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Results 51 - 60 of 260 for aspic
Soften the gelatin in a little cold water (1/4 cup). Heat V-8 juice to just below a boil. Add V-8 juice to gelatin. Season the mixture with ...
52. ASPARAGUS ASPIC
Boil for 3 minutes the first 3 ingredients. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water and add to boiled mixture. Cool until ...
Dissolve gelatin in the boiling water. Cool slightly. Add soup, stirring to mix. Pour into individual molds or a square glass dish. ...
54. ASPIC SALAD
Dissolve gelatin in 1/2 cup juice. Heat rest of juice and add softened gelatin, stirring to dissolve. If you use tomato juice, add Tabasco ...
55. ASPIC
Soften gelatin in 1/2 cup V-8 juice. Bring rest of juice to a boil and dissolve Jello and gelatin. Add Tabasco to taste. Add chopped eggs ...
56. ASPIC JELLO MOLD
Mix Jello with hot water, ... the fruit cocktail. Makes about 1 quart mold. Combine all ingredients and mix well. Serve with Aspic Jello Mold.
57. ASPIC CANAPES
Sprinkle gelatin on 1 cup ... and covered with aspic. Chill until firm. If ... recipe. Drop a teaspoonful onto almost firm jelly about an inch apart.
58. ASPIC SALAD
Dissolve Jello in water. Add tomato sauce, celery, onion, and avocado. Add salt and vinegar. Refrigerate. Make day before serving. ...
59. ASPIC SALAD
Additions: up to one cup - chopped celery, olives, cucumbers, green pepper, asparagus, shrimp, etc. Mix Jello with 2 cups boiling water. ...
60. ASPIC CANAPE
Grated onion, chopped chives, salt and pepper and other seasonings if desired. Soften cheese with cream or milk and add parsley bits for ...
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