Pack-a-snack #57
Why the Amish are making tiny marshmallows is beyond me, but maybe some things are better left unquestioned.
There are a multitude of variations on this salad, all of which are largely forgotten this day and age. But it has a mousse-like texture and holds up beautifully at room temperature, and includes both fruit and protein. Plus, there is no cooking, just stirring stuff. So, in the interests of our old-fashioned food holiday, I bring you my version of this midcentury delight.
Orange Gelatin Salad
Serves: About 4
1 small box (about 1.4 oz.) orange gelatin
8 oz. whipped, creamed cottage cheese (see note below)
1 small can mandarin oranges, drained
1/2 tub nondairy whipped topping
Note: If you don't have whipped, creamed cottage cheese available at your market, just put regular cottage cheese in a blender until smooth.
Mix gelatin with cottage cheese until well blended. Gently mix in oranges, then fold in whipped topping. Chill. Will set up more with longer cooling times; overnight is ideal, but 1/2 hour will work if needed.
Serve topped with marshmallows or coconut shreds, if desired.
Happy Thanksgiving! See you on the other side.
Every time I see a mid-century classic, as you call it, I think of this song: https://www.youtube.com/watch?v=7tWuG2oPL3o
ReplyDeleteThanks so much for sharing! Lime Jell-O Marshmallow Cottage Cheese Surprise sounds good until you get to the pimentos...I often make the salad above with lime gelatin and crushed pineapple, so it's close anyway. (That one's great with marshmallows and pecans.)
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