Tomato Aspic - cooking recipe

Ingredients

2 envelopes unflavored gelatin
3 c. Campbell's tomato juice
2 Tbsp. vinegar
1/2 tsp. Worcestershire sauce
generous dash of pepper
1/2 tsp. celery salt
1/4 tsp. onion powder

Preparation

In saucepan, sprinkle gelatin over 1 cup cold juice to soften. Place over low heat, stirring until gelatin is dissolved.
Remove from heat; add remaining juice, vinegar and seasonings.
Pour into 4-cup mold.
Chill 4 hours or until firm; unmold on salad greens. Makes 3 cups.