3 medium potatoes, peeled and quartered
1/3 cup mayonnaise or salad dressing
1 teaspoon salt
1/2 teaspoon paprika
3 hard-cooked eggs, finely chopped
1/2 cup chopped celery
2 tablespoons finely chopped onion
1 cup cream-style cottage cheese, drained
2 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
2 tablespoons chopped pimiento
Cook potatoes in boiling water till tender. Mash potatoes (do not add any liquid). Combine mashed potatoes with 1/3 cup mayonnaise, the salt, and paprika; stir in eggs, celery, and onion. Chill thoroughly. On foil, pat mixture to a 12×9 inch rectangle. Combine cottage cheese, the remaining mayonnaise, the green pepper, and pimiento; spread atop potato rectangle to within 1 inch of edges. Beginning with narrow side, lift foil and gently roll up potato mixture, jelly roll fashion. Chill thoroughly. Top with parsley and hard-cooked egg wedges, if desired. Cut well-chilled potato roll into slices. Makes 6 servings.
Dissolve on 3-ounce package lime-flavored gelatin in 1 cup boiling water. Add one 8-ounce can (1 cup) applesauce and 2 tablespoons lemon juice. Chill till partially set. Fold in 1 cup shredded zucchini, 1/2 cup shredded carrot, 2 tablespoons chopped green pepper, and 2 tablespoons chopped green onion. Turn into a lightly oiled 9-inch pie plate. Chill till firm.
Combine 1 cup dry cottage cheese, 1/2 cup dairy sour cream, 1 teaspoon shredded lemon peel, and dash salt. Spread mixture atop firm mixture in pie plate. Garnish with parsley and halved cherry tomatoes, if desired. Makes 6 servings.
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