Recipe - Brain Cell Salad

1 pack (6oz) blueberry jello mix
1 ct (16oz) small curd cottage
Cheese
1 cn (16 1/2oz) can blueberries
In syrup =OR=
Three fourths cup Frozen blueberries, thawed
Blue food coloring

TOOLS
2 Mixing bowls
cn Opener
Spoon
6 Salad plates

With an adult's help, prepare jello according to package directions.
Chill 45 hours or until firm.

Scoop cottage cheese into a bowl. Drain and set aside the syrup from
the blueberries. Add the berries to the cottage cheese and mix well.
Add three drops of food coloring to turn the corrage cheese a nice
grayish color with blended.

To serve salad, place a few spoonfuls of firm gelatin, (congealed
brain fluid), onto individual serving plates. Top with a scoop of
cottage cheese (brain tissue) mixture and serve. Serves 6 psycho
surgeons.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0679866930

Shared by Carolyn Shaw 1095
Posted to MMRecipes Digest V3 #238

Date: Sun, 1 Sep 1996 09:56:50 0500

From: pickell@cyberspc.mb.ca (S.Pickell)