Tomato Aspic - cooking recipe

Ingredients

2 pkg. unflavored gelatin
1 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 c. sliced olives
3 c. V-8
1 tsp. cider vinegar
1/2 c. diced celery
3 Tbsp. chopped green pepper

Preparation

Sprinkle gelatin over 1 1/2 cups V-8 juice in a bowl.
Let set while heating (do not boil) the remaining 1 1/2 cups V-8.
Combine the two mixtures.
Add remaining ingredients.
Pour into greased mold.
Congeal.
Unmold on serving tray.