Eggs And Vegetables In Aspic - cooking recipe

Ingredients

1 pkg. lemon or orange jello
1 1/4 c. hot water
1 can Hunt's tomato sauce
1 1/2 Tbsp. vinegar
1/2 tsp. salt
dash of pepper
8 cooked or canned asparagus spears
2 hard-cooked eggs, chopped
1/2 c. cooked peas

Preparation

Blend.
Pour gelatin into mold to depth of 1/4-inch.
Arrange asparagus spears in mold.
Chill until almost firm.
Chill remaining gelatin until it has the consistency of unbeaten egg whites.
Fold in eggs and peas; put on top of stiffened gelatin and asparagus.
Chill until firm.
Unmold and garnish with greens; serve with mayonnaise or French dressing.
Serves 6.