Name: Emerald Salad
Ingredients: 1 pk Line-flavored gelatin; 3oz.; 3/4 c Hot water; 3/4 c Cucmber; shredded, unpeeled; 2 tb Onion; grated; 1 c Cottage cheese; cream-style; 1 c Mayonnaise; 1/3 c Almonds; slivered, blanched; Endive or parsley

We have no right to murmur at sickness, and repine at its presence in the world. We ought rather to thank God for it. It is God’s witness. It is the soul’s adviser. It is an awakener to the conscience. It is a purifier to the heart. Surely I have a right to tell you that sickness is a blessing and not a curse, a help and not an injury, a gain and not a loss, a friend and not a foe to mankind. So long as we have a world wherein there is sin, it is a mercy that it is a world wherein there is sickness.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Salads, Vegetables	6	Servings

INGREDIENTS

1	pk	Line-flavored gelatin; 3oz.
3/4	c	Hot water
3/4	c	Cucmber; shredded, unpeeled
2	tb	Onion; grated
1	c	Cottage cheese; cream-style
1	c	Mayonnaise
1/3	c	Almonds; slivered, blanched
		Endive or parsley

INSTRUCTIONS

Dissolve gelatin in hot water.  Chill until slighlty thick.
Combine cucumber and onion; drain well.  Add cottage cheese, mayonnaise,
and almonds; fold into gelatin mixture. Pour inot an 8-inch square dish;
chill until firm.
To serve, cut into squares, and garnish with endive.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

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