PEACH BUFFET SALAD 2 cups peach slices 8 to 10 maraschino cherries 1 package lemon gelatin 1/2 cup chopped celery 1/2 cup chopped pecans 1 cup cottage cheese 1 cup evaporated milk 2 tablespoons lemon juice Drain peaches, reserving 1 cup juice. Arrange some peach slices and cherries in petal form around a 1 1/2-quart ring mold. Dissolve gelatin in hot peach juice; let set until thick. Fold in celery, pecans, remaining peaches and cheese. Chill milk in freezer until ice crystals form. Beat until stiff. Add lemon juice; beat until very stiff. Fold milk into gelatin mixture. Pour into mold. Chill until firm. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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