Chicken Aspic Salad

Ingredients

• 2 envelopes plain gelatin
• 1 34 c cold tomato juice
• 12 tsp salt
• 2 Tbsp lemon juice
• dash of Tabasco
• 34 c cold chicken stock
• 34 c mayonnaise
• 1 12 c diced chicken cooked
• 12 c diced celery
• 3 Tbsp green pepper diced optional

Directions

1. Sprinkle 1 envelope gelatin in tomato juice
2. Heat stirring until dissolved
3. Add 14 teaspoon salt 1 tablespoon lemon juice and dash of Tabasco
4. Set aside to cool
5. In separate saucepan sprinkle 1 envelope gelatin in chicken stock
6. Heat stir until dissolved
7. Remove from heat and add 14 teaspoon salt and 1 tablespoon lemon juice
8. Let cool
9. Add chicken celery and green pepper
10. Pour 12 of mixture into loaf pan that has been Pam coated
11. Chill
12. When firm add tomato aspic mixture
13. When aspic is almost firm spread last half of chicken mix
14. Chill
15. Serve on lettuce