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Results 21 - 30 of 214 for tomato aspic
Heat 1 cup of V-8 juice and pour over Jello. Stir until dissolved. Add second cup of V-8 juice. Chill in refrigerator until firm. You may ...
Float gelatin on 1 cup ... Stir into it tomato paste, horseradish, salt and pepper, ... amount of the aspic mixture - enough to cover ... on a serving dish.
Heat 1 cup V-8 juice. Add Jello until dissolved. Add remaining V-8 juice, Worcestershire sauce, Tabasco, lemon juice, salt, celery seed. ...
Can also add chopped celery, green pepper, shrimp, crabmeat. Dissolve gelatin in 1 cup V-8 juice. Add all of the seasonings to the other 3 ...
Heat 2 cups tomato juice until boiling. Stir in ... set well. Remove from mold to chilled plate covered with lettuce leaves just before serving.
Prepare Jello with hot tomato juice. Add other ingredients and ... mold and refrigerate until firm. (11 x 7 1/2 x 1 1/2 inch pan can be used.)
Quick and easy and tasty ... who never like tomato aspic. Heat tomato juice in ... after the shrimp. Serve with sour cream instead of mayonnaise.
Prepare jello, using only 1 cup boiling water. Put tomatoes into blender and pulse for 2 to 3 seconds, just enough to break up the fiber. ...
29. TOMATO ASPIC
Sprinkle gelatin over 1/4 cup tomato juice and set aside to ... dissolve. Pour into 3-cup dish and cover. Refrigerate several hours. 21 calories.
30. TOMATO ASPIC
Soften gelatin in cold water or juice. Add boiling tomato juice. Add salt, sugar, lemon ... Refrigerate. When partially chilled, add chopped vegetables.
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