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This is an attractive salad for a luncheon or buffet, and it can be filled with potato salad or a mixture of herb-flavored sliced cucumbers and sour cream, if desired.
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| What You Need: |
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2 envelopes unflavored gelatin
4 cups tomato juice
1 medium-sized stalk celery
2 lemon slices
2 small bay leaves
Salt, pepper to taste
3 tablespoons vinegar
1 cup finely chopped celery
1/3 cup finely chopped green pepper
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| How To Cook: |
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1. Soften gelatin in 1 cup cold tomato juice in a medium bowl.
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2. Combine remaining 3 cups tomato juice, celery, lemon slices, buy loaves, salt, and pepper in a medium saucepan and simmer, uncovered, 5 minutes; strain.
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3. Add hot tomato liquid to gelatin and stir to dissolve. Chill until partially set.
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4. Stir in celery and green pepper. Turn into a 5˝ - or 6 - cup mold.
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5. Chill several hours until firm. Unmold onto a chilled platter.
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