Tomato-cheese aspic

Yield: 8 servings

Measure Ingredient
\N \N Newspapers from the 40's to 70's

KEYWORDS: SALADS, SJK

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

SOURCE: GOOD HOUSEKEEPING

~---Early in day: In saucepan, simmer 2 cups tomato juice with ½ onion, 4----

: peppercorns, 4 whole : -cloves, 1 bay leaf, ½ : -cup cut-up celery, 1 sprig : parsley, and 1¼ teasp.

: -salt 20 min. Meanwhile, : -soften 1 env. unflavored : gelatine in ¼ cup cold : -water. Strain hot tomato : -mixture into gelatine; : stir until gelatine

: -dissolves. Add 1 tablesp.

: -fresh, frozen, or canned lemon juice. Pour into freezing tray. Refrigerate until slightly stiff. Mix ⅔ cup cottage cheese with 1 tablesp. snipped chives and ½ teasp. salt. Press spoonfuls of cottage-cheese mixture down into tomato aspic; refrigerate until firm enough to cut. Serve on thin slices of tomato, seasoned to taste, set on lettuce. Makes 8 servings. Nice with ready-to-use mayonnaise or cooked salad dressing.

Submitted By SALLIE KREBS On 03-04-95

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