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Brain Salad
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1 (6 ounce) package blueberry gelatin dessert mix
1 (16 ounce) container small curd cottage cheese
1 (16-1/2 ounce) can blueberries in syrup (or 3/4 cup frozen blueberries, thawed)
Blue food coloring
Prepare gelatin according to the directions on the package. Chill for four to five 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 food coloring to turn the cottage cheese a nice qrayish color when blended.
To serve salad, place a few spoonfuls of firm gelatin (congealed brain fluids) onto individual plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve.
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