Thursday, October 23, 2014


I have never made tomato aspic but someone gave me this old recipe to share here. It sounds good and I may have to try it. Of course, being diabetic now, I would have to use sugar-free jello but that is not a problem.

1 can (18-oz) tomato juice
1 pkg (3-oz) lemon jello
2 tsp vinegar

Bring juice to a boil. Stir in jello until dissolved. Stir in vinegar. Pour into a mold or into the tomato juice can. Chill until firm. Unmold. Serve sliced from relish tray.

Serves 4.

No comments: