This salad is delicious with roast beef or other beef dishes.
2 cups boiling water
1 (3-ounce) package lime gelatin
1 (3-ounce) package lemon gelatin
1 (20-ounce) can crushed pineapple, drained
2 (12-ounce) containers small curd cottage cheese
1 cup mayonnaise
1 cup finely chopped pecans
4 tablespoons horseradish
3 tablespoons lemon juice
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
TOPPING
½ cup mayonnaise
½ cup sour cream
1 teaspoon horseradish
In a small saucepan on high heat bring the water to a boil. In a large mixing bowl dissolve the lime and lemon gelatins in the boiling water. Add the chilled pineapple.
In a medium-size mixing bowl combine the cottage cheese with the mayonnaise and mix until smooth. Add to the gelatin mixture. Add the pecans, horseradish, lemon juice, salt, and condensed milk to the mixture and stir until the mixture begins to congeal.
Pour into a mold or a 9 × 13-inch pan and refrigerate overnight. Prior to serving, in a small mixing bowl combine the mayonnaise, sour cream, and horseradish for the topping. Mix well. Serve the gelatin salad on a bed of lettuce with the topping spooned on.
YIELD: 24 SERVINGS