Aspic salad pie - a recipe from july 1959

1 pkg. (10 oz.) birds eye mixed garden vegetables, cooked and drained

1/4 cup good seasons exotic herbs salad dressing

2 packages lemon jell-o

2 cups hot water

1 tsp. salt

dash of pepper

2 tbsp. vinegar

1/2 cup cold water

1 cup large-curd cottage cheese

1 can (8 oz.) tomato sauce

1 baked 9-in pie shell

Marinate mixed vegetables in the salad dressing for about 2 hours. Drain.

Dissovle gelatin in hot water. Add salt, pepper and viengar, stirring to blend. Divide mixture in half. To first part, add the cold water. To the other part add tomato sauce. Chill both mixtures until slightly thickened.

Combine cottage cheese and mixed vegetables. Reserve 1 cup of the mixture for top garnish. Fold reamining 1 1/2 cups of cottage cheese and vegetables into the clear lemon gelatin mixture and spoon into pie shell.

Chill until set, but still sticky. Spoon tomato mixture over lemon gelatin layer in pie shell. Chill until firm, about 2 hours. Garnish with remaining 1 cup of vegetables-cottage cheese mixture.