Layered tomato aspic

Yield: 8 servings

Measure Ingredient
3 cups Tomato juice
½ cup Celery tops, coarsely chop.
6 \N Cloves, whole
2 tablespoons Sugar
2 tablespoons Vinegar
2 tablespoons Lemon juice
2 teaspoons Onion, Coarsely chopped
\N \N (optional)
1½ teaspoon Salt, divided
\N \N Cayenne pepper to taste
1½ teaspoon Gelatin, unflavored
½ cup Cold water, divided
2 packs Cream cheese (3 os pks)
¼ cup Milk
½ teaspoon Onion, grated
1½ teaspoon Gelatin, unflavored
½ cup Celery, finely chopped
8 \N Stuffed olives, chopped
\N \N Lettuce
\N \N Mayonnaise or salad dress.

Combine tomato juice, celery tops, cloves, sugar, vinegar, lemon juice, chopped onion, 1 teaspoon of salt and cayenne in a medium saucepan; bring to a boil, and simmer 10 minutes.

Soften 2 envelopes gelatin in ¼ cup cold water; let stand 5 minutes. Strain tomato juice mixture, discard vegtables and spices.

Add softened gelatin, stirring until dissolved. Set aside to cool.

Combine cream cheese, milk, grated onion and ½ teaspoon of salt; beat until smooth. Soften 1½ teaspoon gelatin in ¼ cup cold water; place over hot water, stirring until dissolved. Add dissolved gelatin to cream cheese mixture, mixing well; stir in finely chopped celery and olives.

Pour half of tomato mixture into a lightly oiled 5-cup mold; chill until set. Spoon cream cheese mixture over tomato layer, spreading evenly; chill until firm

Pour remaining tomato juice mixture over cream cheese layer, and chill until firm. Unmold on a bed of lettuce and top with mayonnaise.

Submitted By BARRY WEINSTEIN On 04-02-95

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