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Asheville Aspic

Amandamac's picture
Ingredients
  Tomato soup 7 Cup (112 tbs)
  Cream cheese 1⁄2 Pound, whipped
  Unflavored gelatin 2 Tablespoon
  Mayonnaise 1 Cup (16 tbs)
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Green pepper To Taste, chopped
  Small onion 1 , chopped
  Salt 1⁄4 Teaspoon
  Pecans 1 Cup (16 tbs), chopped
Directions

MAKING
1. In a large pan, tip in the soup and cook to boiling point
2. Gently whip the cream cheese into the soup and simmer till thick.
In a 1/2 cup cold water, pour in the gelatin and wait for it soften
3. Pour the gelatin in to the soup mixture and set aside to chill. As the mixture chills, quickly whip in the mayonnaise, vegetables and salt.

SERVING
4. Fold in pecans and pour into individual wet molds to chill till set.
5. Unmold on shredded lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Tomato
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
4.0525
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4066 Calories from Fat 3117

% Daily Value*

Total Fat 355 g546.3%

Saturated Fat 72.6 g363.1%

Trans Fat 0 g

Cholesterol 441.6 mg147.2%

Sodium 8675.6 mg361.5%

Total Carbohydrates 166 g55.2%

Dietary Fiber 22.4 g89.5%

Sugars 85.6 g

Protein 69 g138.2%

Vitamin A 185% Vitamin C 73.1%

Calcium 92% Iron 44.5%

*Based on a 2000 Calorie diet

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Asheville Aspic Recipe