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Vegetable Aspic Molds Recipe
|Tomato juice||1 Cup (16 tbs)|
|Lemon jelly powder||3 Ounce|
|Canned tomato sauce||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Frozen mixed vegetables||11 Ounce|
Serving size: Complete recipe
Calories 326 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 0.37 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2325.8 mg96.9%
Total Carbohydrates 73 g24.3%
Dietary Fiber 15.8 g63.4%
Sugars 24.7 g
Protein 15 g29.9%
Vitamin A 351.7% Vitamin C 155.1%
Calcium 12.5% Iron 30.3%
*Based on a 2000 Calorie diet
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.