Vegetable Aspic - cooking recipe

Ingredients

3 1/2 c. V-8 juice
2 pkg. (small) lemon jello
4 Tbsp. vinegar
1/2 c. celery, finely chopped
1/2 c. cucumber, finely chopped
1/2 c. green onions, finely chopped
1/2 c. green olives, finely chopped

Preparation

In saucepan, heat 2 cups V-8 juice.
Add lemon jello and stir until dissolved (you may add 1 package dissolved in 1/4 cup hot water for a firmer set).
Add remaining V-8 juice, vinegar and salt and pepper to taste.
Chill until syrupy.
Fold in remaining ingredients.
Pour into mold and chill until set.