Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took honorable mention in the State Journal’s low-calorie recipe category in 1962 and was submitted by Mrs. Alvin T. Nygaard of Madison.
1 package lime gelatin
¾ cup boiling water
1 cup buttermilk
1 cup cottage cheese
1 tablespoon finely chopped onion
1 tablespoon vinegar
1 tablespoon bottled horseradish
1 teaspoon salt
Dash of pepper and paprika
½ cup chopped celery
¼ cup thinly sliced small radishes
Dissolve gelatin in boiling water and cool to room temperature. Beat cottage cheese until almost smooth and add to gelatin with buttermilk. Blend and chill until slightly thickened.
Combine onion, vinegar, horseradish, salt, pepper, paprika, celery and radishes. Fold into slightly thickened cheese mixture. Pour into 1-quart mold and chill until firm.