Tomato Aspic Souffle
|Canned evaporated milk||6 Ounce (2/3 Cup)|
|Tomato juice||3 Cup (48 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
Pour milk into freezer tray.
Freeze till soft ice crystals form around edges.
In saucepan, blend 2 cups of the tomato juice with the next 5 ingredients.
Simmer, covered, for 5 minutes; strain.
Soften gelatin in 1/2 cup cold tomato juice; stir into hot mixture till gelatin is dissolved.
With rotary beater, gradually beat remaining juice into cream cheese; stir into gelatin mixture.
Chill till partially set.
Whip icy cold evaporated milk till stiff peaks form; fold into gelatin mixture.
Pour into 6 1/2 cup mold; chill till firm.