Tomato Aspic

9 ingredients
5 steps

Ingredients

  • 1 (6 oz.) box lemon jello
  • 1 pkg. Knox gelatine
  • 1 qt. V-8 juice
  • 1/2 c. chopped onion
  • 1/2 c. chopped celery
  • 1/2 c. chopped peppers
  • 1 1/2 tsp. Worcestershire sauce
  • Spanish leaves
  • mayonnaise

Directions

  1. 1
    Heat 1 cup juice to boiling.
  2. 2
    Dissolve lemon jello in juice. Add Knox gelatine to remainder of cold juice to soften.
  3. 3
    Combine both juice mixtures and stir in remaining ingredients.
  4. 4
    Chill until firm.
  5. 5
    Serve on spinach leaves with mayonnaise.

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