Tomato aspic #1

Yield: 8 Servings

Measure Ingredient
1 tablespoon Plus
1 teaspoon Unflavored gelatin
3 tablespoons Cold water
2 tablespoons Boiling water
2 cups Tomato or V-8 juice
1 pack Lemon Jello
½ teaspoon Salt
½ teaspoon Celery salt
1 can Tomato soup
2 tablespoons Grated onion with juice
1 teaspoon Worcestershire
4 \N Hardcooked eggs; quartered
1 can Artichoke hearts; drained & chopped
½ cup Chopped celery
½ cup Chopped stuffed olives

Combine gelatin with cold water; then add boiling water to dissolve. Heat tomato juice & add lemon jello. Stir in gelatin mixture. Add tomato soup, salts, onion, Worcestershire & lemon juice. Pour small amount into mold.

Add eggs & vegetables & pour remaining liquid over all. Chill until firm.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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