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3 small pkg. lemon jello
5 c. tomato or V-8 juice
dash of Tabasco sauce
dash of salt
3 Tbsp. Worcestershire sauce
juice of 2 lemons
1 or 2 tsp. horseradish
(depending on your taste)
1/4 tsp. garlic salt
2 c. diced celery or olives
(optional or one of each)

Heat 2 cups tomato juice with jello in medium pan over
low-medium heat. Remove from heat and add the rest of the
juice COLD. Add remaining ingredients in order given: Tabasco
sauce, salt, Worcestershire sauce, juice of lemons, horseradish
and garlic salt. Place in refrigerator until almost set; add
celery and/or olives. Refrigerate overnight and serve sliced
over lettuce leaves. Perfect for brunch!

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