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.
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.
dd the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour
oom temperature.
Combine the tomato juice, lemon slices, onion slices
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.
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.
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.
Heat tomato sauce in a small saucepan
Mix together the gelatin in cold tomato juice.
Put into mixture of remaining ingredients.
Season tomato juice to\tyour
liking
with
seasonings. Melt gelatin in small amount of tomato juice over medium heat. Mix with remainder of juices
and
grated
onion.
When
this mixture begins to congeal, add
sliced
or\tchopped olives and celery. Slice in squares when
congealed.
I add more gelatin (about 2 teaspoons).
It slices
or\tunmolds better.
Yield: 2 Pyrex dishes, 10 x 6-inches.
Combine tomato juice, onion, celery leaves, sugar, salt, bay leaves and cloves; simmer 5 minutes.
Strain; dissolve gelatin in tomato mixture.
Add lemon juice; chill until partially set.
Add celery; pour small amount in egg cartons that have been sprayed with Pam or Cooking Ease.
Refrigerate until firm.
Unmold on Ritz crackers; top with small amount of dressing with a sprig of parsley stuck in dressing.
Soften gelatin in cold tomato juice.
Pour into hot tomato juice and dissolve.
Add remaining ingredients.
Pour into a 5-cup ring mold and chill until firm.
Unmold onto chilled serving plate and trim with lettuce.
Cut up small onion and simmer a few minutes in water (1/4 cup).
Add 1 cup tomato juice and bring to a slow boil.
Add gelatine and let dissolve thoroughly.
Remove from flame and add other tomato juice, vinegar, salt, pepper, celery, olives and pecans.
Put into mold or ring and serve on lettuce.
Nice at Christmastime.
Serves about 10 to 12 in small portions.
Mix the water with 1 cup of tomato juice; heat until boiling. Dissolve in this the jello; gently stir.
Now add the V-8, tomato juice, vinegar and Worcestershire sauce.
Chill until it starts to jell.
Then add, if desired, the chopped vegetables.
Pour 1 cup of tomato juice into medium saucepan; sprinkle with gelatin.
Heat slowly until gelatin dissolves.
Remove from heat; add seasonings and remaining tomato juice.
Pour into 6 individual salad molds or 1 large salad mold.
Chill until set.
Unmold on lettuce; garnish with parsley.
Can add chopped cucumber and onion (if desired) and omit onion powder.