Al Hasa Cookbook - 1976

1 (No. 2) can crushed pineapple
2 envelopes unflavored gelatin
1 pound cottage cheese (2 cups)
3/4 cups mayonnaise
1 tablespoon sugar
1 cup heavy cream (whipped) (Avoset)
1 cup walnuts (coarsely chopped)
1 medium green pepper (chopped) - Cut and reserve one ring for garnish

Set aside two tablespoons pineapple. Drain syrup from the rest of the pineapple into a glass measuring cup; soften gelatin in this syrup. Set measuring cup in pan of boiling water, stirring occasionally until gelatin dissolves. Now, stir gelatin into pineapple and cottage cheese combined with rest of the ingredients.

Pour into 10 x 5 x 3 inch loaf pan. Refrigerate until firm; un-mold; garnish top with reserved pepper ring filled with reserved pineapple. Serve with mayonnaise, if desired.

Excellent for company dinners or for bridge luncheons. Can be made the day before.

Yield: Serves 12 or more

Jo Waters, Abqaiq