Tomato Aspic

• 1/2 c. boiling water
• 2 envelopes unflavored gelatin
• 3 c. thick tomato juice, warmed
• 1 small onion, very finely minced
• 2 ribs celery, very finely minced
• 1 Tbsp. freshly squeezed lemon juice
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. Tabasco sauce
• 8 oz. cream cheese

1. Pour hot water in shallow bowl and sprinkle gelatin over it. When gelatin is dissolved, stir in warmed tomato juice. Stir in all other ingredients, except cream cheese, and cool in the refrigerator.
2. Warm cheese until it is spreadable. Spread 1/2 of the mixture. Allow to set until firm and pour remaining 1/2 over top to form aspic, cheese, aspic.
3. Or put spoonful of cheese in muffin cup, then cover with tomato mixture. Refrigerate until set, several hours.
4. Garnish with dab of mayonnaise and sprig of mint, if desired.

boiling water, unflavored gelatin, tomato juice, onion, celery, freshly squeezed lemon juice, worcestershire sauce, salt, freshly ground black pepper, tabasco sauce, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880609 (may not work)