Recipe: Pineapple, Cucumber Gelatin Salads (3)

Hi Sandi, I'll give you the pineapple version and the cucumber version both. If something seems not right let me know, because there are 2 or 3 different ones, some take salad dressing, or cream. one has horseradish in it. I see there is a version with each of walnuts, pecans, and almonds, so take your pick! This first one is from Flavors by the Junior League of San Antonio. The second from Smoke's Risin in the Kitchen by Women of Smoke Rise Baptist Church in Stone Mountain, GA. Hope you can use these to come up with what you remember.

EMERALD SALAD

1 3 oz. pkg lime gelatin
3/4 c. boiling water
3/4 c. sjredded, unpeeled cucumber
2 tsp. grated onion
1 c. msyonnaise
1 c. cream style small curd cottage cheese
1/3 cup blanched, slivered almonds

Dissolve gelatin in water and cool until slightly set. Combine cucumber and onion, drain well, and mix with remaining ingredients. Add to gelatin, and pour into molds which have been rinsed in cold water, or into an 8 inch pan. Chill overnight.

LIME-WALNUT CONGEALED SALAD

2 pkgs. (3oz.)lime gelatin
2 cups boiling water
1 (8 1/2 oz) can crushed pineapple
1 cup cottage cheese
1/2 cup finely chopped celery
2 Tbl. chopped pimento
1/2 cup chopped walnuts

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. When chilled, gently mix undrained pineapple, cottage cheese, celery, pimento, and nuts. Turn into a mold. Chill until firm. Store in refrigerator. (duh!)

and just for free here is one from Southern Living back when it was the Progressive Farmer cookbook.

TANGY GELATIN SALAD

1 (3 oz) package lime gelatin
1 cup boiling water
l lb cottage cheese, sieved
1 (20 oz) can crushed pineapple
1/2 cup chopped nuts
1 tsp horseradish
1 cup whipped cream (note it is 1 cup after it is whipped, not before)
green pepper or pimento, chopped (optional)

Dissolve gelatin in boiling water. Cool. Add sieved cottage cheese and other ingredients. Spoon into 6 cup mold and chill in refrigerator until firm.