Tomato Aspic Molds Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
4 cup: Tomato juice,
2 T: , (2 enve1opes) unflavored
1/3 cup: Chopped onion,
-ge1atln,
1/4 cup: Chopped celery leaves,
1/4 cup: Co1d water,
2 T: Brown sugar,
3 T: Lemon juice, fresh, frozen,
1 t: Salt,
-or canned,
2 small: Bay leaves,
1 cup: Finely cut celery,
4 each: Whole cloves,
Directions:
Combine tomato juice, onion, celery leaves, sugar, salt, bay leaves,
and cloves. Simmer 5 minutes. Strain. Soften gelatin in cold water;
dissolve in hot tomato mixture. Add lemon juice. Chill till partially
set. Add celery. Chill in individual molds or in 1 1/2-quart mold
till firm. Unmold on crisp salad greens; garnish with mayonnaise.
Makes 8 to 10 servings.
Submitted By ELAINE PONCELET On 03-03-95
Source from luhu.jp
and cloves. Simmer 5 minutes. Strain. Soften gelatin in cold water;
dissolve in hot tomato mixture. Add lemon juice. Chill till partially
set. Add celery. Chill in individual molds or in 1 1/2-quart mold
till firm. Unmold on crisp salad greens; garnish with mayonnaise.
Makes 8 to 10 servings.
Submitted By ELAINE PONCELET On 03-03-95
Source from luhu.jp