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Buffet Mold

Love.Food's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Cold water 2 3⁄4 Cup (44 tbs)
  Frozen concentrated orange juice 6 Ounce (1 can)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Lemon juice 2 Tablespoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Cottage cheese 1 Cup (16 tbs)
  Canned crushed pineapple 9 Ounce, drained (1 can)
Directions

Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for Step 4.
Fold carrot and celery into syrupy gelatin; pour into 6 cup mold; chill until almost set.
(Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm.
Unmold; serve plain or with dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Interest: 
Quick
Servings: 
8

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