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Green Pepper Ring Salad
 
 

2 large green peppers  1½ cups cottage cheese  1½ teaspoons gelatin  1 tablespoon cold water  2 tablespoons milk  2 tablespoons pimiento, chopped  4 tablespoons sweet pickle, chopped  2 tablespoons mayonnaise ½ teaspoon salt Wash peppers, cut off tops and remove seeds. Drain any excess moisture from cottage cheese. Force cheese through fine sieve. Soak gelatin in cold water; dissolve in hot milk and fold into cottage cheese. Add remaining ingredients and blend. Fill green pepper shells with mixture and place in refrigerator to chill. When set, slice and serve on crisp salad greens.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.