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.
b>for 2 minutes.
Add the tomatoes, onion, tomato puree, and tomato juice
oom temperature.
Combine the tomato juice, lemon slices, onion
In a saucepan, bring tomato juice, garlic, mustard, salt, sugar,
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.
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.)
Put the first 8 ingredients in pan and simmer for a long time; do not boil.
Mix next 5 ingredients well; then strain hot mixture into cold, stirring constantly.
Pour into tray and sprinkle with finely minced onion.
This makes such a large recipe; share it with your neighbors.
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.
Sprinkle 1 envelope gelatin in tomato juice.
Heat, stirring, until
Mix puree, salt, water and bay leaves together in 1 1/2 to 2-quart saucepan. Bring to slow boil and simmer 15 minutes. Dig out bay leaves and discard; add lemon Jell-O to hot mixture and mix thoroughly to dissolve completely. Add vinegar. Pour aspic into a flat container so it will chill more quickly; when slightly jelled, fold in minced onion. You may leave the aspic in the container or pour into individual molds and allow to set completely. Serve on lettuce leaf or your choice.
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.
Mix together the gelatin in cold tomato juice.
Put into mixture of remaining ingredients.
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.
Add dressing,
onions and cauliflower to drained beans. Chill about 1
hour
to blend flavors.
Put a mound of cottage cheese in the
center
of
a\tserving
platter.
Arrange
half slices of tomato aspic around the cheese, with mounds of beans in lettuce nests at each end.\tYield:\t6 servings.
In a clear glass bowl, add 2 cups boiling V-8 juice to jello. Stir until dissolved.
Add 2 cups of cold V-8 and stir.
Let set in refrigerator until cool.
Add onions, celery, olives and shrimp. Place in refrigerator until set up.
Place dollop of mayo in center of set up aspic and sprinkle with paprika and pinch of parsley.
Heat tomato sauce in a small saucepan
Heat undiluted soup in pan on the stove.
Add jello and stir to dissolve.
When dissolved, remove from heat and add vinegar and vegetables.
Pour into a square Pyrex dish and chill until set.
Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
Serve in squares on lettuce leaves.
Pour first 9 ingredients in pan and simmer for a long time; do not boil.
In a large pan, put remaining ingredients and mix well. Then strain hot mixture into cold, stirring constantly.
Pour into tray and sprinkle with finely minced onion.
In small bowl, sprinkle gelatin over cold water and let stand to soften.
In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes.
In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved.
Pour into a rinsed 6-cup mould or 8 individual moulds.
Cover with foil.
Chill until firm, at least 6 hours.
To serve unmould onto serving plate.
Garnish with garnish ingredients.
Simmer\tonion, celery, sugar, salt, bay leaves, cloves, Lea & Perrins
and Tabasco, uncovered, for 5 minutes in 1 cup tomato juice.
Soften the unflavored gelatin in 1 cup of cold tomato juice.
Dissolve this in the hot juice mixture.
Add 1 cup cold tomato juice and lemon juice.
Chill until firm.
May add carrots or olives.\tServes 8 to 10.