Grapefruit Aspic Mold
|Canned grapefruit||2 Pound (Two 1 Pound Can)|
|Water||1 Cup (16 tbs)|
|Gelatin||6 Ounce (1 Package, Lemon Flavored)|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Can)|
|Liquid red pepper seasoning||3 Drop|
Drain syrup from grapefruit into a 2 cup measure(Set grapefruit aside.).
Add water to syrup to make 2 cups; heat to boiling in small saucepan.
Pour over gelatin in a medium-size bowl, stirring until gelatin dissolves.
Stir in tomato sauce and liquid red pepper seasoning until well blended.
Chill for about 30 minutes, or until as thick as unbeaten egg white.
Fold in grapefruit sections; spoon into a 6 cup mold.
Chill for several hours, or until firm.
To unmold, run a sharp tip thin blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.
Cover mold with serving plate; turn upside down; carefully lift off mold.
Serve plain as a relish, or as a salad garnished with watercress or small inner leaves of romaine.
Pass your favorite mayonnaise or salad dressing in a separate bowl.