V 8 Tomato Aspic Add Cott Cheese Food

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.

GRANDMA'S TOMATO ASPIC

Steps:

• In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
• In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
• Let simmer 15 minutes.
• Add olives, celery, and pecans, and allow to cool.
• Pour into individual molds.
• Refrigerate until firm (about 5 hours) before serving.
• Serve on a bed of lettuce.

TOMATO ASPIC

Steps:

• Bring cream cheese to room temperature.
• Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
• While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
• Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
• In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
• Oil a 6 cup mold with the tablespoon of olive oil.
• Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
• Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
• Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
• When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
• Serve with home made mayonnaise on the side.

CLASSIC TOMATO ASPIC

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.

TOMATO ASPIC WITH BLUE CHEESE DRESSING

Steps:

• Sprinkle the gelatin over 1/3 cup water, and set aside to soften.
• In large saucepan, combine tomatoes, salt, pepper, cloves and bay leaf, and bring to a boil. Lower heat, and simmer for 5 minutes. Strain over a large bowl, pressing on the solids to remove as much liquid as possible. Reserve 4 cups of the liquid, and discard the solids and excess liquid. Add softened gelatin to the hot liquid, and stir to dissolve completely. Add lemon juice and red pepper sauce. Pour into a 4 1/2-cup mold, and refrigerate overnight.
• To serve the aspic, sprinkle with a little water (this helps position the aspic after unmolding), and invert the mold onto a serving plate. Dampen a kitchen towel with very hot water, and wring out. Place towel over mold, and hold tightly for 15 seconds. Repeat process. Holding mold firmly in place, jerk sharply to release aspic onto serving plate. If it does not release, repeat the hot-towel process. Garnish as desired, and serve with blue cheese dressing in separate dish.

V-8 TOMATO ASPIC (ADD COTT CHEESE)

Steps:

• Bring to a boil V8 juice and Knox gelatin. Add, lemon juice, Tabasco and Worcestershire sauce. Pour into Jello mold. Cool for 20 minutes. Add celery and shrimp. Let stand overnight, unmold onto lettuce decorated plate.