Serves: 8
Total Calories: 174

2 tablespoons unflavored jello
1/2 cup chicken broth cool (your own or canned)
4 cups tomato juice
1/2 cup celery chopped
1/4 cup scallion chopped
2 tablespoons Worcestershire sauce
1 teaspoon celery seeds
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground white pepper to taste
3 tomatoes peeled, seeded and cut into fine strips
* Part two.
1/2 cup mayonnaise real
1 tablespoon lemon juice fresh
2 tablespoons sour cream
1/2 teaspoon dill weed dried

In small bowl, sprinkle gelatin over chicken broth and soften for 10 minutes. In saucepan combine tomato juice, celery, scallions, Worcestershire sauce, celery seed, salt, sugar and white pepper. Simmer for 5 minutes. Add softened gelatin and stir until gelatin is dissolved. Set saucepan in cold water and stir to cool. Fold in tomatoes. Rinse a decorative 2-quart ring mold with cold water, pour in tomato mixture and chill, covered, for at least 4 hours or overnight. Unmold and serve on lettuce leaves with the following dressing.

Dill-Mayonnaise Dressing:
*Blend all ingredients well and let stand for an hour to develop flavors.

Nutritional Facts:

Serves: 8
Total Calories: 174
Calories from Fat: 108

More Recipes from the Holiday Cookbook Cookbook:
Apple Coleslaw
Artichokes Vinaigrette
Borscht Salad
Holly Green Salad
Marinated Vegetable Salad
Molded Avocado-Grapefruit Salad
Molded Cranberry Salad
Red And Green Aspic Mold
Red Onion And Sliced Orange Salad
Tomato Aspic
Winter Fruit Salad