Jellied Tomatoes (Easy Aspic!) - cooking recipe

Ingredients

4 c. (2 (1 lb.) cans) undrained tomatoes
1 (6 oz.) pkg. lemon gelatin
2 Tbsp. chopped parsley (1 tsp. dried parsley flakes)
2 Tbsp. chopped onion (2 tsp. dry minced onion)
1/2 tsp. salt
2 c. chopped celery
2 c. cold water

Preparation

Combine ingredients in fairly large cooking pan (not aluminum).
Bring to a boil, breaking larger pieces of tomato while heating.
Pour into oiled 8-cup mold (or serving bowl if desired to be spooned out).
Chill until firm for 3 to 4 hours. Unmold or cut in squares and serve on lettuce leaves.
Makes 8 to 12 servings.