Jiffy Tomato Aspic - cooking recipe

Ingredients

1 (14 oz.) can tomato juice
1 (3 oz.) pkg. lemon jello
1 c. celery, minced
3 Tbsp. green pepper, minced
1 Tbsp. onion, grated
1/2 tsp. salt
1 Tbsp. vinegar
lettuce
mayonnaise

Preparation

Bring tomato juice to boiling point.
Add jello.
Stir until dissolved.
Stir in celery, green pepper, onion, salt and vinegar. Pour into mold or appropriate size Pyrex dish and refrigerate. Unmold or cut into squares onto lettuce lined plate(s).
Serve with mayonnaise, if desired.