Buffet Mold

As the name suggests, let this mold star on a buffet.

Makes 6 to 8 servings.

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 (8 1/4 ounces) crushed pineapple, drained

Procedure:
1. Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
2. 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.
3. 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.)
4. 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.