Brain Cell Salad
Submitted by: Jamie
1 6-ounce package blueberry Jell-O mix
1 16-ounce carton small curd cottage cheese
1 16-ounce can blueberries in syrup or 3/4 cup frozen blueberries, thawed
Blue food coloring
Prepare Jell-O according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain and set aside the syrup from the blueberries. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color with blended.
To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Serves 6 psycho surgeons.

Chrissie's Frog Eye Salad
Submitted by: Jamie
1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice
2 egg, beaten
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon cooking oil
1 package Acini de Pepe (A type of pasta)
3 11-ounce cans mandarin oranges, drained
2 20-ounce cans crushed pineapple, drained
1 12-ounce carton Cool Whip
Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but thoroughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but thoroughly. (I use a huge Tupperware bowl with a lid) Chill. Salad may be refrigerated as long as a week in air tight container.
Variation- Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.

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