|Mexican Modern: New Food from Mexico|
|by Fiona Dunlop|
An enthralling gastronomic journey that captures the incredible vitality and color of this country and the remarkable food of Mexico todayMexico i...
Results 81 - 90 of 139 for tomato aspic v8 juice
Sprinkle gelatin over 1/2 cup cold tomato juice, add 1 ... well and chill. When mixture has consistency of thin syrup fold in vegetables. Chill in a mold.
Combine first 7 ... Dissolve in hot tomato juice mixture, add lemon ... celery. Pour into a 5-6 cup mold. Chill until set. Unmold on lettuce. Serves 8-10.
Heat 1 cup of the V-8 Juice until hot but ... gelatin mold and refrigerate until set. Unmold on an attractive plate and serve immediately. Serves 4 to 6.
Dissolve lemon Jello ... over 1 cup tomato juice in a saucepan. ... nicely in molds. I usually add most of the juice also, giving more flavor to gelatin.
Boil ingredients. Place mixture in a 9 inch square pan. Refrigerate until congealed. Serve in squares on a bed of lettuce. Garnish with a dollop of ...
Make small balls of cream cheese, onion, and juice. Roll balls ... balls aside. Bring tomato juice to boiling. ... from pitcher. Allow aspic in molds to ... mayonnaise. Sprinkle with paprika.
Soften gelatin in ... hot water. Add tomato soup and mix well. Heat tomato juice. Add Jello ... May add chopped celery, sliced water chestnuts and olives.
Heat soup. Add ... add celery, peppers, onion juice, crab meat and mayonnaise. Blend well. Pour into 1 mold or is sufficient for 14 small individual molds.
Heat 1 cup tomato juice and the vinegar ... to set. Other vegetables, such as cucumbers or green olives, may be added. Shrimp or crab is a nice addition.
Soften gelatin in cold water or juice. Add boiling tomato juice. Add salt, ... Worcestershire sauce. Refrigerate. When partially chilled, add chopped vegetables.
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