COTTAGE CHEESE RINGS

1 tbsp. gelatine 1 tbsp. lemon juice

% cup cold water % cup cream

2 cups cottage cheese % cup mayonnaise

% tsp. salt Fruit or vegetable salad
| tsp. sugar

(Makes 4 to 6 servings)

Sprinkle gelatin over cold water in top of double boiler. Let
stand until softened. Place over boiling water until dissolved.
Combine remaining ingredients except salad and blend thorou-
ghly. Add dissolved gelatin to cheese mixture. Pour into
individual ring moulds moistened first with cold water. Chill
until firm. Unmould on crisp lettuce or salad greens. Fill
centre of mould with fruit or vegetable salad.

STUFFED CELERY

Fill crisp stalks of celery with cottage cheese. Arrange them
petal fashion on a round chop plate, and fill the centre with

olives.

SOUR CREAM DRESSING - Uncooked

Combine ingredients. Store in covered bottle in cold place.

1 cup thick sour cream 2 thsps. sugar
2 thsps. vinegar % cup drained and chopped
% tsp. salt sweet pickles

f.g. paprika

‘ Sour cream and pickles - tantalizing.’

SOUR CREAM AND COTTAGE
CHEESE DRESSING Uncooked

| cupycreamed cottage cheese | tsp. chopped green pepper
1/3 cup sour cream 2 tsps. chopped olives
1 tsp. chopped onion | tsp. Tabasco sauce

Whip sour cream and cottage cheese and add remaining ingre-
dients. Serve on lettuce or cabbage wedges. Ideal sauce for
shrimp with 1% teaspoons Tabasco sauce.