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Results 81 - 90 of 107 for gelatin tomato aspic
81. TOMATO ASPIC
Soak unflavored gelatin in 1/2 cup water. Add ... and used white onion; added salt and pepper to taste." Mix and sprinkle with dried dill weed.
Add tomato soup to cream cheese and other ingredients. Beat with mixer and pour in an oiled mold or dish. Refrigerate to set. Spread on crackers.
Put tomatoes in blender. Then put in saucepan and bring to a boil. Add gelatin and other ingredients. Pour into mold and refrigerate until firm.
Soften 2 tablespoons gelatin in 1/2 cup tomato juice. Heat remaining juice to ... celery, bell pepper, onion and olives. Pour into mold and chill.
Soften gelatin in cold water. Add boiling ... onion juice and tomato paste; blend. Add Equal and ... Makes 6 servings. Calories: 21 per serving.
86. ASPIC MINIATURES
Dissolve gelatin in water. Heat soup, add ... pocket. Chill until aspic is firm, remove from carton ... frozen, then bagged and used when needed.
87. TOMATO ASPIC
Dissolve gelatin as directed. Reduce water to 1 cup. Add chili sauce and vinegar. Pour into mold, chill until firm. Serves 4.
Mix 1/2 cup tomato juice and 1 envelope gelatin; heat and add rest ... ingredients. Pour on top of tomato layer. Refrigerate to set, then unmold.
Put the 2 packets of gelatin into 1/2 cup tomato juice and stir to soften. ... refrigerate overnight. Unmold and serve with mayonnaise. Serves 8.
Mix above until dissolved, then add: Refrigerate for 30 minutes.
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