In going through my collection of old-fashion recipes I came across these recipes for cottage cheese salads.  Both seem perfect for Spring, Summer, Holidays, etc.  They seem especially fitted for a buffet menu but would be great for any occasion or meal.  The Pecan Cottage Cheese Salad is truly different than your average salad.  And the Cottage Cheese-Mandarin Orange Salad is really quick and easy.

PECAN COTTAGE CHEESE SALAD
This recipe is from a lady who was a friend of my late mother many years ago.

1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream

Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the cottage cheese,mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.

COTTAGE CHEESE-MANDARIN ORANGE SALAD
This recipe was served at church luncheons when I was a child back in Southern Indiana.

1 large container cottage cheese
1 large box orange gelatin
1 large can crushed pineapple, drained
1 can Mandarin oranges, drained
1 small carton frozen whipped topping, thawed

In a large bowl, mix the cottage cheese and dry gelatin together. Add the pineapple and oranges and blend in. Gently fold in the whipped topping. Chill all day or overnight.

Enjoy!