Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Plus |
| 1 teaspoon | Unflavored gelatin |
| 3 tablespoons | Cold water |
| 2 tablespoons | Boiling water |
| 2 cups | Tomato or V-8 juice |
| 1 pack | Lemon Jello |
| ½ teaspoon | Salt |
| ½ teaspoon | Celery salt |
| 1 can | Tomato soup |
| 2 tablespoons | Grated onion with juice |
| 1 teaspoon | Worcestershire |
| 4 \N | Hardcooked eggs; quartered |
| 1 can | Artichoke hearts; drained & chopped |
| ½ cup | Chopped celery |
| ½ cup | Chopped stuffed olives |
Combine gelatin with cold water; then add boiling water to dissolve. Heat tomato juice & add lemon jello. Stir in gelatin mixture. Add tomato soup, salts, onion, Worcestershire & lemon juice. Pour small amount into mold.
Add eggs & vegetables & pour remaining liquid over all. Chill until firm.
MRS E.W. (POLLY) TUCKER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .