AuthorRetroRuth
From Magazine Advertisement,
Tested Recipe!
[cooked-sharing]
Soften gelatin in cold water; stir over hot water till dissolved. Mix with mayonnaise, salt, cottage cheese. Fold in cabbage.
Pack salad into 1 pound cottage cheese carton. Chill in refrigerator until firm.
Back salad into two 6-cup bowls. Chill until firm. (Or use one bowl, turn out when firm and refill the bowl.)
Unmold one bowl on a platter, rounded side down. Top with salad from the second bowl, rounded side up. (Two flat sides meet, forming a ball.) Unmold head; set on the body. May carrot pipe, green or red pepper hat, sliced olive eyes, and buttons, tiny tomato nose, cucumber or carrot stick broom, parsley scarf. Use the remaining salad as a base.
Ingredients
Directions
Soften gelatin in cold water; stir over hot water till dissolved. Mix with mayonnaise, salt, cottage cheese. Fold in cabbage.
Pack salad into 1 pound cottage cheese carton. Chill in refrigerator until firm.
Back salad into two 6-cup bowls. Chill until firm. (Or use one bowl, turn out when firm and refill the bowl.)
Unmold one bowl on a platter, rounded side down. Top with salad from the second bowl, rounded side up. (Two flat sides meet, forming a ball.) Unmold head; set on the body. May carrot pipe, green or red pepper hat, sliced olive eyes, and buttons, tiny tomato nose, cucumber or carrot stick broom, parsley scarf. Use the remaining salad as a base.
