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Congealed Tomato Salad Recipes
MAKING 1 Take a saucepan and cook the chicken in salted boiling water until it becomes tender. 2 Drain and retain 4 cups of the chicken broth. 3 Chill the broth for later use. 4 Slice the chicken after cooling. 5 Soften the gelatin by mixing it with cold water
Chicken and Tongue In Aspic
MAKING 1. Stir gelatin into water and add salt and stir to dissolve also add vegetable or tomato juice lemon juice onion pepper sauce and basil and chill until mixture congeals 2. Add shrimp 1 avocado peeled and diced and celery and pour into a 2 quart ring
Artichokes in a Shrimp Ring
In 6 to 8 quart Dutch oven brown meat in salad oil over medium high heat remove from pan and set aside. Reduce to medium add onion celery garlic. Saute until onion is limp. Add catsup tomatoes vinegar brown sugar and chili powder. Then stir in dry basil
Barbecued Beef Sandwiches
MAKING 1. Take a large saucepan and put the chicken breast in it. 2. Peel and slice the onions into 1 inch size. 3. Add the large onion pieces thyme and bay leaf in the pan. Now cover the ingredient and chicken with cold water. 4. Bring it to boil while cover
Chicken Chaud Froid
The tuna congealed salad is a fish and vegetable salad. Prepared with tomato soup and cream cheese for flavor the tuna congealed salad also has mayo in it. Creamy and savory the tuna congealed salad may be served on lettuce leaves. Sprinkle gelatin over cold
Tuna Congealed Salad
Soften gelatin in 1 4 cup water. Combine tomato juice lemon juice onion juice Worcestershire sauce salt and pepper bring to a boil. Pour hot ingredients over gelatin stir until gelatin is dissolved. Place in refrigerator chill until mixture begins to thicken.
Congealed Shrimp Salad
In a saucepan combine tomato paste and water bring to a boil. Remove from heat add gelatin to hot liquid and stir until dissolved. Chill until mixture begins to congeal. Using a rotary beater beat in cottage cheese green onions mayonnaise and Worcestershire.
Tomato Paste Salad
The day before serving prepare ingredients in the order given. Congeal in a large mold. Set at least 12 hours in refrigerator. Unmold and garnish. Serves 8. Serve as a main course in the Spring or Summer.
Corned Beef Salad
Sprinkle 1 teaspoon gelatin over catsup. Heat catsup stirring constantly to dissolve gelatin. Spoon catsup into any mold place in refrigerator to congeal. Sprinkle remaining gelatin over tomato soup heat soup to dissolve gelatin. Cool. Soften cream cheese with
Dissolve gelatin in hot apple juice chill. When gelatin mixture begins to congeal add lemon juice and mayonnaise mix well. Add carrots celery cucumber and salt mix well. Pour into a 5 cup mold. Chill until firm. Unmold and garnish with tomato slices and
Cucumber Crown Salad
Heat soup in a heavy saucepan. Add cream cheese stir until melted. Stir in mayonnaise cool. Dissolve gelatin in boiling water cool. Chill until the consistency of unbeaten egg white. Fold in cream cheese mixture celery pecans green pepper onion and garlic salt
Cheesy-Vegetable Congealed Salad
MAKING 1. In two and a quarter cups of water dissolve the gelatin when partly congealed whip to a fluffy consistency 2. Add onion salt cucumber and four tablespoons of water into the mixture add to the mould and refrigerate till set 3. For the sour cream
Sea Dream Salad
Soften gelatin in water. Add hot tomato juice sugar and salt. Stir until dissolved. Add vine gar and lemon juice. Chill until partially congealed fold in vegetables. Pour into oiled mold chill until firm.
Tomato Ring Mold
Combine tomato juice basil onion celery and green pepper. Bring to a boil remove from heat. Strain add gelatin vinegar or chives and salt. Stir until dissolved chill until mixture begins to congeal. Arrange eggs cut side up in a flat oblong bowl. Pour gelatin
Deviled Egg Aspic Salad
Dissolve gelatin in boiling water. Add tomato sauce vinegar onion salt pepper and lemon juice. When partially set add crab meat and celery. Congeal. Serve on lettuce with mayonnaise.
Crab Meat Barbecue Salad
Melt aspic. Cool. Just before it s ready to congeal fold in the yogourt green pepper sliced olives and cucumber slices. Mold in ring mold or individual molds. Serve with your favorite salad dressing.
Yogurt Tomato Aspic