Cottage Cheese Salmon Salad - cooking recipe

Ingredients

1 pkg. unflavored gelatin
1/4 c. cold milk
1 1/2 c. creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 c. salmon, flaked
1/2 c. sour cream
1/4 c. minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
lettuce
tomato

Preparation

In
top
half of double boiler, soak half the gelatin in milk for 2 minutes until softened.
Place over hot water.
Heat until gelatin dissolves.
Combine with cottage cheese, dill and onion. Pour into lightly oiled 1 quart salad mold or loaf pan, place
in freezer
to
chill
10
minutes until firm.
Combine salmon,
sour cream, celery and lemon juice.
In top of double boiler, dissolve
remaining gelatin.
Add to salmon mix.
Pour over cottage cheese mixture.
Cover and chill for 2 to 3 hours until completely firm.