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.
Boil onion and tomato juice 3 minutes.
Strain and pour over jello.
Add hot water and vinegar.
Let cool to jello consistency. Add celery, olives and shrimp.
Pour in mold and chill.
Bring to boil tomato sauce, water, lemon juice, grated onion, Worcestershire sauce and salt. Add jello and stir to dissolve. When firm, add celery, onions, and shrimp. Set unitl firm in 8 in. square pan or 1 qt. container.
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.
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 juice; add vinegar, salt, horseradish and onion. Simmer for a few minutes.
Add dry Jell-O and mix well.
Add shrimp.
Pour into mold and chill.
Remove from mold and fill center with mayonnaise.
Serves 6.
Make jello with 1 cup boiling water.
Add 1 cup Hunt's tomato sauce instead of cold water.
Add vinegar, salt and pepper, diced vegetables, olives and shrimp.
Pour into mold and let set in refrigerator until firm.
Unmold onto plate.
Garnish with hard-cooked eggs.
Soften the gelatine in 1/4 cup tomato juice.
Stir over low heat until dissolved.
Add 1 cup tomato juice and the salad dressing.
Chill until slightly thickened.
Fold in the green pepper, celery and green onion.
Shrimp meat may be added, if desired.
Pour into salad mold.
Chill until set.
Unmold onto greens; garnish with avocado slices.
dd the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour
oom temperature.
Combine the tomato juice, lemon slices, onion slices
Heat 1 c. of the juice.
Add Jello stirring until dissolved. Add remaining juice, salt, Tabasco, sugar, onion, celery and shrimp.
Pour into individual molds.
Chill over night for best results.
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
Bring to boil vinegar and tomato juice.
Add jello and stir until dissolved.
Cool and add remaining ingredients.
Pour into mold or clear flat glass dish.
Chill until set.
Mix jello and heated tomato juice together.
Add rest.
Chill in greased mold.
ay & lemon juice, combine with shrimp. Spoon salad in the center
Sprinkle gelatin on top of 1/2 cup tomato juice.
Let stand for 5 minutes.
Place over low heat and stir until gelatin is dissolved.
Remove from heat and stir in remaining tomato juice, salt, sugar, lemon juice, Worcestershire and hot pepper sauce. Stir until well blended.
Refrigerate until consistency of unbeaten egg whites.
Fold in your own proportions of freshly cooked salad shrimp (or canned), hard-boiled egg, sliced green onion and frozen green peas.
Turn into serving bowl; chill and serve.
Heat 1 cup tomato juice to boiling. Add to gelatin and dissolve. Add remaining tomato juice. Chill until mixture starts to congeal. Add remaining ingredients. Chill overnight.
Mix lemon jello and tomato juice.
Add rest of ingredients and pour into mold.