Tomato Aspic Tuna Jello Recipe

• LAYER NUMBER 2: TUNA SALAD JELLO
• 3 ounce. lemon Jello
• 1 c. boiling water
• 1/4 teaspoon salt
• 1/2 c. cool water
• 1 tbsp. lemon juice
• 1/2 c. mayonnaise
• 7 ounce. can tuna, liquid removed and flaked
• Minced onion, celery and green pepper
• Hard boiled egg, minced (optional)

1. Layer number 1: tomato aspic: 1 1/4 c. boiling water 8 ounce.
2. can tomato sauce 1 1/2 tbsp.
3. white vinegar 1/2 teaspoon salt 3/4 teaspoon onion juice Dash each of Tabasco, pepper and cayenne pepper Some minced onion, celery and green pepper
4. Dissolve Jello in water.
5. Blend in remaining ingredients.
6. Refrigeratetill almost hard; fold under any floating vegetables.

salad jello, lemon jello, boiling water, salt, water, lemon juice, mayonnaise, tuna, onion, egg

Taken from cookeatshare.com/recipes/tomato-aspic-tuna-jello-52647 (may not work)