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Tomato Aspic Salad


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  • 1 pkg Knox gelatin
  • 2 cups tomato juice
  • 2 tea lemon juice
  • 1 tea sugar
  • 1/2 tea salt
  • 1 tea worcestershire sauce
  • 1/2 cup cucumber pickle diced
  • 1/2 cup celery diced



Step 1

Soak gelatin in 1/4 cup cold tomato juice.
Pour over this 1 Cup boiling tomato juice.
Stir until disolved
Add remaining juice
Chill when slightly thickened, add celery and pickle.
Pour into molds and chill
Serve on lettuce garnish with mayonaise


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