4 c. tomato juice
1/4 c. chopped celery leaves
1/2 c. chopped onion
1 tsp. slat
2 bay leaves
2 tbsp. brown sugar
4 whole cloves
2 env. unflavored gelatin
3 tbsp. lemon juice
1 12/ c. cottage cheese
2 (3 oz.) pkg. cream cheese, softened
1/2 c. finely cut celery
2 tbsp. chopped chives
1/4 tsp. salt
1 pkg. unflavored gelatin
1/4 c. cold water
1 c. mayonnaise

Combine 2 cups tomato juice and next 6 ingredients. Simmer 5 minutes. Strain. Soften gelatin in 1 cup cold tomato juice. Add to hot juice and stir to dissolve. Add remaining 1 cup tomato juice and lemon juice. Pour into 2 quart ring mold and chill until almost firm. Meanwhile, prepare cheese layer.

Beat cottage cheese and cream cheese together until fluffy. Add celery, chives, and salt. Soften gelatin in cold water, dissolve over hot water. Stir in cheese mixture. Stir in mayonnaise. Gently spoon on top of tomato layer and chill until firm. Serves 8-12.