Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Tomato juice |
| ½ cup | Celery tops, coarsely chop. |
| 6 \N | Cloves, whole |
| 2 tablespoons | Sugar |
| 2 tablespoons | Vinegar |
| 2 tablespoons | Lemon juice |
| 2 teaspoons | Onion, Coarsely chopped |
| \N \N | (optional) |
| 1½ teaspoon | Salt, divided |
| \N \N | Cayenne pepper to taste |
| 1½ teaspoon | Gelatin, unflavored |
| ½ cup | Cold water, divided |
| 2 packs | Cream cheese (3 os pks) |
| ¼ cup | Milk |
| ½ teaspoon | Onion, grated |
| 1½ teaspoon | Gelatin, unflavored |
| ½ cup | Celery, finely chopped |
| 8 \N | Stuffed olives, chopped |
| \N \N | Lettuce |
| \N \N | Mayonnaise or salad dress. |
Combine tomato juice, celery tops, cloves, sugar, vinegar, lemon juice, chopped onion, 1 teaspoon of salt and cayenne in a medium saucepan; bring to a boil, and simmer 10 minutes.
Soften 2 envelopes gelatin in ¼ cup cold water; let stand 5 minutes. Strain tomato juice mixture, discard vegtables and spices.
Add softened gelatin, stirring until dissolved. Set aside to cool.
Combine cream cheese, milk, grated onion and ½ teaspoon of salt; beat until smooth. Soften 1½ teaspoon gelatin in ¼ cup cold water; place over hot water, stirring until dissolved. Add dissolved gelatin to cream cheese mixture, mixing well; stir in finely chopped celery and olives.
Pour half of tomato mixture into a lightly oiled 5-cup mold; chill until set. Spoon cream cheese mixture over tomato layer, spreading evenly; chill until firm
Pour remaining tomato juice mixture over cream cheese layer, and chill until firm. Unmold on a bed of lettuce and top with mayonnaise.
Submitted By BARRY WEINSTEIN On 04-02-95