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Results 11 - 20 of 22 for plain tomato aspic
11. TOMATO ASPIC
Boil 1 cup of the V-8 juice. Add vinegar, sugar and lemon Jello. Stir until sugar and Jello are dissolved. Then add one cup of cold V-8 ...
Pour V8 juice into 2 or 3 quart pot and bring to a boil. Add remaining ingredients except gelatin. Simmer for 5 minutes. Dissolve gelatin ...
13. TOMATO ASPIC
Dissolve gelatin in 1/2 cup cold water. Heat 1/2 tomato juice until hot. Add: 4 ... mixture. Stir and add balance of tomato juice. Serves 12 molds.
14. TOMATO ASPIC
Dissolve gelatin in 2 cups juice. Heat all liquids to boiling point, but do not boil. Cool. Pour into mold and chill until set.
Boil juice and onion 3-4 minutes in saucepan. Stir in dissolved gelatin. Pour into loaf pan coated with non-stick spray. Chill until firm. ...
Calories: 30 per serving Exchanges: ... bean liquid. Drain tomato liquid into saucepan; heat to ... molds. Chill until firm. Unmold on lettuce.
Soak the gelatin in the cold water. Heat soup to the boiling point. Add gelatin and cheese. When slightly thickened add the celery, olives, ...
18. TOMATO ASPIC
Dissolve gelatin and water in ... and add boiling tomato juice, making sure all gelatin ... be added after mixture has begun to gel, if desired.
Heat tomato puree, stirring constantly and bring ... peppers and onions. Pour into individual small dishes and chill until set...about an hour.
Put the 2 packets of gelatin into 1/2 cup tomato juice and stir to soften. ... refrigerate overnight. Unmold and serve with mayonnaise. Serves 8.
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