Layered Tomato Aspic

Ingredients:

• 2 envelopes unflavored gelatin
• 4 cups tomato juice, divided
• 2 bay leaves
• 2 tablespoons onion, chopped
• 3/4 teaspoon celery salt
• 1/8 teaspoon red pepper
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 cup boiling water
• 1/2 teaspoons salt
• 1 tablespoon lemon juice
• 1 sweet red pepper
• 1 green pepper
• 1 (8oz) carton cream-style cottage cheese
• lettuce leaves

Instructions:

Sprinkle the 2 envelopes of gelatin over 1/2 a cup of tomato juice and let stand for 1 minute. Combine the remaining 3 1/2 cups of tomato juice, bay leaves, onion, celery salt and red pepper in a heavy saucepan over high heat, bringing it to a boil. Reduce the heat and simmer for 15 minutes. Remove the bay leaves and add the gelatin mixture, stirring until dissolved. Stir in 1 tablespoon lemon juice and worcestershire sauce, then set aside and let cool.

Combine 1 envelope gelatin and the cold water, then add the boiling water and salt, stirring until the gelatin dissolves. Add 1 tablespoon lemon juice. Pour 3 tablespoons of the mixture into a lightly oiled 6-cup ring mold, reserving the remainder. Chill the mold until firm.

Cut desired flat designs (circles, strips, triangles, etc) from red and green peppers and arrange over the congealed layer. Spoon 3 tablespoons of the reserved gelatin mixture over the top, setting aside the rest; chill the mold until firm.

Combine the remaining gelatin mixture and cottage cheese and pour over the congealed layer. Chill until almost set, then pour the tomato mixture into the mold. Cover and chill until firm, then unmold on lettuce leaves.