Eva'S Tomato Aspic - cooking recipe

Ingredients

1 qt. jar tomato juice
1 small bottle stuffed olives, chopped
1 Tbsp. grated or chopped onion
1 1/2 c. celery, chopped fine
2 Tbsp. plain gelatin, soaked in 1/2 c. cold water
salt and pepper
vinegar or lemon juice
hot sauce or cayenne

Preparation

Season tomato juice to\tyour
liking
with
seasonings. Melt gelatin in small amount of tomato juice over medium heat. Mix with remainder of juices
and
grated
onion.
When
this mixture begins to congeal, add
sliced
or\tchopped olives and celery. Slice in squares when
congealed.
I add more gelatin (about 2 teaspoons).
It slices
or\tunmolds better.
Yield: 2 Pyrex dishes, 10 x 6-inches.