1¼ cups cottage cheese
½ cup chopped celery
2 tablespoons chopped parsley
1½ teaspoons grated onion
½ teaspoon salt
Salad greens
Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. Cool until slightly thickened. Arrange peaches and pimiento in bottom of oiled 9x5x3-inch loaf pan and cover with half the gelatin mixture. Chill until firm. Add cottage cheese, celery, parsley, onion, and ½ teaspoon salt to remaining gelatin and blend. Turn into pan over firm peach layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes 8 to 10 servings.
Cottage Cheese Ring
1 tablespoon unflavored gelatin
¼ cup cold water