Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | V-8 juice |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | Worcestershire |
| 2 \N | Envelopes unflavored gelatin |
| ½ cup | Cold water |
| 1 \N | Avacado; peeled and chopped |
| ½ cup | Chopped celery |
| ½ cup | Chopped stuffed olives |
| 1 pounds | Cottage cheese |
| ½ cup | Mayonnaise |
| ½ cup | Minced onion |
| ½ cup | Diced bell pepper |
| 1 \N | Cucumber; unpeeled, grated, drained |
Bring V-8 juice and seasonings to boil. Let set 10 minutes. Soften gelatin in water, add to V-8 juice mixture. Stir until mixture begins to thicken; add avacado, celery and onions. Pour into 1-quart ring mold and chill until firm. FILLING: Cream cheese and mayonnaise; add remaining ingredients. Salt and pepper to taste. Fill center of aspic ring with mixture.
MRS DAVID HENDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .