1 pkg. frozen peas, thawed
1/2 pt. sour cream
1 onion, chopped fine
1/4 c. mayonnaise
1/2 tsp. onion powder
1/2 tsp. celery salt
9 oz. peanuts w/red skins

Combine well drained peas, sour cream, onion, mayonnaise, onion powder and celery salt. Cover and refrigerate. Just before serving, add peanuts and additional mayonnaise. Serve in center of the aspic (recipe below).

TOMATO ASPIC:

2 1/2 c. boiling water
2 pkgs. (3 oz.) lemon flavor gelatin
2 cans (8 oz.) tomato sauce
3 tbsp. vinegar
1 tsp. salt
1 tsp. onion juice
1/4 tsp. Tabasco
2 dashes cloves
4 c. celery, diced

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set. Stir in celery; pour into mold. Chill until firm.