Cook spinach according to directions. Press against sides of sieve to drain; cool. In small saucepan, soften gelatin in the 1/2 cup of water; heat and stir until dissolved. Add sugar, salt, pepper, remaining water, and lemon juice; mix well. Place mayonnaise in small mixing bowl, gradually stir in gelatin mix. Chill until begins setting. Beat gelatin mixture until light and fluffy. Fold in cooked spinach, cottage cheese, and celery. Turn into 5 cup mold. Chill until firm, 4-5 hours. Yields: 6 servings.

Spinach Soufflé Salad 2

One 10 ounce package of frozen chopped spinach
1 envelope of unflavored gelatin
1/2 cup of sugar
3/4 teaspoon of salt
1 cup of cold water
1/4 cup of lemon juice
1/3 cup of mayonnaise or salad dressing
1 cup of cream style cottage cheese, drained
1/4 cup of celery, finely chopped

Cook the spinach according to package directions. Press against sides of a sieve to drain very thoroughly. Cool. In a small saucepan soften gelatin in 1/2 cup of cold water. Heat and stir until gelatin dissolves. Add sugar, salt, remaining water and lemon juice. Mix well. Place the mayonnaise in a small bowl. Gradually stir in  gelatin mixture. Chill until mixture begins to set. Beat gelatin mixture until fluffy. Fold in spinach, cottage cheese and celery. Turn into a 5 cup mold. Chill for 4 hours or overnight.