Grandma's Tomato Aspic

Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.

• Ready In: 5 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄2 cup cold water
• 2  tablespoons unflavored gelatin
• 3 1⁄2 cups tomato juice or 3 1⁄2 cups  v 8  vegetable juice
• 2  tablespoons  onion juice
• 1 2⁄3 tablespoons lemon juice
• 1  teaspoon sugar (or to taste)
• 3⁄4 teaspoon Worcestershire sauce
• 1⁄8 teaspoon white pepper
• 1  cup  olive, chopped
• 1  cup celery, chopped
• 1  cup pecans, chopped
•  lettuce, to taste

Directions

1. In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
2. In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
3. Let simmer 15 minutes.
4. Add olives, celery, and pecans, and allow to cool.
5. Pour into individual molds.
6. Refrigerate until firm (about 5 hours) before serving.
7. Serve on a bed of lettuce.