Tomato-cheese aspic

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Recipe by: celanire

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------KEYWORDS: SALADS, SJK------------------------

----------------SOURCE: MY MOTHER'S RECIPE C---------------------
Newspapers from the 40's to -70's

--------------------FROM : SALLIE KREBS-------------------------

-----------------SOURCE: GOOD HOUSEKEEPING----------------------

~---Early in day: In saucepan, simmer 2 cups tomato juice with 1/2
onion, 4----
: peppercorns, 4 whole
: -cloves, 1 bay leaf, 1/2
: -cup cut-up celery, 1 sprig
: parsley, and 1 1/4 teasp.
: -salt 20 min. Meanwhile,
: -soften 1 env. unflavored
: gelatine in 1/4 cup cold
: -water. Strain hot tomato
: -mixture into gelatine;
: stir until gelatine
: -dissolves. Add 1 tablesp.
: -fresh, frozen, or canned

lemon juice. Pour into freezing tray. Refrigerate until slightly
stiff. Mix 2/3 cup cottage cheese with 1 tablesp. snipped chives and
1/2 teasp. salt. Press spoonfuls of cottage-cheese mixture down into
tomato aspic; refrigerate until firm enough to cut. Serve on thin
slices of tomato, seasoned to taste, set on lettuce. Makes 8
servings. Nice with ready-to-use mayonnaise or cooked salad dressing.

Submitted By SALLIE KREBS On 03-04-95