*  Exported from  MasterCook II  *
 
                 Jellied Cottage Cheese-Fruit Salad (USDA)
 
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        lime flavored gelatin
    1      quart         boiling water
    2      cups          pineapple and peach liquid
    4      packages      uncreamed cottage cheese
   40      ounces        canned crushed pineapple, drained -- 2 (20-oz) cans
   58      ounces        sliced peaches, drained -- 2 (29-oz) cans
 
 Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth 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 one-fourth 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.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Crisp salad greens
 
 NOTES : This recipe is for 24 servings (about 3/4 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.
 
 “Freezing Combination Main Dishes”  by Meredith Robinson and Lois Fulton
  (Consumer and Food Economics Institute, Agriculture Research Service) USDA
  Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
  MasterCook electronic format by Rosie Winters.
 Nutr. Assoc. : 3947 0 1128 0 0 0

Plain Text Version of This Recipe for Printing or Saving