Tangy Tomato Aspic
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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. Check out Linda's Salads and Salad Dressing. Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes Tangy Tomato Aspic. Tangy Tomato Aspic
1 1/4 cups boiling water * If you are cutting calories, use sugar-free lemon-flavored gelatin 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. Stir in celery. Pour into a 4-cup mold. Refrigerate until firm. To serve, unmold onto a bed of lettuce. Makes 4 to 6 servings.
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