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Jellied Cottage Cheese-Fruit Salad (Usda)

Jellied Cottage Cheese-Fruit Salad (Usda)
Main Ingredient: Cheese Peach

Course: Fruit Salad

Yield:

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Jellied Cottage Cheese-Fruit Salad (Usda) ingredients

  • 12 oz lime flavored gelatin
  • 1 qt Boiling water
  • 2 c pineapple and peach liquid
  • 4 pk uncreamed cottage cheese
  • 40 oz canned crushed pineapple, drained -- 2 (20-oz) cans
  • 58 oz sliced peaches, drained -- 2 (29-oz) cans

Cooking Jellied Cottage Cheese-Fruit Salad (Usda)

1. Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
2. Allow= enough extra wrap to fold over top. Use one pan for each six servings or= one-fourth of the recipe.
3. Do not line pans for food to be served without= freezing.
4. Dissolve gelatin in boiling water.
5. Stiri in fruit liquid.
6. Stir in cottage= cheese and fruits.
7. Pour one-fourth of mixture into each pan. Chill until= firm.
8. TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.
9. TO FREEZE: Complete wrapping by pulling paper up over top of food.
10. Put= edges of wrap together and fold several times so paper lies directly on top= of food.
11. Foldi ends of freezer wrap over the top and seal with freezer= tape.
12. Label with name of food, date of freezing, and last date the food= should be used for best eating quality (about 6 months).
13. Freeze= immediately for 10 to 12 hours before removing packages from the pans.
14. TO THAW FROZEN SALADS: Remove freezer wrap.
15. Place food in baking pan. = Thaw in refigerator for about 24 hours.
16. Serve on crisp salad greens.


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