Tomato Aspic Salad
|Water||1⁄4 Cup (4 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Bay leaf||1 Small|
|Lemon juice||1 Teaspoon|
|Celery||1 Cup (16 tbs), finley chopped|
|Green peas||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
Soften gelatin in water and set aside.
Simmer tomato juice with cloves, bay leaf and onion for 8 to 10 minutes.
Strain tomato juice, measuring 1% cups liquid.
Combine tomato juice, lemon juice, salt, pepper, Tabasco with gelatin mixture.
Let set in refrigerator until it begins to thicken.
Add celery and peas and pour into 1-quart mold or 6 to 8 individual molds.
Other vegetables may be substituted for peas such as asparagus, green beans, etc.
Very good luncheon dish.