CUCUMBER-CABBAGE ASPIC CONGEALED SALAD

Sprinkle gelatin on top of the water; stir.

Add:

• 1/2 cup boiling water
• 1 teaspoon 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. Cut into squares. Serve on lettuce, if desired.

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

Other recipes submitted by Edwina:

• Boiled Okra
• Fried Okra
• Broccoli and Grape Salad

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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