Kilty's Kitchen

Tomato Aspic Categories: salads/vegetables 1 1/4 cup boiling water 1 package (3 oz) lemon-flavored Jello 1 can (8 oz) tomato sauce 1 1/2 tablespoon vinegar 1/21 teaspoon salt 1/8 teaspoon red pepper sauce (Tobasco) 1 dash ground cloves 1 cup celery; chopped (optional) Pour boiling water on Jello in bowl; stir until Jello is dissolved. Stir in tomato sauce, vinegar, salt, pepper sauce and cloves. Refrigerate until slightly thickened but not set. Stir in celery. Pour into 4-cup mold or individual molds. Unmold onto serving plat and, if desired garnish with ripe olives and parsley. Contributor: Mom/Betty Crocker