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Cheese Tomato Aspic Platter Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Teaspoon|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Salad dressing||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Sliced pimiento-stuffed olives||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1655 Calories from Fat 1232
% Daily Value*
Total Fat 139 g214.1%
Saturated Fat 45.1 g225.5%
Trans Fat 0 g
Cholesterol 330.3 mg
Sodium 5488 mg228.7%
Total Carbohydrates 66 g22%
Dietary Fiber 0.12 g0.48%
Sugars 33.5 g
Protein 31 g62%
Vitamin A 49.1% Vitamin C 24.1%
Calcium 45.1% Iron 12.8%
*Based on a 2000 Calorie diet
Place over low heat; stir constantly until gelatin dissolves, 3 to 4 minutes.
Remove from heat; stir in salt and instant minced onion.
Soften cream cheese in medium-size bowl.
Gradually blend in salad dressing until smooth; stir in lemon juice and Worcestershire sauce.
Gradually stir gelatin mixture into salad dressing mixture; beat with rotary beater if necessary until smooth.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in sliced olives and turn into 9 x 5 x 3-inch loaf pan or 2-quart mold.
Chill until almost firm.