Tomato And Cheese Aspic Recipe

• 2 c. tomato juice
• 1 (3 ounce.) pkg. lemon Jello
• 2 tbsp. vinegar
• 1/4 teaspoon salt
• 2 tbsp. sugar

1. Make small balls of cream cheese, onion, and juice.
2. Roll balls in finely minced pecans, and flatten ball in your hand.
3. Set balls aside.
4. Bring tomato juice to boiling.
5. Add in Jello and stir.
6. Put tomato fold in a pitcher for easy handling.
7. Fill individual molds to 1/2 inch level with mix from pitcher.
8. Allow aspic in molds to refrigeratein refrigerator.
9. Keep rest at room temperature.
10. Put balls in molds on top of chilled aspic but not touching sides of mold.
11. Fill molds with rest of room temperature aspic.
12. Refrigeratetill hard.
13. Serve on lettuce bed.
14. Top with diluted mayonnaise.
15. Sprinkle with paprika.

tomato juice, lemon jello, vinegar, salt, sugar

Taken from cookeatshare.com/recipes/tomato-and-cheese-aspic-54674 (may not work)