Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan

1. Trim, Wash, And Prepare Lettuce As Directed On Recipe Card M-Guidelines.

2. Dissolve Gelatin And Salt In Boiling Water.

3. Reconstitute Milk. Combine Milk And Salad Dressing.

4. Add Salad Dressing Mixture And Undrained Pineapple To Gelatin; Mix Well.

5. Fold In Cottage Cheese. Do Not Over Mix.

6. Pour About 1 Gallon Gelatin Mixture Into Each Pan.

7. Chill Until Firm. Cut 5 By 5.

8. Place 1 Lettuce Leaf On Each Serving Dish; Add Gelatin Square. Cover; Refrigerage Until Ready To Serve.

Trimmed Lettuce.

Cottage Cheese May Be Used. Rehydrated According To Instructions On Container.