Cucumber-Cabbage Aspic Congealed Salad

(Shared recipe submitted by Edwina Price Snyder.)

Edwina writes: "This salad congeals fast."

Ingredients and Instructions

• 1/4 cup water
• 2 packages unflavored gelatin

Sprinkle gelatin on top of the water; stir. Add:

• 1/2 cup boiling water
• 1 teaspoon granulated sugar

Stir until all of the gelatin is dissolved. Allow to cool to room temperature, but not yet jelling. Add:

• 3/4 cup shredded cabbage
• 1 large or several small cucumbers, finely chopped
• 1 clove garlic, minced
• 1/2 to 3/4 teaspoons salt
• Juice of 1/2 small lemon
• 1 box cream style cottage cheese
• 1/4 cup coarsely chopped pecans, boiled a minute or two and drained (optional)

Mix all together well. Pour into individual containers or one rectangular glass dish. Refrigerate until congealed. Cut into squares. Serve on lettuce, if desired.

About Edwina: Edwina, originally from Mississippi, lives in Baton Rouge, Louisiana. Her e-mail address is edwsny@cox.net.

Additional recipes submitted by Edwina:

• Boiled Okra
• Fried Okra Fritters
• Broccoli and Grape Salad