2 c. tomato juice
1 (3 oz.) pkg. lemon Jello
2 tbsp. vinegar
1/4 tsp. salt
2 tbsp. sugar

FILLING:

3 oz. cream cheese
2 tbsp. chopped pecans
1 tsp. grated onion and juice

Make small balls of cream cheese, onion, and juice. Roll balls in finely chopped pecans, and flatten ball in your hand. Set balls aside.

Bring tomato juice to boiling. Add Jello and stir. Put tomato mix in a pitcher for easy handling. Fill individual molds to 1/2 inch level with mix from pitcher. Allow aspic in molds to chill in refrigerator. Keep rest at room temperature.

Put balls in molds on top of chilled aspic but not touching sides of mold. Fill molds with rest of room temperature aspic. Chill until firm. Serve on lettuce bed. Top with diluted mayonnaise. Sprinkle with paprika.