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Results 1 - 10 of 55 for aspic salad
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
Heat 2 cups of tomato juice, pour over Jello. Add 1 3/4 cup cold juice, onion and lemon juice. Cool. Add celery, olives and shrimp. Put ...
Heat 2 cups V8 juice to boiling, and dissolve Jello. Cool. Add remaining 1 1/2 cups V8 juice, lemon juice, grated lemon peel, ...
Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.
Boil bay and celery leaves ... squares. On individual salad plates, place a small amount ... a square of aspic. Top with a dollop ... 10 to 12 servings.
Prepare Jello with hot tomato juice. Add other ingredients and blend well. Pour into greased ring mold and refrigerate until firm. (11 x 7 ...
Soften the gelatin in a little cold water (1/4 cup). Heat V-8 juice to just below a boil. Add V-8 juice to gelatin. Season the mixture with ...
Heat juice and seasoning. Pour over gelatin and stir until dissolved. Place in refrigerator to mold.
Heat 2 cups tomato juice until boiling. Stir in Jello and then add 2 cups of cold tomato juice. Let Jello mixture cool until slightly ...
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. ...
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