Cooking Index - Cooking Recipes & IdeasL.J.'s Tomato Aspic Recipe - Cooking Index

L.J.'s Tomato Aspic

Serves: 1 people

Recipe Ingredients

48 oz 1363gV-8 vegetable juice
1 1/2 cups 355mlCold water
1 1/2 cups 355mlVinegar
2 cups 396g / 13ozWhite sugar
7 tablespoons 105mlKnox gelatin
1 tablespoon 15mlOnion - grated (medium)
  Green bell peppers - finely chopped
  Celery, with tops - finely chopped
  Olives - sliced
  Green pimentos - stuffed

Recipe Instructions

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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