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Results 11 - 20 of 214 for tomato aspic
Put stewed tomatoes in a pan. Mash well. Bring to a boil and add the lemon Jello. Stir until dissolved. Remove from heat. Add 1/2 cup ...
12. TOMATO ASPIC
Soften the gelatin in 1 cup cold tomato juice. Combine 2 cups tomato ... hours or overnight). Turn out on a chilled platter. Makes 6 to 8 servings.
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
14. TOMATO ASPIC
Soften gelatin in small amount of V-8 juice. Heat remainder of V-8 with herbs and other ingredients. When sufficiently cool, mix in with ...
15. V-8 TOMATO ASPIC
Bring to a boil V8 juice and Knox gelatin. Add, lemon juice, Tabasco and Worcestershire sauce. Pour into Jello mold. Cool for 20 minutes. ...
Break up tomatoes in saucepan. ... back into empty tomato can. Refrigerate until set. Puncture ... warm water until aspic comes loose. Slice and serve ... Serves 6 or 8.
Empty Jello into a mixing ... water and stir until Jello is dissolved. Add tomato sauce, lemon and Worcestershire. Cover and refrigerate until set.
Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.
19. TOMATO ASPIC
Soak gelatin in cold water, ... and add to tomato mixture. Chill until aspic begins to congeal, then add ... olives and onion. Chill until firm.
Heat 2 cups V8 juice to boiling, and dissolve Jello. Cool. Add remaining 1 1/2 cups V8 juice, lemon juice, grated lemon peel, ...
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