Shredded cheddar cheese and celery in a cocktail vegetable juice gelatin mold.

Golden Treasure Aspic

4 cups cocktail vegetable juice
1 teaspoon mixed pickling spice
2 tablespoons (2 envelopes) unflavored gelatin
2 tablespoons light brown sugar
2 tablespoons lemon juice
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
1 cup chopped celery

1. In a saucepan simmer 2 cups vegetable juice and pickling spice for 5 minutes; strain.
2. Meanwhile combine gelatin and sugar; soften gelatin in 1/2 cup cold vegetable juice; stir into hot juice until dissolved. Add remaining 1 1/2 cups vegetable juice and lemon juice. Chill until partially set.
3. Fold in cheese and celery.
4. Pour into lightly oiled 6 cup mold; chill until firm.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.