Two-decker salad

Yield: 12 servings

Measure Ingredient
LIME LAYER
2 eaches Packages lime flavored
Gelatin
3 cups Hot water
1½ pounds Cottage cheese, well 1/4 cup horseradish
Drained
1 tablespoon Chopped onion
1 tablespoon Vinegar or lemon
Juice
2 tablespoons Mayonnaise

KEYWORDS: SALADS, SJK, VINEG

SOURCE: MOM'S RECIPE CLIPPIN

Dissolve gelatine in hot water. Chill until partially set. Beat until light. Stir in remaining ingredients. Pour into 2½ quart mold which has been rinsed in cold water. Chill until set. TOMATO LAYER 4 cups fresh-cooked (or 2 tablespoons brown sugar canned) tomatoes 2 tablespoons (2 envelopes) un- ⅓ cup chopped onion flavored gelatin ¼ cup chopped celery leaves ¼ cup cold water 1 bay leaf 5 tablespoons lemon juice 2 whole cloves 2 hard-cooked eggs, sliced 1 teaspoon salt Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and sugar. Simmer 20 minutes; strain. There should be 3 ⅓ cups. Soften gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice. Dip egg slices in gelatin and arrange against side of mold. Chill until set. Pour in gelatin mixture; chill until firm. Unmold. (Garnish plate with endive. Top mold with flower of green pepper petals. Serves 12.

Submitted By SALLIE KREBS On 03-11-95

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