Tomato Aspic

Salad
Cook time: 30 minutes
Servings: 12

Ingredients

  • 1 cup cold water
  • 4 tablespoons gelatin
  • 2 cups hot tomato juice (should be close to boiling)
  • 4 cups cold tomato juice
  • 2 tablespoons white sugar
  • 1/2 cup onion juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 4 dash Tabasco sauce

  1. Mix gelatin in cold water and let stand 15 minutes. Add the above to the hot tomato juice and stir until all of the gelatin is completely dissolved. Add all other ingredients and stir to mix well.
  2. Pour into 12 to 14 small ring molds or into one large mold or glass or stainless steel contaniner from which the aspic should be cut or spooned onto lettuce leaf. Chill until solid.
  3. Serve with cottage cheese, seasoned with chopped green pepper, chopped green olives, black pepper and salt.

Beaumont Inn

Details

  • Nightly Rate $105 - $230
  • Reviews (6) 4.5
  • Rooms 31
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-8597343381
  • Fax 1-8597346897
  • Toll free 1-8003523992