1 - 10 of 43 for lemon aspic salad
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Dissolve lemon Jello in can ... and thoroughly chill before serving. Can double everything but substitute 1 cup hot water for the second can of consomme.
Combine first 6 ingredients in medium saucepan. Place on medium heat, bring to a boil. Boil for 2 minutes. Meanwhile, place Jello in a bowl and pour ...
Combine all ingredients and mix until Jello is dissolved. Pour into 8 x 8 inch pan or small 3 cup Jello mold and refrigerate until firm. Cut in ...
Heat 2 cups ... cups V8 juice, lemon juice, grated lemon ... pepper, and green onion. Salt to taste. Chill. Serve with a dab of mayonnaise. Serves 8 - 10.
Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.
Dissolve Jello in water. Add tomato sauce, celery, onion, and avocado. Add salt and vinegar. Refrigerate. Make day before serving. VARIATIONS: ...
Drain beets, reserving liquid. Place beets in processor, process until pureed. Set aside. Combine beet liquid, vinegar and onion in medium saucepan. ...
Additions: up to ... slightly. Fold in desired additions. Pour into 13 x 9 pan or mold as preferred. Serve on salad greens with dressing to compliment it.
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
Dissolve gelatin in hot juice. Mix well. Mix well. Pour into mold(s) or flat dish. Allow to set. Serve with lettuce and mayonnaise.
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