Layered Cheese Salad

Ingredients

• 2 pkg 8-oz each cream cheese, softened
• 2 tsp lemon juice
• ⅓ cup grated Parmesan cheese
• 1 tbsp chili sauce
• ½ cup cottage cheese, drained
• ⅛ tsp onion salt
• ⅛ tsp garlic powder
• ½ cup snipped parsley

Method

1. In a small mixer bowl, beat together the cream cheese and lemon juice till fluffy. Divide into two portions.
2. To one portion stir in the Parmesan and chili sauce. Turn into a lightly oiled 2 1/2 to 3 cup mold or bowl.
3. To the remaining cream cheese, add the cottage cheese, onion salt and garlic powder; beat till nearly smooth. Stir in the parsley. Spoon atop the first layer in the mold.
4. Cover and chill. Unmold.

Notes

Simply mix, chill and unmold. Makes about 2 1/2 cups. From Rosauers (Salads SL-24).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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