Wednesday, November 25, 2015
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.