Mamie's Tomato Aspic Recipe

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Mamie's Tomato Aspic

Amy Alusa


This Aspic was served with "Mamie's Best Ever Meatloaf" at the "Homespun Restaurant" in Southern Utah. The cafe was popular for its home cooking, and it was a favorite of many film stars who were frequently there shooting on location. It is delicious as are other recipes of Mamie Robinson. She left a legacy of wonderful recipes some of which are featured in "The Chicken Soup for the Soul Cookbook" by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth. This recipe is delicious!

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8 servings


10 Min


2 pkg
or 2 tbsp. unflavored gelatin
1 qt
or 4 cups of tomato juice, divided
zest of one lemon, finely grated
juice of 1/2 lemon
1/2 tsp
worcestershire sauce
salt and pepper to taste
dash of onion salt to taste

Directions Step-By-Step

In earlier years, aspic was made from home-grown and home-preserved tomato juice-rich in flavor, but inexpensive. An advantage to aspic was that it could be made ahead--way ahead. It is colorful, nutritious, satisfying and slimming.
Soften gelatin in 1/2 cup cold tomato juice for 5 minutes. In a small saucepan, heat 3 1/2 cups tomato juice; stir in gelatin mixture until dissolved. Cool. Add the zest and the lemon juice, Worcestershire sauce, salt and pepper and onion salt to taste. Pour into a ring mold that holds 6-8 cups; chill until set.
When ready to serve, unmold on a round platter and fill the center of the ring with a mixed salad of your choice. (We like bay shrimp mixed with Thousand Island dressing, or maybe your favorite coleslaw with fresh peas?!

About this Recipe

Course/Dish: Other Side Dishes
Other Tags: Quick & Easy, Healthy