|Basic Pastrywork Techniques|
|by J. Dinsdale|
Provides a basic introduction to the theory and practice of pastrywork. It is aimed mainly at students of catering.
21 - 30 of 460 for cottage salad
Add dry Jello to cottage cheese and stir. ... on top of salad. Let stand ... Jello - mandarin oranges. Low-cal cottage cheese, Jello, and fruit is good.
Dissolve Jello in water and let partially cool. Mix ingredients in partially cooled Jello.
Put peaches in ... peaches, arrange on greens and top with large spoonful of cottage cheese and sprinkle with nuts. Could put red maraschino cherry on top.
Mix all together for a quick salad. Adjust accordingly to size of group of people.
Combine jellos, salt and hot water. Cool until syrupy. Add other ingredients; mold.
Mix together and chill until slightly thickened. Add: Let chill thoroughly.
Mix all together. Place in refrigerator to set.
Make Jello as directed on package. When cool, add other ingredients. Chill in refrigerator until set.
Prepare Jello and mix other ingredients. Chill.
Drain fruit, save 3 tablespoons cherry juice. Combine fruit, marshmallows and cottage cheese. Add cherry juice for color. Fold in cream. Chill several hours.
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