Mamie's Tomato Aspic (4 Mamie's Best-Eve Meatloaf)
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2 pkgs or Tbspunflavored gelatin
1 (divided qttomato juice (homemade is best)
1/2lemon, juice and zest
1/2 tspworcestershire sauce
To tastesalt and pepper
1 dash(es)onion salt (to taste)
How to Make Mamie's Tomato Aspic (4 Mamie's Best-Eve Meatloaf)
- Soften gelatin in 1/2 cup cold tomato juice for 5 minutes. In a small saucepan, heat3 1/2 cups tomato juice; stir in gelatin mixture until dissolved. Cool. Add the zest and lemon juice, and then Worcestershire sauce, salt & pepper, and onion salt to taste. Pour into a ring mold that holds from 6-8 cups; chill until set.
- When ready to serve, unmold onto 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 cabbage and green pea slaw)..