- 1 (8 ounce) can tomato sauce
- 1 (3 ounce) package lemon-flavored gelatin (such as Jell-O®)
- 1 cup cold water
- 1 tablespoon white vinegar
- 1 (16 ounce) package small curd 4% cottage cheese
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped green onions
- 3 tablespoons finely chopped Italian parsley
- 2 tablespoons mayonnaise
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 dash Worcestershire sauce
- 1 dash hot sauce (such as Tabasco®)
- Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar.
- Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator.
- Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour.
- Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour.
- Spread remaining tomato mixture over the top and chill until set, about 1 hour more.
03/31/2018
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