1 (6 oz.) pkg. strawberry Jello
2 1/2 c. hot water
2 (8 oz.) cans tomato sauce
3 tbsp. vinegar
Dash of pepper
1 c. chopped nuts
1 c. chopped celery

Dissolve Jello in hot water. Add tomato sauce, vinegar and pepper. Chill until slightly thickened. Then fold in nuts and celery. Pour into a 2 quart mold and chill. Serves 12.