Recipe

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• 3 cups tomato juice
• 1 tsp salt
• 1 tsp sugar
• 1 tsp lemon juice
• 1 tsp worcestershire sauce
• onion juice
• 1 dash tabasco sauce
• 2 (1/4 oz) envelopes unflavored gelatin
• 1/2 cup water
• 1 avocado, chopped
• 1/2 cup celery, chopped
• 1/2 cup chopped stuffed olives
• 1 lb cottage cheese
• 1/2 cup mayonnaise
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1 cucumber, unpeeled, grated & drained
• salt & pepper
• avocado , slices
• artichoke heart
• 4 tbsp durkee salad dressing (as needed, found in the condiment isle of your grocery)

• 1 Boil tomato juice with seasonings. Steep 10 to 15 minutes.
• 2 Add gelatin that has been softened in cold water. Stir until gelatin has melted.
• 3 Cool until mixture begins to thicken. Prepare vegetables and add to aspic after it has thickened.
• 4 Pour into ring mold and refrigerate until firm.
• 5 Cream cottage cheese with mayonnaise.
• 6 Add chopped vegetables and season to taste. Fill center of aspic with cheese mixture.
• 7 Marinate avocado slices and artichoke hearts in Durkee's to garnish, if desired.