tomato aspic

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Serve this simple side dish over a bed of crisp greens with a light vinagrette in place of your regular dinner salad.
Servings:
6
Preparation Time:
30 minutes
Tools
  • measuring spoons
  • wooden spoon
  • 1 qt. sauce pan
  • strainer
  • 2 c. liquid measuring cup
  • thermometer
  • 6 small ramekins

Ingredients

  • 18 oz. tomato juice
  • 2 celery ribs
  • 3 bay leaves
  • 1 T. basalmic vinegar
  • 1 t. ea. celery salt, whole pepper corns, whole cloves, whole allspice, Worcestershire sauce
  • 6 drops chile sauce (e.g.: Chohula or Tabasco)
  • water
  • 1 3 oz. package lemon Jello
Cooking Instructions
  1. Break celery ribs into several pieces and place all ingredients, except the Jello, into the sauce pan.
  2. Bring to a boil, then boil for 10 minutes, stirring occasionally.
  3. Empty the lemon Jello into the measuring cup.
  4. Strain tomato mixture into the measuring cup and enough water to bring it to 2 cups.
  5. Stir until all of the Jello has dissolved.
  6. When cooled to 145F pour into ramekins and refrigerate.