Layered tomato aspic

8 servings

Ingredients

QuantityIngredient
3cupsTomato juice
½cupCelery tops, coarsely chop.
6Cloves, whole
2tablespoonsSugar
2tablespoonsVinegar
2tablespoonsLemon juice
2teaspoonsOnion, Coarsely chopped
(optional)
teaspoonSalt, divided
Cayenne pepper to taste
teaspoonGelatin, unflavored
½cupCold water, divided
2packsCream cheese (3 os pks)
¼cupMilk
½teaspoonOnion, grated
teaspoonGelatin, unflavored
½cupCelery, finely chopped
8Stuffed olives, chopped
Lettuce
Mayonnaise or salad dress.

Directions

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