Tomato aspic molds
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 4 | cups | Tomato juice |
| ⅓ | cup | Chopped onion |
| ¼ | cup | Chopped celery leaves |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Salt |
| 2 | smalls | Bay leaves |
| 4 | eaches | Whole cloves 70's |
| 2 | tablespoons | (2 enve1opes) unflavored ge1atln |
| ¼ | cup | Co1d water |
| 3 | tablespoons | Lemon juice, fresh, frozen, or canned |
| 1 | cup | Finely cut celery |
Directions
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Combine tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves. Simmer 5 minutes. Strain. Soften gelatin in cold water; dissolve in hot tomato mixture. Add lemon juice. Chill till partially set. Add celery. Chill in individual molds or in 1½-quart mold till firm. Unmold on crisp salad greens; garnish with mayonnaise.
Makes 8 to 10 servings.
Submitted By ELAINE PONCELET On 03-03-95