Two Tone Salad
|For tomato aspic layer|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Vegetable juice||1 1⁄2 Cup (24 tbs) (Mixed)|
|Lemon juice||2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|For cottage cheese layer|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄4 Cup (4 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Cucumber||1 Medium, pared, seeded and chopped|
|Evaporated skimmed milk||3⁄4 Cup (12 tbs)|
|Salad greens||1 Cup (16 tbs)|
|Lemon wedges||4 (For Garnish)|
Tomato Aspic Layer: In a medium saucepan sprinkle gelatin over vegetable juice to soften.
Heat slowly, stirring until gelatin is dissolved.
Add remaining ingredients; mix well.
Pour into 6-cup mold and chill until almost firm.
Cottage Cheese Layer: In saucepan sprinkle gelatin over water to soften.
Heat to dissolve; cool slightly.
Combine in a bowl, with cottage cheese, cucumber, milk, salt, and paprika.
Spoon evenly over tomato layer.
Chill until firm.
Unmold on salad greens and garnish with lemon wedges.