Campbells Soup Lemon Jell O Tomato Aspic Recipes
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
CAMPBELL'S SOUP & LEMON JELL-O TOMATO ASPIC
Mom used to make this for Thanksgiving or Christmas, depending on which one we were hosting that year (we alternated with my uncle's family). I loved it as a kid, although it's one of those frequently scorned foods. No wonder, as it is incredibly sweet.
Provided by origamifreak
Categories Easy
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat undiluted soup in pan on the stove.
- Add jello and stir to dissolve.
- When dissolved, remove from heat and add vinegar and vegetables.
- Pour into a square Pyrex dish and chill until set.
- Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
- Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
- Serve in squares on lettuce leaves.
Nutrition Facts : Calories 176.1, Fat 0.7, SaturatedFat 0.3, Sodium 647.8, Carbohydrate 39, Fiber 3.7, Sugar 28.9, Protein 5.3
DOLLIE'S TOMATO ASPIC
This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top.
Provided by Clotho98
Categories Side Dish Vegetables Tomatoes
Time 3h10m
Yield 18
Number Of Ingredients 5
Steps:
- Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
- Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fiber 0.2 g, Protein 0.6 g, Sodium 56.8 mg, Sugar 0.9 g
TOMATO ASPIC
Make and share this Tomato Aspic recipe from Food.com.
Provided by Chef Jeffs
Categories Low Protein
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Combine bay leaves, Tabasco sauce, onion, salt and tomato juice.
- Simmer 10 minutes.
- Soften gelatin in cold water,.
- Dissolve in juice mixture.
- Add vinegar.
- Strain and Jell.
Nutrition Facts : Calories 24.2, Fat 0.1, Sodium 405.7, Carbohydrate 4.6, Fiber 0.5, Sugar 3.7, Protein 2.1
CLASSIC TOMATO ASPIC
Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
- Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
- Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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