Tomato Aspic - cooking recipe

Ingredients

2 1/2 envelopes gelatin
cold water
1/2 c. celery, chopped
2 c. tomato juice
12 oz. V-8
1/2 to 3/4 c. vinegar
1/2 c. sugar
1/2 c. lemon juice
1 tsp. salt
1 tsp. white pepper
chopped onion and olives to taste

Preparation

Dissolve gelatin in cold water.
Combine and gradually heat other liquids.
Pour in gelatin and stir.
Let liquid cool.
Oil mold.
Sprinkle onions, celery and olives on bottom (chopped very fine).
Works great to chop vegetables in blender with some water added, then strain, pressing out water.
Pour cooled mixture in mold.
Chill until firm.
(I mix vegetables right into liquid and pour in a bowl; works fine.)
Excellent for the holidays or anytime.
Serve a little dab of mayo on top.
A real tradition in the Roseberry family!