|Oranges & Lemons|
|by Coralie Dorman|
Bring the taste of the sun into your cooking with this brightly illustrated book that includes over 70 recipes.
Results 1 - 10 of 43 for lemon aspic salad
Result Page: 1
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.
Dissolve gelatin in hot juice. Mix well. Mix well. Pour into mold(s) or flat dish. Allow to set. Serve with lettuce and mayonnaise.
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.
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.
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 ...
Dissolve Jello in water. Add tomato sauce, celery, onion, and avocado. Add salt and vinegar. Refrigerate. Make day before serving. VARIATIONS: ...
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 ...
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.
Drain beets, reserving liquid. Place beets in processor, process until pureed. Set aside. Combine beet liquid, vinegar and onion in medium saucepan. ...
Result Page: 1
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