|Pasta (DK Living)|
|by Julia Della Croce|
Affordable paperbacks on stylish and contemporary topics created for people with full and busy lives.
1 - 10 of 256 for aspic
Soften gelatin in ... top of chilled aspic. Chill until ... water. Add boiling water; stir until gelatin is dissolved. Add remaining ingredients; mix well.
Dissolve gelatin in boiling water. Cool slightly, then add puree, olives, celery and salt. Pour into tray or molds. Chill until firm. Serve on ...
Boil tomato juice ... and add to aspic after it has ... cheese mixture. Marinate avocado slices and artichoke hearts in Durkee's to garnish, if desired.
Chill 1/2 of the tomato aspic until set, in ... (Using only 1/2 the aspic and the cream cheese mixture, it serves 8, with the vegetables added, it serves 10.)
For the fish ... amount of melted aspic and sauce remoulode. ... dipping the mold into hot water for a short time. Decorate with aspic and lettuce leaves.
Add tomato soup to cream cheese and other ingredients. Beat with mixer and pour in an oiled mold or dish. Refrigerate to set. Spread on crackers.
Mix Jello with ... the cold water, then the fruit cocktail. Makes about 1 quart mold. Combine all ingredients and mix well. Serve with Aspic Jello Mold.
Sprinkle gelatin on ... and covered with aspic. Chill until ... slices in the above recipe. Drop a teaspoonful onto almost firm jelly about an inch apart.
Grated onion, chopped chives, salt and pepper and other seasonings if desired. Soften cheese with cream or milk and add parsley bits for color. ...
In a steam pot, dissolve the cream cheese and the tomato soup (or cream of shrimp). Combine celery, scallions, mayonnaise and shrimp. Use electric ...
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