Knox Unflavoured Gelatine

CLASSIC TOMATO ASPIC
Prep: Cook: Chill:	10 mins 5 mins 3 hrs		Sprinkle gelatine over cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Add tomato juice, lemon juice and Worcestershire sauce. Pour into a 6-cup (1.5 L) mould. Refrigerate until set, about 3 hours. Unmould onto a serving plate.
Always in season - a savory version of the familiar side salad. Serve on a bed of lettuce and garnish with fresh parsley sprigs or finely chopped green onions.
2 1 cup 3 cups 1/4 cup 1 tsp	pouches Knox^� Unflavoured Gelatine cold water tomato juice lemon juice Worcestershire sauce	2 250 mL 750 mL 50 mL 5 mL
Makes 8 servings.
TIP: For a more elegant presentation, prepare the salad in individual moulds. Try different garnishes: cottage cheese, lemon twists, cucumber triangles, asparagus tips, fresh dill or watercress.