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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

THE WILKINS' TOMATO ASPIC Recipe

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This recipe for THE WILKINS' TOMATO ASPIC is from The Monette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup tomato juice
1 stalk chopped celery
1/2 cup chopped bell peppers
1/2 cup chopped olives
Dash of cayenne
1/2 teaspoon salt
1 envelope Knox gelatin
1 Tbs. vinegar
2 or 3 shakes of Worcestershire sauce
Directions:
Directions:
Boil for 10 mins. tomato juice, celery, bell peppers, olives, cayenne and salt. Soften Knox gelatin in 1/4 cup cold water. Add in hot mixture and stir until dissolved. Add vinegar and Worcestershire sauce. Pour into mold and chill.
Number Of Servings:
Number Of Servings:
unlimited
Preparation Time:
Preparation Time:
30mins
Personal Notes:
Personal Notes:
"one of Stuff’s recipes that always was a part of our big family meals. Dub loved tomato aspect, but us kids not so much until later as adults." Marsha (Wilkins) Owen

"Grandma would make this every time we would visit but nobody would eat it! It was always a joke among the Monette's. I believe now that Grandma (Louise Wilkins Monette/Shelton) must have gotten her recipe from Stuff." Paige (Monette) Alexander

 

 

 

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