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Results 31 - 40 of 260 for aspic
31. TOMATO ASPIC
Dissolve lemon Jello in a ... and eggs. It is best to put the egg slices on top and just barely cover with some of the partly congealed aspic.
32. TOMATO ASPIC
Heat 1 cup V-8 juice and dissolve Jello. Add other cup of juice. Add celery and olives to your liking. Pour into shallow pan to congeal. ...
33. ASPARAGUS ASPIC
Boil together for 3 minutes the sugar, vinegar, 1 cup water and salt. Dissolve gelatin in 1/2 cup cold water and add to boiled mixture. ...
34. TOMATO ASPIC
Dissolve jello in hot water and add other ingredients when it starts to jell. Place in mold or 9x9-inch pan. Can be made ahead a day or so.
35. TOMATO ASPIC
Dissolve Jello in 1 cup boiling water. Add vegetable juice and pour into mold or Jello pan. Add chopped celery and olives and ...
36. TOMATO ASPIC
Dissolve the unflavored gelatin with ... Pour into individual aspic molds and chill until firm. Serve ... leaf. Top with mayonnaise. Serves 8.
37. TOMATO ASPIC
Heat tomato juice and dissolve Jello in it. Add other ingredients and place in a salad mold. When cool put in refrigerator until set. ...
38. 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 ...
39. TOMATO ASPIC
Soak gelatin in cold water, ... tomato mixture. Chill until aspic begins to congeal, then add cabbage, celery, olives and onion. Chill until firm.
40. 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. ...
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