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Salad: Garden-Fresh Tomato Aspic

8 large tomatoes

1 3-ounce package lemon-flavored gelatin

2 tablespoons catsup

1 tablespoon lemon juice

2 teaspoons prepared horse-radish

1 1/2 teaspoons worcestershire sauce

1/2 teaspoon salt

Dash pepper

3/4 cup finely chopped celery

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper

Spinach leaves

Mayonnaise or salad dressing

Cut off stems of tomatoes. Prepare tomato shells by scooping out pulp; reserve pulp. To drain, invert tomato shells on paper toweling. Place reserved pulp in blender container. Cover; blend till pureed. Sieve to remove seeds. Measure 2 cups puree. In saucepan combine puree and gelatin. Bring to boiling; stir to dissolve gelatin. Remove from heat; stir in catsup, lemon juice, horseradish, worcestershire, salt, and pepper. Chill till partially set. Fold celery, onion, and green pepper into gelatin mixture. Sprinkle insides of tomato shells with salt; place upright on tray. Fill with gelatin mixture. Chill till firm. Serve on spinach leaves with mayonnaise, if desired. Makes 6 servings.

Agnese Marhele @ 2009-09-19 19:35:12

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