Garden Fresh Tomato Aspic Recipe
Ingredients
| Tomatoes | 8 Large | |
| 1 3-ounce package lemon flavored gelatin | ||
| Catsup | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Prepared horseradish | 2 Teaspoon | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Celery | 3/4 Cup (16 tbs), finley chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Spinach leaves | 4 | |
| Mayonnaise or salad dressing | ||
Directions
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 in-sides of tomato shells with salt; place upright on tray.
Fill with gelatin mixture.
Chill till firm.
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 in-sides of tomato shells with salt; place upright on tray.
Fill with gelatin mixture.
Chill till firm.
Chef
