Jellied Cottage Cheese-Fruit Salad (Usda)

Yields:	24 servings
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	Preparation	25 hours
	Cooking	12 hours
	Ready In	37 hours

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Ingredients

12	ounces	gelatin	lime flavored
1	quart	water	boiling
2	cups	pineapple	and peach liquid
4	packages	cottage cheese	uncreamed
40	ounces	pineapple, canned	canned crushed drained
58	ounces	peaches	drained, sliced

Directions

Line four 8x8x2 inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top.

Use one pan for each six servings or one-fourth of the recipe.

Do not line pans for food to be served without freezing.

Dissolve gelatin in boiling water.

Stir in fruit liquid. Stir in cottage cheese and fruits.

Pour one-fourth of mixture into each pan.

Chill until firm.

TO SERVE WITHOUT FREEZING:

Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food.

Put edges of wrap together and fold several times so paper lies directly on top of food.

Fold ends of freezer wrap over the top and seal with freezer tape.

Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).

Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALADS: Remove freezer wrap.

Place food in baking pan.

Thaw in refigerator for about 24 hours.

Serve on crisp salad greens.

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Member Review

Mexican Rice

Good recipe, but lacking in flavor. Next time in place of the chili powder I'd add taco seasoning instead. My kids thought it would be great using tortilla chips instead of forks!

Reviewed by NLegere