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L.J.'s Tomato Aspic

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48 ounces V-8 vegetable juice
1 1/2 cups cold water
1 1/2 cups vinegar
2 cups white sugar
7 tablespoons Knox gelatin
1 medium onion; grated
green bell peppers; finely chopped
celery, with tops; finely chopped
olives; sliced
green pimentos; stuffed

Soak the gelatin in the cold water. Mix together the V-8, sugar and vinegar and bring to a boil. Now add the gelatin mixture and stir thoroughly. Remove from heat and allow to cool for a bit (15 to 30 minutes). Pour this mixture into a mold or flat pan and add the chopped vegetables. Immediately refrigerate. IMPORTANT: Serve the next day or at least 12 hours later when well set up. Serve with a dollop of Hellman's mayonnaise on top. NOTES: Suggestions for amounts of vegetables - 1 to 1 1/2 cups each of the chopped peppers, celery and sliced olives. 1/2 to 3/4 cup grated onion is plenty. Adjust amounts to your own taste. I chop up enough of the veggies to float in a layer measuring 3/8" to 1/2" deep. It's good no matter how you fix it. Unflavored gelatin is now packaged in 1 tbs. (approximate) packets. Use 7 of these instead of measuring by the tbs. I chill this amount of aspic in a 9"x 13"x 2" Pyrex baking dish. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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