Holiday Salad, Grandma Adah’s

This is an old recipe that appeared in the Chicago Tribune in the 1950’s, sent in by a reader named Laura Eager. She called it “Molded Cheese Salad”. It’s very unusual, not particularly sweet---and my very favorite special salad.

Lemon gelatin, 2 packages or one large

Water, boiling, 3 cups

Cottage cheese, ˝ pound (1 cup)

Pineapple, canned, crushed, about 9 ounces, with juice

Olives, green, pimento stuffed, sliced, 1 cup

Cream, whipping, 1 cup before whipping

Dissolve gelatin in water.
Place over ice water and chill until slightly thickened.
Fold in cheese, pineapple and olives.
Chill again until very thick.
Whip cream and fold into mixture.
Place in bowl or mold until firm.

The original recipes called for drained, sliced maraschino cherries (1 cup) but we never used these.

I crave this recipe at times and make myself a mini approximation of it. I combine cottage cheese, a lunch pack size can of pineapple tidbits, some fresh lemon juice, a few sliced olives and sometimes a small amount of sour cream. Oh so good!