From: Chris Wylde Date: Tue, 6 Aug 1996 06:18:13 +0000 Dissolve jello in 1 cup of hot tomato juice; and 1 cup cold tomato juice. Set aside to cool, but do not refridgerate. Seafood Layer: Dissolve plain gelatin in cold water; add boiling water. Mix sour cream and mayonnaise and add to the gelatin mixture. Mix gently the seafood, diced eggs, pickles, celery and onion; add to the gelatin mixture. Pour into a glass pan, 9 x 13; refridgerate until set. Carefully pour the tomato mixture over the top. Chill. Cut in squares to serve. TIP: Save celery tops and dry them in the oven. Then rub into powder. Store in glass jars for use in soups, stews and salads. EAT-L Digest 5 August 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.