
Lynda Faye

1 medium head lettuce
1 medium onion, chopped
3 medium tomatoes, diced
1 can chili beans
1 package corn chips, crumbled

Chop lettuce and add onions and tomatoes. Heat beans. Toss salad , add corn chips and pour heated beans all over all. Toss until blended.

Glacier Cucmber Salad

Here is a salad for those cucumbers.....

Glacier Cucumber Salad
Mrs. Mary B. Mann

2 Tablespoon sugar
1 1/2 teaspoon salt
1 cup commercial sour cream
3 Tablespoon onion, grated
1 to 2 Tablespoon white vinegar
3 cucumbers, peeled and thinly sliced

Combine sugar, salt, sour cream, grated onion and vinegar. Arrange layers of cucumber slices and dressing in a glass bowl, ending with dressing. Cover and chill several hours.

Salad

This one is a esy title.....

Salad
Mrs. Jim Steward

1 package lemon gelatin
1 small can crushed pineapple
1 dozen maraschino cherries , cut up
1 cup nutmeats,
2 bananas
12 marshmallows
1/2 pint whipping cream, whipped

Dissolve gelatin in 1 pint water . When it begins to thicken, add marshmallows, cut in small pieces, cherries, pineapple, bananas and nutmeats. Mix together and when it stets fold in whipped cream

Cauliflower Coleslaw

here is a different version of coleslaw...

Cauliflower Coleslaw
Mrs. Mary B. Mann

1 medium cauliflower
1 cup red radishes, thinly sliced
 1 small onion, grated
1/2 cup watercress or parsley, snipped
3/4 teaspoon salt
dash pepper
1 cup sour cream
1/2 package cheese-garlic salad dressing mix
1 1/2 Tablespoon lemon juice
1/4 teaspoon seasoned salt
2 Tablespoon salad oil

Slice cauliflower very thinly, then toss with radishes, onion, watercress , salt and pepper. Combine remaining ingredients; toss lightly with salad. Serves 6 to 8.

Cheese Straws

Here is a good appetizer....

Cheese Straws
Mrs. Julie Vaughn

2 cups mild cheddar cheese, finely grated
2 cups flour
 1 scant cup butter
1/2 cup sweet cream

Cut butter into flour and cheese until coarse consistency. Add sweet cream to make a soft dough. Roll out on lightly floured surface to 1/4-inch thick. cut in 1 -inch strips. Bake at 425 degrees until golden brown

Orange Gelatin Salad

Here is another Gelatin salad...they sure love those gelatin salad recipe in the 60s.

Orange Gelatin Salad
Mrs. Julia Vaughhn

1 package softened cream cheese
1 9 No. 303) can crushed pineapple
1 package orange flavored gelatin
'chopped nuts, optional

Prepare gelatin according to package directions. When it starts to thicken, add cream cheese and pineapple, which has been blended smoothly. Chill until firm. Serve on lettuce leaf with a dash of mayonnaise

Pineapple Salad

Looks like both recipes for today has pineapple in them.........

Pineapple Salad
Mrs. Charles Devolt

1 large can crushed pineapple
1/2 cup sugar
1 Tablespoon flour
1 Tablespoon water
1 cup coconut, for top, or nutmeats , or combinations, if desired

Mix pineapple, sugar, flour and water. Sprinkle coconut over top and bake approximately 30 minutes at 375 degrees.

24-Hour Salad

on to the salads..........

24-Hour Salad
Patricia Miller

1 ( No. 2 1/2 ) can crushed pineapple, drained
1 pound marshmallows, cut up
1/4 cup sweet cream
3 egg yolks
3 Tablespoon sugar
juice of 1 lemon
1 pint cream, whipped

Mix pineapple and marshmallows. Mix sweet cream, egg yolks, sugar and lemon juice together and cook until thick, then cool. Mix whipped cream with dressing that has been cooked and cooled. Add pineapples and marshmallows. Refrigerate for 24 hours.

Zangy Beets

I like Beets.....

Zangy Beets
Mrs. J.S. Yankovich

1 medium size can beets, sliced or cubed
1/4 cup horseradish
1/4 cup cooking oil
1/3 cup vinegar
salt and pepper

Combine horseradish, oil, vinegar , salt and pepper. Mix with beets , chill and serve.

Cheesies

Cheesies
Mrs. Marvin Custer

1 jar ( 5 oz) cheese spread
1 package ( 10 oz) pie crust mix
dash cayenne pepper

Mix well and roll out to a thickness of 1/8 inch. cut with floured biscuit cutter. Place on ungreased baking sheet and bake 12 to 15 minutes at 375 degrees.

