|Easy Slow Cooker Cookbook|
|by Barbara C. Jones|
This slow-cooker cookbook makes meal planning and special dishes so easy you'll wonder how you lived without it.
Results 1 - 10 of 211 for tomato aspic
Dissolve gelatin in boiling water. Cool slightly, then add puree, olives, celery and salt. Pour into tray or molds. Chill until firm. Serve on ...
Heat 1 cup of V-8 juice and pour over Jello. Stir until dissolved. Add second cup of V-8 juice. Chill in refrigerator until firm. You may add small ...
Boil tomato juice with seasonings. ... and add to aspic after it has ... 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.)
Dissolve Jello in water. Add tomatoes, chill and unmold. QUICK AND EASY!!
Dissolve gelatin in ... cold water. Mix tomato juice, onion, celery, ... mixture. The cheese ball will be entirely covered and will be a delightful surprise!
Soften gelatin in ... hot water. Add tomato soup and mix ... quart mold and chill until firm. May add chopped celery, sliced water chestnuts and olives.
Dissolve Jello in water. Add tomato sauce and other ... Worcestershire sauce. For extra spiceness add a little chopped onion, peppersauce or horseradish.
Boil tomatoes, add Jello to dissolve. Cool to partially jelled. Add salad dressing and beat well using mixer. Add vegetables and place in lightly ...
In saucepan, pour tomatoes and crush with a masher. Bring to a boil. Add Jello and stir until dissolved. May be poured back into can. Refrigerate ...
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