2 cups tomato juice
1/4 teaspoon basil
6 Whole Cloves
1 package lemon gelatin
6 stuffed olives
1/2 teaspoon Seasoned Salt
1/2 cup diced celery
1 cup shredded carrots

Heat tomato juice with basil and cloves to boiling point. Strain over gelatin. Stir until gelatin dissolves. Cool.

Brush mold with salad oil. Place halves of olives evenly spaced in 10" ring mold. Spoon a small amount of gelatin into mold. Chill until set. Stir salt, celery and carrots into remaining gelatin mixture. Pour into mold. Chill until set. Unmold and garnish with salad greens and sliced hard cooked eggs.

Makes 6 servings.

Submitted by: Kathy Henderson