1 pkg. (3 oz.) lemon Jello
1/2 c. hot water
2 tbsp. lemon juice
1 c. sour cream
1/2 c. shredded cucumber (pick out seeds)
1/2 c. chopped celery

Be generous with vegetables and squeeze out some liquid if they seem too juicy. Dissolve Jello in hot water; add lemon juice. Chill until it begins to thicken. Add vegetables and sour cream and pour into oiled mold. Chill until set.