Kinda old-fashioned – who serves aspic anymore? – but when someone brought this to a church supper, I went back for seconds. This isn’t the original recipe, but I like it better.

2 c. Caliente V-8 juice (or Snappy Tom)
1 Tbsp. vinegar
1 small pkg. lemon Jello
3/4 c. chopped celery
1/2 c. sliced green olives (stuffed with pimiento)

Bring 1 c. of the V-8 juice to a boil. Stir in the Jello until it dissolves completely, then add 1 c. chilled V-8 juice and the vinegar (if you use plain tomato juice, add another T. of vinegar and some ground pepper). Pour over the celery and olives in a pretty bowl, stir a bit. The olives will float to the top and this is fine. Chill until firm. If you make this in an oblong Pyrex dish, it’s easy to cut into squares to serve. You can spread softened cream cheese (beaten with a little milk to keep it soft) over the top – or dollop some sour cream or plain yogurt on each serving if you want to, but I never do.