Cherry Cottage Cheese Salad Mould Recipe
This is a kick ass recipe for Cherry Cottage Cheese Salad Mold which will knockout anyone who eats it. Excuse my French please. It is a Canadian delicacy, served as Side Dish. You must try this recipe.
Ingredients
1 cup boiling water
1 pkg. (3 oz.) cherry flavored gelatin
1 can (17 oz.) pitted dark sweet cherries in heavy syrup, drained (reserve 1 cup syrup)
1/2 cup chopped pecans
1/4 cup finely chopped pitted green olives
1 cup boiling water
1 pkg. (3 oz.) lemon-flavored gelatin
1 can (13 oz.) crushed pineapple, drained (reserve 1/2 cup syrup)
1 1/2 cups creamed cottage cheese, sieved
1/4 cup chopped pecans
1 teaspoon sugar
1/2 teaspoon celery salt
1/2 teaspoon celery seed
1 teaspoon grated onion
1/2 teaspoon grated lemon peel
Directions
Pour 1 cup boiling water over cherry-flavored gelatin in a medium-sized bowl and stir until dissolved.
Mix in the reserved cherry syrup (add water to make 1 cup if necessary).
Chill until slightly thicker than thick, unbeaten egg white.
Meanwhile, halve cherries.
Fold cherries, the 1/2 cup chopped pecans, and olives into thickened gelatin.
Spoon into a 7-cup heart-shaped or other fancy mold.
Chill until just set, but not firm.
Meanwhile, pour 1 cup boiling water over lemon-flavored gelatin in a medium-sized bowl and stir until dissolved.
Mix in the reserved pineapple syrup.
Chill until slightly thicker than thick, unbeaten egg white.
Blend pineapple, cottage cheese, and remaining ingredients and stir into thickened gelatin until thoroughly mixed.
Spoon over cherry layer; chill until firm, at least 3 hours.
Unmold onto chilled serving plate; garnish with lettuce.
Pipe dairy sour cream around the outer top edge of mold.
Mix in the reserved cherry syrup (add water to make 1 cup if necessary).
Chill until slightly thicker than thick, unbeaten egg white.
Meanwhile, halve cherries.
Fold cherries, the 1/2 cup chopped pecans, and olives into thickened gelatin.
Spoon into a 7-cup heart-shaped or other fancy mold.
Chill until just set, but not firm.
Meanwhile, pour 1 cup boiling water over lemon-flavored gelatin in a medium-sized bowl and stir until dissolved.
Mix in the reserved pineapple syrup.
Chill until slightly thicker than thick, unbeaten egg white.
Blend pineapple, cottage cheese, and remaining ingredients and stir into thickened gelatin until thoroughly mixed.
Spoon over cherry layer; chill until firm, at least 3 hours.
Unmold onto chilled serving plate; garnish with lettuce.
Pipe dairy sour cream around the outer top edge of mold.
