Lime Cottage Cheese Salad Aka Green Gunk 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 JELLO SALAD

Steps:

• 1. Gather together your 4 ingredients.
• 2. Sprinkle dry jello out of box over the top and mix. Fold in the cool whip.
• 3. Mix pineapple and cottage cheese together and chill. (Grammie says that the lime jello or orange pineapple were her favorite)

LIME COTTAGE SALAD

Steps:

• Drain the pineapple well and save the juice.
• Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
• Put the jello in the refrigerator until it is partially set.
• Mix in the cottage cheese and pineapple.
• Put into a mold or pretty dish and refrigerate till firm.
• Enjoy!

LIME COTTAGE CHEESE SALAD A/K/A "GREEN GUNK"

Steps:

• Drain the pineapple very well (if there is any liquid left in the pineapple, the salad won't set up correctly); save the pineapple juice.
• Add enough water to the reserved pineapple juice to make 2 cups of liquid; place in a saucepan and bring to a boil.
• Place jello in a large mixing bowl and pour boiling pineapple juice over jello. Stir until fully dissolved.
• Place bowl in an ice bath for several minutes, then refrigerate until jello reaches honey consistency (DO NOT let it set up firm).
• While waiting on jello to reach proper consistency, whip whipping cream until peaks form.
• Also, while waiting on jello, in another bowl, combine cottage cheese, marshmallows, pecans, and pineapple and mix well.
• When jello reaches proper consistency, remove from refrigerator and whip until light and fluffy and about doubled in size.
• Fold cottage cheese mixture into jello.
• Fold whipped cream into jello mixture.
• Refrigerate for at least one hour, preferably overnight.
• Refrigerate leftovers (there won't be any!).

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

LIME CHEESE SALAD

Steps:

• Pour water over gelatin and stir until dissolved.
• Chill, stirring occasionally, until the consistency of unbeaten egg white.
• Add pineapple, cottage cheese, celery, nuts and cheddar cheese.
• Put in a mold or an 8"x8" square dish and refrigerate until firm.
• To serve: cut into squares and put a dollop of dressing on top.

COTTAGE CHEESE SALAD

Steps:

• In a small bowl, combine all ingredients. Serve immediately.

LIME JELLO COTTAGE CHEESE SALAD

Steps:

• Drain pineapple, saving juice.
• Add water if needed to make 1 1/2 cups juice.
• Put juice in saucepan and boil for 1 minute.
• Add marshmallows and melt while stirring.
• Add lime Jello and dissolve completely.
• Let cool until thickens.
• Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.
• Refrigerator 1-2 hours until set.