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LIME COTTAGE - CHEESE MOLD SALAD 
1 (1 lb. 4 oz.) can crushed pineapple
1/2 c. lemon juice
Boiling water
2 pkgs. lime Jello
1 c. chopped walnuts
2 tbsp. grated lemon rind
2 c. (1 lb. container) cottage cheese
1 c. finely diced celery
2 tsp. prepared horseradish
1/2 tsp. salt
Banana Nut Dressing

Drain syrup from pineapple into 4 pint measure (save pineapple). Add lemon juice and enough boiling water to make 3 cups liquid; add gelatin and stir until dissolved; chill mixture until syrupy.

Spoon about 1 1/2 cups syrupy gelatin into a medium size bowl; fold in drained pineapple, walnuts, and grated lemon rind; pour into lightly greased loaf pan, 9 x 5 x 3 inch. Chill just until firm and sticky on top. Keep remaining syrupy gelatin at room temperature.

When layer in mold is firm, beat syrupy gelatin until fluffy; blend in cottage cheese, celery, horseradish, and salt; spoon over layer in pan. Chill until firm.

Unmold onto serving plate; garnish with avocado slices, if you wish; serve with Banana Nut Dressing.

Banana Nut Dressing: Blend 1/2 cup mayonnaise or salad dressing, 1 mashed banana, 1/2 cup chopped walnuts, 3 tablespoons heavy cream, and 1 tablespoon lemon juice. in small bowl. Makes about 1 cup dressing.

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