Vegetable Aspic Molds Recipe
Ingredients
| Tomato juice | 1 Cup (16 tbs) | |
| Cloves | 4 | |
| 3-oz. pkg. lemon jelly powder | ||
| Canned tomato sauce | 1/2 Cup (16 tbs) | |
| Wine vinegar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Dash of Tabasco | ||
| Dash of cayenne | ||
| 11-oz. pkg. frozen mixed vegetables, cooked and cooled | ||
| Jellied Mayonnaise | ||
Directions
Heat tomato juice and cloves to boiling point in small saucepan.
Turn down heat and simmer 5 minutes.
Put lemon jelly powder in medium bowl.
Strain hot tomato juice over it and stir until jelly powder is dissolved.
Stir in tomato sauce, vinegar, lemon juice, salt, tabasco and cayenne.
Spoon a small amount of the mixture into 8 small (2- or 3-oz.) individual molds (have it about 1/4 inch deep).
Chill until set.
Keep remaining tomato mixture at room temperature so it doesn't set.
Fold cooled cooked vegetables into jellied Mayonnaise.
Set it in ice water until beginning to thicken.
Spoon this mixture into molds on top of set tomato mixture.
Chill until set but still a little sticky on top.
Chill remaining tomato mixture until beginning to thicken and spoon on top of vegetable mixture.
Chill until firm and unmold.
Turn down heat and simmer 5 minutes.
Put lemon jelly powder in medium bowl.
Strain hot tomato juice over it and stir until jelly powder is dissolved.
Stir in tomato sauce, vinegar, lemon juice, salt, tabasco and cayenne.
Spoon a small amount of the mixture into 8 small (2- or 3-oz.) individual molds (have it about 1/4 inch deep).
Chill until set.
Keep remaining tomato mixture at room temperature so it doesn't set.
Fold cooled cooked vegetables into jellied Mayonnaise.
Set it in ice water until beginning to thicken.
Spoon this mixture into molds on top of set tomato mixture.
Chill until set but still a little sticky on top.
Chill remaining tomato mixture until beginning to thicken and spoon on top of vegetable mixture.
Chill until firm and unmold.
Chef
