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Cucumber-Ricotta Salad Mold

Serves: 8

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   1 cup water boiling
   1 6-ounce package lemon jello
   1/3 cup white wine vinegar
   1/2 teaspoon salt
   2 cucumbers pared, seeded, and chopped (reserve 8 paper thin unpeeled slices for garnish)
   1/2 cup celery minced
   2 tablespoons cream style horseradish
   1 cup cottage cheese small curd
   1 cup ricotta cheese
   1/4 cup mayonnaise real
   2 tablespoons green onions minced
   1 tablespoon dill weed minced fresh dill or 1/2 tablespoon dried weed
   Watercress or fresh parsley for garnish


In medium bowl, pour boiling water over gelatin and stir for 2 to 3 minutes until dissolved. Add vinegar and salt, and place bowl in refrigerator, stirring occasionally until consistency of egg white. Fold in cucumbers, celery, horseradish, and cheeses; blend well. Continue to blend adding mayonnaise, onion, and dill. Pour into 6-cup mold which has been rinsed in cold water. Refrigerate for 4 hours or overnight. Unmold by running a small spatula around edge of mold; invert onto platter and place hot towel over mold. Shake gently to release salad. Garnish with very thinly sliced cucumber which will cling to mold if thin enough. Place a small sprig of parsley or watercress on top of each cucumber.

Note: This would be good served for a luncheon with a chicken or turkey sandwich, or an all vegetable plate.

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