Pineapple-Cottage Cheese Spread Recipe by Ruth Paget
Serves 6
Ingredients:
-1 (6-ounce) package lime gelatin
-1 (6-ounce) package lemon gelatin
-8 cups boiling water
-1 (8-ounce) can drained, crushed pineapple
-1 (12-ounce) can evaporated milk
-1/2 cup ranch salad dressing
-1 cup small curd cottage cheese
-2 teaspoons grated horseradish
-1/2 cup chopped nuts
Steps:
1-Combine gelatins, boiling water, and crushed pineapple in a bowl. Chill this mixture till partially set. Then, whip the mixture with a blender.
2-In another bowl, combine evaporated milk, ranch salad dressing, cottage cheese, horseradish, and chopped nuts.
3-Add the evaporated milk mixture to the gelatin mixture and blend well.
4-Place the mixture in a 1½-quart casserole dish and chill.
Served with toasted white bread or brioche.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
