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TOMATO ASPIC

1 can (1 pound) stewed tomatoes
1 package (large size) lemon Jello
1/4 cup dry white wine
salt and pepper to taste
1 cup mayonnaise (not salad dressing)
1/4 cup finely chopped green and red pepper
1 tbs finely chopped onion
1/2 cup finely chopped celery

Heat tomatoes to simmer, add gelatin and stir. Remove from heat.
Pour into any serving container--we use a small Bundt pan. Add
wine, salt and pepper. Cool to lukewarm. Gradually blend in
mayonnaise; chill. When mixture begins to thicken, fold in the
peppers, celery and onion; chill until firm.

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