Individual Tomato Aspics

Ingredients

• 8 ounce artichoke hearts drained chopped canned
• 1  bay leaf 
• 28 ounce canned tomatoes whole undrained canned
• 8 ounce water chestnuts drained sliced chopped canned
• 0.5 cup celery finely chopped
• 4 stalks celery with leaves, cut in half
• 3 envelopes gelatin powder unflavored
• 0.3 cup bell pepper green finely chopped
• 1  hard-cooked egg chopped
• 2 tablespoons juice of lemon 
• 8 servings lettuce leaves 
• 8 servings mayonnaise 
• 3 tablespoons onion chopped
• 0.5 teaspoon paprika 
• 1.5 tablespoons pimiento-stuffed olives finely chopped
• 1 teaspoon salt 
• 24 ounce vegetable cocktail juice divided canned

Equipment

• sauce pan

Directions

1. Combine tomatoes, celery stalks, onion, lemon juice, bay leaf, salt, and paprika in a large, heavy saucepan. Cover and cook over medium heat 15 minutes. Strain mixture, reserving tomato juice and discarding vegetables and bay leaf. Return tomato juice to saucepan.
2. Dissolve gelatin in 1/2 cup vegetable cocktail juice, stirring well.
3. Add gelatin mixture to tomato juice in saucepan.
4. Add additional vegetable cocktail juice to yield 4 cups. Chill until mixture reaches the consistency of unbeaten egg whites.
5. Fold in artichoke hearts, water chestnuts, egg, celery, green pepper, and olives.
6. Pour mixture evenly into 8 lightly oiled 1/2-cup heart-shaped molds. Refrigerate until firm.
7. Unmold aspics onto individual lettuce-lined salad plates; garnish each with a dollop of mayonnaise.