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Results 11 - 20 of 214 for tomatoe aspic
Put stewed tomatoes in a pan. Mash well. ... with Pam. Pour into dish. Place in refrigerator until it congeals. Serves 4 to 6. Good with meat.
12. TOMATO ASPIC
Soak gelatin in cold water, then add to hot tomatoes. Stir until gelatin is ... and add to tomato mixture. Chill until aspic begins to congeal, then add ... onion. Chill until firm.
13. 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. ...
14. 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.
Break up tomatoes in saucepan. Heat to boiling ... back into empty tomato can. Refrigerate until set. Puncture ... warm water until aspic comes loose. Slice and serve ... Serves 6 or 8.
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.
Heat 2 cups V8 juice to boiling, and dissolve Jello. Cool. Add remaining 1 1/2 cups V8 juice, lemon juice, grated lemon peel, ...
Empty Jello into a mixing ... water and stir until Jello is dissolved. Add tomato sauce, lemon and Worcestershire. Cover and refrigerate until set.
20. 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 ...
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