Jellied Cottage Cheese-Fruit Salad (Usda) Recipe

12 ounces lime flavored gelatin

1 quart boiling water

2 cups pineapple and peach liquid

4 packages uncreamed cottage cheese

40 ounces canned crushed pineapple, drained -- 2 (20-oz) cans

58 ounces sliced peaches, drained -- 2 (29-oz) cans

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow= enough extra wrap to fold over top. Use one pan for each six servings or= one-fourth of the recipe. Do not line pans for food to be served without= freezing.

Dissolve gelatin in boiling water. Stir in fruit liquid. Stir in cottage= cheese and fruits. Pour one-fourth of mixture into each pan. Chill until= firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put= edges of wrap together and fold several times so paper lies directly on top= of food. Fold ends of freezer wrap over the top and seal with freezer= tape. Label with name of food, date of freezing, and last date the food= should be used for best eating quality (about 6 months). Freeze= immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALADS: Remove freezer wrap. Place food in baking pan. = Thaw in refigerator for about 24 hours. Serve on crisp salad greens.

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