Bloody mary-tomato aspic
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | packs | Gelatin, unflavored |
| 3¾ | cup | Tomato juice; divided |
| ¼ | cup | Water |
| 1 | teaspoon | Celery salt |
| 1 | tablespoon | Worcestershire sauce |
| 1½ | teaspoon | Hot sauce |
| ½ | teaspoon | Aromatic bitters |
| Lettuce | ||
| Cheese, Cottage | ||
| Date: 08-22-94 | ||
Directions
Soften gelatin in ¾ cup tomato juice and ¼ cup water; let stand 5 minutes.
Combine 3 cups tomato juice, celery salt, Worcestershire, hot sauce, and bitters in a saucepan; bring to a boil. Remove from heat and add gelatin mixture, stirring until gelatin dissolves.
Pour into an oiled 4-½ cup ring mold; chill until firm. Unmold on lettuce-lined serving plate, and fill center with cottage cheese.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. From: Nancy Coleman