Chicken Aspic Salad

• 2 envelopes plain gelatin
• 1 3/4 c. cold tomato juice
• 1/2 tsp. salt
• 2 Tbsp. lemon juice
• dash of Tabasco
• 3/4 c. cold chicken stock
• 3/4 c. mayonnaise
• 1 1/2 c. diced chicken, cooked
• 1/2 c. diced celery
• 3 Tbsp. green pepper, diced (optional)

1. Sprinkle 1 envelope gelatin in tomato juice.
2. Heat, stirring, until dissolved.
3. Add 1/4 teaspoon salt, 1 tablespoon lemon juice and dash of Tabasco.
4. Set aside to cool.
5. In separate saucepan, sprinkle 1 envelope gelatin in chicken stock.
6. Heat; stir until dissolved.
7. Remove from heat and add 1/4 teaspoon salt and 1 tablespoon lemon juice.
8. Let cool.
9. Add chicken, celery and green pepper.
10. Pour 1/2 of mixture into loaf pan that has been Pam coated.
11. Chill.
12. When firm, add tomato aspic mixture.
13. When aspic is almost firm, spread last half of chicken mix.
14. Chill.
15. Serve on lettuce.

gelatin, tomato juice, salt, lemon juice, cold chicken, mayonnaise, chicken, celery, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212747 (may not work)