"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Tomato Aspic Recipe

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This recipe for Tomato Aspic, by , is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Paris
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup boiling water
3 oz. lemon jello
8 oz. tomato sauce
1 Tbsp apple cider vinegar
tsp salt
tsp onion juice (press onion in a garlic press to juice)
1/8 tsp tobacco
Dash of ground cloves

Optional additions:
2 cups of celery-I use less
Asparagus or artichoke hearts

Can use the following topping:
1 c mayo
c sour cream
2 Tbsp chopped onion

Directions:
Directions:
1 cup boiling water
3 oz. lemon jello dissolved in the water

Add to jello mixture:
8 oz. tomato sauce
1 Tbsp apple cider vinegar
tsp salt
tsp onion juice (pres onion in a garlic press to juice)
1/8 tsp tobacco
Dash of ground cloves

Chill
When slightly jelled, you may add any of the following:
2 cups of celery-I use less
Asparagus or artichoke hearts

Can use the following topping: doesn't really need a topping
1 c mayo
c sour cream
2 Tbsp chopped onion

Personal Notes:
Personal Notes:
A favorite of Ed's! Makes a pretty circular mold or in individual molds.

 

 

 

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