Copyright © 2014 The FOURnet Information Network. All rights reserved.

TOMATO ASPIC 
1 package lemon gelatin
1 cup boiling water
1 8-ounce can tomato paste or puree
1/3 cup sliced olives
1/3 cup diced celery
1/4 teaspoon salt

Dissolve gelatin in boiling water. Cool slightly, then add puree, olives, celery and salt. Pour into tray or molds. Chill until firm. Serve on lettuce topped with a cream cheese and mayonnaise mixture.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s