Tomato Aspic(Serves 8) - cooking recipe

Ingredients

1 3/4 c. (14 1/2 oz.) stewed tomatoes
1 c. hot water
1 pkg. lemon jello (regular size)
1/4 tsp. salt

Preparation

Place
stewed
tomatoes
in
blender
and
blend
well. Dissolve
jello
in
hot
water
and mix with stewed tomatoes. Chopped stuffed olives
or chopped celery may be added to this mixture.
Place in square pan or Pyrex and place in refrigerator until it congeals.
Cut in blocks and serve on lettuce.