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TOMATO ASPIC SALAD 
1 (6 oz.) pkg. lemon Jello
3 1/2 c. V8 juice
2 tbsp. fresh lemon juice
Rind of 1/2 lemon, grated
1 tsp. Worcestershire sauce
Dash Tabasco sauce
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped green onion
Salt if needed

Heat 2 cups V8 juice to boiling, and dissolve Jello. Cool. Add remaining 1 1/2 cups V8 juice, lemon juice, grated lemon peel, Worcestershire sauce, and Tabasco. Fold in celery, green pepper, and green onion. Salt to taste. Chill. Serve with a dab of mayonnaise. Serves 8 - 10.
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