Tomato Aspic - cooking recipe

Ingredients

3 small pkg. lemon jello
5 c. V-8 juice
3 heaping Tbsp. pickle relish
1 Tbsp. vinegar
juice of 1/2 lemon
3 heaping Tbsp. chopped celery
dash of Worcestershire sauce

Preparation

Heat 2 cups V-8 juice; add to jello to dissolve.
Add remaining 3 cups of juice (cold).
Add and mix all the remaining ingredients.
Pour into mold and chill until firm.