VEGETABLE COTTAGE CHEESE SALAD

Dissolve 1 package lime Jello with 1 cup hot water and 2
tbsps. vinegar. When cool add and beat % cup miracle whip
% cup of milk. Add immediately : |

¥ cup olive % cup radish
% cup onions ¥% |b. Silverwood’s Cottage Cheese
% cup Carrots and unmold

% cup celery

FROZEN FRUIT SALAD

2 cups Silverwood’s Creamed 1 cup diced, peeled orange

Cottage Cheese % cup chopped maraschino
1/3 cup mayonnaise cherries
2 tbhsps. sugar 2 tbsps. cherry juice
1 cup diced pineapple 1/3 cup chopped pecans

Sieve Silverwood’ s CottageCheese. Combine with mayonnaise
and sugar and stir until well blended. Fold in fruit, cherry
juice, and nuts. Freeze in refrigerator tray at coldest tem-
perature until solid. Slice and serve on lettuce. Serve 6.

WHIPPED CREAM FRUIT DRESSING

% cup sugar 2 tbsps. flour

1/8 tsp. salt % cup water

1 cup hot pineapple juice 1 egg, beaten

3 tbsps. lemon juice . % to 1 cup Silverwood’s

heavy cream whipped

Mix sugar, flour and salt together. Add water and blend.
Pour into pineapple juice and cook 10 minutes in a double
boiler, stirring frequently. Pour over egg, stirring rapidly;
return to double boiler and cook 3 minutes longer. Remove
from heat and add lemon juice. Cool. When ready to serve,
thin with plain or whipped cream to desired consistency.
Makes 1% cups. Omit water. Use only 1% tbsps. lemon juice
and add juice of | orange. Use 2 eggs, separated, adding
beaten whites after removing dressing from heat. Omit egg
whites if dressing is not to be used within 24 hours.

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