Mom's Tomato Aspic Salad
Mary Gray wrote: "This is my favorite aspic recipe." Now some might say that isn't saying much, but I have fond memories of this old fashioned molded salad.
- 4 cups tomato juice
- 2 or 3 top-stalks and leaves of celery
- 3 Tablespoon brown sugar
- 2 bay leaves
- 1/3 cup chopped onion
- 1 teaspoon salt
- 4 whole cloves
- 2 envelopes gelatin
- 3 Tablespoon lemon juice
Garnishes
- - celery
- - cheese cubes
- - cooked shrimp
- - crab
- - sliced stuffed olives
- Combine two cups of the tomato juice with the celery, brown sugar, bay leaves, chopped onion, salt and cloves. Simmer, uncovered, 5 minutes. Strain hot juice mixture into a bowl.
- Meanwhile, soften gelatin in 1 cup of cold tomato juice. Dissolve into hot juice mixture. Add the remaining tomato juice and lemon juice. Chill till partly set.
- Add up to 2 cups of any one of or combination of some or all of the garnish items listed. Put in a 5 cup ring mold and chill.
Better Homes & Gardens Cookbook