Pineapple Cottage Cheese Salad
from Ginny Ritter
1 #2 can crushed pineapple
2 T. unflavored gelatin
1# cottage cheese
3/4 c. mayonnaise
1 c. walnuts coarsely chopped
1 medium green pepper sliced in rings
1 4-oz. can pimientos, chopped
1 c. heavy cream, whipped
Maraschino cherry, sliced
(For garnish, set aside the green pepper rings that most resemble hearts. Chop remaining green peppers.) Drain pineapple. Soak gelatin in juice. Heat and stir until dissolved. Stir in cheese, mayonnaise, nuts, remaining peppers, pimientos and whipped cream. Mix thoroughly. Pour into 1 1/2 quart heart shaped mold, individual molds or large dripping pan. If you use the latter the salad should not be more than 1/2" thick. Cut the heart shaped servings with cookie cutter. Otherwise unmold and garnish with pepper rings shaped to resemble hearts and a cherry slice. Serve with mayonnaise or pineapple cream dressing. (1/12/56).
Note: This recipe is Ginny Ritter's suggestion for a Valentine's luncheon to be used as wither the salad or desert course. Serves 12.
Chicken A La King in Croustades
6 T. butter or chicken fat
2 c. fresh mushrooms sliced or 2 14-oz cans
1/2 c. flour
2 c. chicken stock or milk or half and half
2 c. thin cream
3 c. cooked chicken, cubes
2 whole canned pimiento cut in strips
1 t. salt
1/8 t. pepper
Melt butter or chicken fat, add mushrooms and cook slowly about 8 minutes. (If canned mushrooms are used add to cream with chicken and pimiento.) Add flour to mushrooms and blend well. Add stock and cream, cook slowly until thick, stirring constantly. Add chicken (mushrooms if canned) pimiento and seasonings. Serve in crousatades. Serves 8 to 12.
Croustades
Cut stale bread (unsliced in thick slices about 2" and remove crusts. Cut in squares and remove centers to make a shell or case. Brush with melted butter and brown in oven at 350 degrees 15 to 20 minutes or until brown and crisp, turn occasionally. Heat in oven just before filling with creamed mixture.
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