---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Salads, Side dish, Vegetables
       Yield: 4 nice folks
     1/2 c  Cold water;
       1 tb Granulated gelatin;
   1 1/2 c  Tomato juice;
   1 1/2 c  V-8 juice;
   1 1/2 ts Lemon juice; fresh
   1 1/2 ts Hot pepper sauce;
     1/2 ts Onion; minced
            Crisp lettuce
            Green pepper strips
            (red, yellow comb w green)
   Measure cold water into a small saucepan; sprinkle
   gelatin on top. Stir over low heat 3-4 minutes, or
   until gelatin is completely, dissolved except lettuce
   abd green pepper.  Mix well.  Chill until firm.
   Unmold on crisp lettuce and garnish with green
   peppers. (I used red and yellow also for this mold and
   will be nice for summer time.) Food Exchange per
   serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO: 4g; PRO:
   2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets:
   Substitue tomato juice
   Source: The Art of Cooking for the Diabetic by Mary
   Abbott Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'brion and her
   Meal Master