2 (1 lb.) cans mixed vegetables
1/2 c. French dressing
2 env. unflavored gelatin
1/2 c. hot water
1 1/2 c. cream style cottage cheese
1 1/2 c. Blender mayonnaise
3/4 c. heavy cream
2 tbsp. parsley sprigs
1 whole pimiento
1 slice onion
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

Drain vegetables; pour French dressing over and chill while preparing rest of salad. Mix gelatin and hot water 40 seconds. Add all remaining ingredients and mix 15 seconds longer. Turn into 5 cup ring mold and chill until firm. Unmold onto serving plate and fill center with marinated vegetables. Makes 8 servings.