SUNSHINE SALAD (Serves 8 to 10)
1 (3 oz.) pkg. lemon gelatin
1 1/2 c. boiling water
24 marshmallows, cut into
1/4 tsp. powdered ginger
12 oz. creamed cottage cheese
1 1/4 c. pineapple tidbits
Blend gelatin and ginger. Add boiling water. Stir
until dissolved. When syrupy, add cheese which has been put
through sieve or ricer. Chill until quivery. Then fold in cut
marshmallows and pineapple. Pour into 1-quart mold. Chill
until firm. Serve on watercress, garnished with a big red
cherry or strawberry and a bit of mayonnaise. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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