Brain Cell Salad

1 pk (6 oz) blueberry jello mix
1 ct (16 oz) small curd cottage cheese
1 cn (16 1/2oz) can blueberries In syrup -=OR=- 3/4 c Frozen blueberries, thawed
Blue food coloring

Tools:
2 Mixing bowls
cn Opener
Spoon
6 Salad plates

With an adult's help, prepare jello 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 corrage 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.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

Brain Cell Salad printer friendly version located here.
Click Back to return.