1 lg. can V-8 or tomato juice
2 packets Knox gelatin
3 hard-cooked eggs, chopped
Green onions to taste, chopped
1 c. chopped celery
1 sm. can shrimp or crab, drained

Dissolve gelatin in 1/2 cup juice. Heat rest of juice and add softened gelatin, stirring to dissolve. If you use tomato juice, add Tabasco sauce and parsley to taste. Add remaining ingredients after cooling the juice mixture. Mix well and pour into an oiled mold. Serve with a dollop of mayonnaise on lettuce. Serves: 6 to 8.