Vegetable Knox Blox recipe

5 envelopes Knox unflavored gelatine
3/4 cup cold water
2 cups vegetable juice cocktail or
    tomato juice, heated to boiling
2 tablespoons granulated sugar
1/2 teaspoon salt
Any combination of finely chopped
    carrots, celery, cucumber, green pepper,
    mushrooms, radish, scallion, zucchini,
    to equal 3 cups
Few drops of hot pepper sauce (optional)

In a large bowl, sprinkle Knox unflavored gelatine over cold water; let stand 1 minute. Add hot vegetable juice and stir until gelatine is completely dissolved. Stir in sugar, salt, vegetables and hot pepper sauce. Pour into a 13 x 9-inch baking pan and chill until firm.

To serve, cut into 1-inch squares.