Creole Tomato Aspic Recipes

TOMATO ASPIC

Steps:

• Combine bay leaves, Tabasco sauce, onion, salt and tomato juice.
• Simmer 10 minutes.
• Soften gelatin in cold water,.
• Dissolve in juice mixture.
• Add vinegar.
• Strain and Jell.

CAMPBELL'S SOUP & LEMON JELL-O TOMATO ASPIC

Steps:

• 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.

TOMATO ASPIC

Steps:

• 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.

MARTHA'S TOMATO ASPIC

Steps:

• Boil juice, onions, cloves, celery, salt & red pepper for 30 minutes. Strain into a bowl & remove cloves. Add remaining ingredients with juice & vegetables; pour in mold & refrigerate until set.

GRANDMA'S TOMATO ASPIC

Steps:

• In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
• In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
• Let simmer 15 minutes.
• Add olives, celery, and pecans, and allow to cool.
• Pour into individual molds.
• Refrigerate until firm (about 5 hours) before serving.
• Serve on a bed of lettuce.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

TOMATO ASPIC RECIPE

Steps:

• Follow the directions on the lemon jello package, substituting the V8 for the water. When the gelatin is disolved, pour the aspic into individual gelatin molds or one mold. Refidgerate until firm. Serve on lettuce leaves and a dollop of mayonase.