You are here

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

Rate It

Your rating: None
3.867645
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1089 Calories from Fat 633

% Daily Value*

Total Fat 72 g110.8%

Saturated Fat 40.8 g204.2%

Trans Fat 0 g

Cholesterol 236.4 mg78.8%

Sodium 3282.2 mg136.8%

Total Carbohydrates 68 g22.7%

Dietary Fiber 5.4 g21.8%

Sugars 56.8 g

Protein 55 g110.2%

Vitamin A 143.3% Vitamin C 301.8%

Calcium 78% Iron 41.1%

*Based on a 2000 Calorie diet

0 Comments

Cheesed Tomato Aspic Recipe