Title: Tomato Aspic with Artichokes
Categories: Salad Blank
Yield: 4 Servings

2	c	Tomato juice
1		3 oz. pkg. lemon gelatin powder
1	tb	Vinegar
1	ts	Worcestershire sauce
1	tb	Onion juice
1	ts	Celery seed
1		6 oz. can artichoke hearts; drained

Heat 1 cup tomato juice, add gelatin, and dissolve. Add remaining ingredients. Chill until firm.

Serves 4 to 6

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #3

Recipe by: Elizabeth V. Hallanan

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