Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Tomato juice 1 1/2 ts Gelatin, unflavored
1/2 c Celery tops, coarsely chop. 1/2 c Cold water, divided
6 Cloves, whole 2 pk Cream cheese (3 os pks)
2 tb Sugar 1/4 c Milk
2 tb Vinegar 1/2 ts Onion, grated
2 tb Lemon juice 1 1/2 ts Gelatin, unflavored
2 ts Onion, Coarsely chopped 1/2 c Celery, finely chopped
(optional) 8 Stuffed olives, chopped
1 1/2 ts Salt, divided Lettuce
Cayenne pepper to taste Mayonnaise or salad dress.

Combine tomato juice, celery tops, cloves, sugar, vinegar, lemon
juice, chopped onion, 1 teaspoon of salt and cayenne in a medium
saucepan; bring to a boil, and simmer 10 minutes.
Soften 2 envelopes gelatin in 1/4 cup cold water; let stand 5
minutes. Strain tomato juice mixture, discard vegtables and spices.
Add softened gelatin, stirring until dissolved. Set aside to cool.
Combine cream cheese, milk, grated onion and 1/2 teaspoon of salt;
beat until smooth. Soften 1 1/2 teaspoon gelatin in 1/4 cup cold
water; place over hot water, stirring until dissolved. Add dissolved
gelatin to cream cheese mixture, mixing well; stir in finely chopped
celery and olives.
Pour half of tomato mixture into a lightly oiled 5-cup mold; chill
until set. Spoon cream cheese mixture over tomato layer, spreading
evenly; chill until firm
Pour remaining tomato juice mixture over cream cheese layer, and
chill until firm. Unmold on a bed of lettuce and top with mayonnaise.
Submitted By BARRY WEINSTEIN On 04-02-95

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