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Tomato Aspic Recipe

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

Contributor:  
Contributor:  
Margaret Lesesne Hendricks
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box lemon gelatin powder
1 envelope plain gelatin
1/4 cup cold water
2 1/2 cups tomato juice
3 bay leaves
1 green pepper, sliced
1 onion, sliced
1/2 stalk celery, sliced
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
salt and pepper
sliced stuffed olives (optional)
small shrimp, cooked, peeled and deveined (optional)

Directions:
Directions:
Dissolve gelatin in cold water. Bring tomato juice, bay leaves, green pepper, onion, celery, lemon juice worchestershire sauce, salt and pepper to a boil and simmer 5 minutes. Add gelatin, jello and sliced olives and/or shrimp. Pour into a mold and chill. Serve with a mixture of cream cheese and mayonnaise as a dressing.

Number Of Servings:
Number Of Servings:
8

 

 

 

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