Tomato Aspic

• 2 1/2 envelopes gelatin
• cold water
• 1/2 c. celery, chopped
• 2 c. tomato juice
• 12 oz. V-8
• 1/2 to 3/4 c. vinegar
• 1/2 c. sugar
• 1/2 c. lemon juice
• 1 tsp. salt
• 1 tsp. white pepper
• chopped onion and olives to taste

1. Dissolve gelatin in cold water.
2. Combine and gradually heat other liquids.
3. Pour in gelatin and stir.
4. Let liquid cool.
5. Oil mold.
6. Sprinkle onions, celery and olives on bottom (chopped very fine).
7. Works great to chop vegetables in blender with some water added, then strain, pressing out water.
8. Pour cooled mixture in mold.
9. Chill until firm.
10. (I mix vegetables right into liquid and pour in a bowl; works fine.)
11. Excellent for the holidays or anytime.
12. Serve a little dab of mayo on top.
13. A real tradition in the Roseberry family!

gelatin, cold water, celery, tomato juice, vinegar, sugar, lemon juice, salt, white pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204331 (may not work)