Tomato Aspic
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Tomato Aspic
| Mon, 08-11-2008 - 3:21pm |
TOMATO ASPIC
1 env. Knox gelatin
1/2 c. V8 or tomato juice
1 c. boiling V8 or tomato juice
1/2 tsp. salt
1/3 c. sugar substitute
1/4 c. lemon juice
1 tsp. Worcestershire sauce
1/2 c. chopped celery
1/2 c. chopped cucumber and/or avocado
1/2 c. V8 or tomato juice
1 c. boiling V8 or tomato juice
1/2 tsp. salt
1/3 c. sugar substitute
1/4 c. lemon juice
1 tsp. Worcestershire sauce
1/2 c. chopped celery
1/2 c. chopped cucumber and/or avocado
Soften gelatin in cold water or juice. Add boiling tomato juice. Add salt, sugar, lemon juice and Worcestershire sauce. Pour into jello mold or small bowl. Refrigerate. When partially chilled, add chopped vegetables. Return to refrigerator until firmly set. Serve by turning out of mold or bowl and slicing into a wedge; add a dollop of light mayonnaise and a squeeze of fresh lemon.



I just have to ask....
I know this looks pretty on a buffet table, but does anyone really like aspic?