Cottage Cheese Calico Salad Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Milk | 1 Cup (16 tbs) | |
| 1 medium stalk celery, cut in 1-inch pieces | ||
| 1/2 medium green pepper, cut in 6 pieces | ||
| 3 green onions, cut in 1-inch pieces | ||
| 1 carrot, peeled, cut in 1-inch pieces | ||
| Radishes | 6 , halved | |
| 1/2 medium cucumber, halved lengthwise, cut in 1-inch pieces | ||
| Cottage cheese | 1 Can (10oz), creamed | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Prepared horseradish | 2 Teaspoon | |
| Seasoned salt | 1 Teaspoon | |
Directions
GETTING READY
1. In a small saucepan, soak gelatin in milk and let soak until softened, for about 10 minutes.
2. Heat on a low flame and stir until gelatin is completely dissolved in the milk.
3. Let the mixture cool to lukewarm.
MAKING
4. On a vegetable board with a paring knife or in a food processor, coarsely chop the vegetables adding them to a large salad bowl.
5. In the food processor or liquidizer jar, combine the remaining ingredients and blend until smooth.
6. Add the cooled gelatin milk and blend for another 5 to 10 seconds.
7. Pour this mixture into the bowl of vegetables and stir until well mixed
8. Pour mixture into a 11/2 quart casserole or into 6 individual jelly molds.
9. Place the molds in the chiller compartment of the refrigerator until as set and well chilled.
SERVING
10. To unmold, dip the mold in a bath of luke warm water and invert onto bed of lettuce leaves on salad plate.
11. Garnish with parsley if you like.
1. In a small saucepan, soak gelatin in milk and let soak until softened, for about 10 minutes.
2. Heat on a low flame and stir until gelatin is completely dissolved in the milk.
3. Let the mixture cool to lukewarm.
MAKING
4. On a vegetable board with a paring knife or in a food processor, coarsely chop the vegetables adding them to a large salad bowl.
5. In the food processor or liquidizer jar, combine the remaining ingredients and blend until smooth.
6. Add the cooled gelatin milk and blend for another 5 to 10 seconds.
7. Pour this mixture into the bowl of vegetables and stir until well mixed
8. Pour mixture into a 11/2 quart casserole or into 6 individual jelly molds.
9. Place the molds in the chiller compartment of the refrigerator until as set and well chilled.
SERVING
10. To unmold, dip the mold in a bath of luke warm water and invert onto bed of lettuce leaves on salad plate.
11. Garnish with parsley if you like.
Chef
