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This gelatin salad is a favorite family comfort food that we make and serve for
Thanksgiving Dinner every year. Very easy to make and so good! The original recipe comes from the 1970 Betty Crocker's Cookbook.
Our family has slightly changed the original recipe.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More of Linda's delicious
Salad and Salad Dressing Recipes.
Don't forget to check out my
Thanksgiving Turkey Dinner Menu which includes
Tangy Tomato Aspic.
Tangy Tomato Aspic Recipe
Recipe Type:
Salad and Salad Dressing,
Tomatoes,
Gelatin
Yields: 4 to 6 servings
Prep time: 15 min
Ingredients:
1 1/4 cups boiling water
1 (3-ounce) package regular lemon-flavored
gelatin*
1 (8-ounce) can tomato sauce
1 1/2 tablespoons wine vinegar
1/2 teaspoon
salt
1 teaspoon finely-minced
onion
1/8 teaspoon hot pepper sauce
Ground cloves to taste
2 cups diced celery
Lettuce
* If you are cutting calories, use sugar-free lemon-flavored gelatin
 Preparation:
In a small bowl, pour boiling water over gelatin, stirring until dissolved. Stir in tomato sauce, wine vinegar,
salt, onion, hot pepper sauce, and cloves; refrigerate until slightly thickened but not set.
When slightly thickened, remove from refrigerator and stir in diced celery. Pour into a 4-cup mold. Refrigerate until firm.
To serve, unmold onto a bed of lettuce.
NOTE: I usually need to double this recipe for my family.
Makes 4 to 6 servings.
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Tips to unmold gelatin:
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Allow gelatin to set until completely firm, several hours or overnight.
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Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.
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Dip mold in warm water, just to rim, for 10 seconds.
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Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.
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