In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
**Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.
eat.
Soften gelatin in consommee.
Add gelatin mixture to tomato
Dissolve lemon Jello in hot water; add ketchup.
Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature.
Mix rice, tuna and vegetables together.
Add dissolved gelatin.
Smooth filling over the set aspic; refrigerate until slightly set.
Pour remainder of aspic over the top of filling.
Refrigerate until completely set.
May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.
iscard or use in another recipe Cut the duck meat into
s simmering, mix together the gelatin and the apple cider vinegar
TRAIN STOCK; MEASURE.
ADD GELATIN IN THE PROPORTION OF 1
Sprinkle 1 envelope gelatin in tomato juice.
Heat,
hicken, strain broth.
Soften gelatin in cold water for five
ing mold.
Sprinkle the gelatin over the water in a
Soak gelatin in cold water for 5 minutes; dissolve in boiling water.
In a large saucepan, simmer all other ingredients except lemon juice for 15 minutes.
Strain; add lemon juice and dissolved gelatin.
Turn into a large 10-inch ring mold or 6 individual molds; chill until set.
(To fill a larger mold, double the recipe but use 5 tablespoons gelatin instead of 4.)
Pour hot water in shallow bowl and sprinkle gelatin over it. When gelatin is dissolved, stir in warmed tomato juice. Stir in all other ingredients, except cream cheese, and cool in the refrigerator.
Warm cheese until it is spreadable. Spread 1/2 of the mixture. Allow to set until firm and pour remaining 1/2 over top to form aspic, cheese, aspic.
Or put spoonful of cheese in muffin cup, then cover with tomato mixture. Refrigerate until set, several hours.
Garnish with dab of mayonnaise and sprig of mint, if desired.
Soften gelatin in cold water.
Simmer tomato juice with seasonings, sugar, onion on low heat 15 minutes.
Strain juice, add softened gelatin and lemon juice, stirring until gelatin is dissolved.
Cool, then pour into individual oiled molds.
Chill until firm (about 2 hours).
Double amount of this recipe to fill a 9-inch mold.
Soften gelatin in 1 cup cold water; add bouillon cubes. Place over
low
heat, stirring constantly, until gelatin and bouillon cubes dissolve.
Remove from heat and add remaining 1 cup
water, tomato
juice,
lemon juice, dill weed, salt, hot sauce and green onion. Chill gelatin mixture until consistency of unbeaten egg white.
Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
Let it sit for 5 minutes.
Heat until the gelatin has melted.
In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
Chill until syrupy and almost settled.
Dissolve gelatin in cold water.
Simmer together for 15 minutes the tomato juice, salt, sugar, garlic salt and dried onion soup.
Cool.
Stir gelatin into combined mixture.
Add 1 small can washed small shrimp.
Press 10 deviled egg halves into bottom of ring mold, yolk side down.
Pour chilled tomato-shrimp aspic over eggs.
Allow to set.
Unmold on lettuce leaf.
TOMATO ASPIC:.
Dissolve the gelatin in the boiling water.
Stir in the tomatoes, breaking up large pieces with a fork.
Add the Tabasco sauce to your own taste and mix thoroughly.
Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
HORSERADISH SAUCE.
Combine all of the ingredients and chill for about an hour or so.
bout 10 seconds. If the aspic doesn't come out of
Dissolve the soaked gelatin in the stock. Allow to cool, then stir in the chopped parsley.
Rinse 6 ramekins with cold water and place 1 parsley leaf on the bottom of each. Place the eggs on top and lay over the ham strips and pickle slices. Pour in the stock and chill for at least 4 hours, until set.
Dip the ramekins in hot water and turn out the contents. Serve garnished with the remaining pickles.
Soften gelatin in cold water for five minutes, then heat to melt completely.
Add lemon juice and cool.
Before it congeals, add mayonnaise, salt to taste and mix well.
Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
Chill until firm.
Unmold onto salad greens.
Serve with additional mayonnaise.
pread mousse evenly over coffee aspic.
Cover and chill 3