One of the suggested, "additions" to this recipe was a tin of flaked tuna. Please, do not add tuna (or any other tinned fish) to this salad. Please. No Tuna. Even the expensive kind that doesn't resemble cat food. No fish. I served it with leftover pasta salad, tomatoes, and a few olives to garnish because...1960!
If I made this again (which I probably won't) I'd peel the chopped apples. I used a golden skinned apple, so it wasn't like they added any colour interest to the overall mould, and even if it calls itself a "salad" we all know Jell-O shouldn't require that much chewing.
I didn't have any lemon juice, so I used lime which I figured was OK as I was using lime jelly. You have the choice of lemon or lime. I don't think there is even a question which one to use, What sort of a person wouldn't use lime? Oh, I know what sort of person. I know what sort of person. We're not lemon jelly people, are we?
All right kids, grab your fanciest jelly mould, and favourite flavor of Jell-O (that would be lime).
You Will Need:
one 3 ounce packet of lime Jell-O (or whatever brand jelly you have)
1/2 teaspoon salt
1 cup boiling water
3/4 cup cold water
1 tablespoon lime juice (or lemon)
Dash of pepper (I went generous here)
1 1/2 cups cottage cheese (I drained it first)
3/4 cup diced, unpeeled apples (I would peel if I did this again-your call)
1/4 cup chopped pecans (I omitted this)
Dissolve the jelly and salt in boiling water. Add cold water and lime juice. Chill until very thick. Fold in apples and nuts. Pour into a 1 quart mould (or individual ones if you're having a luncheon and want to impress people with the elegance of jelly, cheese, and fruit in a mould. I know I'd be impressed). Chill until firm. Unmould onto a serving platter lined with lettuce, and other greenery. Break out the cherry tomatoes and olives if you've got 'em.
I still have my recently purchased gigantic ring mould to use. Jellied barbecue sauce sounds interesting...
No fish, agreed. A version of this that has floated around my world for years, omits the cottage cheese but blends in cream cheese instead. Pineapples replace the apples and if I'm not mistaken a little cool whip gets stirred in. It's actually a tasty dessert. I like your version made all classy in a mold. I have a fish mold if you are interested.
ReplyDeleteYour version sounds like a posh version of Watergate Salad/fluff. I might have to try that. I have an un-loved tub of Cool Whip sitting in the freezer from some recipe I never got around to making. God, ain't Jell-O grand? Every generation personalises the stuff. Someday, I'm making the frozen fruit cocktail salad from the early days of freezers.
ReplyDeleteThanks for the offer, but if I bring yet another mould into the house, Mr. ETB is going to move out. I have (counts in head) something like twenty...maybe closer to thirty of them. I used to have them displayed on the kitchen wall, but I haven't done any here (yet). Ya know,,,you should make fish mousse in it. Salmon, whipped cream, some dill...
you do know if you didn't live halfway across the country, I'd be bringing that over tonight. So luckily for you...you live halfway across the country ;)