Celery Seed French Dressing

Here goes the side dish, or rather the salad/appetizers!


Celery Seed French Dressing
Mrs. Eugia Hurt

1 large onion
1 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup vinegar
2 teaspoon celery seed
2 cup salad oil

Grate onion and let stand in sugar. Combine all ingredients in electric mixer and gradually add oil. Whip until thick.

Glorified Rice

I am not really much of a rice eater.....every once in a while I will eat rice...

Glorified Rice
Mrs. Charles Davolt

1 package lemon gelatin
1 cup boiling water
1 cup pineapple juice
1 cup cooked rice
1 cup crushed pineapple
1/2 cup nutmeats, chopped
1 cup cream, whipped

dissolve gelatin with boiling water. Add pineapple juice and refrigerate until it starts to thicken. Beat until frothy. Add rice, pineapple, nutmeats and whipped cream. mix and put in refrigerator until ready to serve.

Lime Gelatin Cottage cheese

Here is yet another gelatin recipe....

Lime Gelatin Cottage Cheese
Mrs. John Billaci

1 package lime gelatin
1 cup hot water
1 cup, combined carrots, green peppers and celery, finely chopped
2 cups cottage cheese
dash onion juice
1/2 cup cream, whipped
1/2 cup mayonnaise

Dissolve gelatin in hot water. When it starts to jell, add cottage cheese, onion juice and vegetables. fold in whipping cream and mayonnaise. Pour into mold, chill and set.

Lime Bravarian Salad

Here is another gelatin salad....

Lime Bravarian Salad
Mrs. H. L. Spencer

1 (3oz) package lime gelatin
1 cup hot water
1 cup cold water
1 small can crushed pineapple, well drained
1/4 cup pecans
1 Tablespoon maraschino cherries
1 cup whipping cream or whipped topping, whipped

Dissolve gelatin in hot water. Add cold water and chill until firmly set. Beat with fork or egg beater until fluffy. Fold in crushed pineapple. Fold in whipping cream or substitute and cherries. Chill until serving time. Serve on lettuce leaves.

St. Patrick`s Salad

I know it is not St .Patrick`s day, but it is coming up....or just make this salad any old time....

St. Patrick`s Day
Mrs. H. l. Spencer

1 cup cottage cheese
3 green peppers
6 thick slices tomatoes
1/3 cup stuffed olives
1/4 cup pecans
French Dressing

Mix cottage cheese, chopped olives and pecans. cut tops from peppers and stuff with cottage cheese mixture. Replace tops and wrap in waxed paper and chill. when ready to serve, cut each pepper in half and place each half pepper on tomato slice. place on shredded lettuce. Serve with French Dressing.

Frozen Delight salad

Sorry about not putting a recipe up yesterday, but where the computer is at their is no heat in that room and with -5 degrees ....I think that is a little cold.

Frozen Delight Salad
Mrs. James C. Huff Jr.

1 box lime gelatin
1 ( 3 oz ) cream cheese, softened to room temperature
1 box whipped cream dessert topping
3 Tablespoons salad dressing or mayonnaise
2 Tablespoon lemon juice or lime juice
1 9 No. 303 ) can fruit cocktail, well drained
3/4 cup pecans or walnuts , chopped
2 cups miniature marshmallows
few drops of green food coloring

Prepare gelatin according to directions, using only half the amount of hot and cold water. Let it chill until it begins to set. Whip cream cheese until light and fluffy, adding salad dressing, lemon or lime juice and food coloring. When gelatin has begun to set, whip it lightly and fold in dessert topping and cream cheese mixture. Add fruit cocktail, nutmeats and marshmallows. Pour into lightly greased mold or into cupcake papers, place in cupcake pans and freeze until firm. Serve on lettuce leaves and garnish with walnut halves and maraschino cherries. Will keep for several weeks in freezer

Black Cherry Gelatin Salad

Here is the salad for the week!

Black Cherry Gelatin Salad
Patricia Miller

1 package black cherry gelatin
1 cup boiling water
1 ( No. 1 ) can dark sweet cherries with juice
1/4 cup walnuts or pecans, chopped

Dissolve gelatin in water. Add cherries, juice and nutmeats. Place in refrigerator until set.

Second Layer

1 cup sweet cream, dessert topping
evaporated milk
'3/4 cup marshmallows, chopped
1 teaspoon vanilla
crushed graham crackers

Put marshmallow, cream in double boiler , heat until marshmallows dissolve. Cool, then add vanilla and cream. Place on top of gelatin mixture. Sprinkle with graham crackers on top.