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Results 101 - 110 of 142 for tomato aspic v8 juice
Mix all together. Pour into greased molds (muffin tins). Chill. Serve on lettuce leaf with anchovy, mayonnaise, sour cream, minced chives ...
102. VI'S TOMATO ASPIC
Heat 1 cup of V-8 to dissolve Jello. Combine with rest of ingredients and chill. Makes 10 generous servings.
103. TOMATO ASPIC
Soften gelatin in cold water. ... hot water. Add tomato soup and mix well. Heat tomato juice. Add Jello and heat, ... water chestnuts and olives.
104. TOMATO ASPIC
Add 2 or 3 of the following: Bring tomato juice to a boil and pour ... vinegar; mix well. Add additional ingredients as desired. Yield: 4 servings.
105. TOMATO ASPIC
Heat tomato juice. Remove from heat; add ... juice. Pour into ring mold and chill until firm. Turn out on plate and fill center with cottage cheese.
Dissolve Jello in hot water; add cold tomato juice, horseradish and Worcestershire sauce. Mold. Serves 8-12.
107. CRAB TOMATO ASPIC
Soften gelatin in 1/2 cup beef broth. Combine tomato juice, onion, bay leaves, and ... wedges. Makes 6 to 8 servings. 78 calories per serving.
108. TOMATO ASPIC
Heat tomato juice to boiling. Remove from heat. Dissolve ... Add horseradish, lemon juice and salt. Pour into mold and refrigerate until firm.
109. TOMATO SOUP ASPIC
Soften gelatin in cold water. Heat soup in double boiler, then add cream cheese. Blend thoroughly with whisk or rotary beater. Add gelatin. ...
110. TOMATO ASPIC
Soak unflavored gelatin in 1/2 ... dissolved. Add lemon juice, soup and V-8 juice. ... pepper to taste." Mix and sprinkle with dried dill weed.
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