1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 can tomato aspic
1 1/2 tbsp. vinegar
1/2 tsp. salt
Dash of pepper
1 c. grated cheddar cheese
1/2 c. chopped celery

Dissolve Jello in hot water; add everything but celery and cheese. Chill until slightly jelled. Add cheese and celery. Put in mold greased with mayonnaise. Chill until set.