Dill Clam & Tomato Aspic
|Clam juice||16 Ounce|
|Dill seed||2 Teaspoon|
|Unflavored gelatin packet||2|
|Tomato juice||480 Milliliter|
|Instant onion powder||3⁄4 Teaspoon|
|Frozen mixed vegetables||10 Ounce (1 Package Of 10 Ounces)|
|Cooked and chilled lettuce leaves||4|
Combine 1 bottle clam juice and dill seed in small saucepan.
Bring to a boil; reduce heat and simmer 10 minutes.
Soften gelatin in 1/2 cup tomato juice.
Strain dill seeds from hot clam juice.
Add hot clam juice to gelatin; stir until dissolved.
Add remaining clam juice, tomato juice and onion powder to gelatin mixture.
Chill until consistency resembles unbeaten egg white.
Fold in mixed vegetables.
Spoon into l 1/2-quart mold.
Chill until firm.
Unmold and serve on lettuce leaves, if desired