Ingredients
2 lb. cottage cheese
8 oz. Philadelphia cream cheese
1 tsp. salt
1/2 c. sugar
1/3 to 1/2 c. heavy cream
1 envelope Knox gelatin
1/4 c. cold water
1/2 c. nuts, chopped
2 Tbsp. onion, grated
1 red or green pepper, chopped
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Dissolve gelatin in cold water. Set aside. Using a fork, cream together cottage cheese, cream cheese, salt and sugar. Dissolve soaked gelatin over hot water and quickly add heavy cream, then quickly stir into cheeses. Add nuts, onion, pepper and olives. (Reserve some olives for garnish.) Have 5 cup ring mold well oiled. Arrange garnish in bottom. Press in cheese firmly. Refrigerate. Serve with dressing.
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Italian pasta organized by shape — which sauce belongs with which pasta