QUICK TOMATO ASPIC-WITH SHRIMP
At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with...
Provided by Beth M.
Categories Salads
Time 30m
Number Of Ingredients 14
Steps:
- 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
- 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
- 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.
QUICK TOMATO ASPIC SALAD
Make and share this Quick Tomato Aspic Salad recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 1 aspic, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 cup tomato juice to boiling. Add to gelatin and dissolve. Add remaining tomato juice. Chill until mixture starts to congeal. Add remaining ingredients. Chill overnight.
Nutrition Facts : Calories 103.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 64.4, Sodium 376, Carbohydrate 16.8, Fiber 0.6, Sugar 15.4, Protein 8.7
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
EASY TOMATO ASPIC
Number Of Ingredients 3
Steps:
- Heat stewed tomatoes. Add Jell-O. Stir until thoroughly dissolved. Add chopped olives, pour into molds, and chill until congealed. Editor's Extra: The lemon Jell-O adds a nice sweetness. This is so attractive in fancy-shaped molds, like the pretty heart pictured on the cover. Also good using olive salad in place of the olives.
Nutrition Facts : Nutritional Facts Serves
QUICK AND EASY TOMATO ASPIC
Number Of Ingredients 6
Steps:
- Bring 1 cup V-8 juice to a boil and pour over gelatin. Stir to dissolve. Add 1 cup cold V-8, onion salt, and Worcestershire sauce. Add celery and pepper, if desired. Pour into mold. Refrigerate until firm.
Nutrition Facts : Nutritional Facts Serves
TOMATO ASPIC
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
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