Tuna Aspic - cooking recipe

Ingredients

Aspic
3 (3 ounce) packages lemon Jell-O gelatin
3 3/4 cups hot water
1 1/2 cups ketchup
Filling
2 tablespoons knox unflavored gelatin, dissolved in
1/2 cup hot water
2/3 cup cooked rice, chilled
3 cans good white meat tuna, drained
4 tablespoons chopped green onions
1 cup chopped celery
1/2 - 1 teaspoon curry powder (optional)
2 tablespoons parsley
2 cups sour cream
1 1/3 cups mayonnaise

Preparation

Dissolve lemon Jello in hot water; add ketchup.
Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature.
Mix rice, tuna and vegetables together.
Add dissolved gelatin.
Smooth filling over the set aspic; refrigerate until slightly set.
Pour remainder of aspic over the top of filling.
Refrigerate until completely set.
May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.