2 medium cucumbers, not peeled
2 green onions
1 green bell pepper
2 carrots, grated
1 pkg. gelatin, dissolved in 2 tbsp. vegetable juice
1 c. mayonnaise
salt and pepper to taste

Cut up all ingredients, except gelatin, and puree in food processor. Drain off juice. Heat gelatin in double boiler. Add to puree. Add mayonnaise to vegetables. Salt and pepper to taste. Refrigerate overnight. Spread on thin brown bread slices. Cut into thirds and store in plastic container. These can be made the night before.

Makes 16 whole sandwiches if the crust is cut off before spreading.