Chicken Aspic Salad - cooking recipe

Ingredients

2 envelopes plain gelatin
1 3/4 c. cold tomato juice
1/2 tsp. salt
2 Tbsp. lemon juice
dash of Tabasco
3/4 c. cold chicken stock
3/4 c. mayonnaise
1 1/2 c. diced chicken, cooked
1/2 c. diced celery
3 Tbsp. green pepper, diced (optional)

Preparation

Sprinkle 1 envelope gelatin in tomato juice.
Heat, stirring, until dissolved.
Add 1/4 teaspoon salt, 1 tablespoon lemon juice and dash of Tabasco.
Set aside to cool.
In separate saucepan, sprinkle 1 envelope gelatin in chicken stock.
Heat; stir until dissolved.
Remove from heat and add 1/4 teaspoon salt and 1 tablespoon lemon juice.
Let cool.
Add chicken, celery and green pepper.
Pour 1/2 of mixture into loaf pan that has been Pam coated.
Chill.
When firm, add tomato aspic mixture.
When aspic is almost firm, spread last half of chicken mix.
Chill.
Serve on lettuce.