Treasurer Aspic - cooking recipe

Ingredients

4 c. V-8 juice
2 envelopes unflavored gelatin
2 Tbsp. lemon rind
1 c. chopped celery
1 tsp. pickling spice
1 Tbsp. light brown sugar
2 c. grated Mozzarella cheese

Preparation

In saucepan, simmer juice and pickling spice for 5 minutes, then strain. Combine gelatin and sugar. Soften gelatin in cold vegetable juice. Stir into hot juice to dissolve. Add remaining vegetable juice and lemon juice.
Chill until partly set, then fold in cheese and celery.
Pour into 6-cup mold. Chill until firm.
Makes 8 to 10 servings.