2 env. unflavored gelatin
4 c. tomato juice, divided
2 bay leaves
2 tbsp. chopped onion
3/4 tsp. celery salt
1/8 tsp. red pepper
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 env. unflavored gelatin
3/4 c. cold water
3/4 c. boiling water
1/2 tsp. salt
1 tbsp. lemon juice
1 sweet red pepper
1 green pepper
1 (8 oz.) carton cream style cottage cheese
Lettuce leaves

Sprinkle 2 envelopes gelatin over 1/2 cup tomato juice; let stand 1 minute. Combine remaining 3 1/2 cups tomato juice, bay leaves, and next 3 ingredients in a heavy saucepan; bring to a boil. Remove bay leaves. Add gelatin mixture; stir until dissolved. Stir in 1 tablespoon lemon juice and Worcestershire sauce. Cool and set aside.

Combine 1 envelope gelatin and 1/4 cup cold water. Add 3/4 cup boiling water and salt; stir until gelatin dissolves. Add 1 tablespoon lemon juice.

Pour 3 tablespoons mixture into a lightly oiled 6 cup ring mold, reserve remainder. Chill mold until firm.

Cut desired flat designs - circles, hearts, etc. from peppers. Arrange over congealed layer. Spoon 3 tablespoons reserved gelatin on top. Chill mold. Combine remaining mixture and cottage cheese. Pour over congealed layer. Chill until almost set. Pour tomato mixture into mold. Cover and chill until firm. Unmold on lettuce. Yield: 8-10 servings.