Cheese And Macaroni Salad Ring
|Elbow macaroni||1 Cup (16 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon, very finely chopped|
|Chopped parsley||2 Tablespoon|
|Lettuce||2 (For Serving)|
|Stuffed olives||1 (For Garnishing)|
|Radish||1 (For Garnishing)|
Cook the macaroni in boiling salted water for about 10 minutes.
Drain well and while still warm add the french dressing and mix well.
Set aside to chill.
Add the other ingredients except lettuce, radishes and olives, mix lightly but thoroughly and press into a quartring mold.
Chill for several hours.
When ready to serve, arrange some lettuce on a platter.
Loosen the mixture from the side of the mold with a knife and turn out.
On the lettuce.
If the salad is to accompany poultry or meat, cut the meat into neat dice, bind with a little mayonnaise, season, and pile in the center of the macaroni ring.
Garnish with radish flowers and slices of olive.