Fresh Tomato Aspic
|Lemon-flavored gelatin||3 Ounce|
|Lemon juice||1 Tablespoon|
|Prepared horseradish||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Celery||3⁄4 Cup (12 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), diced|
|Green pepper||1⁄4 Cup (4 tbs), diced|
Scallop stem ends of tomatoes and remove slice from tops.
Scoop out pulp and place in blender or processor; blend until pureed.
Turn shells upside down to drain.
Strain, measuring 2 cups pulp with juice.
Combine pulp, juice and gelatin in a saucepan.
Bring to a boil, stirring to dissolve gelatin.
Stir in catsup, lemon juice, horseradish, Worcestershire sauce and salt.
Chill until slightly thickened; fold in vegetables.
Fill tomato shells with gelatin.
Refrigerate until firm.
Serve on spinach leaves and topped with a dollop of mayonnaise or sour cream, if desired.
Makes 8 servings.