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Cheesed Tomato Aspic

salad.queen's picture
Ingredients
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Bay leaves 2
  Peppercorns 4
  Onion salt 1⁄2 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cream cheese 6 Ounce (2 Packages, 3-Ounce Each)
  Tomato juice 1 1⁄2 Cup (24 tbs)
  Canned evaporated milk 6 Ounce, whipped (1 Can, 2/3 Cup)
Directions

MAKING
1) In a pan, mix 2 cups tomato juice and seasonings together.
2) Stir well and simmer for 5 minutes, then strain and reserve.
3) Stir the gelatin in 1/2 cup tomato juice to soften, then pour over the hot tomato mixture to dissolve and cool.
4) Soften the cream cheese, then stir in 1 1/2 cups cold tomato juice, blend well.
5) Refrigerate until slightly firm, then fold in the whipped evaporated milk.
6) In a 5 1/2-cup mold, pour the mixture and refrigerate until set.

SERVING
7) Unmould on a serving platter and serve immediately with the crisp relishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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