Mamie's Tomato Aspic

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Have you made this?

By Amy Alusa
@amyalulsa

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!

Rating:

★★★★★ 1 vote

Serves:

8 servings

Prep:

10 Min

Ingredients

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

How to Make Mamie's Tomato Aspic

Step-by-Step

1In 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.
2Soften 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.
3When 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?!

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