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| TOMATO ASPIC | |
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1 c. water 1 can tomato sauce (8 oz.) 1 clove garlic 3 tbsp. vinegar 1 sm. pkg. lemon Jello (3 oz.) 1 c. finely chopped celery 1 c. crab (canned, fresh or imitation) or 1 c. shrimp Pieces of chopped avocado Boil water, tomato sauce, garlic, and vinegar. Add the Jello and stir. Cool. Remove garlic. Add celery and crab (and other ingredients, if desired). Chill until set. Serve on lettuce leaf. (Can be put in large mold.) NOTE: This recipe can be doubled or tripled. | |
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recipe reviews #170133
Lucy (Alabama) says:
5 stars for EASE, but I did alter. Was no longer able to read my grandmother's recipe, so I looked around for something similar. Her recipe was made with Campbell's condensed tomato SOUP, not tomato sauce, or tomato juice. Te substitution of soup makes the aspic creamy, and less jelly-like. There is also a slight sweetness to it. I made a single recipe which fit in a small mold (3-cup?). Served with sauce of sour cream, mayo, and vinegar.
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