1 - 10 of 43 for lemon aspic salad

Result Page: 1  2  3  4  5   Next

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.

Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.

Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.

Drain beets, reserving liquid. Place beets in processor, process until pureed. Set aside. Combine beet liquid, vinegar and onion in medium saucepan. ...

Dissolve Jello in water. Add tomato sauce, celery, onion, and avocado. Add salt and vinegar. Refrigerate. Make day before serving. VARIATIONS: ...

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.

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.

Dissolve gelatin in hot juice. Mix well. Mix well. Pour into mold(s) or flat dish. Allow to set. Serve with lettuce and mayonnaise.

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 ...

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 ...

Result Page: 1  2  3  4  5   Next


  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.03s