Mrs Dulls Tomato Aspic Funeral Food Dish Recipes

FUNERAL HOTDISH

Steps:

• Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.

UNCLE BILL'S TOMATO ASPIC

Steps:

• In a mixing bowl, dissolve lemon jello in 1 cup of boiling water.
• Add tomato juice, apple cider vinegar, salt and pepper; stir well to blend.
• Let cool slightly.
• Add onion, sweet red pepper and celery and stir to mix.
• Pour mixture into individual moulds (about 2 1/2" in diameter by 1" deep).
• You can use muffin tins, fill with about 1" of mixture in depth.
• Chill in freezer for about 1 hour or until set.
• Serve with a green salad, seafood or devilled eggs.

LIZZIE'S TOMATO ASPIC

Steps:

• Heat the tomato juice.
• Add the jello and stir until dissolved.
• Add remaining ingredients, mix well and pour into mold.
• Refrigerate at least 2 hours, until completely set.
• Unmold and serve chilled!

TOMATO ASPIC

Steps:

• Simmer half of the tomato juice with onion, bay leaves, peppercorns and cardamom seeds for ten minutes.
• Soften gelatin in 1/2 cup cold tomato juice and mix remaining tomato juice with cream cheese.
• Strain hot tomato juice, add salt to taste and softened gelatin and stir until dissolved; cool.
• Add cream cheese mixture and place in refrigerator.
• Just when it starts to congeal, fold in the whipped cream.
• Spray your mold (individual ring molds are beautiful, too) lightly with cooking spray (or lightly oil).
• Fill mold (or individual molds) with mixture and chill until firm.
• Unmold onto salad greens and fill with chicken or seafood salad.

TOMATO ASPIC

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.

MRS. T'S CRABBY ASPIC

Steps:

• Dissolve lemon Jello in 3/4 cup of heated bloody mary mix.
• Stir in 1 cup chilled bloody mary mix.
• Refrigerate 30-45 minutes until soft set.
• In ring mold layer: 1/3 aspic mix, crab, next 1/3 aspic mix, chopped celery, and remaining aspic mix.
• Chill until set, unmold onto a bed of lettuce or greens.

MRS DULL'S TOMATO ASPIC FUNERAL FOOD DISH

Steps:

• Mash tomatoes into a pulp, removing any stem pieces.
• Cut celery thin.
• Add all seasonings.
• Put the gelatin in the water for 10 minutes and then heat it over boiling water until it is completely dissolved.
• Add to the tomato mixture and turn into a large mold or into individual molds.
• Rinse the mold with cold water prior to pouring the mixture in - this helps it to unmold easily.
• Pour in and refrigerate overnight.
• Unmold.
• Slice if desired.
• Serve on lettuce leaves with a side of mayonnaise.
• Asparagus spears or any fresh vegetable is a nice garnish on the side.