Recipe - Jellied Cottage Cheese-Fruit Salad

12 ounce Lime flavored gelatin
1 qt Boiling water
2 cup Pineapple and peach liquid
4 pound Uncreamed cottage cheese
40 ounce Canned crushed pineapple,
drained; 2 (20oz) cans
58 ounce Sliced peaches, drained; 2
(29oz) cans

Line four 8x8x2inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth of the recipe. Do not line pans for food to be served without
freezing.

Dissolve gelatin in boiling water. Stir in fruit liquid. Stir in cottage
cheese and fruits. Pour onefourth of mixture into each pan. Chill until
firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put
edges of wrap together and fold several times so paper lies directly on top
of food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the food
should be used for best eating quality (about 6 months). Freeze
immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALADS: Remove freezer wrap. Place food in baking pan.
Thaw in refigerator for about 24 hours. Serve on crisp salad greens.
Posted to MCRecipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 0500

From: "R. Winters" rosie@iadfw.net
Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about Three fourths cup each). Directions
are=
given for dividing the prepared food into four parts of six
servings each. =
One part may be completely cooked and served at the time of
preparation. =
The remaining parts may be frozen.