ASPIC:

1 (3 oz.) pkg. lemon Jello
1 1/4 c. boiling water
1 (8 oz.) can tomato sauce
1 tbsp. vinegar
1/2 tsp. Lawry's salt
1/4 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
1/2 c. chopped celery
1/2 c. chopped pimento
1/2 c. chopped stuffed olives
1/2 c. chopped green pepper
1/4 c. chopped onion
9-inch cheese pie shell
Tuna salad

Dissolve Jello in boiling water. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened. Fold in chopped vegetables. Pour into cooled cheese pie shell. Chill thoroughly. Spoon tuna salad on top. Garnish with cherry tomatoes and fresh mint leaves.

CHEESE PIE SHELL:

1 c. unbleached flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. Crisco
1/2 c. shredded sharp Cheddar cheese
2 tbsp. iced water

Mix flour and salt, cut in shortening. Stir in cheese, sprinkle water and form ball. Roll out dough, place in pan. Flute edges and prick pastry. Bake 8-10 minutes in 475 degree oven.

TUNA SALAD:

1 (6 1/2 oz.) can water-packed tuna
1 tsp. lemon juice
1 c. chopped celery
1 tbsp. minced onion
2 tbsp. tarragon vinegar
Hellmann's mayonnaise to moisten.

Mix together.