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Show Melded Cottage Cheese Salmon Salad Perfect For Low-Cost, Low-Calorie Meatless Meals You won't have to "fish" for compliments when you serve this cottage cheese and salmon salad. The creamy white of the cottage cheese layer of the salad contrasts with the rosy pink of the salmon layer. The cottage cheese layer is made first, and allowed to become be-come firm in the refrigerator before the salmon layer is added on top. You don't have to have a fish mold to make this hearty salad. A ring mold, or a 9-inch square pan, will do just as well. Garnish your unmolded salad with a ripe red tomato stuffed with cottage cheese and twists of clove-studded lemon peel. (If you use a pan for a mold.) If yuu use a fish mold, take several btrips of pimiento to form a tail and add olive slices to make the oyes. Creative cooks love to use cottage cheese for dozens of different dif-ferent salads, and main dish meals. You're limited only by your own ingenuity when you use this versatile dairy product. Shimmering molded salad3 are extra nutritious when they're topped with a mound of cottage cot-tage cheese, or prepared with cottage cheese as a nutritious ingredient, as we're doing in this Cottage Cheese Salmon Mold. You can consume quantities of protein - rich, calorie - poor, cottage cheese without a care about your weight. Half cup of the delicious product has only 120 calories. Americans love cottage cheese we enjoy over 5 pounds per person per year. Plan to use cottage cheese often. Serve this Salmon Mold with fresh rolls, pure creamery butter, but-ter, and tall glasses of cool milk, MOLDED COTTAGE CHEESE SALMON SALAD Cheese Layer tablespoon unflavored gelatin 2 tablespoons cold milk ! M cup hot milk 3 cups cottage cheese, sieved JA teaspoon minced onion !,4 teaspoon salt Soak gelatin in cold milk. When milk is absorbed, dissolve in the hot milk. Combine with remaining ingredients. Chill until un-til mixture begins to thicken. Pour into mold. Return to refrigerator re-frigerator until firm. Salmon Layer 2 cups red salmon, flaked 1 cup salad dressing Vi cup finely chopped celery 1 tablespoon lemon juic Y2 tablespoon unflavored gelatin 2 tablespoons cold water Combine flaked salmon, salad dressing, chopped celery and lemon juice. Soak gelatin in cold water for five minutes, then dissolve OVER hot water. Add to salmon mixture. Cool. Pour over cheese layer. To serve, un-mold un-mold on large platter and garnish gar-nish with watercress and tomato toma-to slices. Low-calorie Cottage Cheese and salmon, team together for this attractive anytime salad! Garnbhed with a ripe red tomato stuffed with cottage cheese, this salad will draw raves whenever it's served. |