L.J.'s Tomato Aspic Recipe - Cooking Index
L.J.'s Tomato Aspic Recipe - Cooking Index
| 48 oz | 1363g | V-8 vegetable juice |
| 1 1/2 cups | 355ml | Cold water |
| 1 1/2 cups | 355ml | Vinegar |
| 2 cups | 396g / 13oz | White sugar |
| 7 tablespoons | 105ml | Knox gelatin |
| 1 tablespoon | 15ml | Onion - grated (medium) |
| Green bell peppers - finely chopped | ||
| Celery, with tops - finely chopped | ||
| Olives - sliced | ||
| Green pimentos - stuffed |
Soak the gelatin in the cold water. Mix together the V-8, sugar and vinegar and bring to a boil. Now add the gelatin mixture and stir thoroughly. Remove from heat and allow to cool for a bit (15 to 30 minutes). Pour this mixture into a mold or flat pan and add the chopped vegetables. Immediately refrigerate.
IMPORTANT: Serve the next day or at least 12 hours later when
well set up. Serve with a dollop of Hellman's mayonnaise on top.
NOTES: Suggestions for amounts of vegetables - 1 to 1 1/2 cups each of the chopped peppers, celery and sliced olives. 1/2 to 3/4 cup grated onion is plenty. Adjust amounts to your own taste. I chop up enough of the veggies to float in a layer measuring 3/8" to 1/2" deep. It's good no matter how you fix it. Unflavored gelatin is now packaged in 1 tbs. (approximate) packets. Use 7 of these instead of measuring by the tbs. I chill this amount of aspic in a 9"x 13"x 2" Pyrex baking dish.
Source:
Kip Jones
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