ASPIC:

3 c. tomato juice
1 tsp. salt
1 tsp. sugar
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Onion juice to taste
Dash of Tabasco
2 env. gelatin
1/2 c. water

VEGETABLES:

1 avocado, chopped
1/2 c. celery, chopped
1/2 c. chopped stuffed olives

CHEESE CENTER:

1 lb. cottage cheese
1/2 c. mayonnaise
1/2 c. onions, finely chopped
1/2 c. bell pepper, finely chopped
1 cucumber, unpeeled, grated & drained
Salt & pepper to taste

GARNISH: (Optional)
Avocado slices
Artichoke hearts
Durkee dressing

Boil tomato juice with seasonings. Steep 10 to 15 minutes. Add gelatin that has been softened in cold water. Stir until gelatin has melted. Cool until mixture begins to thicken. Prepare vegetables and add to aspic after it has thickened. Pour into ring mold and refrigerate until firm. Cream cottage cheese with mayonnaise. Add chopped vegetables and season to taste. Fill center of aspic with cheese mixture. Marinate avocado slices and artichoke hearts in Durkee's to garnish, if desired.