Buffet Mold Recipe
Ingredients
2 envelopes unflavored gelatin
2 3/4 cups cold water
1 can (6 ounces) frozen concentrated orange juice
1/4 cup sugar
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 cup shredded carrot
1/2 cup finely chopped celery
1 cup cottage cheese
1 can (9 ounces) crushed pineapple, drained
Directions
Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for Step 4.
Fold carrot and celery into syrupy gelatin; pour into 6 cup mold; chill until almost set.
(Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm.
Unmold; serve plain or with dressing.
Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for Step 4.
Fold carrot and celery into syrupy gelatin; pour into 6 cup mold; chill until almost set.
(Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm.
Unmold; serve plain or with dressing.
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