Vegetable Salad - cooking recipe

Ingredients

1 1/2 c. boiling water
2 small boxes lemon Jell-O
1 c. shredded cucumber
1 c. shredded celery
1 c. green onions
1 c. pecans
1 1/2 c. mayonnaise
24 oz. carton small cottage cheese
1 c. grated carrots

Preparation

Boil water.
Pour over Jell-O.
Dissolve good.
When cool, stir in all vegetables, mayonnaise and cheese.
Put pecans in last.
Pour in a 9 x 13-inch dish.
Refrigerate.
I add one envelope of Knox gelatine to be sure it is firm.
Good to serve at any meal.