Aspic Salad

• 1 small lemon jello
• 3/4 c. hot water
• 8 oz. tomato sauce
• 1 1/2 Tbsp. lime juice
• 1/2 tsp. salt
• 1/8 tsp. Tabasco
• dash of Worcestershire sauce
• 1 pinch of ground cloves
• 1/2 c. cauliflower, chopped
• 1/2 c. celery, chopped
• 1/3 c. bread and butter pickles, diced
• 2 eggs, hard-cooked, diced
• Cool Whip
• sour cream

1. Dissolve lemon jello in hot water.
2. In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well.
3. Refrigerate until thickened but not solid.
4. Stir in celery and cauliflower along with eggs and pickles.
5. Refrigerate and stir occasionally to keep the ingredients from sinking.
6. Chill until firm.
7. Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each).
8. Serves 6.

lemon jello, hot water, tomato sauce, lime juice, salt, tabasco, worcestershire sauce, ground cloves, cauliflower, celery, bread, eggs, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233998 (may not work)