2 cups water
2 cups granulated sugar
2 tablespoons plain gelatin
½ cup cold water
Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5 minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot cranberries. Pour into oiled 8-inch ring mold. Chill overnight. Unmold on large salad plate; garnish with crisp lettuce. Pile creamy cottage cheese in center of ring. This recipe is grand for buffet suppers, with chicken or turkey. Serves 8.
Frozen Cheese and Pineapple Salad
1½ cups cottage cheese
¾ cup whipping cream
½ teaspoon salt
¾ cup drained, shredded pineapple