Tomato Shrimp Aspic

Ingredients

• 2 envelopes Knox gelatine
• 1 c cold water
• 13 c sugar
• 1 tsp salt
• 14 c lemon juice
• 2 c hot tomato juice
• 1 can small drained shrimp
• 12 c diced celery
• 14 c finely cut onion
• 14 c chopped olives

Directions

1. Sprinkle gelatine over cold water
2. Stir in sugar salt lemon juice and hot tomato juice until its dissolved
3. Add shrimp celery onion and olives
4. Pour into mold and leave overnight When ready to serve set in hot water for a few seconds and unmold on platter Arrange salad greens around outside and serve with side dish of salad dressing