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 | Jelled Tomato Aspic |
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| We've had this recipe for years, but finally put it in the cookbook. | |
| Ingredients: |
2-3 envelopes of Knox Unflavored Gelatin
46 oz Tomato Juice
Salt & Pepper
2-3 Tablespoons Splenda
1 bay leaf | Dash Cayenne Pepper
Dash Basil
Dash Oregano
1-2 Tablespoons Worcestershire Sauce
1-2 Tablespoons Lemon Juice
1 Avocado, chopped [optional] | |
| Procedures: |
Dissolve the gelatin in 1 cup of the tomato juice.
Meanwhile, put the rest of the juice and the remaining ingredients in a sauce pan and bring to a boil. Add the gelatin mixture and boil for 2-3 minutes. Remove the bay leaf and discard.
Spray a Jell-O mold with Pam. Put the avocado in the bottom of the mold and cover with the juice mixture. Chill for 4-6 hours or until set.
Note: To keep the avocado in one layer, cover the avocado with a layer of the mixture and chill partially, and then cover with the rest of the mixture.
When fully set, unmold to a plate and garnish with mayonnaise.
This doesn't freeze well. | |
| Notes: |
2026-07-17: Made with V8, but without avocado.
2025-01-02: For the Payne’s visit, without the avocado.
2023-05-06: A half-batch was made, including an avocado.
2022-05-07: Served with Salmon Salad.
2020-05-30: Served with chicken salad and topped with Ken’s Buttermilk Ranch dressing.
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04/06/2025
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