Vegetable Mold - cooking recipe

Ingredients

2 envelopes unflavored gelatin
3 1/2 c. Campbell's tomato juice
2 Tbsp. prepared Caesar salad dressing
1/2 c. thinly sliced carrots
1/2 c. cauliflowerets
1/2 c. cooked peas
1/4 c. thinly sliced radishes
1 Tbsp. toasted sesame seed

Preparation

In saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften.
Over low heat, heat until gelatin is dissolved.
Add remaining 3 cups tomato juice and salad dressing.
Refrigerate until mixture mounds slightly when dropped from a spoon.
Fold remaining ingredients into gelatin mixture.
Pour into 6-cup mold. Serve with sour cream.
Makes 5 cups or 10 servings.