SEASONAL SALAD - RUBY RED ASPIC 
1 (12 oz.) can cocktail vegetable juice
1/2 c. water

Heat above to boiling.

Pour over:

1 (6 oz.) orange Jello

Add:

1 can whole cranberry sauce
2 tbsp. vinegar
1/4 tsp. allspice

Pour into mold. Chill. Serve with sour cram or your own choice of dressing.

 

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