Tomato Aspic Salad

By PatD

Ingredients

• 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

Preparation

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