Tomato Aspic Salad

This one is NOT a Dutch oven recipe, ( unless you want to heat the tomato juice in one). Aspics are becoming popular again, and this one is right out of the 40s. My mother started fixing it when I was 6. it is a very good side dish for your Thanksgiving Table.

1 1/2 c. tomato juice, heated ( I prefer V8)
1 1/2 c. tomato juice, cold
4 envelopes gelatin unflavored
1 t. seasoned salt
1 t. onion powder
3T. Girades (original) Italian Dressing. Or vinegar & oil
1 1/2 T. lemon juice
2 t. Worcestershire sauce
4 1/2 t. pickle juice
1 t. vinegar
Black olives, green onions, pickles, avocado, green olives, celery, hard cooked eggs, bay shrimp or crab, chopped.

Dissolve gelatin in hot juice. Add cold juice. Add all ingredients, Stir together well. Pour in a 9" x 12" baking dish. chill in refrigerator until jelled. Serve with dollop of mayo.