Super Tomato Aspic , Grand Ma-Ma's Way |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I have been thinking about this recipe for years, but could not find one that measured up to the one my late Grandmother made. Finally, I found this (source unknown) COOKS NOTE: V 8 juice can be subbed for tomato juice, it is up to your preference. Ingredients:
3 cups tomato juice |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon lemon juice |
1 teaspoon worcestershire sauce |
onion juice |
1 dash tabasco sauce |
2 (1/4 ounce) envelopes unflavored gelatin |
1/2 cup water |
1 avocado, chopped |
1/2 cup celery, chopped |
1/2 cup chopped stuffed olives |
1 lb cottage cheese |
1/2 cup mayonnaise |
1/2 cup onion, finely chopped |
1/2 cup bell pepper, finely chopped |
1 cucumber, unpeeled, grated & drained |
salt & pepper |
avocado, slices |
artichoke heart |
4 tablespoons durkee salad dressing (as needed, found in the condiment isle of your grocery) |
Directions:
1. Boil tomato juice with seasonings. Steep 10 to 15 minutes.
2. Add gelatin that has been softened in cold water. Stir until gelatin has melted.
3. Cool until mixture begins to thicken. Prepare vegetables and add to aspic after it has thickened.
4. Pour into ring mold and refrigerate until firm.
5. Cream cottage cheese with mayonnaise.
6. Add chopped vegetables and season to taste. Fill center of aspic with cheese mixture.
7. Marinate avocado slices and artichoke hearts in Durkee's to garnish, if desired.
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