Cottage Cheese And Pecan Salad Food

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

COTTAGE CHEESE SPINACH SALAD

Steps:

• In a large serving bowl, layer half of the spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat.

COTTAGE CHEESE & LIME JELL-O SALAD

Steps:

• Dissolve Jell-O and sugar in boiling water. Chill for 30 minutes.
• Whip the Jell-O mixture with whisk for 1 minute. Add pineapple, cottage cheese, pecans and mini marshmallows. Fold in Cool Whip.
• Chill until set.

HOLIDAY GREEN GELATIN SALAD

Steps:

• In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved.
• Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

COTTAGE FRUIT SALAD

Steps:

• In medium bowl, stir together cottage cheese and yogurt. Stir in pecans.
• To assemble, line 6 individual plates with lettuce. Arrange 1 cup of the fruit onto each lettuce-lined plate. Spoon 1/2 cup cottage cheese mixture over fruit on each plate. Serve immediately.

CRANBERRY COTTAGE CHEESE SALAD

Steps:

• Dissolve jello in hot water and add lemon juice.
• Chill until slightly thickened.
• Whip cranberry sauce and add with cottage cheese and sour cream to jello.
• Pour into buttered 9 inch ring mold.
• Chill until set.
• Whip cream and add soften cream cheese.
• Stir in marshmellows and sherry.
• Let stand in refrigerator 2 to 3 hours.
• Unmold salad on a plate.
• Fill the center of the salad with the Cream Cheese dressing.

SPECIAL K/PECAN LOAF

Steps:

• Saute onions in butter or margarine until wilted and clear.
• Place eggs, cottage cheese, Natures Seasoning, milk, pecans, and onions in a large mixing bowl and mix well.
• Fold in the Special K cereal and mix all the ingredients together well (until there are no dry pieces of cereal).
• Pour mix into greased meatloaf dish and cover.
• Bake covered at 350 degrees for 1 hr 15 minutes, then bake an additional 15 minutes uncovered.
• Serve as you would meatloaf.

VEGETARIAN COTTAGE CHEESE PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
• Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
• Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
• Bake in a preheated oven until the soup is bubbly, about 20 minutes.

HORSERADISH SPINACH SALAD

Steps:

• In a food processor, combine cottage cheese and sour cream; cover and process until smooth. Add the sugar, vinegar, horseradish, mustard and salt; cover and process until smooth., In a salad bowl, toss spinach with pecans and bacon. Serve with dressing.