Jello With Cucumbers And Cottage Cheese Food

THREADGILL'S COTTAGE CHEESE CUCUMBER SALAD

Steps:

• Peel the cucumber and slice lengthwise into halves. Scrape out the seeds and discard, then chop the cucumber.
• In a medium bowl, mix together the cottage cheese, cucumber, dill, and green onion. Fresh dill is best, but if you must substitute, use only 1 tsp of dried.
• Sprinkle on some black pepper and 3 dashes of Tabasco, stir again, and taste. Add more pepper and Tabasco to your taste. If you wish, skip the Tabasco and let everybody add it to their own serving.
• Serve immediately.

TANGY CUCUMBER GELATIN

Steps:

• In a bowl, dissolve gelatin in boiling water. Add the cucumber and onions. Stir in cottage cheese and mayonnaise until blended. Pour into two 1-1/2-cup molds coated with cooking spray. Refrigerate overnight or until set. Unmold just before serving.

GRANDMA JANE'S CUCUMBER JELLO SALAD

Steps:

• 1. Peel and grind cucumber, onion , drain excess liquid, put cottage cheese through sieve and drain excess liquid; dissolve the jello in hot water and the vinegar and mayonnaise to the jello mixture, add the cucumber mixture, and cottage cheese and stir together, add pecans and fold into mixture, chill and serve.

CUCUMBER LIME JELLO SALAD

Steps:

• Peel the cucumbers and cut into small cubes.
• Cut the cream cheese into small cubes.
• Put the cucmber and cream cheese cubes in a serving dish (I usually use a 9x13 glass baking dish).
• Dissolve the Jello mix in the boiling water.
• Stir in the cold water.
• Pour the Jello over the cucumber and cream cheese.
• Refrigerate until Jello is set (3-4 hours).

SUMMERTIME CUCUMBER AND COTTAGE CHEESE SALAD

Steps:

• Dice cukes and onion into small pieces.
• Mix cottage cheese, cukes, onions, mayo and salt/pepper in medium mixing bowl.
• Refrigerate for at least 30 minutes.