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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato Aspic Recipe

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This recipe for Tomato Aspic is from , 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:  
9 oz lemon jello
2 c hot tomato juice
1/2 tsp salt
1 1/2 c cold tomato juice
4 Tbsp vinegar
2 slices onion
1/2 c stuffed green olives
2 hard cooked eggs
Directions:
Directions:
Put hot juice, salt & jello in blender. Blend. Add 1/2 c cold juice, vinegar onion, & olives. Blend. Pour into bowl.

Chop remaining juice & eggs in blender. Add to bowl.

Put into ring mold. Chill

Variation: add avocado spears to mold for pretty color & great taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min - after eggs are cooked. Chills for 3+ hours
Personal Notes:
Personal Notes:
Nip discovered this recipe to use when tomatoes are out of season because everyone, at least every Texan, knows there is no point in eating any tomato not home grown. Hadra & Ted even danced to "Home Grown Tomatoes" at her wedding.

 

 

 

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