• 1  package (10 ounces) frozen chopped spinach
• 2   envelopes unflavored gelatin
• ³/₄ cup water
• 2  chicken bouillon cubes
• 2  tablespoons lemon juice
• 1¹/₂ cups creamed cottage cheese
• ¹/₂ cup dairy sour cream
• ¹/₂ cup sliced celery
• ¹/₃ cup chopped green pepper
• 2  tablespoons minced green onion

1. Cook and drain spinach, reserving liquid. Add enough water to liquid to make ¹/₂ cup. Set spinach and liquid aside.
2. Soften gelatin in ³/₄ cup water in a saucepan; add bouillon cubes. Set over low heat; stirring occasionally, until gelatin and bouillon cubes are dissolved. Remove from heat; stir in spinach liquid and lemon juice. Set aside.
3. Beat cottage cheese until fairly smooth with mixer or in electric blender. Blend with sour cream and then gelatin mixture. Stir in spinach, celery, green pepper, and onion. Turn into a 5-cup mold. Chill until firm.
4. Unmold onto a chilled large platter. If desired, arrange slices of summer sausage around the mold.

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