This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Recipe Clipping For Orange Cottage Cheese Salad

Orange Cottage Cheese Salad

1 16 oz. carton cottage cheese
1 can mandarin oranges, drained
3 cups miniature marshmallows
1 3 oz. package orange flavored gelatin
1 small can pineapple tidbits, drained
1 small carton Cool Whip

Sprinkle dry gelatin over cottage cheese and let stand for a few minutes. Stir well, fold in oranges, pineapple, marshmallows and Cool Whip. Chill. This salad will keep several days in refrigerator.

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2 Responses to Orange Cottage Cheese Salad Recipe Clipping

fooddiaryuser
Published 31 May, 2011 in 9:50 am

I make this childhood Jello favorite all the time, BUT, I whip the cottage cheese with my Braun mixer and I leave out the Cool Whip and Marshmallows now. ;( It is lower in calories and its like having a higher protein icecream treat while dieting. I also leave out the oranges but add pecans. OMG! Either way this recipe is easy and it is a winner! btw You’d think other flavors would work as well…they don’t.

David Alsop
Published 14 February, 2014 in 3:56 pm

Dear RecipeCurio,
I cannot tell you how much I am enjoying your site! I am Canadian, but a European trained, professional chef, at present cooking in an independent living retirement residence. You see, I was trained in all the classical French “repertoire de la cuisine”. My culinary heroes were Escoffier, Larousse, Antoine Carême and Francantelli, the fathers of French haute cuisine. Just even to mention a dish of my mother’s or great aunts’ cooking brought derision, gales of laughter and condescension, delivered in several European languages. Domestic North American cooking was not ever to be taken seriously and just simply did not exist in any European kitchen of merit.
Things changed with the advent of comfort food in the late ‘80’s. Suddenly the meatloaf was very much back in vogue. I studied on the side, asking older relatives for family favourite recipes. All of my research and this web site have now come very much in handy as I am cooking for residents who are in their ‘80’s and ‘90’s. Their reference to cooking styles would set us back 40 -60 years. I laugh; maybe even cringe a bit, when I see you describe a recipe as being from “a date unknown but maybe the early ‘60’s”. I too am from the early ’60’s don’t you know!
So, I ask, who are you? It would be great to put a name to the person who created this site. Thank you for all your efforts at preserving and documenting the domestic recipes of our not too, too distant past.
David C. Alsop

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